Easy Sourdough Bread

Can I interest you in an easy sourdough bread even if you don’t cultivate sourdough and only need to start the night before? If your answer is yes, then this bread is meant for you. If you have been following my blog for a while, you will know that I don’t post many bread recipes on my blog even though I am an avid bread lover. The reason is simple, it is because my beloved husband rules the bread kingdom in this family.

He graciously gave me permission to post one recipe for world bread day, if you want to try a recipe with semolina, check it out here. Well, and when I asked you on Instagram whether you would like to have the recipe for this bread, you said yes, so here goes. This is a new recipe and it is a simple sourdough bread.

I’ve mentioned before that we went on holiday to San Francisco in November 2018 and had the chance to go to the café “The Mill”, which sells a variety of bread and also Josey’s cooking book on breads. The following recipe is based on his beginner’s bread recipe. As my husband bakes all our bread regularly, it means a lot when he said that this is a very good bread for beginners. And even though it does contain sourdough, you only need to start the night before, so no worries, you don’t need to take care of a sourdough starter for weeks.

The bread section as found in “The Mill” in San Francisco

What I love about this bread is that it has a nice crunchy outside, just look at the nice brown color, yet the inside is very fluffy and soft, so it has some nice combination.

Print Recipe

Easy Sourdough Bread

Serves: One loaf of bread

Cooking Time: 20min preparation + 40min of baking + rising time

Ingredients

• // Day 1 //
• Dough 1
• 105 grams of whole wheat flour
• 1 gram of active dry yeast
• 120 grams of cold water (as cold as it gets out of the tab)
• 
  
• // Day 2 //
• Dough 2
• 375 bread flour/high gluten flour
• 10 grams of salt
• 240 grams of lukewarm water

Instructions

1

On day 1 mix all ingredients thoroughly and let stand covered overnight. Do not put in fridge but keep at relatively cool room temperature.

2

On day 2 add the rest of ingredients and knead for at least ten minutes. Cover with a damp towl and let rise for at least three hours at room temperature. You can leave in the fridge for up to a week.

3

Oil a container you want to bake your bread in and shape the bread in the desired form on a floured surface. Plop into your form and let rise again for at least two hours. You can put in the fridge for 6-24 hours. If you want to bake it after it was in the fridge, let it first come to room temperature for about an hour.

4

Preheat oven to 240 degrees Celsius and bake your bread for about 40 minutes. If tapping the back of the bread, it should sound hollow, otherwise bake for another five minutes or so.