Easy Sourdough Bread Recipe

Add in the sea salt. Mix/knead with your hands or a stand mixer with a dough hook attachment until fully incorporated and the dough becomes more smooth. This can take around 5-6 minutes.

Cover your bowl with a slightly damp kitchen towel. Rest on the counter for 1 hour.

Perform a second set of stretch and folds or coil folds (whichever kneading technique you prefer). Cover & rest another hour.

Perform a third set of stretch and folds. Cover & rest for the bulk fermentation. Bulk fermentation can be anywhere between 3 and 12 hours, depending on the environment of your kitchen. For me personally, it takes 3-4 hours for my bulk ferment to be complete in Florida (3 to 3 1/2 in the warmer months and 4-5 ish in the cooler). If your kitchen is dry and cold, it will take longer. Bulk fermentation is complete when your dough has almost doubled in size, has air bubbles, is smooth, and not too sticky. These are signs that the fermentation process has developed the gluten structure properly.

After the bulk rise, place the dough on a lightly floured surface. Stretch the dough out so that you have a nice, large rectangle. Fold two of the sides in towards the middle and roll the dough up like a burrito. Tuck & spin the dough around 2-3 times to pre-shape the dough. Cover the dough with a towel and allow to rest for 15-20 minutes, or until the dough has relaxed back down.

Perform your final shaping. Stretch the dough out once more without pulling too hard on the dough. This time around it will not stretch as much as the first time. Fold two of the sides in towards the middle and roll the dough up like a burrito again.

Pinch the sides closed and shape the dough. Tuck and turn the loaf in circles to create tension and form a round loaf. (watch my video tutorial on my socials for a visual). Try to get the top of the dough really tight.

Same Day: Cover your banneton basket with a damp kitchen towel. Preheat your oven to 450°F, with the Dutch oven inside while your dough is rising in the basket. Put a timer on for 45 minutes. Place dough on parchment paper or a silicone bread mat, score it, & bake for 20 minutes with the lid on. Take the lid off, reduce the oven heat to 425°F and bake for an additional 30 minutes. Remove from oven. Allow the bread to sit in the Dutch oven while it's cooling with the lid off for at least 1 hour.

Next Day: Cover your loaf in the banneton basket tightly with plastic wrap, a shower cap, or a sustainable silicone cover. Place it in the fridge for anywhere between 8 & 48 hours. A cold ferment creates a stronger sour taste. Preheat your oven to 450°F, with the Dutch oven inside while your dough is rising in the basket. Put a timer on for 45 minutes. Place dough on parchment paper or a silicone bread mat, score it, & bake for 20 minutes with the lid on. Take the lid off, reduce the oven heat to 425°F and bake for an additional 30 minutes. Remove from oven. Allow the bread to sit in the Dutch oven with the lid off while it's cooling for at least 1 hour.