Sourdough Bread Recipe: Your Quick Guide to Perfect Sourdough!

by Anne Carter

New Recipe

PREP TIME - 7days 16hours  BAKING TIME - 1hour  30mins  TOTAL TIME - 7days d 17hours 30minutes  COURSE - Breads CUISINE - European SERVINGS - 2 loaves CALORIES - 110 kcal

Homemade Sourdough Bread Recipe

– Mixing Bowls – Measuring Utensils – Jar or Container – Dutch Oven – Proofing Basket – Sharp Knife – Kitchen Towels – Silicone or Plastic Scraper – Cooling Rack


Sourdough Starter: – 1 cup all-purpose flour – ½ cup lukewarm water Sourdough Bread: – 1 cup sourdough starter – 1 ½ cups lukewarm water – 4 cups bread flour – 1 ½ teaspoons salt


Sourdough Starter: 1. In a clean jar or container, mix the flour and water until you have a thick but smooth consistency. 2. Cover the jar loosely with a cloth or plastic wrap, allowing airflow. 3. Leave the jar at room temperature (around 70°F or 21°C) for 24 hours.


4. After 24 hours, discard half of the starter and add another 1/2 cup of flour and 1/4 cup of water. Stir well. 5. Repeat this feeding process every 24 hours for 5-7 days, or until the starter is bubbly and has a pleasant sour aroma. Sourdough Bread: 1. In a large mixing bowl, combine the sourdough starter, lukewarm water, and 3 cups of bread flour. Mix until a shaggy dough forms.


2. Add the salt and gradually incorporate the remaining flour until a sticky dough forms. 3. Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic. 4. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise at room temperature for 4-6 hours, or until it doubles in size. 5. Preheat your oven to 450°F (230°C). If you have a Dutch oven, preheat it as well.


6. Shape the dough into a round loaf and place it in a floured banneton or on parchment paper. 7. Let the dough rise for another 30-60 minutes. 8. Score the top of the dough with a sharp knife or lame. 9. If using a Dutch oven, transfer the dough into the preheated pot. Otherwise, place the parchment paper with the dough on a baking stone or tray.


10. Bake for 25-30 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for an additional 10-15 minutes or until the crust is golden brown. 11. Allow the bread to cool on a wire rack before slicing.


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