No Tools, no Dutch Oven Sourdough Bread Recipe
A simple, no-tools sourdough loaf made with just a bowl, spoon, hands, and a baking tray. The firm dough is easy to handle, and gentle stretch-and-folds build structure without heavy kneading. You get a crisp crust and open, chewy crumb—no Dutch oven needed.
PIN THIS RECIPE!
Ingredients
- 450 grams all-purpose flour about 3 ½ cups, see notes
- 300 grams water about 1¼ cups
- 8 grams salt about 1¼ teaspoons
- 100 grams active sourdough starter about ½ cup
Instructions
- In a large bowl, stir together the water, salt, and sourdough starter first. This helps the starter disperse more easily. Add your flour gradually — start with 3 ¼ cups and add more if the dough seems too wet. Mix with a spoon until it’s starting to come together, then switch to your hands and knead lightly just until no big flour patches remain. The dough will feel dry — that’s okay.
- Cover the dough with something to prevent drying out — I use a shower cap most of the time, but a damp tea towel or even a plastic grocery bag works just fine. Let it rest for 30 minutes to let the flour fully hydrate. After this rest, the dough should be more elastic. If you see dry bits, just squish them in with your fingers.
- Do your first round of stretch and folds: grab one side of the dough, stretch it up, and fold it over to the other side. Turn the bowl and repeat 3 more times, one for each “side.” Cover the dough again after each handling.During the first 2 hours of bulk fermentation, do 2–3 sets of stretch and folds, spacing them out by at least 30 minutes so the gluten can relax between rounds.
- After you mix in the starter, the dough should ferment at room temperature for about 8 hours. If your kitchen is cooler, it might take longer; if warmer, it might be ready sooner.
- Once bulk fermentation is done, dump the dough onto your work surface. I usually skip the bench rest with this dough because it’s firm and easy to handle. If the top of the dough is slightly less sticky (the side that was exposed during fermentation), place that face-down on your surface.Gently fold each side of the dough toward the center, then flip it over. Slide the dough toward yourself with your hands to create surface tension — this is the key to good oven spring. Don’t over-flour the surface; a little stickiness helps create that tension. You can use a bench scraper here, but you really don’t need it for this dough.
- Place the shaped dough upside down into a bowl lined with a lightly floured tea towel. Cover it again — this time, I prefer more protection since I usually do an overnight cold ferment in the fridge. You can also leave it at room temperature for 2–4 hours if you'd rather bake the same day.Preheat your oven to 230°C (450°F). Place a baking tray, cast iron pan, or skillet on the bottom rack — this will be your steam tray.Line a baking sheet with parchment paper. Flip your dough out of the bowl onto the parchment — you want the smooth, rounded side on top.
- Score the dough with a sharp knife — no need for fancy blades. I usually go with a deep cross, and maybe add a few shallow lines for looks. The deep cuts help control where the dough expands during baking.Pour 1 cup of boiling water into the hot tray in the oven at the same time you place your bread inside. This creates steam and helps with oven spring and crust formation. Bake at 230°C (450°F) for 20 minutes.
- After 20 minutes, carefully remove the steam tray and lower the oven to 210°C (410°F). Bake for another 20–25 minutes, or until the loaf is deep golden brown and sounds hollow when tapped. Transfer your bread to a cooling rack. If you don’t have one, here’s what I used to do: lean the loaf partly on a plate so one side is elevated — that way, the bottom crust doesn’t stay soggy from sitting flat. Let the bread cool fully before slicing if you want a clean crumb. If you're planning to eat the whole thing fresh and warm, go ahead and cut in — just know the inside might turn a bit gummy if it’s still too hot.
Notes
- Flour Variability: Different flour brands and humidity levels can affect the dough’s consistency. Start with 3 ¼ cups of flour and add more as needed until the dough comes together. It should be dry but easily kneadable.
- Sourdough Starter: Always stir your starter down before measuring to avoid using too much. This ensures the right balance of hydration and yeast activity.
- Resting the Dough: Don’t skip the resting phase after mixing. This helps the flour fully hydrate and the dough become more elastic, making it easier to shape.
- Stretch and Folds: Be sure to perform the stretch and fold technique during the first 2 hours of bulk fermentation. This develops the dough's structure without the need for extensive kneading.
- Shaping the Dough: When shaping the dough, don’t over-flour your surface. A slightly sticky dough helps create tension, which is key to a great rise in the oven.
- Baking: Preheating your oven and placing a tray to create steam is crucial for getting that golden, crispy crust. The steam helps with oven spring and crust formation.
- Cooling: Allow the bread to cool fully before slicing to avoid a gummy interior. If you can resist, it’s worth the wait for that perfect crumb!
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 1slice | Calories: 216kcal | Carbohydrates: 45g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 391mg | Potassium: 60mg | Fiber: 2g | Sugar: 0.2g | Calcium: 10mg | Iron: 3mg
