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I started making sourdough bread about four years ago when I learned that most store-bought sourdough isn’t actually sourdough. Since then, I’ve been on a quest to conquer sourdough, despite those 5 months I totally neglected my starter while I was post-partum. (Oops!) This sourdough boule recipe is simple, doesn’t require perfection, and can fit into your busy life. Remember, you’re feeding your family, not running a bakery. If you don’t have a sourdough starter, check out my Sourdough Starter Recipe to get started!
Sourdough Terms:
- Autolyse: Letting the dough rest after mixing flour and water to help develop the gluten.
- Hydration: Refers to the amount of water used in the dough, affecting texture. A higher hydration dough is wetter and can be harder to work with but produces an open crumb.
- Stretch and Fold: A technique for developing the dough’s gluten by stretching and folding the dough over itself. It helps to strengthen the dough without kneading.
- Bulk Fermentation: The initial fermentation phase where the dough rises and ferments. It usually happens after mixing and before shaping.
- Preshape: The process of shaping the dough into a round or oval shape before its final shape and resting.
- Banneton: A proofing basket that helps the dough hold its shape while it rises.
- Score: Making shallow cuts in the dough before baking to control where the bread will expand during baking.
I’m not obsessed with getting every little thing “just right” – you can make great sourdough without obsessing over all the details!
Practical Sourdough Schedule for a Mom
Here’s how sourdough baking looks in my busy schedule:
- 10 PM (Night Before): Feed your starter.
- 10 AM (Next Morning): Mix the dough and let it autolyze for an hour (or longer if you get distracted).
- Throughout the Day: Perform 3-4 stretch and folds.
- 8 PM: Shape the dough and refrigerate overnight in a plastic bag (no preshaping for me!).
- 10 AM (Following Day): Preheat the oven (with the Dutch oven inside).
- Bake and Cool: Bake for 40 minutes, cool for at least an hour before slicing.
Practical Sourdough Schedule When I Worked Full-Time
When I worked full-time, I followed this routine:
- 7 AM: Feed the starter.
- 6 PM: Mix the dough (skipping autolyse) and perform stretch and folds until 10 PM.
- 7 AM (Next Day): Shape and refrigerate.
- 6 PM: Preheat the oven with the Dutch oven inside.
- 7 PM: Bake, cool for at least an hour.
In both schedules, I make a few shortcuts, but the results are always edible! This shows you that even busy moms can fit sourdough baking into their lives.
Products You’ll Need:
Digital kitchen scale: A precise Kitchen Scale ensures you measure accurately.
Dutch oven: A heavy-duty Dutch Oven is essential for the perfect crust.
Banneton basket kit: A Banneton Proofing Basket helps your dough maintain shape as it rises.
Simple Sourdough Bread Recipe
This easy sourdough boule recipe is perfect for busy moms who want homemade bread without the stress of perfection. With simple steps and helpful tips, you can fit sourdough baking into your schedule and enjoy fresh, delicious bread. No fancy techniques needed—just practical advice to make sourdough work for you!
Ingredients
- 100g active starter (about 1/2 cup)
- 400g water (about 1 2/3 cups)
- 520g bread flour (about 4 cups)
- 10g salt (about 2 teaspoons)
Instructions
- Mix starter, water, and flour until a shaggy dough forms.
- Sprinkle salt over the mixture and let it autolyse for 1 hour.
- After autolyse, perform your first stretch and fold. To do this, grab one edge of the dough, stretch it up, and fold it over the center. Repeat for all four sides.
- Continue stretching and folding every hour until the dough has doubled in size.
- Pre-shape the dough: Gently fold the dough into a round shape and let it rest for 30 minutes. Then, do the final shape (tuck the edges underneath).
- Generously flour the dough, place it in a banneton basket, and refrigerate overnight.
- Preheat the oven (with the Dutch oven inside) to 425°F for 1 hour.
- Take the dough out of the fridge, score the bread, and place it in the preheated Dutch oven.
- Bake for 20 minutes covered, then remove the lid and bake for another 20 minutes uncovered.
- Let cool completely.
Notes
Starter Health
Ensure your starter is active and bubbly before starting the recipe. If your starter isn’t quite ready, it might not give the dough the rise it needs.
Flour Choice
You can use all-purpose flour, but bread flour is preferred because it has a higher protein content, which helps the dough rise better and results in a chewier texture.
Stretch and Fold
Three stretch and folds are the minimum I’ve found that work without compromising the gluten structure. This ensures the dough has enough strength to rise properly while staying manageable. You can always add more folds if you have the time, but even just three will give you a great result.
Room Temperature
If your kitchen is cooler, the dough will ferment slower. You might need to extend the fermentation times, especially during bulk fermentation. If it’s warmer, the dough will ferment faster, so keep an eye on it to avoid over-proofing.
Dough Consistency
If the dough feels too sticky when mixing, add a little more flour. Sourdough dough can be a bit sticky, but it should be manageable. If it's too dry, add a bit more water.
Shaping Tip:
When shaping the dough, be gentle to avoid deflating the dough too much. The goal is to keep as many air pockets as possible to get a nice, open crumb.
Baking in a Dutch Oven
If you don’t have a Dutch oven, you can use a regular baking sheet, but a Dutch oven helps create the steamy environment needed for a crisp crust. If using a baking sheet, cover the dough with a bowl or large pot during the first half of baking to mimic the steam.
Cooling Time
While it’s tempting to slice into fresh sourdough right away, let it cool completely. This allows the crumb to set and makes slicing easier.
Nutrition Information:
Yield: 16 Serving Size: 1 sliceAmount Per Serving: Calories: 80Total Fat: 0gCarbohydrates: 16gFiber: 2gProtein: 2g
Nutrition values are estimates based on the ingredients provided. Actual values may vary depending on the specific products used.
Conclusion
Sourdough baking doesn’t have to be complicated or perfect to be delicious. As a busy mom, I’ve learned how to incorporate sourdough into my daily routine with ease, and I’m hopeful that you can do the same. Whether you’re a beginner or a seasoned baker, this recipe will fit into your schedule. Don’t stress about every step—just enjoy the process and the delicious results
If you enjoyed this recipe, don’t forget to check out my blog post on how to create a Sourdough Starter. Plus, sign up for my newsletter for more baking tips, simple recipes, and practical advice to make mom life easier.
