Easy Sourdough Bread Recipe

This soft, tangy, and rustic bread is perfect for beginners and yields a beautifully golden crust with a tender, flavorful interior—no sourdough starter needed! Using yogurt and dry yeast gives this bread a sourdough-like taste with much less effort.

---

📋 Recipe Details

• Servings: 1 medium loaf
• Prep Time: 25 minutes (active), plus overnight rest
• Rest Time: 12 hours (including overnight fermentation + 2-hour fridge proofing)
• Cook Time: 25 minutes
• Total Time: ~13 hours

---

🧾 Ingredients

• 3 cups wheat flour
• 14 g dry yeast (about 1 tablespoon)
• ½ cup plain Greek yogurt
• ¾ cup water (divided)
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ cup sour cream (optional, for serving)

---

👩‍🍳 Instructions

1. Activate the Yeast (Night Before):
   Heat ¼ cup of water until lukewarm (not hot). In a large bowl, mix this warm water with sugar and yeast. Stir and let sit for 20 minutes until foamy.
2. Make the Dough:
   Add salt and Greek yogurt to the activated yeast. Gradually incorporate the flour and the remaining water while mixing, until a shaggy dough forms. If the dough is too dry, add extra water a tablespoon at a time.
3. Knead & Fold:
   Transfer the dough to a clean surface and knead for about 10 minutes until smooth and elastic. Roll out slightly and fold the ends toward the center like fabric to form a tight ball. Repeat the fold 3 times.
4. First Rise (Fermentation):
   Lightly flour the bowl, place the dough inside, cover, and let it rest overnight at room temperature (8–10 hours).
5. Second Rise (Morning):
   Punch down the dough to release air, reshape it into a ball, and place in a plastic bag or covered bowl. Refrigerate for 2 hours.
6. Bake:
   Preheat the oven to 360°F (180°C). Place the dough into a floured iron pot or Dutch oven with a lid. Bake for 25 minutes, removing the lid after 15 minutes to allow the top to brown.
7. Cool:
   Once golden, remove from the oven and cool on a wire rack for at least 20 minutes before slicing.

---

💡 Tips

• Use warm water—not hot—to activate yeast.
• Kneading thoroughly helps create a chewy texture and structure.
• Letting the dough ferment overnight develops better flavor and aroma.
• Using a Dutch oven traps steam, helping the bread form a crisp crust.

---

🔁 Variations & Substitutions

• Flour: You can substitute half of the wheat flour with bread flour for a chewier crumb.
• Yogurt: Use unsweetened plain yogurt or a plant-based version if avoiding dairy.
• Add-ins: Stir in chopped olives, herbs, or seeds for a flavored twist.
• Shape: Instead of a boule, shape into rolls or bake in a loaf pan.

---

❓ FAQs

Q: Can I use instant yeast instead of dry yeast?
Yes. You can use the same quantity—no need to activate, but it’s still okay to do so.

Q: Why do I need to refrigerate the dough after fermenting?
The chill helps the dough firm up and develop flavor, and makes scoring and shaping easier.

Q: Can I make this recipe without a Dutch oven?
Yes! Use a regular oven-safe pot with a lid or bake on a tray with a pan of water to create steam.

Q: Can I freeze the bread?
Absolutely. Slice and freeze in a zip bag for up to 2 months. Toast slices directly from frozen.

---

🍽️ Serving Suggestions

• Serve warm with butter, cream cheese, or a drizzle of olive oil.
• Pairs beautifully with soups, salads, or grilled vegetables.
• Toast for breakfast and top with nut butter, jam, or a fried egg.
• Great a
  s sandwich bread or a side to pasta dishes.