This no Dutch oven sourdough bread recipe allows you to bake delicious, crusty bread without needing specialized equipment. Using a simple baking sheet or a loaf pan, you can achieve a beautiful loaf with a crispy crust and soft interior.
The process involves creating a sourdough starter, mixing the dough, and allowing it to rise before baking. This recipe is perfect for those who want to enjoy homemade sourdough bread without the hassle of using a Dutch oven.
Creating the Perfect Sourdough Starter
The foundation of any great sourdough bread lies in a robust sourdough starter. This living culture of flour and water is what gives sourdough its unique flavor and texture.
To create a starter, combine equal parts of flour and water in a jar, and let it sit at room temperature. Feed it daily with more flour and water, and soon you’ll see bubbles forming, indicating that fermentation is taking place. This process typically takes about 5 to 7 days, but the results are well worth the wait.
Once your starter is active and bubbly, it’s ready to be used in your bread-making endeavors. A healthy starter is key to achieving that delightful tang and airy crumb in your final loaf.
Mixing the Dough
Once your starter is ready, the next step is to mix the dough. In a large bowl, combine the active sourdough starter with warm water. Stir these together until well blended.
Gradually add in all-purpose flour and salt, mixing until a shaggy dough forms. This initial mixing is crucial as it helps to incorporate all ingredients evenly, setting the stage for a successful rise.
After mixing, the dough will feel sticky and rough. Don’t worry; this is normal. The key is to knead it until it becomes smooth and elastic, which typically takes about 10 minutes on a floured surface.
Kneading and Rising
Kneading is an essential step that develops the gluten structure in the dough, giving the bread its chewy texture. Once kneaded, place the dough in a greased bowl and cover it with a damp cloth.
Let it rise in a warm environment for 4 to 6 hours, or until it has doubled in size. This fermentation period allows the flavors to develop and the dough to become airy.
After the first rise, gently punch down the dough to release any trapped air. This step is important for creating a uniform texture in the final loaf.
Shaping the Loaf
After the dough has risen, it’s time to shape it into a loaf. Turn the dough out onto a floured surface and gently shape it into a round or oval form. This shaping helps to create surface tension, which is vital for a good rise in the oven.
Once shaped, place the dough on a baking sheet lined with parchment paper or in a greased loaf pan. Cover it again and let it rise for another 1 to 2 hours. This second rise is crucial for achieving that light and airy interior.
Baking Your Sourdough Bread
With the dough fully risen, it’s time to bake. Preheat your oven to 450°F (230°C) about 30 minutes before you plan to bake the bread. This ensures that the oven is hot enough to create a crispy crust.
Just before placing the loaf in the oven, score the top with a sharp knife. This allows steam to escape and helps the bread expand while baking.
Bake the bread for 30 to 45 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom. The aroma that fills your kitchen during this time is simply irresistible.
Cooling and Enjoying
Once baked, remove the bread from the oven and let it cool on a wire rack. This cooling period is essential as it allows the interior to set properly.
After cooling, slice into the loaf to reveal its soft, airy texture. Enjoy it fresh with butter, or use it to make sandwiches. The satisfaction of creating your own sourdough bread is unmatched, and each bite is a testament to your effort.
Whether you’re a seasoned baker or a novice, this no Dutch oven sourdough bread recipe offers a straightforward approach to enjoying homemade bread. Happy baking!
Easy No Dutch Oven Sourdough Bread Recipe
This sourdough bread recipe yields a crusty loaf with a chewy texture and tangy flavor. The baking time is approximately 45 minutes, and it serves about 8 slices.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- Cornmeal or flour for dusting
Instructions
- Mix the Dough: In a large bowl, combine the active sourdough starter and warm water. Stir in the flour, salt, and sugar until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours or until doubled in size.
- Shape the Loaf: Once risen, punch down the dough and turn it out onto a floured surface. Shape it into a round or oval loaf, and place it on a baking sheet lined with parchment paper or in a greased loaf pan. Cover and let it rise again for about 1-2 hours.
- Preheat the Oven: Preheat your oven to 450°F (230°C) about 30 minutes before baking.
- Score and Bake: Just before baking, use a sharp knife to score the top of the loaf. Bake in the preheated oven for 30-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 15 minutes
- Rise Time: 6-8 hours
- Bake Time: 30-45 minutes
- Total Time: 6-8 hours 60 minutes
- Servings: 8 slices
- Calories: 150kcal
- Fat: 0.5g
- Protein: 4g
- Carbohydrates: 30g