This No-Fail Sourdough Bread comes together in about 30 minutes of hands-on time, with the baking happening in a Dutch oven for that perfect crust and fluffy inside! It’s a quick weeknight meal that your family will love, and you can almost feel the warmth and love that goes into making it. Plus, you can switch up the ingredients based on what you’ve got hiding in your pantry, making it the perfect recipe to clean out the fridge!
Ingredient Breakdown
- 500g Bread Flour
- 350ml Water
- 10g Salt
- 100g Sourdough Starter
How to Make No-Fail Sourdough Bread
Step 1: Mix it Up!
In a large bowl, combine the 500g bread flour and 350ml water until you can no longer see any dry flour. This is called the autolyse process, and it allows the flour to hydrate. Let it rest for about 30 minutes. You’ll love the way it smells while it’s resting, honestly, it’s like a soothing aroma wafting through your kitchen!
Step 2: Adding Key Ingredients
Next, sprinkle in 10g of salt and 100g of your sourdough starter into the dough. Mix everything until well combined and knead it for about 5-10 minutes until the dough is smooth and slightly tacky. Don’t worry if it feels a little sticky, that’s a good sign! An experienced baker once said, “If you’re not getting your hands messy, are you even baking?”
Step 3: Let it Rise
Cover the bowl with a clean kitchen towel and let the dough rise for 4-6 hours, or until it has doubled in size. During this time, feel free to relax, maybe catch up on your favorite series or tackle that pile of laundry; I won’t judge! Just make sure you keep an eye on it; you want to see those lovely bubbles forming!
Step 4: Shape it Up!
Once your dough has risen, it’s time to shape it. Turn it out onto a lightly floured surface and shape it gently into a round loaf, then place it in a floured proofing basket (or a bowl lined with a floured kitchen towel) to rise for another hour. It’s so satisfying to see the bread taking form, isn’t it?
Step 5: Preheat That Oven
While your dough is making magic in its basket, preheat your oven to 450°F (232°C) with a Dutch oven inside. This creates a steamy environment that’s perfect for crusty sourdough bread. You’ll want to give it about 30 minutes to heat fully, don’t rush this step!
Step 6: Transfer Your Dough
Carefully remove the hot Dutch oven from the oven (don’t burn yourself, yikes!) and place your dough inside. I like to score the top to help it expand and create a beautiful pattern. Cover it with the lid and bake for 30 minutes.
Step 7: Get That Crust!
After 30 minutes, remove the lid and let it bake for another 15-20 minutes, or until you see that gorgeous golden-brown color. The smell wafting through your kitchen will truly make your mouth water. I guarantee your family will come running!
Step 8: Cooling Down Time
Once baked, carefully remove the bread from the Dutch oven and let it cool on a wire rack. This is the hardest part; the scent of warm bread as it cools will test your willpower! But trust me, it’s crucial to let it cool before slicing. Otherwise, you might end up with gummy slices instead of delicious, airy ones!
Why I Love This Recipe
This is my go-to recipe when I’m in the mood for some homemade comfort food, and trust me, it delivers every time. I’m a real sucker for that crispy crust and soft interior; there’s just something special about pulling a fresh loaf out of the oven and slicing into it. And the best part is, you can use whatever you’ve got on hand! Whether it’s leftover herbs, nuts, or even seeds, it always turns out delicious and aromatic!
If you loved this No-Fail Sourdough Bread, be sure to check out my Sourdough Garlic Knots, my Sourdough Blueberry Bagels, or my Sourdough Discard Naan!
Why This Recipe Works
Crowd-Pleaser
Everyone loves bread, right? This recipe is sure to impress your family and friends! The flavors come together so beautifully that your kids will be asking for seconds before they even finish their first slice.
Customizable
Wanna experiment? Go for it! You can add dried herbs, cheese, or even candied fruit for a fun twist on this bread. The possibilities are endless, and honestly, that’s what I love most about baking, it’s like a blank canvas just waiting for you to unleash your creativity!
Make-Ahead Friendly
If you’re like me and always on the go, you’ll appreciate that the sourdough starter can be refrigerated for up to a week between uses. This gives you the flexibility to make the dough over a couple of days if needed. Plan on baking it on a Sunday for the week ahead, and you won’t regret it!
Serving and Storage
Serving Suggestions
This No-Fail Sourdough Bread is perfect with soups, salads, and spreads. Make it your base for delicious garlic toast or sandwiches, or enjoy a slice with some butter and jam for breakfast. Seriously, your family is going to gobble it up!
Storage
Let any leftovers cool completely before storing. Wrap the bread in parchment paper and then in a plastic bag to keep it fresh. It should last up to 3-5 days at room temperature! If you want to freeze it, slice it before wrapping in plastic. It will last about 3 months in the freezer, perfect for easy meal prep later on!
Reheating Instructions
When you’re ready to enjoy a slice after storing, pop it in a toaster oven for a couple of minutes for that fresh-out-of-the-oven feel. Seriously, there’s nothing like the smell of toasted sourdough filling your home all over again!
And there you have it, your ultimate guide to making no-fail sourdough bread! So gather your ingredients, roll up those sleeves, and dive into this simple and satisfying bread-making process. Enjoy every moment, and remember, it’s all about the love you put into it! Happy baking! Follow us on Pinterest for daily meal inspiration!
No-Fail Sourdough Bread
Ingredients
Method
- In a large bowl, combine the 500g bread flour and 350ml water until no dry flour is visible. Let it rest for about 30 minutes.
- Sprinkle in 10g of salt and 100g sourdough starter. Mix until well combined and knead for about 5-10 minutes until smooth and slightly tacky.
- Cover the bowl with a clean kitchen towel and let rise for 4-6 hours, until doubled in size.
- Once risen, gently shape into a round loaf and place in a floured proofing basket to rise for another hour.
- Preheat the oven to 450°F (232°C), placing a Dutch oven inside for 30 minutes.
- Carefully remove the hot Dutch oven and place the dough inside. Score the top and cover with the lid, then bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 15-20 minutes until golden-brown.
- Remove the bread from the Dutch oven and let cool on a wire rack before slicing.