1000g Sourdough Dough → 2 Simple Loaves | No-Fuss Method

Описание: Bake two simple sourdough loaves from 1000g of dough with this no-fuss method that anyone can follow. This recipe keeps sourdough simple, approachable, and delicious—no complicated steps or intimidating techniques. Perfect for beginners, busy bakers, or anyone who wants homemade rustic bread without stress.

Why Sourdough is Good for You

Sourdough is not just tasty—it’s also one of the healthiest breads you can enjoy. Unlike regular bread, sourdough is naturally fermented with wild yeast and beneficial bacteria called lactobacilli. This slow fermentation helps break down gluten and phytic acid, making it easier to digest and improving your body’s ability to absorb important nutrients like iron, magnesium, and zinc.

The fermentation process also produces natural probiotics, supporting gut health and digestion. Sourdough has a lower glycemic index than many commercial breads, which can help stabilize blood sugar and keep you feeling full longer. With its tangy flavor, chewy crust, and soft interior, sourdough isn’t just comforting—it’s a nutrient-rich, gut-friendly bread that’s gentle on your digestive system and more nourishing than ordinary loaves.

Whether you’re splitting your dough into two loaves for family meals, sharing, or freezing for later, this easy, no-fuss sourdough recipe delivers both flavor and health benefits, making it perfect for your home baking routine.

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0:00:00 - Welcome & Ingredients
0:00:06 - Mixing the Sourdough Starter
0:00:42 - Adding Flour & Salt
0:01:01 - Initial Mix and First Rest
0:01:41 - The Stretch and Fold Process
0:02:28 - Shaping the Two Loaves
0:02:36 - Cold Fermentation (Bulk Proof)
0:04:34 - Scoring the Dough
0:04:45 - Baking Instructions (Temperature & Time)
0:06:15 - The Finished Sourdough

Simple No-Fuss Sourdough Recipe

1000g Flour → 2 Loaves

Ingredients

1000g flour total

500g whole wheat flour

500g all-purpose flour

700–750g water (room temperature, flexible depending on your flour)

100g - 200g active sourdough starter (depending on your starter strength)

10–15g sea salt

2 tablespoons olive oil

(This makes one large batch of dough, split into two loaves.)

Method
1. Mix the Dough

In a large bowl, mix the flours, water, sourdough starter, olive oil, and sea salt until a shaggy dough forms. You don’t need to knead—just mix until everything is combined. Cover and let the dough rest.

2. Easy Stretch & Fold Schedule

Let the dough rest for 2 hours.

Perform a gentle stretch and fold: pull up one side of the dough and fold it over itself. Turn the bowl and repeat 3–4 times.

Cover and let rest 45 minutes.

Perform one more stretch and fold, keeping it gentle and relaxed.

That’s all the dough needs.

3. Bulk Fermentation

After the final stretch and fold, let the dough bulk ferment on the counter for about 3 hours.
The dough should look slightly puffy and alive, but it does not need to double.

4. Shape & Cold Proof

Gently divide the dough into two portions.

Shape one loaf and place it into a well-floured banneton.

Shape the second loaf and place it into a well-floured kitchen bowl lined with a clean towel.

Cover both and refrigerate for 18 hours.

5. Score the Dough

When ready to bake, remove the dough from the refrigerator.
Score the top of each loaf using a sharp knife or razor blade. A single slash or a few shallow cuts are enough. Scoring allows the dough to expand properly and release steam in the oven.

6. Bake with Steam

Preheat your oven to 450°F (232°C).

Steam for the first 20 minutes of baking to help the bread rise and develop a good crust. You can create steam by:

Placing a heat-safe pan on the lower rack and pouring hot water into it

Spraying the oven walls with water right after loading the bread

Covering the bread for the first part of the bake (if using a lid or foil)

Baking Options (No Special Equipment Needed)

You do not need a Dutch oven or baking stone to make good sourdough.

You can bake your bread in:

A regular baking pan

A round cake pan

Any oven-safe dish that can comfortably hold the dough

If using an open pan:

Bake with steam for the first 20 minutes

Then remove the steam source and continue baking uncovered

Baking Time (General Guide)

First 20 minutes: with steam

Next 20–25 minutes: without steam

Bake until the crust is deep golden brown and the loaf sounds hollow when tapped.

Let the bread cool completely before slicing.