Simple Sourdough Bread (No Knead)

Learn how to make this simple sourdough bread that starts with cold, unfed starter, has no stretch-and-folds, and doesn't require a hot Dutch oven. 

In 2021, I began my journey into baking sourdough bread, but with my busy schedule it meant I could only bake occasionally. To keep my starter active, I store it in the refrigerator and only feed it every two weeks. This method slows the yeast activity and reduces the need for daily feedings, which is convenient for infrequent bakers. Since I don’t bake as often as I’d like, I was on the lookout for a low effort and time-saving recipe. 

Last year, I discovered Ben Starr's Lazy Sourdough, which perfectly fit into my busy schedule. This recipe is simple, allows the use of  unfed starter straight from the fridge, and skips the usual stretch-an-fold steps. It bakes in a cold Dutch oven, and a cold oven, eliminating the need for pre-heating the oven, and produces and amazing loaf with minimal effort. This recipe has completely changed how I view sourdough baking!!!!!!

If you think baking sourdough is a time consuming task like I did, this recipe will definitely change your perspective. It's designed to be simple and beginner-friendly, making it perfect for those just starting out on their sourdough journey. 

While the original method doesn't call for an overnight cold-ferment, I've found that allowing the dough to rise longer in the proofing basket enhances it's volume, flavor, while also making it easier to score the dough. Getting the hang of baking sourdough bread has a bit of a learning curve, so don't be surprised if your first few attempts aren't perfect. 

The key to sourdough is to be patient, focus on mastering the basics and use a simple, dependable recipe. With practice and a healthy starter, your bread will improve over time. I find that this Lazy Sourdough is one of the easiest recipes out there and consistently delivers great results, which is why I keep coming back to it.      

What I love about this recipe is that it can be shaped into a rustic artisan loaf or baked in a loaf pan. When I make sourdough, I usually prepare two loaves: one in the artisan style and another in a loaf pan, especially for grilled cheese sandwiches. If you haven't tried grilled cheese on sourdough, you're truly missing out. To bake sourdough in a loaf pan, you'll need two pans—one for the dough and another to place on top, which mimics a Dutch oven, helping achieve a fantastic rise and crust.

Before we get started lets answer a few questions about sourdough.  

First off what is Sourdough Bread?

Sourdough bread is a tangy, chewy bread leavened (risen) using wild yeast from a fermented mixture of flour and water, instead of relying on a commercial yeast. This method produces a bread with a crusty exterior, and soft crumb.  

What are the Health Benefits of Sourdough: 

Sourdough bread offers benefits like improved digestion, blood sugar control, and enhanced nutrient absorption, due to its long fermentation process which breaks down carbs, and creates prebiotics to feed gut bacteria which makes it easier to digest than regular bread. Sourdough bread is not gluten free because it is made with wheat flour, but the long fermentation process does breaks down some of the gluten, making it more digestible. 

Why this recipe works

• Use of Cold Unfed Starter:  the benefits of using cold starter straight from the fridge, eliminates pre-feeding, and waiting for the starter to double in size before use. 
• Flour: you can use all purpose or unbleached bread flour. 
• Low Hydration: this recipe uses less water relative to flour, creating a stiffer dough that's easier to handle and doesn't require extensive stretch and folds.  
• Cold Ferment: I feel that a cold overnight ferment in the refrigerator enhances its volume while baking because you start your bake with a cold dough which adds steam therefore produces a great rise.    
• No Pre-heating required: This recipe utilizes a cold Dutch oven, as well as a cold oven.  
• Clear Instructions: This recipe has easy to follow and less complicated instructions than most traditional sourdough bread recipes. 

If you're feeling frustrated with your attempts at making sourdough bread, this recipe is perfect for you, so let's get started!!!! 

You need four ingredients and some basic kitchen equipment to bake sourdough bread. The most important ingredient is an active sourdough starter. You can make your own starter 

or get some from a sourdough baker. The only draw back of making your own starter is that it can 

weeks even months to establish a mature starter. I purchased my starter, dehydrated from the San 

Francisco baking company, so that's something to look into. Once you have your healthy starter

you're ready to go. 

Supplies & Ingredients Needed: 

• 🫙Active Sourdough starter: This is a live fermented mixture of flour and water that contains wild yeast and bacteria, acting as the leaving agent (instead of yeast). 
• 🍞All Purpose or Unbleached Bread Flour: High-protein bread flour is best as it helps build a strong gluten structure, which is essential for sourdough's chewy texture and rise. I have also used all-purpose in several recipes and the end result is pretty much the same.  
• 🌊Water: Use filtered water. Chemicals like chlorine found in some tap water can inhibit the fermentation process.
• 🧂 Salt: Non-iodized fine sea salt, kosher salt or Himalayan pink salt. 
• Olive oil: To lightly grease the bowl for bulk fermentation. 
• 🥘 Baking Vessel: 4 - quart cast iron Dutch Oven or two 9x5 inch loaf pans.
• ⚖ Kitchen scale
• 🥣Large bowl: to mix the dough.
• Sourdough whisk: (Danish dough whisk) or traditional whisk. 
• Banneton Basket: or proofing basket: to shape and overnight ferment the dough. 
• Parchment Paper: to use as a liner for the Dutch oven or loaf pan as the bread bakes. 
• 🪒Razor blade or Bread lame: used to score the dough. 
• Bench Scraper: for lifting and shaping the dough with minimal handling. 
• 🍴 Bread Knife: to cut the sourdough bread after baking.
• 🐝 Beeswax wraps or bread bag: to store the sourdough bread. 
• Plastic Bag: to store the bread in the freezer. 
• Plastic wrap or plastic shower cap: to cover dough while it rises in the bowl and baskets. 

To start, in a large bowl, weigh out the cold starter and add the water. Mix using a dough whisk or a regular whisk until the starter and water are combined and the starter is dissolved. 

Add the flour and salt, and mix with your hands until a slightly tacky dough forms.  

The mixture will look something like this. 

I like to fold the dough over onto itself a couple times to make sure everything is combined. 

Transfer the dough to a lightly greased bowl, cover with plastic wrap, a shower cap or a plate (avoid towels), let the dough bulk ferment and rise on the counter, at room temperature for 6-12 hours or overnight and until the dough has doubled in size. The exact time depends on your room temperature. 

Remove the dough from the bowl by gently pulling it from the sides and letting the dough fall onto the counter. A good dough should release itself from the sides with little effort. 

Dust the banneton (proofing basket) with rice flour or use additional bread flour. I personally do not use the liners in the proofing baskets. I feel that the dough sticks no matter how much flour I use. Set aside.

Shape the dough into a tight boule (round loaf). I have included a video on how to shape and add tension to your dough for a successful loaf. 

Place the boule into a into a prepared proofing basket, and place the dough into the basket seam side up. pinch any seams together. Cover with plastic wrap, use a shower cap or a plastic bag and place the basket into the refrigerator for at least 12 hours or overnight. Remove the basket from the refrigerator and turn the bread out of the basket and onto a sheet of parchment paper. 

Dust the top of the bread with flour and score the dough using a bread lame or razor blade. Spritz the top of the dough with water (to help create steam), and place the bread along with the parchment paper into a COLD Dutch oven inside a COLD oven (do not preheat). 

Cover with the lid and set the temperature to 450 degrees and set a timer for 1 hour. When the timer goes off, degrease the temperature to 435 degrees, uncover, and bake for an additional 10-15 minutes or until the top of the bread is browned. 

Note: If using a loaf pan follow the same method using a second pan to invert over the top, crating a little Dutch oven. 

Remove from oven and lift the bread out of the Dutch oven by holding the ends of the parchment paper. Cool on a rack until completely cooled. Cool bread 1-2 hours before slicing. Store leftover sourdough bread in an air-tight container, wrap in beeswax paper or store in a bread bag. 

The rise on this bread is incredible! I'm really enjoying the flavor, texture and crust that I get from Ben Starr's method, so from now on, this will be my go-to sourdough bread recipe.  

If you enjoy adding mix-ins to your bread, this sourdough loaf is a treat with a variety of options like jalapeno-cheddar, cherry pecan, rosemary and garlic, parmesan with herbs, cinnamon sugar, or even blueberries. Just remember to incorporate your chosen mix-ins after the first rise, and right before you shape the dough.

This sourdough bread is freezer friendly. To freeze sourdough bread, first cool it completely, then slice or freeze it whole, wrapping in plastic wrap and place in a freezer bag to prevent freezer burn. Store the bread for up to 3 months. 

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