Slicing the sourdough bread

Sourdough Bread

Do you love sourdough bread? Do you want to skip the hassle and time it takes to make traditional sourdough? This sourdough bread uses 3 ingredients and water to create a bread that is crunchy on the outside, and soft on the inside.

This recipe is so easy and tasty that you will never want to buy bread again! There is no fuss of making a starter, or waiting days to allow the bread to proof. With this instant sourdough starter pack, you will be on your way to freshly baked bread in no time.

There is something so tasty about freshly baked bread. And add a little olive oil or vegan butter and it is a snack everyone can enjoy. Most of the time when buying bread at the store, it contains preservatives. Even if you go to a bakery, chances are, the loaf of bread you receive is a few hours old.

Now we know what you are thinking.. “A few hours old? That’s not old at all.” This is true; however, once you taste this loaf, you will learn how fresh bread can really change your experience. The loaf is never as good as it is right out of the oven.

So get ready to knead! Here we go!

Making the Dough

Making the dough is quite easy. We started by mixing the flour, salt, and sourdough starter yeast into a large bowl. After dumping all of the ingredients in, use a whisk to endure all of the ingredients being mixed together evenly.

If you are using a stand mixer, you may continue these steps with the dough hook, on low speed. We chose to use a wooden spoon for the next step, because we like doing it the old fashioned way! We also low-key don’t own a stand mixer, so basically it was our only option.

After the flour is mixed, add the warm water, and begin to mix until a sticky dough is formed. Once a dough ball has formed, transfer it from the bowl/mixer to a floured surface. The flour will help you to work with the dough. It also prevents any sticking. We find it helpful to even add a bit of flour to your hands before working with the bread, as well.

Begin to knead the bread, pushing it down flat and folding it over. Rotate the bread as you do this step to stretch different parts of the dough. Repeat about 12 times and return to the bowl you made it in to allow for proofing.

Tips for Proofing Sourdough Bread

Proofing the sourdough bread is the fun and exciting part of making a loaf! You are able to watch the bread rise in action before your eyes. This process of fermentation allows for gas to form within the bread. CO2 bubbles are essential for the bread to rise and to create the “tunneling” effect in bread loafs. The phrase tunneling is referred to as the pockets of air you see when you slice a loaf of bread.

For this particular loaf, we allowed the bread to rise for two hours. We left the bread in a warmer room to proof at around 75 degrees. If you are in a colder climate, you may want to place the bread up high, or in a warmer room to ensure that it rises properly.

After two hours your dough should be about double the size as it began. At this point you will take the dough out to shape it into the desired loaf. We chose to do a longer fat loaf ideal for sandwiches. This shape was made by kneading it a few more times and tucking the bread into itself.

We then gently rolled and shaped the edges in a more rounded manner. Spray a piece of parchment paper with non stick spray and also spray the top of the bread.

The final proofing time will be an additional hour. This will allow the bread to rise back up, as you will lose some of the air when shaping the dough. After the last proof, use a serrated knife to cut 5 small 1/4 inch slits on top of the bread. This will allow bread to release moisture and cook more evenly.

Make sure the oven is preheated to 500 degrees. Bake at 500 for 25-30 minutes, rotating after the first 15 minutes. If you like a bit darker color, cook the full 30 minutes.

How to Store Sourdough Bread

Store this sourdough bread in plastic wrap. Make sure to cover the whole loaf with the wrap to prevent it from getting stale or hard. Save an old bag from a loaf of bread, and re-use this as a nice storage for homemade bread. Plastic or metal bread containers are also available online if you want to have a more sustainable bread container.

Can I Freeze Homemade Bread?

Yes! You can freeze your homemade bread wrapped tightly and then placed in the freezer. We would recommend only freezing bread for one month prior to use.

Uses for Homemade Bread

This recipe would be perfectly paired with our vegan fondue! Imagine a crispy loaf of freshly baked sourdough bread, smothered in vegan fondue. It’s like a match made in heaven!
Slice the bread up and you have yourself a really nice bread for sandwiches. Try this bread toasted up for a nice decadent sandwich. How about a chickpea salad sandwich? And maybe even a umami mushroom truffle sandwich.

If you tried one of our recipes or found our articles helpful, lettuce know in the comments below how it turned out!

Follow us on Pinterest, Instagram, and Facebook. Take a picture of your creations and tag us using #lettuceliveinpeas.

Peas,
Luna & Nate

Sourdough Bread

Recipe by Lettuce Live in Peas Course: SidesCuisine: AmericanDifficulty: Easy
Servings

18

servings
Prep time

15

minutes
Cooking time

30

minutes
Proofing Time

3

hours
Total time

3

hours 

45

minutes

Easy vegan sourdough bread recipe using a sourdough starter packet.

Ingredients

  • 4 Cups AP Flour

  • 1 Tbsp Himalayan Salt

  • 18 Grams Sourdough Bread Starter (1 Packet, Red Star Brand)

  • 2 Cups Warm Water (87 degrees)

Directions

  • Whisk together all of the dry ingredients into a large mixing bowl.
  • Add the warm water, and mix the ingredients with a wooden spoon or a dough hook.
  • Mix for 2-3 minutes low speed until a dough ball has formed.
  • After the dough has formed, continue to knead by hand folding in half, and repeating 12 times.
  • Cover the dough with plastic wrap and let rest for 2 hours.
  • Take the dough out, and knead lightly into the desired loaf shape. Use parchment paper and pan spray to prevent sticking.
  • Let the dough proof for another hour at room temp.
  • Slice with a serrated knife 5 slits along the top of the loaf to allow moisture to release.
  • Bake the loaf at 500 degrees F for 25-30 minutes rotating halfway through.

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Nutrition Facts

18 servings per container


  • Amount Per ServingCalories104
  • % Daily Value *
  • Total Fat 0.4g 1%
    • Saturated Fat 0.1g 1%
  • Sodium 389mg 17%
  • Total Carbohydrate 22g 8%
  • Protein 3g 6%

  • Calcium 1%
  • Iron 7%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

4 Comments

  1. My Busi and Mom would put the dough in the car and make sure it was parked in the sun!

  2. I made this the day after you posted and it was so delicious, our household ate the entire loaf in less than 24 hours. I haven’t made homemade bread in years but want to start making it more regularly now;)

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