sourdough bread recipes
This sourdough bread recipe yields a crusty, flavorful loaf with a chewy interior. Using a sourdough starter, this bread develops a wonderful tang and is perfect for sandwiches or serving alongside soups.
Equipment
- 1 mixing bowl
- 1 dough scraper
- 1 kitchen scale optional, for measuring ingredients
- 1 banneton or proofing basket
- 1 Dutch oven or baking stone
- 1 plastic wrap or kitchen towel
- 1 cooling rack
Ingredients
- 500 g all-purpose flour
- 350 g water (room temperature)
- 100 g active sourdough starter Ensure your sourdough starter is active and bubbly for the best results.
- 10 g salt
Instructions
- In a mixing bowl, combine 500 g of all-purpose flour and 10 g of salt. Mix well to ensure the salt is evenly distributed.
- In a separate bowl, mix 350 g of water with 100 g of your active sourdough starter until fully combined.
- Gradually add the wet mixture to the dry ingredients, using a dough scraper or wooden spoon to combine until no dry flour remains. You should have a shaggy dough at this point.
- Cover the bowl with plastic wrap or a kitchen towel and let it rest (autolyse) for 30 minutes.
- After resting, perform a series of stretches and folds in the bowl every 30 minutes for the next 3 hours.
- Once the stretching and folding is complete, let the dough rise at room temperature until it has doubled in size; this could take 4 to 6 hours.
- Carefully transfer the dough to a lightly floured surface and shape it into a round loaf.
- Place the shaped dough into a well-floured banneton, seam side up. Cover it with a towel and allow it to proof for about 1-2 hours.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- When ready to bake, carefully invert the dough onto a piece of parchment paper. Score the top with a sharp knife or blade.
- Use the parchment to lift the dough into the hot Dutch oven. Cover it with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10 minutes or until the bread is golden brown and has a crusty finish.
- Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Notes
Ensure your sourdough starter is active and bubbly for the best results.
Avoid cutting into the bread while it’s still warm, as it needs time to set.
You can experiment with adding seeds or herbs for additional flavors.