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Grab your sourdough starter and make this easy 5 ingredient, no knead sourdough bread in under 3 hours from start to finish.
Now that I’ve had Virgil Flours for over 2 years it’s getting harder to use him all the time. I feel like for the first year I baked with him at least 2-3 times a month without any difficulty.
However, now I am super busy and I find myself baking with him once, maybe twice a month. I really do try to take him out, feed him, and bake with him but it isn’t always easy to do.
One thing I make all the time are the sourdough discard rolls. They are easy to make and perfect for soup or pasta dishes. Plus they don’t need to rise overnight which is what I’m looking for.
- warm water
- instant yeast or rapid rise yeast
- sourdough discard
To Make the Dough: In a large bowl combine all the ingredients. Mix to just combine all the ingredients into a shaggy dough. Cover and let rise for 2 hours.
To Bake the Bread: Place a Dutch Oven inside your oven and preheat it to 425 degrees. Scoop your dough onto a piece of parchment paper and gently form into a round shape. Score the dough. Carefully lift the dough by the parchment and place in the Dutch Oven. Cover and bake for 30 minutes. Remove the lid and bake for 10-15 minutes or until golden brown.
Normally whenever I make sourdough bread it’s a weekend event because between all of the rising and kneading and steps it usually takes 24-36 hours to make a loaf of bread. While they always turn out delicious I was looking for something a little bit quicker.
When I saw a recipe for sourdough discard bread I was pretty excited. It had just five ingredients in it and it didn’t require any kneading! I couldn’t wait to try it.
Mixing up the dough was super easy. It came together quickly in a shaggy dough. The only thing I added into the dough was some garlic for flavor.
Can I add ingredients to this bread?
You sure can! Adding a few ingredients will just add flavor to this bread. Some ideas for add-ins would be:
- 1/2 cup of shredded cheddar cheese
- 1/2 half cup of chocolate chips
- 1/4 cup of crumbled bacon with 1/4 cup of shredded cheddar cheese
- 6 minced garlic cloves
- 1/4 cup each of dried cranberries and pecans
- 1/4 cup Parmesan cheese and 1/4 cup of sun dried tomatoes
Add the ingredients in after you form a shaggy dough. Gently fold the ingredients into the dough and then let it rise for 2 hours.
Can I let the bread rise longer than 2 hours?
If you want to make the dough at night and cook it the next day or make it in the morning and bake it later you can! Simply make the dough then cover it with plastic wrap and place in the refrigerator for up to 24 hours. Remove it from the refrigerator, uncover, and let it rise at room temperature for 30 minutes before baking.
Do I have to bake the bread in a Dutch Oven?
While you don’t have to bake it in a Dutch Oven you will get the best results if you do. If you don’t have a Dutch Oven but have a baking stone you can preheat the oven with a baking stone in it. Put the parchment and dough on top of the baking stone then place a large bowl or roasting pan over top of the bread on the baking stone. If you don’t have any of the above set a roasting pan of water on the bottom shelf and cook the bread on a preheated baking sheet with a bowl over top of it for best results.
Before baking the dough I knew I wanted to score it. I used a sharp paring knife and put a pretty design on it after dusting it with flour.
The bread baked nicely in the oven and came out smelling great. The pattern looked pretty too until I put a bit of brushed butter on top. While the butter tasted great it ruined my scoring look so I won’t be doing that again.
We enjoyed this bread with soup all weekend long. It was hearty and held up to be dunked repeatedly into the soup. I love that it was mixed, shaped, and baked in about two and a half hours from start to finish.
More Sourdough Recipes:
- Sourdough Bread Bowls
- Rustic Sourdough Bread
- Simple Sourdough Loaf
- Easy Sourdough Rolls
- Sourdough Brownies
If you’ve tried my Easy Sourdough Discard Bread or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 3 1/2 c. flour
- 1 1/2 c. warm water
- 2 teaspoons salt
- 1 packet instant or rapid rise yeast (2 1/4 teaspoon)
- 1/3 c. sourdough starter
- In a large bowl combine the flour, water, salt, yeast, and sourdough starter.
- Gently mix until it just comes together and forms a shaggy dough.
- Cover and let the dough rise for 2 hours.
- Place a Dutch oven in your oven and preheat the oven to 425 degrees.
- Meanwhile, dust a piece of parchment paper with flour and pour the dough onto the parchment. Gently shape into a round.
- Sprinkle the top of the dough with fine coat of flour. Use a small, sharp knife or other tool to score the dough.
- Remove Dutch Oven from oven and carefully lift the dough, using the parchment, into the Dutch oven. Cover and return to the oven. Bake for 30 minutes.
- Remove the lid from the Dutch oven and bake for 15 more minutes.
- Remove from oven and cool at least 1 hour before cutting.
Recipe from Pantry Mama