There’s nothing quite like the satisfaction of baking your own sourdough bread. With its crusty, golden exterior and chewy, flavorful interior, this loaf is a must-try for bread enthusiasts and home bakers alike. Perfect for breakfast, sandwiches, or as a companion to soups and stews, sourdough bread is as versatile as it is delicious.
Ingredients 🛒
To create this artisan loaf, you’ll need just a few simple ingredients:
- 500g (4 cups) bread flour or all-purpose flour: This forms the base of your dough, creating structure and texture.
- 375g (1 1/2 cups) water, room temperature: Essential for hydrating the flour and activating gluten formation.
- 100g (1/2 cup) active sourdough starter: Your fermentation powerhouse! Ensure it’s bubbly and active before use.
- 10g (1 1/2 tsp) salt: Enhances flavor and controls fermentation during the process.
Directions 👩🍳
1️⃣ Mix the Dough:
In a large mixing bowl, combine the water and sourdough starter. Stir until the starter dissolves completely. Gradually add the flour, mixing with your hands or a spatula until no dry bits remain. Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to fully hydrate (this step is called autolyse).
2️⃣ Add Salt:
Sprinkle the salt evenly over the dough. Using wet hands, gently mix the salt into the dough until fully incorporated. This step is essential for balancing the flavor.
3️⃣ Bulk Fermentation:
Over the next 4–5 hours, perform a series of stretch-and-folds every 30 minutes. To do this, stretch the dough from one side and fold it over itself, repeating on all four sides. This technique strengthens the gluten structure and gives the dough its elasticity. Keep the bowl covered with a cloth between stretches to retain moisture.
4️⃣ Shape the Dough:
After the bulk fermentation, transfer the dough to a floured surface. Gently shape it into a round or oval loaf, depending on your preference. Place the shaped dough seam-side up in a well-floured proofing basket or a towel-lined bowl. Cover and proof for 2–4 hours at room temperature or overnight in the refrigerator for a deeper flavor.
5️⃣ Preheat the Oven:
Place a Dutch oven (or an oven-safe pot with a lid) in your oven and preheat it to 450°F (230°C) for at least 30 minutes. This ensures even baking and helps create a beautifully crusty loaf.
6️⃣ Bake the Bread:
Carefully transfer the dough onto a piece of parchment paper. Using a sharp blade, score the top of the dough with a few slashes to allow steam to escape during baking. Place the dough (with parchment) into the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for an additional 20–25 minutes, or until the crust is golden and crispy.
7️⃣ Cool and Serve:
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling allows the crumb to set and ensures an even texture throughout the loaf.
Additional Details
- Prep Time: 1 hour (active time)
- Rest Time: 6–12 hours (including proofing)
- Bake Time: 45 minutes
- Servings: 1 loaf
Tips for Success
- Ensure your sourdough starter is active by feeding it a few hours before you begin baking.
- For a glossy crust, lightly spray the dough with water just before baking.
- Experiment with mix-ins like seeds, nuts, or dried fruits to customize your sourdough.
What’s your favorite way to enjoy sourdough bread? Let us know! 🍞✨