How to make Yeast Free Sourdough Bread

Add sourdough starter into a large bowl along with whole wheat flour and warm water and mix until combined.

Wrap the mixture in plastic wrap and let it rest for 20 minutes to develop gluten.

After 20 minutes, remove the plastic wrap, add salt, and mix it in.

Turn the dough out onto a lightly floured work surface and knead for about 2 minutes until smooth.

Grease the bowl used before, place the dough inside, grease the top of the dough, wrap it in plastic wrap, and let it rise for 1 hour.

Turn the dough out onto a lightly floured work surface, stretch and fold it a few times.

Grease the bowl again, place the dough inside, wrap it in plastic wrap, and let it rise for another hour.

Turn the dough out onto a lightly floured work surface, and fold the edges underneath to create a smooth top.

Line a medium bowl with a clean kitchen towel and sprinkle flour liberally into it to prevent sticking.

Place the dough into the bowl top side down, wrap it in plastic wrap, and let it rise for 2.5 hours until it doubles in size.

Preheat the oven to 450 degrees Fahrenheit about an hour before the dough is ready, placing a stone pan in the oven while it preheats.

If you don't have a stone pan, you can bake the bread on a regular baking sheet.

For a nice crust, place a cast-iron pan in the oven on the rack below (optional but recommended).

Place a pot of water on the stove and let it boil.

When the dough is done rising, remove the plastic wrap, line the back of a baking pan with parchment paper, and flip the dough out.

Cut a few slashes on top of the dough using a sharp knife.

Immediately place the dough into the oven using the parchment paper to help slide it onto the stone, or place the whole baking pan in the oven if not using a stone.

Add 1 cup of boiling water into the cast-iron pan and close the oven to keep the steam in.

Bake for about 25 to 30 minutes until golden brown.

Once done, remove the bread from the oven, sliding it back onto the baking sheet, and let it cool for about 5 to 10 minutes.

Equipment Needed

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