The Ultimate Food Geek shows you a NEW and IMPROVED method to make a practically effortless loaf of sourdough bread with less than 10 minutes of effort, with no folding/stretching/strength building, and no empty preheat of the baking vessel. This is an even simpler method than my famous “Simple Sourdough” method released in 2020. Recipe below.
My Favorite Sourdough Toys:
(I’m an Amazon affiliate. If you buy something from these links, I’ll get a few cents. Thanks!!)
4 Quart Enameled Cast Iron Dutch Oven: https://amzn.to/3Sc5olp
(The product description says this is black enameled on the inside, and in my video I reference raw but seasoned cast iron. This is the exact Dutch I have been using for years for this recipe and I always assumed it was raw on the inside, but I might be wrong. Regardless…this is my favorite. It’s the perfect size and functionality for this loaf. If this link doesn’t work, search for a 4 quart Dutch oven, approximately 9″ in diameter and 4″ deep.)
Professional Kitchen Scale: https://amzn.to/45HgEJy
(Tough, accurate, runs on AAA batteries rather than pricey ones.)
My favorite oven gloves: https://amzn.to/49479qS
(Comfy, fit well, dextrous, totally heatproof.)
RECIPE:
In a large bowl, combine:
4 oz / 113g sourdough starter (UNFED, straight from the fridge…at 100% hydration…meaning when you feed it, you feed equal WEIGHTS…not cups…of flour and water)
12 oz / 340g water (ideally filtered. These are ounces by weight…not fluid ounces…although they are one and the same when it comes to measuring water.)
Stir to distribute the starter into the water. Then add:
1 lb 4 oz / 567g flour (all purpose OR bread flour, it doesn’t matter. If you want to introduce some whole wheat, you may sub up to 8oz whole grain flour. If you do, add up to 1 additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.)
0.7 oz / 20g salt (Morton’s Kosher is the brand I use. Avoid iodized table salt, if possible.)
Stir until it’s too stiff to work with a spoon. Use your hand to bring the ingredients together into a uniform dough, about 15 seconds. (If your dough is too sticky, your starter is higher than 100% hydration. Watch my “Troubleshooting Simple Sourdough” video for a fix: https://youtu.be/zWGkUvS6ZCI?si=16-PQA4_QFliBZ6H&t=366 )
Oil the bowl and return the dough, covering the bowl. (Or place the dough in an oiled, gallon-sized ziploc bag.)
Rise at room temperature until at least doubled in bulk. For most people, this will take at least 12 hours, though robust starters or warm fermentation temperatures may decrease this time, and starving starters or cold temperatures may extend it upwards of 30 hours or longer. You’ll get to know your starter’s characteristics as you bake more frequently.
Once the dough has doubled, you have an additional window of 12ish hours that the dough can remain at room temperature before it needs to be shaped. (I typically rise about 20 hours before shaping, so I start my dough about 24 hours before I plan to serve bread.) The longer the dough rises, the better the flavor will be. You can also refrigerate this dough immediately after mixing, for up to 4 days. Remove from the fridge 3-4 hours before shaping.
Shape the dough and place it into a greased baking vessel…a Dutch oven or loaf pan. Cover and rise on the countertop for 90 minutes.
Please into a cold (un-preheated) oven and turn the oven on to 425F / 220C oven and bake, covered, for 45 minutes. Remove the cover and bake an additional 15 minutes. Remove from baking vessel and cool fully before slicing.
37 Comments
Curious what you think about other recipes for starters- like with Greek yogurt?
Wow! What a great video. Thank you so much. I am just returning to sourdough baking. The time and complication involved and wastefulness always bothered me before. And it never made sense to me. I can’t wait to try this method.
And with reference to the complainers…haters gonna hate. And there seems to be no shortage of them around.
Hi Ben, I just took my long -neglected starter(s) out of the back of my fridge and they are all frozen. Can I defrost and proceed as usual, or should I just start over?
I've been buying sd bread from a neighbor because it just looked miuch to complicated and time consuming to make. After watching this video – I think I just may be able to do it myself – and save a lot of money. thanks
Do u keep your starter in the refrigerator? Nevermind…found the info on your info below. Thank you😊
Wasn’t sure where to send a request so thought I would make the post here. Well a request and a couple of questions if I may. 🙂
1. Would you be willing to do a video on sour dough baguettes? 🙂
Also, can your sour dough recipe be halved for smaller loaves or doubled when I want to bake 2?
Thanks in advance!! Wanda.
I can't have wheat flour and only use spelt. Will this work with spelt and do I need to make any modifications?
Thank you so much for this video and recipe. I just made my first starter, and I found your video a couple of days ago. I mixed up the dough last night, and I just took my first loaf ever out of the oven. It looks beautiful! I am letting it cool before I cut it. Update: I think I got a little impatient before I cut it because the very bottom seems a little gummy. However, it tastes great!
Hello Ben. I’ve watched your videos over and over. Being a very practical person I love your approach and I am going to try it out. How do you feel about using water Instead of flour when shaping the loaf? Thank you so much for your sense of humour. I love your videos. Thank you for sharing.☀️
Why does my baked sourdough bread get more sour each day?
I usually feed my starter and save discards. I want to attempt this recipe. What is the difference between discards that accumulate over a couple weeks and starter that hasn't been fed in a month or more? Can I use the recipe with the discards?
Welcome back!!! Love the even simpler recipe!! I made it yesterday. Question…I let it at least double in size, but somehow the finish product didn’t seem to rise much. What am I doing? Could I have handled it too much while shaping it? Or did it need more time for the 2nd rise before baking? It seemed a bit flat after shaping it. Will try again. Thanks!!!!
Thank you! I have never made a sourdough loaf, but after listening to you making it so simple I am going to give it a go!
Ben, should I use your sourdough starter video from three years ago ? Or has that changed as well?
So happy to see another video from you! You literally changed my life. I have not bought bread since learning how to do it your way.
Amazing it works without all the slaps and stretches, the bread is beautiful
Thank you
Thank you
All those other's kept me from making this bread
I got the recipe written down and will be making it soon as i find your starter recipe .
Thank you I’m so excited to try this method. I’ve been slapping and folding and looking for easier process. Can I double this recipe?
Great Presentation. So if i follow your proportions can I make a bigger boule?
I usually make a 7-8 cup boule. My sourdough was given me by a friend whose mother started it over 40 yrs ago in Italy.
I don't really know whether than makes it tastier but it sure is delicious. I use a cast iron pot and essentially follow your cooking instructions.
If I start in an unheated oven, which sounds like a great idea, I wonder how much longer to bake the bread–an extra 10 mins?
Thx for the video and your directions. Looking forward to hearing from you. Jim
Awesome video. I am making my first sourdough bread this morning. Can't wait for tomorrow. Thanks Ben for this tutorial.
I am going to try your method. I have been baking bread since young along side my Mom. Now at 73. Trying to conquer sourdough. I need some instant reward to carry on.
Yum
Hello Ben. I would love to see how to add seeds to your simple sourdough. Weight ratios for adding sunflower, pumpkin, flax,pumpkin seeds. Should I soak them first using the measure water from the recipe ? I have been experimenting with moderate results? thanks
I just love you Ben:) I love how Gordon kissed you😂
How do I make the starter ???
Can u use barley flour?
Hi Ben, i found your suggestion of your super easy starter (mix 4oz water, 4oz flour and leave on countertop for 2 weeks). I figured I'd give it a go – nearly one week in and i can definitely see some activity which is v exciting! Just checking – i assume i don't need to stir it periodically? I just leave it alone for the full 2 weeks? Sorry I couldn't wait for your video on this as it's my first starter and I'm very keen to make my own sourdough! 😆
***THANK YOU SOOO MUCH!! I have been making sourdough for years and it takes me hours and hours to stretch and fold and all this kind of stuff. Lately I’ve gotten too busy and I miss making this wonderful bread for my family. But your easier method has literally rocked my world! I am so thrilled! And so is my family!
I did want to add one neat little trick I do, when you had mentioned the fact that loaf pans do not retain the moisture like the Dutch ovens do, and because I use loaf pans to make sourdough sandwich bread, I have actually taken one of those squared, chafing aluminum pans, filled it about an inch with hot water, And when I put it in the oven to bake, I leave that in there on the bottom rack for the first 45 minutes while I put the other loaf pan on top like a lid as you directed. It seems to rise higher and I get a great crispy edge because I take it out for those last 15 minutes. Thanks for helping me, I hope this little neat trick can help as well! *
Update, I apologize that I missed your comment below, I work several jobs, and sometimes get no time to take a minute, but I just tried this last night and it seemed to work great. I will also try doing a spray bottle as you suggested. Thanks again so much!!
Salt❓ if people are measuring out the salt using find table salt instead of the kosher would that not be their over salty problem? I don’t think a lot of people know the reason some recipes call for kosher, and some call table salt.
Hi Ben…I have made this bread 4 times now and we absolutely love it. I follow your directions exactly and it always comes out the same, even though my Dutch oven isn't cast iron inside. LOVE it! My husband is doing hand springs and thanks you many times over.
Yay! I used your suggestion to put the loaf in a cold oven at 425 degrees with a tight boule and Boom! Perfect. My loaf was taller and rounder. Thanks!
Sorry to report this method yielded an epic fail for me. I used starter that was inactive (active a week ago) and followed instructions to a T. It was a slow go on the bulk fermentation but I didn't get impatient as i could see bubbles forming under the bowl and marked the side to check for doubling. I let it go 33 hrs. and decided that was enough as it appeared to go double. Maybe I erred here, (go longer?) or maybe I went too long? When I turned it out onto the floured butcher block it deflated and was so sticky i couldn't touch it. Floured it up and tried to shape it–next to impossible. Decided what they hey, I've gone this far, I might as well bake it. OMG. Flat as a pancake, NO rise whatsoever. And the color was a strange yellow. I don't know what went wrong. I do have a unique looking flying saucer :-[
I truly loved this recipe I loved that you took the time to explain things. We're even someone like me can understand thank you
I appreciate the simple recipe and steps in the beginning and then you go in to detail of why in the second part. Instead of stringing it through the whole video. All the info of the recipe gets muddled for a beginner.
Hi Ben. I’ve been making bread using your method for a couple of years now and so excited to see this new video. How much simpler can you get? Thank you so much. I love how you explain the science behind your methods. Happy holidays to you and yours. Sheryl❤
It feels like the questions I've had have been solved
I enjoyed you and your video. Great to know I don’t have to waste money preheating my oven.
You said that if the bread doesn’t rise enough, you either didn’t proof it long enough, or you proofed it too long. But other things can affect that as well, like not having an active enough starter. Right? And also, what about using other flours than just unbleached white? Whole wheat and rye flours are heavier. Is an unfed starter going to be active enough to make those heavier flours rise?
Thank you!