Sourdough Bread Recipe
Sourdough Bread Recipe
Table of Contents
Sourdough Bread Recipe
This Sourdough Bread Recipe will guide you through every step of making your own artisanal sourdough loaf at home. With just a few basic ingredients like flour, water, salt, and a sourdough starter, you can create a delicious, tangy, and crusty bread that’s perfect for sandwiches, toasts, or simply enjoyed with butter. Whether you’re a beginner or an experienced baker, this sourdough bread recipe offers an easy to follow method that yields consistently amazing results.
Description
Nothing beats the taste and texture of freshly baked sourdough bread. The key to creating the perfect loaf is the sourdough starter, which is a culture of wild yeast and bacteria that leaven the bread, giving it that signature tangy flavor and airy crumb structure. Unlike store bought bread, sourdough is free of added yeast and preservatives, making it a healthier and more flavorful option.
The process of making Sourdough Bread Recipe at home can take several days, but it’s well worth the wait. You’ll first need to prepare the sourdough starter, which typically takes about 5 to 7 days to become fully active. Once your starter is ready, you can move on to mixing, fermenting, shaping, and baking the bread. The result is a crisp crust, chewy texture, and complex flavor that can’t be replicated with store bought bread.
In this Sourdough Bread Recipe, we’ll show you the entire sourdough bread making process, from creating the starter to baking the final loaf. You’ll learn how to properly feed your starter, knead the dough, and proof it to perfection. Plus, we’ll give you tips on how to troubleshoot common sourdough bread problems, like flat loaves or dense crumb.
Sourdough Bread Recipe is incredibly versatile, too. You can enjoy it as is, or try experimenting with different flours or additions like seeds, nuts, or dried fruits to make the bread your own. No matter how you choose to enjoy it, you’ll love the process of making this wholesome, delicious bread from scratch.
Ingredients
- For the Sourdough Starter:
- 100g whole wheat flour
- 100g water
- 1 tablespoon honey or sugar (optional, to encourage yeast growth)
- For the Sourdough Bread Dough:
- 500g bread flour (plus extra for dusting)
- 350g water (room temperature)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
Instructions
Step 1: Make the Sourdough Starter (Day 1)
- In a clean jar, combine 100g whole wheat flour and 100g water. Stir to combine and cover loosely with a lid or cloth.
- Let the mixture sit at room temperature for 24 hours.
- Each day for the next 4-5 days, “feed” your starter by discarding half and adding 100g of water and 100g of flour. By the third or fourth day, the starter should become bubbly, frothy, and have a slightly sour smell. It’s now ready to use.
Step 2: Prepare the Dough (Day 6)
- In a large mixing bowl, combine 500g bread flour and 350g water. Mix until all the flour is hydrated. Let this mixture rest for 30 minutes (autolyse).
- After the resting period, add 100g of your sourdough starter and 10g salt. Mix until the dough starts to come together.
- Knead the dough for about 10 minutes on a lightly floured surface until it’s smooth and elastic.
- Place the dough back in the bowl, cover it with a damp cloth, and let it rest for 3-4 hours, performing one set of stretch and folds every 30 minutes during the first 2 hours.
Step 3: Shape the Dough
- Once the dough has bulk fermented, turn it out onto a floured surface.
- Gently shape it into a round boule (or any shape you prefer).
- Let the dough rest for 20 minutes, then perform a final shaping, tucking in the edges to create tension on the top.
Step 4: Final Proof
- Place the dough in a floured proofing basket (or bowl) and cover it with a damp cloth.
- Allow the dough to proof for 3-4 hours at room temperature, or place it in the fridge for an overnight cold proof (12-16 hours).
Step 5: Bake the Bread
- Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
- Once the dough has fully proofed, carefully transfer it into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade to help it expand while baking.
- Bake with the lid on for 20 minutes, then remove the lid and bake for another 25-30 minutes, until the bread has a deep golden brown crust.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
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Sourdough Bread Recipe
Ingredients
- For the Sourdough Starter:
- 100 g whole wheat flour
- 100 g water
- 1 tablespoon honey or sugar optional, to encourage yeast growth
- For the Sourdough Bread Dough:
- 500 g bread flour plus extra for dusting
- 350 g water room temperature
- 100 g active sourdough starter fed and bubbly
- 10 g salt
Instructions
- Step 1: Make the Sourdough Starter (Day 1)
- In a clean jar, combine 100g whole wheat flour and 100g water. Stir to combine and cover loosely with a lid or cloth.
- Let the mixture sit at room temperature for 24 hours.
- Each day for the next 4-5 days, “feed” your starter by discarding half and adding 100g of water and 100g of flour. By the third or fourth day, the starter should become bubbly, frothy, and have a slightly sour smell. It’s now ready to use.
- Step 2: Prepare the Dough (Day 6)
- In a large mixing bowl, combine 500g bread flour and 350g water. Mix until all the flour is hydrated. Let this mixture rest for 30 minutes (autolyse).
- After the resting period, add 100g of your sourdough starter and 10g salt. Mix until the dough starts to come together.
- Knead the dough for about 10 minutes on a lightly floured surface until it’s smooth and elastic.
- Place the dough back in the bowl, cover it with a damp cloth, and let it rest for 3-4 hours, performing one set of stretch and folds every 30 minutes during the first 2 hours.
- Step 3: Shape the Dough
- Once the dough has bulk fermented, turn it out onto a floured surface.
- Gently shape it into a round boule (or any shape you prefer).
- Let the dough rest for 20 minutes, then perform a final shaping, tucking in the edges to create tension on the top.
- Step 4: Final Proof
- Place the dough in a floured proofing basket (or bowl) and cover it with a damp cloth.
- Allow the dough to proof for 3-4 hours at room temperature, or place it in the fridge for an overnight cold proof (12-16 hours).
- Step 5: Bake the Bread
- Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
- Once the dough has fully proofed, carefully transfer it into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade to help it expand while baking.
- Bake with the lid on for 20 minutes, then remove the lid and bake for another 25-30 minutes, until the bread has a deep golden brown crust.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Notes
- If you’re just starting out with sourdough, remember that patience is key. The time it takes for your starter to mature and for the dough to rise can vary depending on temperature and humidity.
- A good sourdough starter is essential for flavor and texture. If your starter isn’t active enough, try feeding it more frequently or adjusting the temperature of your kitchen.
- You can experiment with different types of flour (such as rye or spelt) to give your bread unique flavors.
- Sourdough can be kept for several days at room temperature, but it also freezes well for up to 3 months. Simply slice the bread and wrap it tightly in plastic or foil.
