Traditional Sourdough Bread

🕒 Prep: 1 hour
🔥 Cook: 45 min
🍽 Serves: 8
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There's something timeless about a loaf of traditional sourdough bread. Its tangy flavor and chewy texture make it a beloved staple in many homes. This recipe is all about simplicity, with just a few ingredients and some time, you'll be rewarded with a loaf that's nothing short of magical.

Ingredients for Traditional Sourdough Bread

All-purpose flour is the backbone of our bread, providing structure and a neutral flavor that lets the sourdough's tang shine. Water is essential for activating the gluten and bringing the dough together. Our star, the sourdough starter, not only leavens the dough but also imparts that signature sour taste. Lastly, salt enhances the flavors and strengthens the dough's gluten structure.

Tips & Tricks

  • Use a digital scale for precision, especially when measuring the sourdough starter.
  • If your dough feels too sticky, slightly wetting your hands can help during handling.
  • For a more pronounced sour flavor, extend the cold proofing time up to 24 hours.

Serving Suggestions

This sourdough bread is perfect for a rustic charcuterie board with cured meats, cheeses, and olives. It's also divine toasted with a smear of butter and a sprinkle of flaky sea salt, or as the base for an open-faced sandwich with avocado and poached eggs.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to 25% of the flour with whole wheat to add more flavor and nutrients. Just keep in mind that this might make the bread denser.
What if I don't have a banneton basket?
No worries! You can use a bowl lined with a well-floured tea towel instead. Just make sure the dough doesn't stick.

Traditional Sourdough Bread Recipe Walkthrough

Start by mixing together the flour and water in a large bowl. Don't worry about getting it perfectly smooth at this stage; just make sure all the flour is hydrated. Then, cover the bowl and let it rest for 30 minutes. This resting period is known as autolyse, and it helps to kickstart gluten development.

Next, add your active sourdough starter and salt to the bowl. Mix until you have a rough dough. It might look a bit shaggy, but that's perfectly fine. Transfer it onto a floured surface and knead it for about 10 minutes. You'll know it's ready when it feels smooth and elastic under your hands.

Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4 hours. During this time, you'll want to perform a stretch and fold every hour. This simply involves gently stretching the dough and folding it over itself, which helps with gluten development and gives your bread more structure.

Once the dough has risen, shape it into a nice round loaf. A floured banneton basket is ideal for proofing, but a bowl lined with a tea towel will also work. Cover it up and let it proof in the refrigerator for 12 hours or overnight. This slow, cold fermentation is key to developing that deep, complex flavor we're after.

When you're ready to bake, preheat your oven to 450°F (232°C) with your Dutch oven inside. Carefully transfer the dough into the preheated Dutch oven, score the top with a sharp knife or lame, and cover it with the lid. Bake for 20 minutes, then remove the lid and continue baking for another 25 minutes until the crust is a gorgeous golden brown.

Once out of the oven, let the bread cool completely on a wire rack before slicing into it. This cooling period is crucial, as it allows the interior to finish setting up.

Why You'll Love This Recipe

  • Perfect balance of crusty exterior and soft, airy interior.
  • No fancy equipment needed, just a Dutch oven.
  • Long fermentation enhances flavor and digestibility.

Ingredients

4 cups all-purpose flour
1 1/2 cups water (room temperature)
1 cup sourdough starter
2 teaspoons salt

Step-by-step 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.

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