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Sourdough Bread Recipe

Homemade Sourdough Bread Recipe

All-purpose for balance, bread for chew, toss in whole wheat for a nutty hue�sourdough adventures just for you!
5 from 1 vote
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Course: Breads
Cuisine: European
Prep Time: 7 days 16 hours
Baking Time: 1 hour 30 minutes
Total Time: 7 days 17 hours 30 minutes
Calories: 110kcal
Author: Anne Carter
Servings: 2 loaves

Equipment

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

Ingredients

Sourdough Starter

  • 1 cup all-purpose flour
  • � cup lukewarm water

Sourdough Bread

  • 1 cup sourdough starter
  • 1 � cups lukewarm water
  • 4 cups bread flour
  • 1 � teaspoons salt

Instructions

Sourdough Starter

  • In a clean jar or container, mix the flour and water until you have a thick but smooth consistency.
  • Cover the jar loosely with a cloth or plastic wrap, allowing airflow.
  • Leave the jar at room temperature (around 70�F or 21�C) for 24 hours.
  • After 24 hours, discard half of the starter and add another 1/2 cup of flour and 1/4 cup of water. Stir well.
  • 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

  • In a large mixing bowl, combine the sourdough starter, lukewarm water, and 3 cups of bread flour. Mix until a shaggy dough forms.
  • Add the salt and gradually incorporate the remaining flour until a sticky dough forms.
  • Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
  • 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.
  • Preheat your oven to 450�F (230�C). If you have a Dutch oven, preheat it as well.
  • Shape the dough into a round loaf and place it in a floured banneton or on parchment paper.
  • Let the dough rise for another 30-60 minutes.
  • Score the top of the dough with a sharp knife or lame.
  • 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.
  • 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.
  • Allow the bread to cool on a wire rack before slicing.

Notes

  1. Active Starter: Ensure a lively, doubled-in-size starter.
  2. Consistent Feeding: Keep a regular feeding schedule.
  3. Hydration Balance: Adjust dough wetness for desired texture.
  4. Patience with Fermentation: Allow ample time for flavor development.
  5. Preheat and Steam: Ensure a hot oven and introduce steam for a crispy crust.
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Nutrition

Calories: 110kcal
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