Traditional Sourdough Bread
A rustic and authentic sourdough bread recipe crafted for flavor and texture, perfect for showcasing the natural tang of wild yeast fermentation.
Prep time: 1 hourCook time: 45 minutesServes: 8
Ingredients
4 cups all-purpose flour
1 1/2 cups water (room temperature)
1 cup sourdough starter
2 teaspoons salt
Instructions
1. In a large bowl, combine the flour and water, and let it rest for 30 minutes.
2. Add the sourdough starter and salt to the flour mixture, then mix until a rough dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 4 hours, performing a stretch and fold every hour.
5. Shape the dough into a round loaf and place it in a floured banneton basket.
6. Cover the basket and let the dough proof in the refrigerator for 12 hours or overnight.
7. Preheat the oven to 450°F (232°C) with a Dutch oven inside.
8. Carefully transfer the dough into the preheated Dutch oven, score the top, and cover with the lid.
9. Bake for 20 minutes, then remove the lid and bake for an additional 25 minutes until golden brown.
10. Let the bread cool completely on a wire rack before slicing.
Storage
Store in a paper bag at room temperature for up to 3 days or freeze in a sealed plastic bag for up to 3 months.
Reheating
Reheat in a 350°F oven for 10 minutes or toast slices as desired.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
