No-Fancy-Tools Sourdough Bread

Ingredients

• 1 1/4 cup Water (lukewarm)
• 1/2 cup Sourdough starter (active, fed)
• 2 3/4 cup All-purpose flour (unbleached)
• 1 tablespoon Salt (fine sea salt)

Instructions

1. Combine starter and water

   Place 1/2 cup active sourdough starter into a large bowl and add 1 ¼ cups lukewarm water. Stir with a fork until the starter is fully dissolved.

   Time: PT2M

2. Add flour and salt, mix to a rough dough

   Add 2 ¾ cups all‑purpose flour and 1 tablespoon salt to the bowl. Using the fork, mix until no dry flour remains and a shaggy dough forms.

   Time: PT5M

3. Autolyse (rest)

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for about 15 minutes. This allows the flour to hydrate.

   Time: PT15M

4. Edge stretch

   After the rest, gently pull the edges of the dough ball outward and fold them back toward the center until the surface feels a bit tighter.

   Time: PT5M

5. Bulk fermentation

   Cover the bowl again and let the dough rise at room temperature until it is close to double in size. In a cooler kitchen aim for 8 hours; in a warm kitchen 4‑7 hours is sufficient.

   Time: PT8H

6. Shape and place in loaf pan

   Lightly flour a clean work surface and your hands. Turn the dough out, gently roll it into a log about 9‑10 inches long, and place it seam‑side down in a greased 9×5‑inch loaf pan.

   Time: PT5M

7. Cold retard (overnight in fridge)

   Cover the loaf pan loosely with plastic wrap or a towel and refrigerate overnight (about 12 hours). This slows fermentation and develops flavor.

   Time: PT12H

8. Score the loaf

   Remove the dough from the fridge, preheat the oven to 425°F, and using a sharp knife or lame, make a shallow slash across the top of the loaf.

   Time: PT2M

9. Bake covered

   Place the loaf pan in the oven and bake with the pan covered (use foil or a lid) for 35 minutes.

   Time: PT35M

   Temperature: 425°F

10. Bake uncovered for crust

    Remove the cover and continue baking for another 10 minutes until the crust is golden brown.

    Time: PT10M

    Temperature: 425°F

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of Water: filtered water
• Instead of Sourdough starter: levain
• Instead of All-purpose flour: bread flour
• Instead of Salt: kosher salt (use 1.5×)

Equipment Needed

• Large mixing bowl
• Fork (or dough whisk)
• Measuring cups
• Kitchen towel or plastic wrap
• Loaf pan (9x5 inch)
• Refrigerator
• Oven
• Sharp knife or lame
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Mixing until all flour is incorporated
• Bulk fermentation until dough nearly doubles in size
• Scoring just before baking
• Baking covered then uncovered for crust development

Chef Tips from the Video

• A simple fork works just as well as a dough whisk for a rustic texture.
• Cover the dough with a damp towel to prevent a dry skin during rest periods.
• A light dusting of flour on the loaf pan helps the bread release cleanly.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 5‑7 days.

Freezer: Slice, wrap each piece, and freeze for up to 3 months.

Room temperature: Best eaten fresh; can sit uncovered for up to 2 days but will stale quickly.

Make-Ahead Tips

• The cold retard can be extended up to 48 hours for deeper flavor.
• You can shape the dough the night before and bake it first thing in the morning.
• If your kitchen is cool, increase bulk fermentation time by 1‑2 hours.