Sourdough Bread Recipe Without Starter:

Sourdough Bread Recipe:

Here’s an easy Sourdough bread recipe. No starts. No kneading, no failures. Every time, the bread comes out perfectly. You will no longer worry about that weight, so you waited 12 or 24 hours for this dismal flat hard bread. Put it behind you. People spend a lifetime perfecting sourdough. We do not have that time. This bread has been popular on the internet for years, so it is not new, but you may not have tried it before. Now’s your opportunity.

A beautiful round of rustic bread on a seat:

Sourdough Bread Recipe:

This incredibly feasible and simple dish will wow you. The most difficult thing you will have to do is plan. This form of bread is most often known as no-knead bread. I’ve provided you with a few similar recipes, including this one. Try this brioche bread. (It’s also easy). Or try this no-knead sweet potato bread. They are fantastic and will help to motivate you on your bread quest. This bread is made by fermenting it for an extended period of moisture in the very wet dough, which promotes gluten formation without the need for kneading!

How To Make This Bread And More:

Sourdough Bread Recipe:

Don’t knead the dough; mix it. Gluten formation begins when water comes into contact with flour. Strong gluten makes excellent bread. As the dough sets, water seeps into each flour grain. The official term for this is “autolyze”. You may have come upon the word while baking sourdough. This means it will be extremely soft and sticky when you return to your dough.

This bread does not require any mixing, kneading, or knockback. The more relaxed you are, the better your bread will be!

Do not worry if you don’t have any scales. Use cup and spoon measurements.
Now for the planning part. Start making the bread the day before you need it. If you want it today, prepare another softer yeasted bread. This one requires 24 hours to perfect.

If you want it for breakfast on Sunday morning, mix it up before leaving on Saturday. For example, create it at 8 a.m. before going shopping (it will only take around 10 minutes). You’ll cook it for breakfast on Sunday at 8 a.m. Follow the step-by-step instructions. I purchased my Dutch oven for $24.95 at Aldi. After you’ve prepared a few loaves, you can experiment. Whole wheat is an excellent choice. Alternatively, add olives, herbs, dried tomatoes, or seeds.

INGREDIENTS:

Sourdough Bread Recipe:

1. 450 gm Flour
2. bakers plain
3. bread
4. pizza flour
5. 1 teaspoon of active dried yeast. 7 gm
6. One teaspoon of salt (not flaked) 7 gm
7. 375 ml of warm water 1 1/2 cups
8. 1 tablespoon olive oil.

INSTRUCTIONS:

Sourdough Bread Recipe:

• You will need a medium-sized bowl. It could be stainless steel, glass, or ceramic. Just make sure it’s big enough for the bread to expand.
  I make the dough when I need it the next day. If you want it for breakfast or lunch, prepare the foundation dough in the morning.
• If it is for dinner, prepare it in the afternoon, etc.
• You’ll also need baking parchment and a Dutch oven.
• In a mixing bowl, combine the flour, salt, and yeast. Stir well. If using olive oil, add it to the water. Add all of the water at once and start stirring with one hand (the other holds the basin). Mix from the outside in, incorporating all of the dry flour. You don’t need to mix much; everything simply needs to come together.
• There may still be parts and pieces in the bowl, and it will not appear smooth or combined.
• Get rid of the extra on your fingers. Wrap it tightly in plastic wrap and store it somewhere safe till tomorrow.
• The dough will be a bubbling honeycomb mixture. Place some flour on the bench. Run your fingers around the top of the dough to release the borders, then lift and fold it over itself a few times, scraping the excess onto the floured bench; it will be extremely sticky. You DO NOT need to knead it. Form it into a ball.
• Using both hands, push the dough from the base inwards, producing a circle. The dough will begin to stretch and gather; pulling it towards yourself from the base is preferable.
• DONE (2-3 minutes) Oil or spray a 30 x 30 cm (12×12 in) baking paper. Put the dough ball on the paper. Lift the paper and place it in the Dutch oven. Cut the top of the dough using scissors. Cut very deep indentations in around 3-4 spots. This will let the bread grow. Place the cover on and set it away.
• Preheat the oven to 220C or 428 F. Allow 10 minutes to heat before putting the baker in the oven. After around 20 minutes, you will begin to smell the bread baking. This is the moment when it will rise, therefore do not lift the cover for the first 30-35 minutes. Use caution when baking in a Dutch oven. They are hot and hefty.
• Baking times will vary depending on the oven. As a general rule, after the first 30-35 minutes, remove the lid and allow the bread to brown. The final cooking time should be around 15 minutes.
• If your oven is too hot (the bread is browning too soon), you can reduce the temperature to around 190C / 374F and allow the bread to finish cooking for another 15 minutes.

NOTES:

Sourdough Bread Recipe:

• Olive oil enhances flavor and shine, although it is not necessary.
• No kneading or knockback is required.

• Add flavors when you complete the final folding and shaping.
• To create whole wheat bread, substitute 1 cup (150 gm) of whole wheat baker flour for one cup of white flour.
• If you do not have a Dutch oven, you can use a thick pot with a lid. However, the outcome may not be as desirable. But it can be done.