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.
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.
Notes
Nutritional information is an estimate only.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, it will pack too much flour into your cup. This recipe was tested in a 72 degree kitchen. If your kitchen/home is colder it may take longer for your dough to rise.Make sure if using parchment paper that it is rated for high temperature baking.Store leftover bread at room temperature in a paper bag or in a plastic food storage bag (such as Ziplock). You can double wrap the bread in plastic food storage wrap or aluminum foil and freeze for up to two months as well.An important note about Dutch ovens: High temperature baking can effect the look of enamel Dutch ovens. You can see in the step by step images how worn my Dutch oven is. I recommend having a Dutch oven just for sourdough baking or investing in a cast iron one.