As a gout sufferer, I limit my simple or “bad” carbs, but sometimes I get serious cravings for delicious bread. So when I do give in to my desires, sourdough bread is what I want. But I am not going to spend all day kneading and doing unique folds etc. Props to the folks who put that much love and care into bread; it’s just not for me.
I used to make a lot of sourdough bread, but that was a long time ago. When I decided to get back into it, I started watching a lot of YouTube videos. But the one that really captured my attention was from Ben Starr The Ultimate Food Geek. He posted a video for Simple Sourdough for Lazy People. I like simple, and I am lazy, so it’s perfect. I did reduce the amount of salt in this version.
His version is delicious, but as a gout sufferer, I have to reduce my sodium intake.
The ingredients for our sourdough bread are very simple:
Starter: If you search around, you can find ways to make starters by capturing wild yeast from the air or even starting with yeast. But to simplify things, I started with a package from Amazon. It is a San Francisco sourdough style starter culture. I followed the package instructions to get it going, and it was ready to make bread.
When I used the starter before making bread this time, I feed it a 1/4 cup of flour and some water. After feeding it, I put the starter in the refrigerator, and it was in there for a few days. If you’re not going to use the starter every two weeks, give it a tablespoon of flour.
Salt: The salt that you use should be free of iodine. Iodine can kill your wild yeast.
Water: Use filtered water; tap water can have chlorine, which can also kill your yeast.
Flour: I like to use King Arthur bread flour, but you can use any flour you have. All-purpose flour will act a little different and give you a different texture.
Time: The recipe is easy but does take a lot of time. Most of the time is hands-off, and the dough prefers to be left alone to do its thing.
To make the dough, first, mix your dry ingredients (flour and salt). Mix your wet ingredients (starter and water). Then combine your dry and wet ingredients. Mix them just enough that they are combined. It does take a little work to get the last bit of flour mixed in.
Cover the dough with a damp towel and let it rise at room temperature until it has doubled in size. This should take between twelve and twenty-four. I let mine go overnight for fourteen hours.
Dust the inside of your banneton or bowl with flour. I used bread flour, but you can use any flour you want. The artisan bakers like to use rice flour.
Lightly dust your countertop with flour. Then shape your dough into a round loaf. Place your loaf seam side up into your banneton or bowl and cover with a towel. Allow the dough to rise for 2 to 4 hours on the counter.
You can make the dough a day or two before you will need it. Make the dough put it into a plastic bag, and put it in the refrigerator. Take it out and let it come to room temperature. Form it into a ball, then put it in a bowl or basket until it had doubled in size. Then bake thirty minutes covered and fifteen uncovered.
Transfer your dough to the dutch oven, with a sharp knife or razor blade score the top of the loaf. Bake covered for 30 minutes then remove the lid and bake for another 15 minutes. The ideal internal temp is 205 to 210 F or 96 to 98 C.
Remove the bread from the oven and allow to cool on a rack. Please resist the urge to cut into your bread immediately. If you cut into it too early, it makes the bread gummy.
This looks ready for some butter!
- 113 grams Sourdough starter
- 340 grams Water
- 567 grams Bread flour
- 17 grams Sea salt non-iodized salt
- In a large bowl, mix the sough dough starter and water.
- Mix the bread flour with the salt.
- Add the bread, flour, and salt with the water.
- Cover the dough and let rise at room temperature overnight or until doubled in size.
- Dust the inside of your banneton or bowl with flour.
- On a counter lightly dusted with flour, shape your dough into a round loaf. Place your loaf seam side up into your banneton or bowl and cover with a towel. Allow rising time between 2 to 4 hours on the counter.
- During the last hour of rising time, place your dutch oven into the oven and preheat the oven to 425F (220C).
- Transfer your dough to the dutch oven, score the top of the bread, and bake covered for 30 minutes. Remove the cover and bake for another 15 minutes. The ideal internal temp is 205 to 210 F or 96 to 98 C.
- Remove the bread from the oven and allow to cool on a rack. After the bread has cooled it is ready to slice.