No Fuss Sourdough Recipe

Ingredients

• 1.25 cup Active Sourdough Starter (fed and doubled in size (6‑12 h))
• 1 cup Warm Water (room temperature, about 75 °F)
• 3.5 cup Bread Flour (high‑protein flour; 2 cups added first, then 1‑2 cups as needed)
• 1 tablespoon Salt (fine sea salt)
• 1 tablespoon Olive Oil (extra‑virgin, for greasing the bowl)
• 0.5 cup Additional Bread Flour (for dusting) (lightly dust work surface and proofing basket)

Instructions

1. Feed the Starter

   Refresh your sourdough starter with equal parts flour and water and let it double in size (6‑12 hours).

   Time: PT5M

   Temperature: room temperature

2. Combine Starter and Water

   In the bowl of a stand mixer, add 1 ¼ cup active starter and 1 cup warm water. Mix on low speed for about 30 seconds until fully incorporated.

   Time: PT1M

   Temperature: room temperature

3. Add Flour and Salt

   Add 2 cups bread flour and 1 tablespoon salt to the mixture. Mix on low for another 30 seconds until a shaggy dough forms.

   Time: PT1M

   Temperature: room temperature

4. Incorporate Additional Flour

   Gradually add 1‑2 cups more bread flour, a handful at a time, mixing until the dough pulls away from the sides of the bowl and forms a cohesive ball.

   Time: PT2M

   Temperature: room temperature

5. First Rise (Overnight Fermentation)

   Lightly coat a clean bowl with 1 tablespoon olive oil, transfer the dough into it, cover tightly with the airtight lid, and let it rest on the counter overnight (approximately 8‑12 hours).

   Time: PT0M

   Temperature: room temperature

6. Pre‑Shape and Develop Tension

   In the morning, turn the dough onto a very lightly floured surface. Gently stretch the dough outward, fold it into thirds, then roll it up and repeat the stretch‑fold motion for about 1 minute to create surface tension.

   Time: PT1M

   Temperature: room temperature

7. Shape and Proof

   Shape the dough into a tight loaf, dust the top with a little extra flour, flip it into a floured proofing basket seam‑side up, cover, and let it rest for 30‑45 minutes while the oven preheats (if baking).

   Time: PT2M

   Temperature: room temperature

Nutrition Facts

Calories

1600

Protein

6 g per slice

Carbohydrates

40 g per slice

Fat

1 g per slice

Fiber

2 g per slice