Baking sourdough bread at home is a rewarding experience that combines artistry and tradition. This sourdough bread recipe simplifies the process, making it accessible even for beginners. With its tangy flavor, airy crumb, and crisp crust, sourdough bread is a versatile staple for any meal.
Unlike commercial bread, sourdough uses a natural fermentation process, relying on a starter made of flour and water to rise. This not only enhances its taste but also makes it more digestible and nutrient-rich.
Whether you’re an experienced baker or someone new to sourdough, this recipe provides step-by-step guidance to ensure success. The ingredients are simple, the methods are straightforward, and the result is a delicious loaf that’s perfect for sandwiches, toast, or enjoying plain with a pat of butter.
Why You Will Love Making This RecipeÂ
- Natural and Nutritious: Sourdough is made with simple, wholesome ingredients, and its fermentation process enhances the bread’s nutrient profile.
- Rich Flavor: The tangy taste of sourdough sets it apart from other bread, offering a depth of flavor that pairs well with any meal.
- Beginner-Friendly: This recipe includes detailed instructions and tips to guide you through every step of the process.
- Customizable: You can adapt the recipe to suit your preferences by adding seeds, herbs, or even whole grains.
- Satisfying Process: There’s something magical about watching your dough transform into a beautifully risen loaf.
Baking sourdough bread is more than just cooking; it’s an enjoyable journey that results in a loaf bursting with flavor and character.
Ingredients
- 500g (4 cups) bread flour
- 350g (1 ½ cups) water
- 100g (½ cup) active sourdough starter
- 10g (2 teaspoons) salt
Equipment Used
- Mixing bowl
- Dough scraper
- Proofing basket or bowl
- Dutch oven or baking stone
- Kitchen scale
- Clean kitchen towel
Directions & InstructionsÂ
- Prepare the Dough: In a mixing bowl, combine the flour, water, and sourdough starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
- Add Salt: Sprinkle salt over the dough and knead gently until incorporated.
- Stretch and Fold: Over 2-3 hours, perform four sets of stretches and folds every 30 minutes. This strengthens the gluten structure.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours until it doubles in size.
- Shape the Dough: Transfer the dough to a floured surface, shape it into a round, and place it in a proofing basket lined with a floured towel.
- Final Proof: Refrigerate overnight for 8-12 hours.
- Bake: Preheat your oven to 475°F (245°C). Transfer the dough to a Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake uncovered for another 20-25 minutes until golden brown.
- Cool: Allow the bread to cool completely on a wire rack before slicing.
Nutritional InformationÂ
- Serving Size: 1 slice
- Calories: 120
- Carbohydrates: 24g
- Protein: 4g
- Fat: 0.5g
- Fiber: 1g
- Sodium: 200mg
Prep Time and Cook Time
- Prep Time: 30 minutes
- Bulk Fermentation: 4-6 hours
- Final Proof: 8-12 hours
- Cook Time: 45 minutes
Variations
- Seeded Sourdough: Add sunflower, sesame, or poppy seeds for a crunchy texture.
- Whole Wheat Sourdough: Replace half the bread flour with whole wheat flour for a heartier loaf.
- Herbed Sourdough: Incorporate dried rosemary, thyme, or garlic powder for added flavor.
Frequently Asked QuestionsÂ
Q: Can I make sourdough without a Dutch oven?
A: Yes, you can use a baking stone and create steam in the oven by placing a pan of hot water on the bottom rack during baking.
Q: How do I know when the sourdough starter is ready?
A: A ready starter should double in size within 4-6 hours of feeding and appear bubbly with a slightly tangy smell.
Q: How do I store sourdough bread?
A: Keep it at room temperature wrapped in a clean towel or in a bread box for up to 3 days. For longer storage, freeze it.
Pro Tips By Elisa
- Use a kitchen scale for precise measurements; accuracy is key in sourdough baking.
- Don’t skip the overnight proofing—it enhances the flavor and texture.
- Score the dough confidently before baking to allow it to expand evenly.
Serving Suggestions
- Pair with hearty soups or stews for a satisfying meal.
- Use slices for gourmet sandwiches or avocado toast.
- Serve with butter, jams, or olive oil for a simple yet elegant snack.
Sourdough Bread Recipe
Equipment
- Mixing bowl
- Dough scraper
- Proofing basket or bowl
- Dutch oven or baking stone
- Kitchen scale
- Clean kitchen towel
Ingredients Â
- 500 g 4 cups bread flour
- 350 g 1 ½ cups water
- 100 g ½ cup active sourdough starter
- 10 g 2 teaspoons salt
InstructionsÂ
- Prepare the Dough: In a mixing bowl, combine the flour, water, and sourdough starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
- Add Salt: Sprinkle salt over the dough and knead gently until incorporated.
- Stretch and Fold: Over 2-3 hours, perform four sets of stretches and folds every 30 minutes. This strengthens the gluten structure.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours until it doubles in size.
- Shape the Dough: Transfer the dough to a floured surface, shape it into a round, and place it in a proofing basket lined with a floured towel.
- Final Proof: Refrigerate overnight for 8-12 hours.
- Bake: Preheat your oven to 475°F (245°C). Transfer the dough to a Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake uncovered for another 20-25 minutes until golden brown.
- Cool: Allow the bread to cool completely on a wire rack before slicing.
Notes
Don’t skip the overnight proofing—it enhances the flavor and texture.