This sourdough bread without a scale is perfect for beginner sourdough bakers. This recipe is easy to follow and great if you’re just getting started on your sourdough journey.
Disclaimer: Please note that this post contains affiliate links. I may earn a small commission if you make a purchase or sign up for a service at no extra cost to you.
First of all, I know bakers reading this are raising their pitchforks. What do you mean don’t weigh your ingredients?! I do want to clarify that weighing your ingredients is the most accurate way to make sourdough. BUT if you are new to sourdough baking, you may not be fully invested in equipment like a scale yet.
This is an easy beginner sourdough recipe that anyone can follow. Some of my family’s other favorite sourdough recipes are these sourdough discard oatmeal cookies and basil sourdough bread.
Jump to:
💭 Why you’ll love this recipe
This is an easy sourdough recipe for beginners who don’t have a scale yet.
🧂Ingredients needed
For this recipe, you will need:
- Active sourdough starter: You will need a strong, active sourdough starter that has been fed. If you haven’t made sourdough before then be sure to check out how to make sourdough starter with blueberries.
- Warm water: If possible, use filtered water.
- Salt: You can use finely ground sea salt or regular salt.
- Bread flour: Use a high quality brand of bread flour. I prefer King Arthur’s bread flour or my local grocery store’s baker’s bread flour. Be sure to measure your flour accurately. Fluff your flour then level it off with a butter knife.
🥖 Variations
Try adding some nuts or sesame seeds on top of your loaf.
🔪 Equipment needed
You will need a Dutch oven for this recipe. I recommend getting a cast iron Dutch oven or dedicating one to your sourdough baking. Sourdough usually needs to be baked at 450 to 500 degrees which will cause wear and tear to enamel Dutch ovens.
⏲️ Recipe instructions (step by step guide)
In a glass or metal bowl, combine the active starter with the water. Mix together until well combined (image 1).
Next add in the bread flour and salt. Mix with a large spoon or by hand until well combined (image 2).
Cover with a damp tea towel and let rest for one hour (image 3).
Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. Stretch about six folds. Shape back into a round or oval shape then cover. Let it rise for 6 to 8 hours (image 4).
Once the dough has risen (image 5), lightly shape and score it. Dust the top with a little bread flour (image 6).
Preheat your oven to 500 degrees. You can sprinkle corn meal under your loaf or you can also line your dutch oven with several sheets of parchment paper. If using parchment paper, make sure it is rated for high temperature use.
Bake for 15 minutes at 500 degrees with the Dutch oven lid on. Carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.
👩🏻🍳 Tips
- Make sure your oven is fully preheated to 500 degrees before baking your bread.
- Using a scale gives you the most accurate amounts so without one be sure you take time to measure your flour correctly. Fluff your flour with a spoon then add it to your measuring cup. Level it off with a butter knife. Do not scoop directly from the canister or flour bag as it’ll pack too much flour in your cup.
Recipe FAQs
Store leftover bread at room temperature in a paper bag or in a plastic food storage bag (such as Ziplock).
You can double wrap your sourdough bread in plastic food storage wrap or aluminum foil and freeze for up to two months as well.
Make sure your starter is fed and very strong before using it to bake with.
Bread flour is the best for baking sourdough. The high protein will help build the bread’s gluten structure.
Other sourdough recipes:
If you tried this Sourdough Bread Without a Scale or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Sourdough Bread Without a Scale
Equipment
- Dutch oven see notes
Ingredients
- 1 ⅓ cup warm water
- ½ cup active sourdough starter
- 4 cups bread flour plus 2 tablespoons
- 1 ½ teaspoons salt
Instructions
For the dough
- In a glass or metal bowl, combine the active starter with the water. Mix together until well combined.
- Next add in the bread flour and salt. Mix with a large spoon or by hand until well combined.
- Cover with a damp tea towel and let rest for one hour.
- Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. Stretch about six folds. Shape back into a round or oval shape then cover. Let it rise for 6 to 8 hours.
- Once the dough has risen, lightly shape and score it. Dust the top with a little bread flour (about a tablespoon or two).
To bake
- Preheat your oven to 500 degrees. You can sprinkle corn meal under your loaf or you can use parchment paper (make sure it is high temperature rated).
- Bake for 15 minutes at 500 degrees with the Dutch oven lid on. Carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.
Leave a Reply