1, 2, 3 That’s How Easy Bread Can be

Dear Sourdoughmaniacs, 

Today I want to teach you my easiest and quickest method of making bread. This recipe is perfect for whenever you need to have a loaf ready ASAP or when you have a lot of extra starter to use up. 

This little fermented number is super special for a number of reasons. It’s beginner friendly. If you’ve never made sourdough bread, this is the one to start with. It doubles as the perfect discard recipe, so no more starter overload… AND it works great for those of us who can’t wait to take a bite of fresh bread and struggle with waiting for it to proof overnight. 

Why is that?

Because it contains 1 part levain, 2 parts water, and 3 parts flour. Make sure you keep an eye on it, so it doesn’t proof right out of its basket!

Grab your starter and swipe to get to it. 

Prepping the Levain: 

  • 10 g of active, bubbly starter
  • 40 g of water
  • 50 g of all-purpose, T500, or bread flour

Mix all the ingredients together so they form a thick mass. Cover with a lid and leave at room temperature for 6-8 hours or until it’s doubled in size.


  • 100 g of active, bubbly levain from step 1
  • 200 g water
  • 300 g white all-purpose, T500 or bread flour
  • 6 g salt


Dissolve the starter and the salt in water.

Slowly pour the mixture to the flour and stir thoroughly. 

When the mass starts clumping together, begin kneading.

Knead until the dough has no lumps or dry patches. 

Let the dough rest for 15 minutes then knead again. Repeat 1 or 2 more times.

Cover and leave at room temperature to bulk rise until it doubles in size. Approximately 3-5 hours.

OPTIONAL: do 4 series of stretches and folds in the first 2 hours. 


Gently scoop the risen dough onto a well-floured surface. 

Use your fingers to carefully spread the dough into a square shape. 

Roll the dough together like you would a roll.

Place the roll into a well-floured proofing basket so that the ROUND, SMOOTH side is down and the SEAM is on top. 

Cover with a shower cap, lid, or place into a plastic bag.


Leave the loaf to proof in the basket at room temperature until it has doubled in size again.

Approximately 3-5 hours.

Before baking, the dough should be bubbly and fluffy. 

THE POKE TEST: gently poke the dough with your finger to test if it is ready to bake. If the tiny hole you make slowly springs back almost all the way it’s good to go. 


Gently turn over the proofing basket and place your loaf onto a piece of parchment paper. 

Use a razor-blade or a sharp knife to score the bread. 

A clean cut along the side of the loaf length wise works well. 

Ideally the angle of your blade should be at 45°. 


Pre-heated oven at 250 °C or 482 °F.

For the first 15 minutes of baking you can either:

Keep your loaf covered (if you are using an oven safe pot and lid, or a dutch oven)

Or baked it with steam (by pouring hot water into a tray you preheat with your oven).

This will prevent the loaf from losing moisture and help you get a deliciously crunchy crust.

After the first 15 minutes, remove the lid or the water tray and bake for an additional 15 minutes. 

Let the loaf cool off on a rack for at least 2 hours… if you can wait that long. I never can. 

You know me, normally I’m a proponent of a longer fermentation and wait at least 15 hours before baking my breads… but this recipe is the exception that proves the rule. 

Please tag whoever you would like to share a slice of this deliciously easy bread and don’t forget to tag me in your posts and stories. I’d love to see how this bread turns out, especially if it is your first. 

Have a nice day and let’s bake the world a better place.

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