How to Make Sourdough Bread From Scratch – No Kneading, No Stress!

Ingredients: For the Starter (Day 1): 100g (1/2 cup) whole wheat flour 100g (1/2 cup) water (preferably filtered or non-chlorinated) For the Dough (Day 2): 100g sourdough starter (from Day 1) 375g (1 1/2 cups) bread flour (or all-purpose flour) 250g (1 cup) water 10g (1 1/2 tsp) salt Instructions: Day 1: Make the Sourdough Starter Mix the Starter: In a clean glass jar, mix 100g whole wheat flour and 100g water. Stir until combined. Cover loosely with a lid or cloth and let it sit at room temperature for 24 hours. Feed the Starter: On the next day, discard half of the starter and feed it with 100g of white bread flour and 100g of water. Stir, cover, and let sit for another 24 hours. Repeat this feeding process every 24 hours until your starter is bubbly, has a tangy smell, and has doubled in size (this usually takes 4-7 days). Day 2: Mix and Shape the Dough Mix the Dough: In a large bowl, combine 100g of the sourdough starter, 375g of bread flour, and 250g of water. Mix everything together until it forms a shaggy dough. Cover and let the dough rest for 30 minutes (this is called the "autolyse"). Add Salt: After the rest, add 10g of salt to the dough and mix it in. Knead it by hand for about 5-7 minutes, or use the "stretch and fold" technique for 4 rounds over the next 2 hours (stretch the dough, fold it over, turn, and repeat). Bulk Fermentation: Let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. During this time, you can do 2-3 sets of stretch and fold every 30 minutes to help develop the gluten. Day 3: Shape and Bake the Sourdough Shape the Dough: Gently deflate the dough and shape it into a round or oval shape, depending on your preference. Tension the surface of the dough by pulling the edges underneath to form a tight boule (round) or batard (oval). Proofing: Place your dough into a proofing basket or bowl lined with a floured towel. Cover and let it proof for 2-3 hours at room temperature or overnight in the fridge for a slower, more flavorful rise. Preheat the Oven: Preheat your oven to 475°F (245°C) with a Dutch oven or a baking stone inside. Score the Dough: Carefully turn the dough onto a piece of parchment paper and score the top with a sharp knife or razor blade to allow for proper expansion in the oven. Bake the Bread: Place the dough (with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover the Dutch oven with its lid to trap steam. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and crispy. Cool: Remove the bread from the oven and allow it to cool on a rack for at least 1 hour before slicing. Enjoy your homemade sourdough bread! The crust should be crispy, and the inside should have that wonderful chewy texture with holes throughout. Enjoy with butter, jam, or anything you like! #sourdoughbread #sourdoughbreadrecipe #sourdoughpizza #sourdoughtips #bread #breadrecipes #homemade #bakingtips