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A golden, crusty sourdough loaf baked in a Dutch oven, resting on parchment paper with a light, airy crumb.
Summer Dempsey

The Easiest Long-Fermented Sourdough Bread

This easy no-knead sourdough loaf, perfect for beginners and amazing for sandwiches, toast, and everyday baking.
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Prep Time 10 minutes
Cook Time 1 hour
Fermentation Time 22 hours
Total Time 23 hours 10 minutes
Servings: 14 Large Slices
Course: Breads
Cuisine: American
Calories: 185

Ingredients
  

  • 7 cups flour
  • ⅔ cup sourdough starter
  • 3 teaspoons salt
  • 4 cups cold water

Equipment

  • Dutch Oven
  • Extra Large Mixing Bowl
  • Parchment Paper

Method
 

  1. In a large bowl, whisk the cold water, salt and starter together using a wooden spoon. Add the flour stirring until just combined. Do not overmix.
Long fermentation (18–24 hours)
  1. Cover the bowl with a plate (not airtight) and let the dough rise at room temperature for 18–24 hours. Try to shape and transfer your dough around the 20–22 hour mark to avoid over-fermenting.
  2. Place a piece of parchment paper inside your Dutch oven so that it hangs slightly over the edges for easy lifting.
  3. Gently tip the dough into the parchment/dutch oven, being careful not to deflate the rise. If the dough feels sticky, lightly dust the top with rice flour or gluten-free flour.
  4. Let the dough rest directly in the parchment-lined Dutch oven for 1–2 hours, covered with the lid, until puffy and noticeably risen.
  5. About an hour before baking, preheat your oven to 450°F. Keep the Dutch oven covered while it continues its final rise.
  6. Place the covered Dutch oven into the preheated oven and bake for 40 minutes.
  7. Remove the lid, lower temperature to 425 degrees and bake for another 20 minutes, or until the crust is deeply golden and the loaf reaches 200°F internally.
  8. Use the parchment paper to lift the loaf out of the Dutch oven. Let it cool completely before slicing to prevent a gummy interior.

Notes

  • Starter activity: Your starter doesn’t need to be at absolute peak, but it should be recently fed and bubbly for the best rise.
  • Flour type: All-purpose flour works beautifully, but you can swap 1–2 cups for bread flour if you want a slightly chewier crumb.
  • Hydration: This dough is naturally wet and sticky—don’t add extra flour. The long rise builds structure for you.
  • Parchment tip: If your parchment curls or shifts, lightly mist it with water or scrunch it into a ball and flatten it back out to help it stay in place.