Easy Naturally Leavened Sourdough Bread Recipe

On the lookout for all naturally leavened sourdough recipes, I ran across this one. While Cuisine at Home's Naturally Leavened Sourdough Bread uses the no-knead, stretch-and-pull method, this one relies on kneading. Yes, it is fairly easy compared to other naturally leavened artisan-style bread but like the others, IT IS NOT FAST. It does have options though in that you can start the process the dough one day and then allow the loaf to ferment in the refrigerator overnight. It rises in the fridge and is ready to bake the next day. 

Rather than the coarse, open structure of Cuisine-style sourdough bread this one has a closed structure more typical of everyday breads. 

Easy Naturally Leavened Sourdough Bread Recipe      Yield: 1 round loaf

2/3 cup (160 grams) sourdough starter

1-1/3 cups (314 grams) lukewarm water

4-1/4 cups (510 grams) all-purpose flour

2 teaspoons (12 grams) salt

1. Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
   
2. Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. At this stage, it will be wet and sticky. Don’t add more flour or finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily. 
   
3. Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
   
4. Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. 
   
5. Place the ball of dough into a proofing basket (banneton dusted with a combination of  all-purpose and rice flour or with sprouted wheat flour*) or any container that is the shape that you want your bread to be shaped. Let the dough rise again a second time for 3 to 6 hours at room temperature until doubled in size. (Or you could let it rise in
   the fridge overnight for 12 to 15 hours-see notes).

   

   Above: Dough/loaf just added to proofing basket.
   Below: Dough/loaf after fermenting in refrigerator overnight. 

   
6. Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread on a piece of sprayed/greased parchment paper. Lift parchment and bread into a Dutch oven (for an extra burst of steam and a slightly higher rise, preheat the Dutch Oven for 30 minutes before placing the bread inside), or onto a baking sheet.
7.  Make a slash in the loaf with a sharp knife. 
   
8. Bake for 45 to 50 minutes. 

*All-purpose flour tend to absorb too much of the moisture and make the dough stick to the banneton. A 50/50 blend of rice flour and all-purpose flour or sprouted wheat flour is the ideal combination for dusting. 

Recipe without photos . . . Easy Naturally Leavened Sourdough Bread Recipe      Yield: 1 round loaf

2/3 cup (160 grams) sourdough starter

1-1/3 cups (314 grams) lukewarm water

4-1/4 cups (510 grams) all-purpose flour

2 teaspoons (12 grams) salt

1. Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
2. Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. At this stage, it will be wet and sticky. Don’t add more flour or finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily. 
3. Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
4. Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. 
5. Place the ball of dough into a proofing basket (banneton dusted with a combination of  all-purpose and rice flour or with sprouted wheat flour*) or any container that is the shape that you want your bread to be shaped. Let the dough rise again a second time for 3 to 6 hours at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes).
6. Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread on a piece of sprayed/greased parchment paper. Lift parchment and bread into a Dutch oven (for an extra burst of steam and a slightly higher rise, preheat the Dutch Oven for 30 minutes before placing the bread inside), or onto a baking sheet.
7.  Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes. 

*All-purpose flour tend to absorb too much of the moisture and make the dough stick to the banneton. A 50/50 blend of rice flour and all-purpose flour or sprouted wheat flour is the ideal combination for dusting.