The Easiest Actually Good Sourdough Bread (No Mixer)

Introduction

This tutorial provides a straightforward guide to making delicious sourdough bread without the need for a mixer. Ideal for beginners, it breaks down the process into manageable steps, ensuring you can achieve a great loaf at home.

Step 1: Build the Leaven

1. Preparation: About 12 hours before you plan to mix your dough, prepare the leaven.
2. Ingredients:
   • 100g water at 90°F / 32°C
   • 25g ripe sourdough starter (fed 10-12 hours prior)
   • 100g bread flour
3. Mixing:
   • In a bowl, combine the water and sourdough starter.
   • Add the bread flour and stir until there are no lumps.
4. Fermentation:
   • Cover the bowl and let it sit at room temperature for 12-14 hours until it becomes bubbly and frothy.

Step 2: Mix the Dough

1. Combine Ingredients:
   • In a mixing bowl, combine 275g water at 92°F / 33°C with the ripe leaven.
   • Stir until the leaven dissolves.
2. Add Dry Ingredients:
   • Add 400g bread flour, 50g whole wheat flour, and 12g salt.
3. Mixing Technique:
   • Use a sturdy spoon to mix until a dry clump forms.
   • Wet your hand and squeeze the dough until it is homogeneous with no dry spots.

Step 3: Bulk Fermentation

1. First Rest:
   • Cover the bowl and let the dough rest for 30 minutes.
2. First Fold:
   • After resting, stretch and fold a portion of the dough 5-6 times, then flip it over and round it into a ball.
   • Let it rest for another 30 minutes.
3. Second Fold and Final Fermentation:
   • Repeat the folding process after the second rest.
   • Cover and place the dough in a warm spot (about 90-95°F / 35°C) for about 2 hours.

Step 4: Shaping Dough

1. Prepare Surface:
   • Lightly flour a cutting board and flip the dough onto it.
2. Form the Shape:
   • Pull opposite sides of the dough out and fold them over each other. Rotate and repeat until done at least 4 times.
   • Flip the dough over and round it by stretching the top down and under.
3. Prepare for Proofing:
   • Dust a proofing basket with flour or line a bowl with a tea towel and flour.
   • Place the shaped dough seam side up in the basket and add tension with a few more folds.

Step 5: Proofing

1. Cover and Let Proof:
   • Cover the dough and let it proof in a warm place for 60-90 minutes.
2. Testing for Readiness:
   • The dough should increase in size by about 60%. Poke it gently; if it slowly bounces back, it's ready to bake.

Step 6: Baking

Option 1: Baking on a Sheet Tray

1. Preheat Oven: Preheat to 450°F / 232°C.
2. Prepare Dough: Flip the dough onto a parchment-lined sheet tray.
3. Score the Dough: Use scissors to make 5-6 overlapping snips on top.
4. Create Steam: Spray the dough with water and cover with a foil pan lid.
5. Bake:
   • Bake covered for 15 minutes.
   • Remove the lid and bake for an additional 30 minutes.

Option 2: Baking in a Dutch Oven

1. Preheat Dutch Oven: Set to 475°F / 245°C.
2. Prepare Dough: Flip the proofed dough onto semolina-floured parchment.
3. Score the Dough: Make 5-6 angled snips.
4. Bake:
   • Place the dough and parchment in the preheated Dutch oven, cover, and bake for 15 minutes.
   • Remove the lid and bake for an additional 20-25 minutes.

Conclusion

You have successfully made sourdough bread using this step-by-step guide! Key takeaways include the importance of building a strong leaven, proper fermentation, and the baking process. Consider experimenting with different flours or add-ins in future bakes. Enjoy your homemade sourdough!