Sourdough Bread Recipe
Baking sourdough bread at home is a rewarding and satisfying experience. Whether you're a beginner or an experienced baker, this recipe will help you achieve a beautifully rustic loaf with a crispy crust and soft, flavorful interior. Using just a few simple ingredients and a little patience, you'll be able to create a loaf of sourdough bread that rivals anything from your local bakery. Ready to get started? Let’s dive into the details!
Ingredients
- 500 g all-purpose flour or bread flour for more chew
- 350 g water room temperature
- 100 g sourdough starter active and bubbly
- 10 g salt sea salt preferred for the best flavor
Ingredient Alternatives:
- Gluten-Free Option: Use a gluten-free flour blend designed for bread baking.
- Dairy-Free: This recipe is naturally dairy-free so no need to make substitutions here.
Instructions
- Mix the Dough: Combine flour, water, and sourdough starter in a large bowl. Stir until a shaggy dough forms.
- Autolyse: Cover the dough with a damp cloth and let it rest for 30 minutes.
- Add Salt: Sprinkle salt over the dough and mix using the "stretch and fold" method for about 3-4 minutes.
- Bulk Fermentation: Cover the dough and let it ferment for 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Dough: Turn out the dough onto a floured surface, shape it into a round or oval loaf, and place it in a proofing basket.
- Final Proof: Let the dough proof for 1-2 hours or refrigerate overnight for a slower rise.
- Preheat the Oven: Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Bake: Place the dough into the preheated Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for an additional 25-30 minutes.
- Cool: Let the bread cool completely on a wire rack before slicing.