Go Back
–+ servings
Fresh sourdough bread with a golden crust, showcasing stretch and fold technique.

3-Step Sourdough in Under 4 Hours

Jump to Video
Print Recipe
A simple 3-step sourdough you can make in under 4 hours, no complicated stretch and folds, just mix, let it rest, shape, and bake. It’s a straightforward approach that still gives you a soft, airy crumb and a nice crust, perfect if you want sourdough without the long process.
PIN THIS RECIPE!
Prep Time 20 minutes
Cook Time 45 minutes
Total Fermentation Time 5 hours
Total Time 6 hours 5 minutes
Servings 1 loaf
Calories 1602

Ingredients 

  • 160 g active sourdough starter
  • 400 g flour
  • 270 g water
  • 8 grams salt

Instructions

  • Add all ingredients to a bowl (flour, water, starter, and salt).
  • Mix everything with your hands until fully incorporated. There shouldn’t be any dry flour left.
  • Start developing the dough a bit:
    Fold it from the sides toward the center, then lift it slightly and tuck it underneath itself.
    Do this for a few minutes until the dough starts to feel smoother.
  • Cover the bowl and let the dough bulk ferment at room temperature for about 4 hours.
    During this time, the dough should slowly become a bit puffier and softer. You’re not looking for it to double completely, but it should look slightly risen and feel lighter than when you first mixed it.
    Since we’re not doing any stretch and folds during this stage, just let it sit undisturbed. This is where the dough develops naturally, so don’t rush it.
    If your kitchen is cooler, it might take a bit longer.
  • Turn the dough out onto a lightly floured countertop.
    Shape it by gently scooping it toward yourself while tucking it under.
    Take your time here, since this is where most of your structure is built.
  • Place the shaped dough into a towel-lined banneton basket.
    Cover and let it rise for about 1 hour at room temperature.
  • Optional: You can also skip the final rise and go straight to baking after shaping.
  • Preheat: 240°C / 465°F
    Place your Dutch oven inside while preheating.
  • Bake: Transfer the dough into the hot Dutch oven and score it.
    Without fan (conventional oven):
    - 20 minutes with lid on at 240°C / 465°F
    - Lower to 220°C / 430°F, remove lid, bake 20–25 minutes.
    With fan (convection):
    -20 minutes with lid on at 220°C / 430°F.
    -Lower to 200°C / 390°F, remove lid, bake 20–25 minutes

Video

Tried this recipe?Please consider Leaving a Review!

Nutrition

Serving: 1g | Calories: 1602kcal | Carbohydrates: 336g | Protein: 45g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Sodium: 3124mg | Potassium: 429mg | Fiber: 12g | Sugar: 1g | Calcium: 70mg | Iron: 19mg
QR Code linking back to recipe