This Easy Sourdough Bread is a simple, no-fuss recipe perfect for beginners and seasoned bakers alike. It combines the tangy flavor of Greek yogurt with a hint of sour cream, creating a moist and delicious loaf. Using instant yeast helps speed up the process while still achieving that classic sourdough flavor. This bread is perfect for sandwiches, toast, or just enjoying with a bit of butter and honey.

Ingredients
For the Dough:
- 3 cups bread flour (I use King Arthur)
- 17.6 ounces plain unsweetened Greek yogurt with active cultures (500 grams)
- About ½ to 1 cup sour cream or Greek yogurt (lite versions are okay)
- 1 teaspoon salt (or to taste)
- Scant 1 teaspoon instant dry yeast (just slightly less than 1 teaspoon; I use Red Star Platinum)
Instructions
Prepare the Dough:
- Mix the Ingredients:
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, Greek yogurt, ½ cup sour cream, salt, and yeast.
- Turn the mixer on low speed and knead the dough for about 5 to 7 minutes (or about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands).
- Add more sour cream as needed to form a very moist and wet dough. If it’s dry or crumbly, add more sour cream or Greek yogurt until it comes together. The dough should be heavy and almost too wet—this moisture is crucial for rising.
- First Rise:
- Remove the dough from the mixing bowl, spray a large bowl with cooking spray, pat the dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.
- Cover the bowl with plastic wrap (spray the plastic wrap with cooking spray to prevent sticking if the dough rises high enough to touch it).
- Place the bowl in a warm, draft-free place to rise for about 6 to 8 hours, or until doubled in size. If rising overnight or for up to 18 hours, reduce the yeast to about ½ teaspoon to prevent the dough from overflowing the bowl.
- Knead and Shape:
- After the first rise, turn the dough out onto a floured surface without punching it down to preserve air pockets and bubbles.
- Knead lightly for about 2 to 3 minutes.
- Pat the dough into a round mound and place it back into the large mixing bowl, seam side down. Cover with plastic wrap and allow to rise for 60 to 120 minutes, or until doubled in size.
Prepare for Baking:
- Preheat the Oven:
- Shortly after the dough begins its second rise, preheat the oven to 450°F.
- Place a covered Dutch oven (7 to 10-quart) or a heavy-bottomed skillet into the oven to heat for about 45 minutes. The Dutch oven should be extremely hot when you’re ready to bake.
- Transfer the Dough:
- Once the dough has doubled in size, carefully remove the Dutch oven from the oven (use two pairs of hot mitts, as it will be very hot).
- Place a piece of parchment paper on the bottom of the Dutch oven to prevent sticking.
- Carefully transfer the dough from the rising bowl to the Dutch oven, cover it, and bake covered for 30 minutes. Do not open the oven door or the Dutch oven lid during this time to retain steam.
Bake the Bread:
- Final Baking:
- After 30 minutes, uncover the Dutch oven and bake for an additional 5 to 10 minutes (I did 8 minutes), or until the crust is browned to your preference. Traditional sourdough has a darker crust, but adjust to your taste.
- Cool the Bread:
- Remove the Dutch oven from the oven and transfer the bread to a wire rack to cool completely before slicing. The cooling process is crucial as it completes the baking process and ensures the best texture.
- Serve:
- Once cooled, slice or break off hunks of the bread. Enjoy with honey butter, regular butter, jam, hummus, or your favorite spread. The bread is best fresh but will keep airtight at room temperature for up to 3 days. Older bread can be toasted for better texture.
Tips
- Consistency of the Dough: Ensure the dough is wetter rather than drier. Moist dough helps with rising and creates a better crumb structure.
- Rising Time: The longer the dough rises, the more pronounced the sourdough flavor will be. For a milder taste, stick to the shorter rising times.
- Baking Vessel: Using a heavy, preheated Dutch oven helps create steam, which is essential for a good crust. Make sure it’s extremely hot before placing the dough inside.
- Cooling: Allow the bread to cool completely before slicing to set the crumb structure and make slicing easier.
Enjoy this straightforward and rewarding process of making Easy Sourdough Bread at home!
Leave a Reply