If you’ve been following me on Instagram then you know I’ve been working on a sourdough bread recipe for months and months. I set out to create a super easy recipe that still tastes really good. A homemade bread recipe for non-bakers if you will.
I experimented with different flours, temperatures, pans and methods and think I’ve finally nailed it with the recipe in this post. I love that this recipe is easy to follow and doesn’t require a ton of steps before baking. I love kneading and punching, but sometimes I just want to bake already! 🙂 So, if you’re an actual bread baker, then you might as well click away now because I am sure my method will make you cringe. But the bottom line – it’s easy, it works, and it tastes SO GOOD. Plus, your house will smell like fresh baked sourdough. That’s a win in itself.
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For this Super Easy Sourdough Bread – Dutch Oven Style, you’ll need:
1 cup sourdough starter
2 cups filtered water
1 tsp salt
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
Small dutch oven (I use this 3.2 quart enameled cast iron dutch oven)
First, dissolve the salt in the filtered water and set aside.
Next, combine the all-purpose flour with the whole wheat flour in a large bowl.
Add in the sourdough starter, all of the water (with salt), and mix together by hand.
Once well mixed, the dough will become sticky, but shouldn’t be sticking to your hands too much.
Then I knead/fold the dough in half, while working the bowl in a circular pattern using quarter turns. I make about 10-12 folds, when the dough starts to feel about done.
Your dough will eventually look like this:
Cover the bowl with a towel and let sit for 12-24 hours. I’ve noticed the longer it sits, the more sour it tastes. We tend to leave it for 24 hours most of the time. We prefer it sour!
This is what the dough looks like after it has risen:
Once the dough has had 12-24 hours to rise, it’s time to bake.
Preheat oven to 450°F with the dutch oven on the center rack.
Once the oven is preheated, turn the temperature down to 415°F.
Quickly work the dough into a round shape, so that it doesn’t stick to your hands too much. Then place on a piece of parchment paper.
Score the dough and place in the dutch oven.
Bake for 20 minutes with lid on.
Remove the lid and bake for an additional 35-40 minutes.
Remove bread from dutch oven and set on cooling rack. Allow to cool for at least 30 minutes.
I know, this is difficult, but the bread will keep baking on the inside while it cools. This is important!
After 30 minutes, cut off a slice, add some grass-fed butter and enjoy! Try not to eat the entire loaf in one day!
- 1 cup sourdough starter
- 2½ cups all-purpose flour
- 2½ cups whole wheat flour
- 2 cups filtered water
- 1 tsp salt
- *Initial prep work*
- Dissolve salt into filtered water and set aside
- Combine all-purpose flour and whole wheat flour in large bowl
- Add in sourdough starter and filtered water (with salt dissolved in it)
- Mix everything together by hand until well mixed
- Knead/fold the dough in half, while working the bowl in a circular pattern using quarter turns
- Make about 10-12 folds in total
- Cover bowl and let sit to rise for 12-24 hours
- *After dough has finished rising*
- Preheat oven to 450°F with dutch oven on center rack
- Once oven is preheated, turn temperature down to 415°F
- Quickly form dough into a round shape and place on a piece of parchment paper
- Score the dough and place it (on parchment) into the dutch oven
- Bake with lid on for 20 minutes
- Remove lid and bake for an additional 35-40 minutes
- Move bread to a cooling rack and allow to cool for at least 30 minutes
- Slice a piece off and enjoy!