Step 1: In a large bowl, combine the active sourdough starter and the filtered water. Stir gently with a spatula or your hand until the starter is mostly dissolved in the water. This is a crucial step for the easiest sourdough bread recipe.
Step 2: Add the bread flour to the bowl and mix with your hand or a spatula until no dry clumps of flour remain. The dough will be shaggy and sticky. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to 1 hour (autolyse). This resting period allows the flour to fully hydrate, making the easiest sourdough bread recipe even more manageable.
Step 3: Sprinkle the salt over the dough. With a wet hand, gently fold the dough over itself for 1-2 minutes, incorporating the salt evenly. The dough will start to feel a bit smoother. Cover and let rest for 30 minutes. This is the initial salt incorporation for the easiest sourdough bread recipe.
Step 4: Begin the bulk fermentation. Over the next 2.5-3 hours, perform 3-4 sets of 'stretch and folds' every 30-45 minutes. To do a stretch and fold, wet your hand, grab a portion of the dough from one side, stretch it up, and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat this process 4-6 times per set. Cover the bowl between sets. This develops gluten for the easiest sourdough bread recipe.
Step 5: After the last set of stretch and folds, let the dough rest, covered, for another 1-2 hours at room temperature, or until it has increased in volume by about 20-30% and looks bubbly. The total bulk fermentation time will be around 4-5 hours, depending on your room temperature and starter strength. This is where the magic happens in the easiest sourdough bread recipe.
Step 6: Lightly flour your work surface. Gently turn the dough out onto the floured surface. Using a bench scraper, gently shape the dough into a round or oblong shape. Avoid degassing too much. Let it rest, uncovered, for 20 minutes (bench rest).
Step 7: Lightly flour your hands and the top of the dough. Gently stretch and fold the edges of the dough towards the center, creating tension on the surface. Flip the dough over and gently cup it with your hands, rotating it to create a tight surface tension. This final shaping is key for the easiest sourdough bread recipe's structure.
Step 8: Transfer the shaped dough, seam-side up, into a floured banneton basket, bowl lined with a floured tea towel, or a glass food storage container (like Basics Glass Food Storage). Cover with plastic wrap or a shower cap. Refrigerate for at least 8 hours, and up to 24 hours, for a cold proof. This slow proofing enhances flavor and makes the easiest sourdough bread recipe easier to handle.
Step 9: When ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven (with lid) inside for at least 30 minutes. Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp razor blade or knife. This is the dramatic part of the easiest sourdough bread recipe!
Step 10: Cover the Dutch oven and bake for 30 minutes. Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 11: Carefully remove the loaf from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing. Slicing too early can result in a gummy texture. Enjoy your homemade easiest sourdough bread recipe!