Sourdough Bread

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 12
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Sourdough bread, with its tangy flavor and chewy texture, is a timeless classic. This recipe is perfect for both seasoned bakers and enthusiastic newcomers. It's all about patience, love, and a little bit of science.

Ingredients for Sourdough Bread

All-purpose flour forms the backbone of this bread, providing structure and chewiness. Water hydrates the flour, allowing gluten to develop. Sourdough starter is the hero here, giving the bread its unique flavor and aiding in its rise. Lastly, salt enhances the overall taste and strengthens the gluten structure.

Tips & Tricks

  • Ensure your starter is active and bubbly before using it. A sluggish starter can lead to a dense loaf.
  • If you don't have a banneton, a bowl with a floured kitchen towel works just fine.
  • Don't skip the autolyse step; it makes a noticeable difference in the final texture.
  • Use a sharp blade for scoring to avoid deflating the dough.

Serving Suggestions

This sourdough is fantastic with a generous spread of butter and a sprinkle of sea salt. It pairs beautifully with creamy soups or as a base for a hearty sandwich. For a delightful breakfast, try it toasted with avocado and a poached egg.

Frequently Asked Questions

Why is my bread so dense?
Your starter might not be active enough, or the dough could be under-proofed. Make sure to give it enough time to rise.
Can I use whole wheat flour?
You can substitute some of the all-purpose flour with whole wheat flour, but it may affect the texture and rise slightly.
How do I store sourdough bread?
Keep it at room temperature in a bread bag or wrapped in a kitchen towel. Avoid airtight containers as they can make the crust lose its crispness.

Sourdough Bread Recipe Walkthrough

Start by combining 3 cups of flour and 1 1/2 cups of water in a large mixing bowl. Mix it just enough to make sure no dry flour patches remain, then let it sit for 30 minutes. This is called the autolyse process; it helps develop the dough's flavor and strength.

Next, add 1 cup of active sourdough starter and 1 1/2 teaspoons of salt to the resting dough. Mix everything together until it’s fully combined. You might find it a bit sticky, but don't worry; that's normal.

Cover the bowl with a damp cloth and let it rise at room temperature for 4-5 hours. During the first two hours, every 30 minutes, perform a series of stretch and folds. Just grab the dough from one side, stretch it up, and fold it over the top. Rotate the bowl and repeat a few more times. It helps build strength and structure.

Once the dough has had its initial rise, gently shape it into a round loaf. Lightly flour a banneton or a bowl lined with a clean, floured kitchen towel. Place the dough inside, cover it, and let it rest in the fridge overnight for 12-18 hours. This cold fermentation enhances the flavor and makes the dough easier to handle.

Preheat your oven to 450°F (232°C) with a Dutch oven inside. This ensures a hot environment for your bread to spring up. Transfer your dough onto a piece of parchment paper, then score the top with a sharp blade. This allows steam to escape and gives the bread that lovely artisanal look.

Place the dough, parchment and all, into the hot Dutch oven. Cover it with the lid and bake for 20 minutes. Then, remove the lid and continue baking for another 25 minutes until the crust turns deep golden brown.

Once done, let your sourdough loaf cool on a wire rack for at least an hour before slicing. This ensures the interior sets properly and makes slicing easier.

Why You'll Love This Recipe

  • No commercial yeast required; your sourdough starter does all the magic.
  • Crispy crust with a beautifully soft interior.
  • Perfect for a weekend baking project that fits into a busy schedule.
  • Healthier option with natural fermentation.

Ingredients

3 cups all-purpose flour
1 1/2 cups water
1 cup active sourdough starter
1 1/2 teaspoons salt

Step-by-step Instructions

1. In a large mixing bowl, combine the flour and water. Mix until no dry flour remains. Let it rest for 30 minutes.
2. Add the sourdough starter and salt to the dough. Mix well until fully incorporated.
3. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. After the initial rise, gently shape the dough into a round loaf. Place it into a well-floured banneton or bowl. Cover and refrigerate overnight for 12-18 hours.
5. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
6. Carefully transfer the dough to a piece of parchment paper and score the top with a sharp knife or razor blade.
7. Place the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
8. Remove the lid and bake for another 25 minutes or until the crust is deep golden brown and crispy.
9. Let the bread cool on a wire rack for at least 1 hour before slicing.

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