sourdough bread recipe
This sourdough bread recipe yields a crusty, tangy loaf with a chewy interior that is perfect for sandwiches, toasting, or enjoying with a bit of butter. It harnesses the natural fermentation process of sourdough starter, resulting in a delightful bread that’s worth the wait.
Equipment
- 1 large mixing bowl
- 1 digital kitchen scale
- 1 dough scraper
- 1 kitchen towel
- 1 banneton (proofing basket) or bowl lined with a floured cloth
- 1 Dutch oven or baking stone
- 1 instant-read thermometer (optional)
Ingredients
- 450 grams bread flour
- 300 grams water room temperature
- 100 grams active sourdough starter
- 10 grams salt
Instructions
- In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Let this mixture rest for 30 minutes.
- After the resting period, add the sourdough starter and salt to the dough. Mix it thoroughly using your hands until fully incorporated.
- Cover the bowl with a kitchen towel and let the dough rise at room temperature for 4-6 hours. Perform stretch and folds every 30 minutes during the first 2 hours.
- Gently turn the dough out onto a floured surface. Shape it into a round ball by folding the edges toward the center. Let it rest for 20-30 minutes, covered with a cloth.
- After resting, flip the dough seam side up and shape it into your desired shape (round or oval). Place it seam side down in a floured banneton or bowl lined with a floured cloth.
- Cover the dough again with a kitchen towel and let it rise for another 2-4 hours at room temperature or refrigerate it overnight for a slower fermentation.
- About 30 minutes before baking, preheat your oven to 450°F (232°C) with your Dutch oven inside.
- Carefully remove the hot Dutch oven from the oven. Gently turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or razor blade.
- Lift the parchment and place it into the Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown.
- Once baked, transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing.
Notes
The hydration level of this recipe is relatively high; adjust the water slightly if you prefer a stiffer dough.
A kitchen scale is recommended for accurate measurements.
The temperature and humidity of your environment can affect fermentation times; keep an eye on the dough's development.
Sourdough is best enjoyed fresh but can be stored in a bread box or freezer for longer preservation.