Easy 3-Ingredient Sourdough Loaf!
- Mar 1, 2025
- 2 min read
Updated: Sep 8, 2025
There’s nothing quite like the aroma of freshly baked sourdough bread filling your kitchen. This easy 3-ingredient sourdough loaf is perfect for both beginners and seasoned bakers alike. With just flour, water, and an active sourdough starter, you can create a delicious, crusty loaf with a beautifully soft crumb.
Ingredients
500g Organic Bread Flour
330g Warm Filtered Water (104°F/40°C)
100g Active Sourdough Starter
11g Himalayan Pink Salt
Instructions
1. Mix the Ingredients
In a large mixing bowl, whisk together water, sourdough starter, and salt until fully dissolved. The mixture should appear frothy and milky.
Add flour and mix until no dry spots remain. The dough will be slightly tacky.
2. Rest & Stretch
Cover the bowl and let the dough rest for 30 minutes (autolyse).
Perform your first stretch and fold by gently pulling up one side of the dough and folding it over itself. Rotate the bowl and repeat on all sides.
Repeat the stretch and fold process three more times at 30-minute intervals.
3. Bulk Fermentation
After the final stretch and fold, cover the dough and let it rise until doubled in size (4-10 hours, depending on room temperature).
4. Shape the Dough
Once the dough has doubled, transfer it to a lightly floured surface.
Gently stretch it out and fold the sides inward to form a rough ball.
Using a bench scraper or your hands, shape the dough into a tight round loaf by sweeping it towards yourself in a circular motion.
5. Proofing
Dust a banneton basket (or a bowl lined with a towel) with flour. Place the dough seam-side up into the basket.
Cover and refrigerate overnight or for at least 12 hours.
6. Bake the Loaf
Preheat the oven to 500°F (260°C) for 1 hour, placing a Dutch oven inside.
Remove the dough from the fridge and turn it out onto a piece of parchment paper.
Score the dough with a sharp knife or razor blade. Ensure at least one deep slash for proper oven spring.
7. Baking Process
Carefully place the dough into the hot Dutch oven, cover with the lid, and place in the oven.
Bake at 450°F (232°C) for 35 minutes with the lid on.
Remove the lid and bake for another 20-25 minutes, until the crust is golden brown.
8. Cooling & Enjoying
Transfer the loaf to a cooling rack and let it rest for at least 3 hours before slicing.
This crucial step allows steam to escape, preventing a gummy texture.
Final Thoughts
And that’s it! With just three ingredients and a little patience, you have a perfect homemade sourdough loaf. Slice, slather with butter, and enjoy the fruits of your labor!
Tag @wildsourdoughco on Instagram & TikTok if you try this recipe—I’d love to see your beautiful bakes! 🍞✨
1
Why Didn’t My Dough Rise?
If your dough isn’t doubling during bulk fermentation, your starter may not be active enough or your room may be too cool. Make sure your starter is bubbly and passes the float test before mixing, and try placing the dough in a slightly warmer spot (around 72–78°F) to encourage proper fermentation.
2
Why Is My Bread Dense or Gummy?
Dense or gummy bread is usually caused by underproofing, overproofing, or slicing too soon. Ensure your dough has visibly doubled before shaping, give it a full cold proof in the fridge, and always let the loaf cool for at least 3 hours before cutting to allow the crumb to fully set.
3
Why Didn’t My Loaf Get Good Oven Spring?
If your loaf didn’t rise dramatically in the oven, check three things: your Dutch oven must be fully preheated for a full hour, your score needs at least one deep slash, and your dough should be properly fermented—not under- or overproofed—before baking.
Notes
1
In a large mixing bowl, whisk together the water, sourdough starter, and salt until everything is fully dissolved. The mixture should look slightly frothy and milky. Add the flour and mix until no dry spots remain, forming a slightly tacky dough.
2
Cover the bowl and let the dough rest for 30 minutes to allow it to autolyse. After the rest, perform your first stretch and fold by gently pulling up one side of the dough and folding it over itself. Rotate the bowl and repeat this process on all sides. Continue the stretch and fold process three more times, spacing each round about 30 minutes apart.
3
After the final stretch and fold, cover the dough and allow it to rise until it has doubled in size, which typically takes about 4–10 hours depending on your room temperature.
4
Once the dough has doubled in size, transfer it to a lightly floured surface. Gently stretch it out and fold the sides inward to form a rough ball. Then, using a bench scraper or your hands, shape the dough into a tight round loaf by sweeping it toward yourself in a circular motion to build surface tension.
5
Dust a banneton basket (or a bowl lined with a towel) generously with flour, then place the dough seam-side up into the basket. Cover it and refrigerate overnight, or for at least 12 hours, to allow it to fully proof and develop flavor.
6
Preheat your oven to 500°F (260°C) for one full hour with a Dutch oven inside to ensure it is thoroughly heated. Remove the dough from the refrigerator and carefully turn it out onto a piece of parchment paper. Using a sharp knife or razor blade, score the top of the dough, making sure to create at least one deep slash to allow for proper oven spring during baking.
7
Carefully place the dough into the preheated Dutch oven, cover it with the lid, and transfer it to the oven. Bake at 450°F (232°C) for 35 minutes with the lid on to allow the loaf to steam and rise properly. Then remove the lid and continue baking for another 20–25 minutes, or until the crust is deeply golden brown.
8
Transfer the loaf to a cooling rack and allow it to rest for at least 3 hours before slicing. This crucial step gives the steam time to escape and helps prevent a gummy texture, ensuring the perfect crumb when you finally cut into it.
Instructions
500g Organic Bread Flour
330g Warm Filtered Water (104°F/40°C)
100g Active Sourdough Starter
11g Himalayan Pink Salt
Sourdough Loaf
Easy 3-Ingredient Sourdough Loaf
Sourdough Enthusiast
Joseph Kurc
If you’ve been wanting to bake sourdough but felt intimidated, this Easy 3-Ingredient Sourdough Loaf is your perfect starting point. Made with just flour, water, and salt (plus your bubbly starter), this recipe proves that incredible bread doesn’t need a long list of ingredients—just simple technique and a little patience. The result? A beautifully golden, crispy crust with a soft, airy crumb and that signature tangy flavor you love. No commercial yeast, no fillers, no shortcuts—just real, slow-fermented bread that tastes better than anything from the store. Whether you’re brand new to sourdough or looking for a go-to staple recipe, this loaf is simple, satisfying, and guaranteed to make your kitchen smell like a bakery. 🌾🍞
Servings :
10
Calories:
Prep Time
2 hours 30 min
Cooking Time
1 hour
Rest Time
3 hours
Total Time
24 hours
Comments