Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

In a mixing bowl, combine 247 grams of water and 12 grams of sea salt until dissolved.

Add 128 grams of sourdough starter to the bowl and mix until combined.

Incorporate 375 grams of all-purpose flour into the mixture, stirring until a shaggy mess forms.

Cover the bowl and let the mixture sit at room temperature for 1-2 hours.

After resting, shape the dough into a rough rectangle and fold the sides in to form a ball without adding flour.

Place the dough back in the bowl, cover, and let it bulk rise for 4-5 hours at room temperature.

Gently shape the dough again, then dust a proofing basket with flour.

Transfer the dough to the proofing basket, cover, and let it proof for a couple of hours.

Preheat the oven to 250 degrees Celsius.

Transfer the dough onto a baking stone, score the top, and bake for 20 minutes with a cover.

Reduce the temperature to 220 degrees Celsius and bake for an additional 20 minutes without the cover.

Cooking Techniques

Equipment Needed

Dietary

Allergens