Easy Vegan Sourdough Bread
Enjoy this easy vegan sourdough bread recipe that requires no kneading and delivers a deliciously rustic flavor. It's perfect for beginner bakers!
Equipment
- Dutch oven
- Large bowl
- Parchment paper
- Sharp knife or bread lame
Ingredients
- ¼ cup active sourdough starter
- 1 ½ cups water
- ½ cup soft whole wheat flour
- ½ cup whole wheat flour
- 2 ½ cups all-purpose flour (or white bread flour)
- 1 ½ teaspoons sea salt
Instructions
- Remove your sourdough starter from the fridge for at least an hour before starting the bread-making process.
- Once the starter is warm, mix it with water and salt in a large mixing bowl. Add the flour and any optional add-ins, like seeds or olives. Mix everything until the dough is well combined.
- Cover the bowl with plastic wrap or a large plastic bag and let the dough rise at room temperature for 18-22 hours until it doubles in size. I typically start the bread around 3 p.m. the day before baking and leave it overnight.
- Once the dough has risen enough, sprinkle some flour on top of it and your hands. Take a portion of dough from the bottom to stretch and fold it about 5 or 6 times.
- Form the dough into a ball, transfer it to a flour-lined bread-proofing basket or parchment-lined bowl that’s about the same size as the Dutch oven you’ll bake it in, and let it rise again for another 2-3 hours.
- Preheat the oven to 450°F. While it’s heating, place a Dutch oven inside to warm it up as well.
- Transfer the dough to the hot Dutch oven, and score the top with a sharp knife or sourdough bread lame to allow steam to escape. Sprinkle the top with additional flour before placing it in the oven.
- Bake the sourdough bread with the lid on for 35 minutes, then remove the lid and bake it for another 15-20 minutes until the top is golden brown. Allow the loaf to cool completely on a wire rack before slicing it. Happy eating!
Notes
Use a scale: Weigh your ingredients, especially the flour and water, rather than measuring by volume to get precise and consistent results every time.
Mind the proofing time: Over- or under-proofing can ruin your bread. Rather than strictly adhering to the clock, watch for signs that the dough is ready for baking, like doubling in size and having a slightly domed shape.
Be gentle with the dough: Be gentle when you're folding and stretching the dough to preserve its airy structure.
Cooling: Allow the bread to cool completely on a wire rack before slicing it. Cutting into bread too early can cause a gummy texture since the bread continues to cook from residual heat.
The time it takes for your dough to rise will vary depending on your climate. As a general guideline, it should almost double in size. I will typically start my bread around 3 p.m. the day before baking it, then let it rise overnight.
The stretching and folding technique strengthens the dough's structure and distributes the gases and nutrients for the yeast, promoting a more even rise and airy crumb.
A second rise helps the dough to achieve its final structure and size. This is also a good time to preheat your oven.
Scoring the dough helps it rise uniformly and adds an artisanal, rustic touch.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1slice | Calories: 100kcal | Carbohydrates: 21g | Protein: 3.1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 219.7mg | Potassium: 48.2mg | Fiber: 1.4g | Sugar: 0.1g | Vitamin A: 0.7IU | Calcium: 6.3mg | Iron: 1.2mg
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