Fail-Proof Sourdough Bread
150kcal
Ingredients
Main Ingredients
- 3 cups all-purpose flour Versatile base that yields a tender crumb and golden crust.
- 1.5 cups warm water Hydrates the flour and activates the yeast for proper fermentation.
- 0.5 teaspoon instant yeast Provides a reliable rise and speeds up the no-knead method while keeping flavor.
- 1 teaspoon salt Balances flavor and strengthens the dough structure.
Method
Preparation
- In a large bowl, combine the dry ingredients: flour, instant yeast, and salt. Stir briefly to distribute.
- Gradually add warm water to the dry mix while stirring until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
Baking
- Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
- Turn the rested dough out onto a floured surface and shape it into a round loaf.
- Let the shaped loaf rest for 30 minutes on parchment or a floured towel.
- Remove the hot Dutch oven and place the loaf inside.
- Cover and bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until golden-brown.
- Remove the bread from the oven and allow it to cool for 30–60 minutes before slicing.
Notes
For a crispier crust, remove the loaf from the Dutch oven for the last 5–10 minutes and briefly broil while watching closely. Score the top of the loaf with a sharp knife just before baking to control how it expands in the oven.