Lazy Sourdough Bread: No-Stress Recipe for Beginners
Sourdough bread is often associated with a meticulous, hands-on approach that includes stretching, folding, and hours of watching dough rise. But what if you’re looking for a simple method that doesn’t require babysitting your dough? Look no further than this easy “lazy” sourdough recipe. It takes minimal effort, with the bulk of the work done during a slow rise. This means you can make delicious, homemade sourdough bread without needing to hover over it constantly. Here’s how you can make a loaf that’s crusty on the outside, soft on the inside, with just a few simple steps.
What Makes This Sourdough Bread Recipe “Lazy”?
This sourdough bread recipe is ideal for those who want to enjoy homemade sourdough but without the complexity of traditional methods. Instead of stretching and folding the dough multiple times, we rely on a bulk ferment (a long rise) to develop the gluten and create that characteristic sourdough texture. It’s a much more relaxed process that allows you to go about your day while the dough works its magic.
By combining the power of an active sourdough starter with a few basic ingredients, we can create a loaf that’s just as delicious as the most technical sourdough recipes but without all the fuss.
Ingredients for Lazy Sourdough Bread
To make this simple sourdough bread, you’ll need the following ingredients:
- 1 ¼ cups active sourdough starter: This is the key to making your bread rise without commercial yeast.
- 1 cup warm water: Helps activate the starter and makes the dough manageable.
- 4 cups bread flour: The high gluten content of bread flour helps create a chewy texture.
- 1 tablespoon salt: Essential for flavor and controlling fermentation.
- ⅛ cup olive oil: Adds a slight richness to the bread and helps with the texture.
Instructions: How to Make Lazy Sourdough Bread
Making this sourdough bread is a breeze, especially when using a stand mixer. However, if you prefer to make it by hand, you can always skip the mixer and incorporate some gentle stretching and folding during the first rise.
Step 1: Mixing the Dough
Start by placing your active sourdough starter and warm water into the bowl of your stand mixer. Mix for 30 seconds on a low speed to combine. Then, add in the bread flour and salt. Mix the dough on low speed for about 3 minutes, until the dough forms a ball and begins to pull away from the sides of the bowl.
If your dough is too sticky or too dry, adjust by adding a tablespoon of flour or water. It should be a smooth dough, not too wet, and not too dry.
Step 2: Bulk Fermentation
Coat a large bowl with olive oil to prevent the dough from sticking. Place your dough ball into the bowl and turn it a few times to coat it in oil. Cover the bowl with an airtight lid or a damp towel and leave the dough to rise in a warm part of your kitchen for about 12 to 14 hours. During this time, the dough will slowly double in size, developing both flavor and texture.
Step 3: Shaping the Dough
Once your dough has risen, you’ll see plenty of air bubbles and a nice, airy texture. Transfer the dough onto a floured surface. Gently shape the dough by folding it into thirds and then rolling it up. Hold onto the dough as you gently pull it toward you while rotating the ball, creating tension. This helps with the dough’s structure.
Place the shaped dough into a floured banneton basket or a floured tea towel inside of a bowl. Cover it with a towel and let it proof for 1 to 2 hours. Alternatively, you can place it in the fridge to proof for 1 to 2 days. The longer it sits, the more flavor it will develop.
Step 4: Preheat the Oven
While your dough is proofing, preheat your oven to 500°F (260°C). Place your Dutch oven or bread oven inside to preheat as well. This ensures that when the dough hits the hot surface, it will create the perfect crust.
Step 5: Baking the Sourdough
Once the oven is fully preheated, carefully remove the hot Dutch oven and lid. Gently tip the dough into the pot, making sure it doesn’t deflate too much. Use a sharp knife or a bread lame to score the top of the dough. This allows it to expand properly as it bakes.
Cover the pot with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for another 8 to 12 minutes until the bread reaches your desired shade of golden brown. Keep an eye on it to ensure it doesn’t burn.
Step 6: Cooling
Once baked, remove the bread from the oven and let it cool completely before slicing. This is essential, as cutting it too early can result in a gummy texture inside. Allowing the bread to cool lets the interior set properly, so you get the perfect crumb.
Recipe Notes: Tips for Perfect Sourdough
- Gluten Development: If you prefer to avoid using a stand mixer, you can still make this dough by hand. Simply mix the ingredients in a bowl and then stretch and fold the dough a few times during the first rise to develop the gluten structure.
- Dough Consistency: Depending on your starter, you may need to adjust the amount of water or flour slightly. Keep a close eye on the dough’s consistency and make small adjustments as needed.
- Flavor Development: The longer you allow the dough to proof, the more complex the flavor will be. If you’re able to proof the dough in the fridge for up to 2 days, you’ll achieve an even deeper, tangier flavor.
- Storage: Sourdough bread keeps well for several days. To maintain freshness, store it in a paper bag or bread box, not plastic, as this helps prevent the crust from becoming soggy.
Your Turn!
This easy, “lazy” sourdough bread recipe is perfect for anyone who loves the taste and texture of homemade sourdough but doesn’t want to commit to the long hours of kneading and stretching. With minimal hands-on time, you’ll be rewarded with a rustic, delicious loaf of bread that’s perfect for everything from sandwiches to dipping in olive oil. Whether you’re a seasoned sourdough baker or just getting started, this method allows you to enjoy the process without feeling overwhelmed.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Sourdough Bread
Ingredients
- 1 ¼ cup active sourdough starter
- 1 cup warm water
- 4 cups bread flour
- 1 tablespoon salt
- ⅛ cup olive oil
Instructions
- To your stand mixer bowl with a dough hook, add active sourdough starter, and warm water. Mix for 30 seconds on a low speed.
- Add bread flour and salt. Mix for 3 minutes until dough comes together, forming a ball and beginning to pull away from the sides of the bowl. Depending on the consistency of your starter, you may need to add a tablespoon or two more of flour or water.
- Coat a large bowl with an airtight lid in olive oil.
- Transfer the dough ball and turn the dough ball until all sides are covered in oil.
- Cover overnight and let the dough rise in a warm kitchen.
- In 12 hours, the dough will have doubled in size.
- Lightly flour a surface, and transfer the dough to the surface. There should be a lot of air bubbles.
- Shape the dough into a ball by folding in thirds and rolling up the dough. Pull the dough toward you and rotate the ball, creating tension for 1 to 2 minutes.
- Place the dough in a floured banneton basket or a floured tea towel inside of a bowl. Cover the dough with a towel and let it proof on the counter for 1 to 2 hours. You can also let it proof in the fridge for 1 to 2 days if you need to wait to bake it.
- Preheat the oven to 500°F with a dutch oven or bread oven inside.
- Once the oven is preheated, remove the dutch oven and lid. Carefully tip the dough into the bread oven or dutch oven.
- Use a bread lame or sharp knife to score the dough.
- Bake covered for 20 minutes.
- After 20 minutes, remove the lid and bake for another 8 to12 minutes, until it reaches your desired shade of golden brown.
- Cool completely before slicing and enjoying.
