Simple Sourdough for Lazy People

(This is the closest Dutch Oven available on Amazon to the model I am using in the video. The product description says this is black enameled on the inside, and in my video I reference raw but seasoned cast iron. This is the closest thing you can currently get. It's the perfect size and functionality for this loaf. If this link doesn't work, search for a 4-5 quart Dutch oven, approximately 9" in diameter and 4" deep.)

Day 1:

In a large bowl, mix:

4 oz (113g) sourdough starter at 100% hydration (No need to feed first. 100% hydration means you normally feed your starter with equal weights of flour and water)
12 oz (340g) (ideally filtered) water (not warm)

Stir until the starter is fairly evenly mixed into the water. Then add:

1 lb 4 oz (567g) flour (bread flour, unbleached, or All-Purpose. You may substitute up to 8 oz whole wheat/rye flour, and if you do, increase the water by 1 oz)
3/4 oz (21g) non-iodized salt

Stir until all dry flour is gone. Ideally, knead for 10-15 seconds to bring mixture into a cohesive mound. Cover and rise 12-24 hours on countertop, or rise in oil-sprayed ziploc bag. Once dough has doubled in size, shape into loaf. Don't worry about shaping it the INSTANT it reaches double! It can sit there for 4 or 5 hours after doubling without any harm. (If starter was recently fed, doubling will happen in as little as 12 hours. If starter was not recently fed, it may take a full 24 hours, or perhaps longer.

If your dough is too wet and sticky to handle, your starter is too wet. Discard all but 2 ounces of starter, feed with 4 ounces flour and 4 ounces of water, sit for 1 hour at room temp, then refrigerate. The next day, repeat this step. This will bring your starter closer to the 100% hydration rate that works for this recipe.)

Shape into loaf. If baking in loaf pan, let dough rise in oiled loaf pan. If baking in Dutch oven, let dough rise in a bowl of similar size to the Dutch oven, lined with soft cloth that has been heavily floured. (At this point, dough can be refrigerated up to 2 days for convenience or flavor development. If chilling, pull dough from fridge and let rest at room temp for 3-4 hours before baking, for best results.)

After shaping, rise 2-4 hours, or until double. (It'll take longer if your starter wasn't recently fed.)

About an hour before baking, preheat oven (with Dutch oven inside, if using) at 500F/260C with the rack on the 2nd-to-lowest position.

Score dough and carefully transfer into hot Dutch oven. Immediately turn temp down to 425F/220C. Bake in loaf pan 35 minutes, or in Dutch oven 30 minutes covered, 15 minutes uncovered, or until deeply browned. (Internal temp should be between 205F and 210F if you use a thermometer.) Cool fully before slicing.

NOTE: I'm an Amazon affiliate, I may get a few cents if you buy something from the Amazon link above! Thankya!

[laurageneable]

Well my, my, my! I have been on a quest for my entire adult life to master sourdough bread making. I’m 68 and just now learning just how easy it really is. My dad, who is now deceased spent his life trying to figure it out too. He was one of the last of the true cowboys and the camp chefs always had a starter and made bread, pancakes, biscuits and cobblers. He always talked about it and he longed to replicate it. He got so desperate that when he got older he even tried adding commercial yeast to his starter to “help" it along! 😩 He used to tell me stories of how the cooks would carry their starter under their coats, close to their chest when it got bitter cold to keep it warm enough from freezing. He would be so proud of me now and I wish he could have known how simple it could have been for him. Thank you so much for the wealth of knowledge.

[maryknea]

Finally...someone who has more things to do than "nurse" their sourdough starter and explains it simply with humor thrown in. Love it! Thank you!

[annaharbourne]

Keep meaning to add a comment : THANK YOU! you have possibly saved my marriage!
At the start of lockdown my husband decided to make sourdough - very unsuccessfully! He was trying ever more complicated instructions and getting nowhere except very irritated (and irritating!) Then I found your method. It took some persuasion to get him to try it.
"How can something so simple possibly work?"
Well it does! He's been making sourdough by your method for a year now and never had a fail - and we're still together!

[donnettethayer]

I'm watching this video again after recommending it numerous times to people who have enjoyed my sourdough bread. In fact, I had completely given up trying to make sourdough bread after numerous failed loaves. However, as a professional chemist and microbiologist, it seemed ridiculous to me that I couldn't make a decent loaf of sourdough bread. So I searched for a video that included the fundamentals, found this video, and always have homemade sourdough bread for myself and my delighted friends. THANK YOU.

[alfontana]

Ben, Just baked a beautiful loaf of Sourdough Bread, my third loaf and the best yet. This time instead of waiting for the levan to develope I just went into the frig and took out a 3 week old unfed starter that I had just left in there as a backup. I used that cold and right out of the jar, and wow, just like you said it worked. There is so much info out there for sourdough when you have to use your starter and you have disproved most of them. I never baked a loaf of bread in my life until last week and I am retired now at 70 years old. My wife and I just love the taste of sourdough bread, and now we have no desire to buy bread at the store.

[Schatzie]

What a breath of fresh air. I started my sourdough journey a few months ago and in short order, I branched out to 3 different starters. Suddenly I realised my life was no longer my own. I was either feeding a starter or babysitting dough. So, as you predicted, I put the starters in the fridge and fed them occasionally but haven’t baked any more bread. My family has complained that I addicted them to sourdough bread and now they are having to buy it at the supermarket. You have shown me that there is a better way. Bread will be baked tomorrow and every few days after that. A million thanks.

[DutchJoan]

This wasn't just informative, but highly entertaining as well. I utterly enjoyed watching.

[margan]

I live in Michigan for 6 months, and Florida the other 6 months. Typically, I freeze the starter when switching coasts, but i forgot, and my Michigan starter sat in the frig for 6 months untouched. I came.home, fed it and it came back to life! Amazing.

[adamstuartclark]

Finally, someone who lays it out simply. I've watched a lot (probably way too many) sourdough bread videos and my brain switched off within 10 minutes (probably because I didn't have a damn laboratory to make it in). This is one of the best. Thank you.

[loriegosnell]

You are exactly what I been looking for… no nonsense actual education with no BS. No one on any of the sour dough videos I’ve watched said to use salt without iodine except for you and understanding the science behind what you’re making helps tremendously. Thank you 😊

[reneestevens]

This was absolutely invaluable for me. Another tip is with two loaf pans you can use binder clips to create a “poor man’s Dutch oven”. I’ve also found spritzing the surface with water before placing the lid adds extra moisture without compromising the dough! Lends to a nice chewy but tender crust, yet a fluffy interior. Thank you so much for the science of cooking that you share. I love knowing the “why” of why things work as they do!

[virginiacazares]

" I am Food Geek and it is my responsibility to teach you the chemistry and physics behind cooking so that you stop being a recipe follower and start being somebody that truly understands cooking and does not need recipes" Instant supporter! Your energy is contagious Chef!

Peace and Love from Ventura, Ca.

[jamesmoon]

Learned how to bake sour dough bread from this YouTube. I use the recipe Ben uses. Make two loafs at a time on an Italian bread pan. Have been baking every ten days for over a year. The bread has improved with time. This is all you need to know to bake.

[Dayhawk]

I always refer back to Ben’s tutorials. His ‘quirky’ to the point instructions and insight into sourdough make for the moment in time you spend watching a blessing. ‘Sourdough is Life’.

[brymelonism]

I have watched countless sourdough videos and have thought to myself, "How is this sustainable for anyone on a long-term basis?!" You, sir, have addressed that problem with this highly helpful video. Thank you!

[stevepoland]

WOW!! Just when I was going to give up my dream of making Sourdough bread I found this video. You have renewed my quest on making homemade sourdough bread. All of the complicated recipes had basically scared me into just sticking with my regular homemade bread. Now I'm ready to tackle Sourdough.

[dinks]

This was my first attempt at bread making and it was absolutely awesome. Tender, great crust and taste. Didn’t expect such great result after watching many more complicated recipes.

[Kaige]

This makes so much sense! I can’t imagine early settlers and gold-rush miners messing about and treating sourdough starter any differently than they would have a fresh yeast. It was more transportable is all. Great vid! Thanks. 😊

[regisgalbach]

I struggled through a few other recopies / processes before finding your factual & humorous process. At 76 & retired, I could take my time but, not waste my time. Have made 2 following your recipe and both were great. I now am actually making a loaf for a couple friends. Never thought I'd make something that I would share outside my wife & I....lol
Thank you so much for making this simple and useful.

[hiitsdi]

I’ve had my starter for a month and didn’t know where to start! I was completely confused, even though I have watched hours upon hours on how to bake a loaf of sourdough. After watching yours, I can’t wait to start mine and have sourdough tomorrow. Thank you so much for making it so clear to understand!