Do-Nothing Sourdough Bread

Make sourdough easy with a very hands-off bread recipe.

Ferment and bake the bread.

(Try to) let cool before slicing.

Ingredients

• 400g all-purpose flour

• 100g whole wheat flour

• 21g salt

• 113g sourdough starter

• 340g water

Instructions

1. Combine all of the ingredients in a large bowl. Knead until a rough dough forms.

2. Place in a well-oiled bowl and cover.

3. At this point, you can ferment in two different ways. For a sour loaf, you can put the dough in the fridge and ferment it for days. The longer you ferment it, the sourer it will be. For a non-sour loaf, let the dough rise on the counter for a day or two.

4. The dough is done fermenting when it has small bubbles.

5. Shape the dough into a round loaf. Use a proofing basket or a bowl lined with a floured towel. Let rise overnight.

6. Preheat the oven to 425 F. Cut a groove on top of the bread. Bake for 35 minutes. Let cool before slicing.

Notes

• The high salt content of this bread makes the rising times very flexible. Adjust them to fit your schedule.

• Use active or inactive starter. An inactive starter will require longer rising times but will work just as well.