Sourdough Bread Recipe
Sourdough bread recipe lovers, rejoice! This delightful loaf is your ticket to baking bliss, combining a crispy crust with a soft, chewy interior that’s simply irresistible. With just a handful of ingredients—flour, water, salt, and your bubbly sourdough starter—you’ll embark on a fun, step-by-step journey to create a masterpiece. The aroma of freshly baked bread will fill your kitchen, inviting everyone to gather around. Perfect for sandwiches, toast, or simply slathered with butter, this recipe is not just beginner-friendly; it’s a warm hug in bread form!
Table of Contents
Table of Contents
Sourdough Bread Recipe
Equipment
- 1 Large bowl For mixing the dough.
- 1 Floured surface For kneading the dough.
- 1 Proofing basket For the second rise.
- 1 Dutch oven For baking the bread.
- 1 Parchment paper To transfer the dough into the Dutch oven.
Ingredients
Flours
- 500 g All-purpose flour A versatile base for your dough, providing structure.
- 100 g Whole wheat flour Adds depth of flavor and nutrition to your bread.
Liquid
- 350 ml Water Hydrates the flour and activates the yeast for fermentation.
- 100 g Sourdough starter The natural leavening agent that gives your bread its unique flavor.
- 10 g Salt Enhances flavor and strengthens gluten structure.
- 30 ml Olive oil Adds moisture and richness to the bread.
Instructions
Preparation
- Collect 500g of bread flour, 350ml of water, 100g of active sourdough starter, and 10g of salt. Make sure everything is at room temperature!
Mixing
- In a large bowl, combine the flour and water. Stir until no dry flour remains. Let it rest for 30 minutes—this is called autolyse!
Adding Ingredients
- After the rest, add the sourdough starter and salt. Mix well until fully incorporated. Your dough will be sticky, but that’s okay!
Kneading
- Turn the dough onto a floured surface. Knead for about 10 minutes until smooth and elastic. Don’t be afraid to get your hands a little messy!
First Rise
- Place the dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise for 4-6 hours at room temperature, or until doubled in size.
Shaping
- Gently deflate the dough and turn it out onto a floured surface. Shape it into a round loaf by folding the edges toward the center.
Second Rise
- Place the shaped dough into a floured proofing basket. Cover it and let it rise for another 2-3 hours, or until puffy.
Preheating
- About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it inside to heat up!
Scoring
- Carefully turn the dough onto parchment paper. Use a sharp knife or razor to score the top—this helps it expand while baking!
Baking
- Transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Cooling
- Remove the bread from the oven and let it cool on a wire rack. Patience is key—let it cool completely before slicing. Enjoy your homemade sourdough!
Notes
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Fat | 3g |
| Protein | 7g |
| Carbs | 38g |
Why You’ll Love This Sourdough Bread Recipe
- Experience the joy of baking with simple, wholesome ingredients.
- Enjoy the delightful aroma of freshly baked bread wafting through your home.
- Impress family and friends with your artisanal baking skills.
- Customize your loaf with your favorite add-ins like nuts or seeds.
- Feel the satisfaction of creating something truly special from scratch.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Bread |
| Cuisine: | Artisan |
| Prep Time: | 20 minutes |
| Cook Time: | 45 minutes |
| Total Time: | 12-24 hours (including fermentation) |
| Dietary: | Vegetarian |
| Serves: | 1 loaf |
| Best Served: | Freshly baked |
Ingredients for Sourdough Bread Recipe
- All-purpose flour – a versatile base for your dough, providing structure.
- Whole wheat flour – adds depth of flavor and nutrition to your bread.
- Water – hydrates the flour and activates the yeast for fermentation.
- Sourdough starter – the natural leavening agent that gives your bread its unique flavor.
- Salt – enhances flavor and strengthens gluten structure.
- Olive oil – adds moisture and richness to the bread.
How to Make the Sourdough Bread Recipe
Get ready to embark on a delightful baking adventure! Follow these steps to create your very own sourdough bread.
Step 1: Gather Your Ingredients
Collect 500g of bread flour, 350ml of water, 100g of active sourdough starter, and 10g of salt. Make sure everything is at room temperature!
Step 2: Mix the Dough
In a large bowl, combine the flour and water. Stir until no dry flour remains. Let it rest for 30 minutes—this is called autolyse!
Step 3: Add the Starter and Salt
After the rest, add the sourdough starter and salt. Mix well until fully incorporated. Your dough will be sticky, but that’s okay!
Step 4: Knead the Dough
Turn the dough onto a floured surface. Knead for about 10 minutes until smooth and elastic. Don’t be afraid to get your hands a little messy!
Step 5: First Rise
Place the dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise for 4-6 hours at room temperature, or until doubled in size.
Step 6: Shape the Dough
Gently deflate the dough and turn it out onto a floured surface. Shape it into a round loaf by folding the edges toward the center.
Step 7: Second Rise
Place the shaped dough into a floured proofing basket. Cover it and let it rise for another 2-3 hours, or until puffy.
Step 8: Preheat the Oven
About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it inside to heat up!
Step 9: Score the Dough
Carefully turn the dough onto parchment paper. Use a sharp knife or razor to score the top—this helps it expand while baking!
Step 10: Bake the Bread
Transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Step 11: Cool and Enjoy
Remove the bread from the oven and let it cool on a wire rack. Patience is key—let it cool completely before slicing. Enjoy your homemade sourdough!
Pro Tips for Making the Sourdough Bread Recipe
•Use a kitchen scale for precise measurements; it makes a world of difference in baking.
•Be patient with your dough; longer fermentation leads to better flavor and texture.
•Experiment with different flours; whole wheat or rye can add unique tastes.
•Keep your starter healthy by feeding it regularly; a happy starter makes happy bread.
•Don’t rush the baking; let the bread cool completely before slicing for the best texture.
How to Serve Sourdough Bread Recipe
Enjoy your sourdough bread in a variety of delightful ways:
- Spread creamy avocado and sprinkle with sea salt for a fresh twist.
- Top with homemade hummus and sliced cucumbers for a healthy snack.
- Make a classic grilled cheese with your favorite cheese and fresh herbs.
- Serve with a warm bowl of soup for a comforting meal.
- Create a delicious bruschetta with diced tomatoes, basil, and a drizzle of olive oil.
- Pair with a selection of cheeses and fruits for an elegant cheese board.
- Use slices for a hearty sandwich filled with turkey, spinach, and mustard.
- Toast and enjoy with a smear of almond butter and banana slices.
Make Ahead and Storage
Storing Leftovers
To keep your sourdough bread fresh:
- Wrap in parchment paper for breathability.
- Place in a paper bag for short-term storage.
- Store in a cool, dry place away from direct sunlight.
- Avoid plastic bags to prevent sogginess.
Freezing
For long-term storage, follow these steps:
- Slice the bread before freezing for easy access.
- Wrap slices tightly in plastic wrap or foil.
- Place wrapped slices in a freezer-safe bag.
- Label with the date for reference.
Reheating
To enjoy your bread again:
- Preheat the oven to 350°F (175°C).
- Wrap the bread in foil to retain moisture.
- Heat for about 10-15 minutes.
- For a crusty finish, unwrap for the last 5 minutes.
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FAQs
What is the best flour to use for sourdough bread?
For the best results, use a high-protein bread flour. It provides the necessary gluten structure for a good rise. You can also mix in whole wheat flour for added flavor and nutrition.
How long does it take to make sourdough bread?
Making sourdough bread can take anywhere from 12 to 24 hours, depending on your starter’s activity and the fermentation process. Patience is key, as the slow rise develops flavor.
Can I use a different liquid instead of water?
Absolutely! You can use milk or even vegetable broth for a different flavor profile. Just remember that using milk may result in a slightly denser loaf.
What should I do if my dough is too sticky?
If your dough is too sticky, try adding a little more flour, but do it gradually. Alternatively, you can use a wet hand technique to handle the dough without adding too much flour.