Go Back
sourdough bread recipe

sourdough bread recipe

This sourdough bread recipe will guide you to create a crusty yet tender loaf with a tangy flavor. The bread's rise comes from the natural fermentation process of the sourdough starter, making it a delightful staple for sandwiches or toast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 12 hours
Course Bread
Cuisine Artisan
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 kitchen scale
  • 1 dough scraper
  • 1 banneton or bowl lined with a floured cloth
  • 1 Dutch oven or baking stone
  • 1 oven mitts
  • 1 cooling rack

Ingredients
  

  • 500 g bread flour
  • 350 g water room temperature
  • 100 g active sourdough starter ensure starter is active and bubbly
  • 10 g salt

Instructions
 

  • In a mixing bowl, combine 500 g of bread flour and 350 g of room temperature water. Stir until no dry flour remains, then let it rest for 30 minutes. This is called autolyse and helps develop gluten.
  • After the autolyse, add 100 g of active sourdough starter and 10 g of salt to the dough. Mix by hand or use a dough scraper until thoroughly combined.
  • Knead the dough in the bowl or on a floured surface for about 10 minutes until it becomes smooth and elastic.
  • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for about 6 to 8 hours, or until it has doubled in size.
  • After the first rise, gently turn the dough out onto a floured surface and shape it into a round or oval loaf. Use the dough scraper to help maintain its shape.
  • Transfer the shaped loaf into a lightly floured banneton or a bowl lined with a floured cloth. Cover with a damp cloth and let it rest for another 1 to 2 hours.
  • Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
  • Once preheated, carefully remove the Dutch oven, and place the dough into it. Score the top of the loaf with a sharp knife or bread lame to allow it to expand while baking.
  • Put the lid back on the Dutch oven and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown.
  • Carefully transfer the bread to a cooling rack and let it cool completely before slicing.

Notes

For best results, ensure your sourdough starter is active and bubbly before using.
Temperature and humidity can affect fermentation times, so monitor the dough closely.
This bread can be stored at room temperature for several days or frozen for longer storage.