Insanely Easy SAME DAY Sourdough Bread Recipe | No Knead | No Dutch Oven | No Stand Mixer

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Mix 500 grams of bread flour, 2 teaspoons of himalayan pink salt, 2 tablespoons of dried rosemary, and 2 tablespoons of olive oil in a bowl.

Add 2 tablespoons of starter that was fed overnight at room temperature. If using starter straight from the fridge, use 3 tablespoons instead.

Mix in 1.5 cups of warm water until there's no more dry flour left.

Let the dough rest for about 30 to 60 minutes to hydrate.

Place the dough in a toaster oven set to ferment at 80 degrees Fahrenheit for 1 hour.

Gently fold the dough every 1 to 2 hours, returning it to the warm toaster oven in between folds.

After about 6 hours, check if the dough has risen to nearly double in volume and smells sour; this indicates it's ready for the final proof.

Transfer the dough to a loaf pan and cover it, placing it back in a warm spot until it rises slightly above the edge of the pan.

Preheat the oven to 400 degrees Fahrenheit.

Bake the bread for 20 minutes with the top covered to trap steam, then continue baking for an additional 40 minutes for a total of 1 hour.

Cooking Techniques

Equipment Needed

Allergens