<![CDATA[Table Notes]]>https://www.table-notes.comhttps://substackcdn.com/image/fetch/$s_!Z231!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ffd0a2e60-91cc-44a1-a614-ac9e37233206_1254x1254.pngTable Noteshttps://www.table-notes.comSubstackMon, 26 Oct 2026 08:38:09 GMT<![CDATA[Homemade Bread]]>https://www.table-notes.com/p/homemade-breadhttps://www.table-notes.com/p/homemade-breadTue, 20 Oct 2026 23:16:01 GMTEnjoy sourdough bread, but feel intimidated by keeping a sourdough starter alive? Same here! This recipe is very forgiving of mistakes. You can proof it overnight in the refrigerator, perform minimal stretch and folds, or even make it as a no-knead bread. No-knead means just that! Mix the ingredients until no wet flour remains, then let it proof. Make sure to read the whole recipe before beginning so you can see which steps to skip.

The recipe measurements is for two loaves. Feel free to use half of the ingredients if you’re making one loaf, or freeze the second loaf after slicing. The recipe for this delicious bread is below!

No-Knead Bread

If you are making a no-knead version of the bread, skip steps 3 and 4.

Proofing the Bread Overnight

If you are making the dough and want to proof it in the refrigerator overnight, stop at step 4. Cover the bowl (I prefer using plastic wrap/press and seal) and place it in the refrigerator for 8-12 hours. Remove from the refrigerator and let it come to room temperature for 40 minutes. Follow steps 6 and 7, then let your dough rest for 20 minutes. Skip step 8 and continue following the recipe at step 9.

Watch this video to see how I make the stretch and folds as well as tuck and pull.

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