4 Ingredient No Knead Sourdough Bread

4 Ingredient No Knead Sourdough Bread
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Sourdough Bread

Gluten intolerances aside, this sourdough is by far the easiest & most delicious bread you’ll find around!

Having the stomach of the basic millennial (brought to you by bleached & over pasteurized foods, THX USA!) I began baking my own bread about three years ago since I love bread, but couldn’t handle eating store-bought loaves anymore - no it’s not super fancy, its rustic, easy but insanely delicious especially with some local butter or a drizzle of olive oil!

Bread has been a staple in my meals since the beginning of my life, see photo below of a 3 year old Anastasia with a half eaten loaf of fresh greek bread in my little village. I remember my Yiayia and I would go to the market, grab a baguette and eat essentially the entire thing before we reached the checkout counter - those memories warm my heart and so will this bread!

Herb infused bread coming up soon for spring & summer dishes!

Follow the directions below for your no knead (seriously) 4 ingredient (yup that simple) homemade sourdough bread!


Ingredients:

  • 3 cups all purpose bleached flour

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon instant bread yeast

  • 1 1/2 cups room temperature water (slightly just above room temp)

How to:

Prep the dough:

  • In a large mixing bowl, whisk the flour & salt, together until mixed

  • Measure out the 1.5 cups of warm water & add yeast inside until it blooms

  • Then stir in the yeast water until a chunky, thick dough forms

  • Add a few more tablespoons of water of necessary, you do not want this dough to be wet

  • It’s gonna look stringy initially but use your fork to continue to mix the ingredients until a loose ball forms

  • Cover the mixing bowl with plastic wrap & then a towel overtop and let it rest for 12-16 hours at room temperature

Prep for baking:

  • Preheat the oven to 450 degrees

  • Use a 6 quart enamel coated cast iron Lodge Dutch Oven or a clay Cloche in the oven for about 30 minutes to heat (with top on)

  • The dough should be big and puffy and pretty loose with yeasty bubbles & smelling similar to beer

  • Scrape (be gentle) the dough out onto a well-floured parchment paper

  • DO NOT KNEAD

  • Gently Shape the dough into a ball on top of the floured parchment paper

  • Place the initial bowl on top of the ball of dough until the dutch over or cloche heat up, for the second mini rise

Baking:

  • Remove the bowl from overtop of the dough

  • Lift the dough and parchment together inside so the parchment lines the bottom of the dutch oven

  • Bake with lid on for 30 minutes

  • Remove the lid and bake another 10-15 minutes to get the exterior nice and golden brown and crispy

  • Take it out and let it rest for 15 minutes before cutting into it

  • Slather on some local butter, or olive oil with a sprinkle of Maldon salt & freshly cracked pepper for a delicious snack or side!

  • VOILA


Foreground: Baby Anastasia & Alex eating bread Background: Mother, Aunt, Yiayia & cousin Location: Drosero, Greece

Foreground: Baby Anastasia & Alex eating bread
Background: Mother, Aunt, Yiayia & cousin
Location: Drosero, Greece

As always, please let me know what you think of your experience & this bread! It is one of my all time favorite recipes to make because bread goes with everything!