Easy Homemade Sourdough Bread
Easy Homemade Sourdough Bread is a easy American recipe that serves 8. 200 calories per serving. Recipe by Culinary Exploration on YouTube.
Prep: 8 hrs 15 min | Cook: 40 min | Total: 9 hrs 10 min
Cost: $0.78 total, $0.10 per serving
Ingredients
- 247 g Water (room temperature)
- 12 g Sea Salt (fine sea salt, fully dissolved)
- 128 g Sourdough Starter (active, fed 12 hours ago, 100% hydration)
- 375 g All-Purpose Flour (plain, unbleached)
- 30 g All-Purpose Flour (for dusting) (extra for bench and basket dusting)
- 1 sheet Parchment Paper (to line baking stone or tray)
Instructions
Dissolve Salt
Add 247 g water to the mixing bowl, sprinkle 12 g sea salt over it and stir until fully dissolved.
Time: PT5M
Incorporate Starter
Add 128 g active sourdough starter to the salted water and stir until the starter is completely broken up and evenly distributed.
Time: PT5M
Add Flour and Mix
Add 375 g all‑purpose flour to the bowl and mix with a hand or wooden spoon until a shaggy, rough dough forms.
Time: PT5M
First Rest (Autolyse)
Cover the bowl with a plastic bag and let the dough rest at room temperature for 1½ hours. This allows the flour to hydrate.
Time: PT1H30M
Bulk Fermentation
Leave the covered bowl on the countertop for about 5 hours (or until the dough has visibly expanded and shows bubbles). No kneading is required; the gluten develops over time.
Time: PT5H
Shape the Dough
Lightly flour a clean work surface (use only a thin dusting). Turn the dough out, gently pull the sides toward the centre and fold to form a tight ball without adding extra flour.
Time: PT10M
Proof in Banneton
Generously dust the proofing basket with flour, place the shaped dough seam‑side up, cover with the plastic bag, and let it proof at room temperature for 2½ hours.
Time: PT2H30M
Preheat Oven and Prepare Steam
If using a baking stone, place it in the oven and preheat to 250 °C. Place a stainless‑steel bowl about a third full of cold water on the lower rack for steam. If you don’t have a stone, preheat the oven to 250 °C and have a spray bottle ready.
Time: PT30M
Temperature: 250°C
Transfer and Score
Place a sheet of parchment on the bench, dust the dough lightly, then flip it onto the parchment. Using a razor blade or lame, make a confident shallow slash across the top.
Time: PT5M
Bake with Steam – Phase 1
Slide the parchment (with the loaf) onto the preheated stone or oven shelf. Bake at 250 °C for 20 minutes while the steam source is in the oven.
Time: PT20M
Temperature: 250°C
Bake – Phase 2
Remove the steam source (bowl or stop spraying) and reduce the oven temperature to 220 °C. Continue baking for another 20 minutes until the crust is deep golden.
Time: PT20M
Temperature: 220°C
Cool
Transfer the baked loaf to a cooling rack and let it rest for at least 30 minutes before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 200
- Protein
- 5.5 g
- Carbohydrates
- 42 g
- Fat
- 0.5 g
- Fiber
- 0.4 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Water: filtered water
- Instead of Sea Salt: kosher salt (use 1.5× amount)
- Instead of Sourdough Starter: preferment, poolish
- Instead of All-Purpose Flour: bread flour
- Instead of All-Purpose Flour (for dusting): bread flour
- Instead of Parchment Paper: silicone baking mat
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Bench Scraper
- Plastic Bag
- Proofing Basket (Banneton)
- Parchment Paper
- Spray Bottle
- Stainless Steel Bowl (for water) (optional)
- Oven
- Baking Stone (optional)
- Razor Blade/Lame
- Peel
- Cooling Rack
Critical Steps — Do Not Skip
- Fully dissolve the starter in the water
- Allow the dough to bulk ferment for the full 5 hours
- Shape the dough without adding extra flour
- Dust the banneton thoroughly to prevent sticking
- Score the loaf just before baking
- Maintain steam for the first 20 minutes of baking
Chef Tips from the Video
- Use a digital scale for precise measurements – sourdough is forgiving but benefits from accuracy.
- If you prefer a chewier crust, replace the stainless‑steel bowl with a cast‑iron skillet for steam.
- A quick 10‑second tap with the lame before scoring helps release any surface tension.
Troubleshooting
Dough does not rise during bulk fermentation.
Make sure the starter was active and fed; a cooler kitchen will slow fermentation – move the bowl to a warmer spot (around 24‑26 °C).
Bread sticks to the banneton or parchment.
Generously dust the basket and the dough surface with flour; tap off excess before transferring.
Crust is pale and dense.
Ensure the oven is fully preheated to 250 °C and maintain steam for the first 20 minutes; extend the final bake by 5‑10 minutes if needed.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps for up to 3 days.
Freezer: Slice, wrap each piece in foil and freeze; good for 2 months.
Room temperature: Store in a bread box for up to 2 days; avoid airtight containers to prevent sogginess.
Make-Ahead Tips
- After shaping, you can refrigerate the dough in the banneton for up to 12 hours; bake directly from the fridge (add 10 minutes to bake time).
- Fully baked loaves freeze well; slice before freezing for easy toast‑ready portions.
Frequently Asked Questions
What is the cultural significance and history of sourdough bread in Western cuisine?
Sourdough is one of the oldest leavened breads, dating back to ancient Egypt. In Western cooking it became a staple for its natural fermentation, long shelf‑life, and distinctive flavor, and it remains a symbol of artisanal baking.
What are the traditional regional variations of sourdough bread in the United States?
In the U.S., San Francisco sourdough is famous for its tangy flavor due to local wild yeasts, while the Midwest often uses a milder starter. Some regions add rye or whole‑grain flours for a heartier loaf.
How is a basic no‑knead sourdough loaf traditionally served in American households?
It is typically sliced and served warm with butter, used for sandwiches, or paired with soups and stews. Many families enjoy it toasted for breakfast with jam or avocado.
What occasions or celebrations is sourdough bread traditionally associated with in Western culture?
While not tied to a specific holiday, sourdough is often baked for weekend family meals, pot‑lucks, and as a comforting staple during colder months. Some bakers celebrate the starter’s “birthday” each year.
How does sourdough bread fit into the broader American bread tradition?
Sourdough represents the rustic, hand‑crafted side of American breadmaking, contrasting with commercial yeasted breads. It showcases the craft of natural fermentation, which has seen a resurgence in the modern artisan movement.
What are the authentic traditional ingredients for a basic sourdough loaf versus acceptable substitutes?
Traditionally the dough uses only flour, water, salt, and a live sourdough starter. Acceptable substitutes include using bread flour for more gluten strength or adding a small amount of honey for sweetness, but the core ingredients remain the same.
What other American dishes pair well with a simple no‑knead sourdough bread?
It pairs beautifully with hearty stews, chili, clam chowder, grilled cheese, and charcuterie boards. The open crumb also makes it ideal for avocado toast or as a base for bruschetta.
What makes this no‑knead sourdough bread special or unique in American baking?
The recipe eliminates kneading, relying on time for gluten development, which makes artisan‑quality crust and crumb accessible to beginners using only pantry staples.
How has the no‑knead sourdough method evolved over time in American home baking?
Popularized by Jim White’s 2006 New York Times article, the method spread through blogs and YouTube, encouraging home bakers to use long fermentation instead of labor‑intensive kneading, leading to a boom in starter culture communities.
What are the most common mistakes to avoid when making this no‑knead sourdough bread?
Common errors include using inactive starter, under‑ or over‑fermenting the dough, adding too much flour during shaping, and forgetting to create steam in the oven. Each of these can result in a dense crumb or pale crust.
Why does this recipe use a no‑knead technique instead of traditional kneading?
No‑knead relies on extended fermentation to develop gluten, which reduces hands‑on time and yields a more open crumb with a complex flavor. It also makes the process more forgiving for beginners.
Can I make this no‑knead sourdough bread ahead of time and how should I store it?
Yes. After shaping, you can refrigerate the dough in the banneton for up to 12 hours, then bake directly from the fridge (add about 10 minutes to the bake). Once baked, store the loaf in a bread box or freeze slices for later use.
What does the YouTube channel Culinary Exploration specialize in?
The YouTube channel Culinary Exploration focuses on clear, step‑by‑step tutorials for home cooks, covering a wide range of cuisines with an emphasis on technique, equipment alternatives, and making classic dishes accessible.
Last updated: August 28, 2026
