This is based off the recipe from @badyogiofficial under the sourdough tab

Sourdough bread is a great way to start making your own bread. This is the simplest, easiest, and most delicious recipe I have found. My previous sourdough bread recipe yielded two loaves, but it seemed to be much more intensive with the process. That’s why I call this the best sourdough bread. If you don’t have a sourdough starter, then of course that’s a good place to start. Here’s some info on starting and maintaining sourdough starter.

Guess what? Bread is also part of a healthy diet!

Typical Baking Schedule

• Day before (for me, 2pm ish):
  • Anytime the day before, start making dough and let rest throughout the day
  • Put in the fridge to cold proof before bedtime (10pm ish)
• The next day:
  • Bake bread anytime (8 am ish)
  • It’s okay if bread stays in fridge for a few days before baking

Other Recipes

• Sourdough Pancakes
• Sourdough Bread (older recipe)

Useful Products

• Kitchen scale
• Proofing baskets
• Kitchen Aid Mixer
• Sourdough starter kit
• Dutch Oven (a loaf pan with foil on top works just fine)

Easy Sourdough Bread

Soft and delicious sourdough bread, well worth the wait and easy to make

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 55 minutes mins

Course Side Dish

Servings 12 slices

Equipment

• Kitchen scale
• Bread proofing basket optional
• Dutch oven optional
• Kitchen Aid mixer optional

Ingredients

  

• 150 grams sourdough starter
• 25 grams olive oil
• 290 grams warm water
• 75 grams rye flour
• 425 grams bread flour
• 10 grams sea salt

Instructions

 

The Day Before

• Mix first three ingredients,
  150 grams sourdough starter, 25 grams olive oil, 290 grams warm water
• Mix last three ingredients (preferably with a stand mixer and dough hook)
  75 grams rye flour, 425 grams bread flour, 10 grams sea salt
• Grease a large glass bowl with olive oil and place dough in (it will be sticky)

  Cover with plastic wrap and let sit for 1-2 hours
• Take dough out and stretch and fold a few times (use water if hands get sticky)

  Cover again and let sit out up to 10 hours
• Flour a proofing bowl (rice flour works great too) and shape dough, depending on what shape you're going for.

  Place dough in bowl, cover, and let dough "cold proof" for 10 hours or more in the refrigerator

When Ready To Bake:

• Preheat oven to 450
• Reduce heat to 425
• Take out bread from the fridge when oven is ready
• Line a Dutch oven or bread loaf pan with parchment paper or grease it.

  Place bread in pan

  Score bread

  Cover (use foil if no cover)
• Bake for 20 minutes at 425
• Remove cover, bake an additional 34 minutes at 425
• Let bread cool off completely before storing

Notes

This is the schedule I tend to follow:

Afternoon the day before baking: 

Start mixing up the bread and let it sit out until bedtime

Put the bread in for a cold proof overnight

Bake in the morning whenever I’m ready to bake

If it sits in the fridge for a few days, that’s fine too.

Keyword bread, sourdough