INSANELY EASY NO KNEAD SOURDOUGH BREAD

Ingredients

• 350 g Bread Flour (high‑protein bread flour for structure)
• 150 g Sprouted Whole Wheat Flour (adds nutty flavor and nutrition; can use regular whole wheat flour)
• 2 tsp Himalayan Pink Salt (fine grain; kosher or sea salt can be used)
• 2 tbsp Olive Oil (extra‑virgin for flavor; softens crust)
• 2 tbsp Sourdough Starter (active starter, straight from the fridge)
• 1.5 cup Water (room temperature, approx 360 ml)
• 1 tsp Caraway Seeds (optional) (adds traditional flavor)

Instructions

1. Mix Dry Ingredients and Starter

   In a large mixing bowl combine the bread flour, sprouted whole wheat flour, and Himalayan pink salt. Add the olive oil, sourdough starter, and gradually pour in the room‑temperature water while stirring with a wooden spoon until no dry flour remains.

   Time: PT5M

2. Autolyse (Rest)

   Let the shaggy dough rest untouched for 1–2 hours. This allows the flour to fully hydrate and the gluten to begin developing.

   Time: PT0M

3. First Fold

   After the rest, gently fold the dough a few times in the bowl to smooth out any large flour clumps and begin forming a cohesive ball.

   Time: PT5M

4. Series of Gentle Folds

   Over the next 6–8 hours, perform a series of three gentle folds every few hours. Each fold takes about 5 minutes; simply pull the dough from one side, stretch it, and fold it over onto itself.

   Time: PT15M

5. Shape and Transfer to Loaf Pan

   Line a 9×5 in loaf pan with parchment paper. Gently turn the dough onto the parchment, tucking the sides under to form a loaf shape. Pop any large surface bubbles.

   Time: PT5M

6. Cover for Overnight Proof

   Cover the loaf pan with a second 9×5 in pan or a tightly sealed aluminum‑foil cap. Let the dough proof at room temperature (about 68 °F/20 °C) overnight, or until it has visibly risen and feels airy.

   Time: PT0M

7. Preheat Oven

   Preheat the oven to 375 °F (190 °C). No need to preheat any pan.

   Time: PT10M

   Temperature: 375°F

8. Bake Covered (Steam Phase)

   Place the covered loaf pan in the oven and bake for 20 minutes. The cover traps steam, allowing the loaf to spring.

   Time: PT20M

   Temperature: 375°F

9. Bake Uncovered (Crust Development)

   Remove the cover (second pan or foil) and continue baking for another 20 minutes, or until the crust is deep golden‑brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT20M

   Temperature: 375°F

10. Cool

    Transfer the loaf to a cooling rack and let it cool for at least 30 minutes before slicing. This finishes the crumb set.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

38 g

Fat

4 g

Fiber

2 g