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!
3 cups all purpose bleached flour
My favorite is Bob’s Red Mill
1 1/2 teaspoons salt
1/2 teaspoon instant bread yeast
1 1/2 cups room temperature water (slightly just above room temp)
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
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
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!
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!