Tag Archive for sourdough bread recipe

Lazy Sourdough Bread (Vegan)

I have a new love in my life. Let me introduce you:

Cocotte from Staub

Gorgeous, right???

I tend to not be super materialistic; most of my furniture is from Ikea, I don’t own a lot of clothes, and I drive a 10-year-old Kia.

But in the kitchen, things are different. I have a serious gadget addiction, and boy, do I love my knives.

I have always longed for a piece of enameled French cookware to call my own, and now I have one. This is the Cocotte from Staub.

I’ve wanted one of these heirloom pieces since forever, but you may not be aware of just how versatile they are. Sure, you can cook stuff in them on top of the stove, like soups and stews and risottos. But they also go into the oven, as well, making the transition from browning something on the stovetop and then finishing it off in the oven seamless.

Beyond that, though, you can also make bread in them. Like, really, really good bread.

Sourdough bread in a dutch oven

Something, again, I’ve been wanting to make for ages, but never had the ability. Now I do.

I love this recipe for Lazy Sourdough Bread because it’s so perfect in its simplicity. You literally need 4 ingredients, and there’s no kneading.

It does take some time, though, so make sure you plan ahead.

Sourdough starter

I got my sourdough starter from a friend. I have tried making my own starter in the past, and it was a giant failure. Maybe you’ll be more successful? Otherwise, there are other options.  You can sub out the sourdough for a little actual yeast; about 1 tsp should do it. Alternatively, Homestead Junction sells it, or you can take a course there to learn how to make your own.

I prefer sourdough to regular yeast, as the fermented nature of sourdough is more natural, and better for me.

Really, this results in the most amazing, crusty, chewy delicious loaf of bread. I will be making these for everyone I know. Who wants to be my friend?? 😉

lazy sourdough bread vegan

Lazy Sourdough Bread (Vegan)

(adapted from Breadtopia)


  • 3 ½ cups flour (I used a mix of 1.5 cups whole wheat & 2 cups AP)
  • 1 ½ tsp salt
  • 1 ½ cups water (room temp)
  • ¼ cup sourdough starter


  1. Mix together the flour and the salt in a large bowl.
  2. Add the sourdough to the water and mix well (here’s a hint: your sourdough is good if it mostly floats on the top). If you are using yeast and not sourdough, sprinkle it overtop of the water and allow it to sit for about 5 minutes to “bloom.”
  3. Make a well in the dry ingredients, and pour the water/yeast mixture into it.
  4. Begin to mix the bread together, first with a spoon, but you’ll probably need to get in there with your hands to really mix it together until all the flour is incorporated.
  5. Cover with plastic wrap and a tea towel, and allow to sit in a warm spot overnight.
  6. The next morning, remove from the bowl. It should have grown significantly overnight, if not doubled in size. Trace the shape of the lid of your dutch oven on a piece of parchment, and cut that circle out. Place the parchment on a cutting board. Form the dough into a nice circle loaf (you may need to flour your hands and your work surface if the dough is sticky) and place it on the parchment. Cover with a damp tea towel and allow to sit in a warm place to rise for 45 minutes.
  7. After 45 minutes, place your dutch oven in the oven, and turn the temperature on to 450 degrees. Allow the oven to preheat for 45 minutes.
  8. Once the oven and dutch oven are hot, carefully pull the loaf up and drop it into your pot. Cover and allow to bake for 30 minutes.
  9. Remove lid, turn down the heat to 400 degrees, and bake an additional 15 minutes. Remove from oven, allow to cool and enjoy (preferably still warm, with olive oil or vegan butter).




Sourdough Baguette

I’ve been quite fascinated with sourdough for quite a few years, now.

Many, many years ago, I discovered I had an intolerance to yeast. I have something called Candida, where, if I get an overgrowth of yeast in my system, it leads me to feel, in a word, lousy (yep, that’s a technical term). I won’t bore you with the details, but suffice to say, it really does make a big difference in how I feel, and how much energy I have.

I have to try to stay away from a high sugar (sugar feeds the yeast) diet, and I also try not to eat tons of yeasted products. Sourdough, however, while it is yeast, appears to not have as bad of an effect on my system as using commercial yeast.

In case you’re wondering what sourdough is, it’s a naturally-fermented form of yeast. It belongs in the same category as other fermented foods, like sauerkraut, kimchi, miso, kombacha and yogurt. These foods all contain live enzymes that can help you to digest better. It’s even been suggested that those who are gluten-intolerant may be able to more easily digest bread made with sourdough rather than commercial yeast.

It also has a very pleasant, slightly sour taste that I quite enjoy.

Sourdough is often called “friendship bread,” because, while it is possible to start your own sourdough starter from scratch, it’s easier to get some from a friend. I got mine from Annemarie at YoYo Mama. You’ll need to take care of your sourdough starter, and feed it weekly until you are ready to use it. I kept mine in the fridge, and then took it out the day before I was going to make bread. I fed it equal parts flour and water, and left it on the top of the fridge for about 8 hours, fed it again, and left it again on the fridge until the next morning, when I started my bread.

I used my breadmaker for this, because I’m lazy, but you could easily do it by hand or with a dough hook on your stand mixer.

Just a note: many sourdough recipes call for the addition of commercial yeast. I chose not to add any commercial yeast to mine. If you do the same, as a result, you may have to let the dough rise a little longer.

Sourdough Baguette

adapted from King Arthur Flour, makes two loaves


  • 1/2 cup + 2 tbsp lukewarm water
  • 1 cup sourdough starter
  • 2 1/2 cups AP flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar


  1. Combine all the ingredients, in the order listed, in the pan of your breadmaker. Set the setting to “dough” and allow it to do its thing.
  2. Once the dough is ready, remove it from the pan, and knead it well. Make it into a ball, and rub it all over with a little olive oil. Place it in a large bowl, and then cover it with saran wrap, place in a warm location, and allow to rise for 90 minutes to 2 hours.
  3. Once the dough has doubled in size, punch it down, and divide it half. Create two “logs” out of the dough. Again, cover, and allow to rise, this time for about 30-40 minutes. Once risen, brush the tops with an egg wash.
  4. Heat the oven to 400 degrees. Place a cake pan half filled with water in the shelf below the shelf where you are baking your bread. I like to use my Mrs. Anderson’s Baking Double Baguette Pan, but you can just use a cookie sheet, or even a pizza stone. Bake for about 20 minutes, or until golden brown.