Freshly baked sourdough bread loaf on a wooden board.

Sourdough Bread

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why make this recipe

Sourdough bread is known for its delicious flavor and chewy texture. Making sourdough at home allows you to enjoy fresh, crusty bread without any preservatives. The natural fermentation process also gives it a unique tangy taste. Plus, baking your own bread is a rewarding experience that can fill your home with wonderful aromas.

how to make Sourdough Bread

Ingredients :

  • 4 cups (500g) bread flour or all-purpose flour
  • 1⅔ cups (375g) warm water
  • 1 cup (200g) active sourdough starter
  • 2 teaspoons (10g) salt

Directions :

  1. In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water.
  2. Stir until a shaggy dough forms, then let it rest for 30 minutes.
  3. After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt.
  4. Mix well until everything is fully combined.
  5. Cover the bowl with a clean towel or plastic wrap.
  6. Let the dough sit at room temperature.
  7. Every 30 minutes for 2 hours, perform a set of stretch and folds. To stretch and fold, pull one side of the dough upward and fold it over itself. Turn the bowl a quarter turn and repeat three more times.
  8. After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours. It should double in size and appear bubbly and puffy.
  9. Gently transfer the dough to a lightly floured surface.
  10. Shape it into a round or oval loaf by folding and tucking the edges underneath.
  11. Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.
  12. Cover and refrigerate for 8 to 12 hours.
  13. The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
  14. Remove the dough from the fridge and turn it out onto parchment paper.
  15. Score the top of the dough with a sharp knife or razor blade.
  16. Carefully lower the dough into the hot Dutch oven using the parchment paper.
  17. Cover and bake for 20 minutes.
  18. Remove the lid and bake uncovered for another 25 minutes.
  19. Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

Sourdough Bread

how to serve Sourdough Bread

Sourdough bread is perfect for sandwiches or simply enjoyed with a little butter. You can also serve it alongside soups and salads. Its crusty exterior and soft inside make it a great addition to any meal.

how to store Sourdough Bread

To keep your sourdough bread fresh, store it at room temperature in a bread bag or a paper bag. Avoid plastic, as it can make the crust soggy. If you want to keep it longer, you can freeze slices of bread in an airtight container.

tips to make Sourdough Bread

  • Make sure your sourdough starter is active and bubbly before using it.
  • Use a kitchen scale for accurate measurements.
  • Allow the dough enough time to rise and develop flavor.
  • Experiment with different flours to find your favorite taste and texture.

variation

You can add ingredients like walnuts, seeds, or herbs for added flavor. Different flours, such as whole wheat or rye, can also give your sourdough a unique taste.

FAQs

Q: What is sourdough starter?
A: Sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. It is used to ferment bread, giving it the sour flavor.

Q: How long does it take to make sourdough bread?
A: The entire process takes about 12 to 24 hours, which includes rising and baking time.

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour, but bread flour gives a better structure and texture to the bread.

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Sourdough Bread

A delicious homemade sourdough bread with a unique tangy flavor and chewy texture, perfect for sandwiches or enjoying with butter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 12 hours
Servings: 8 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups 4 cups (500g) bread flour or all-purpose flour Use bread flour for better structure.
  • 1⅔ cups 1⅔ cups (375g) warm water Ensure water is warm, not hot.
  • 1 cup 1 cup (200g) active sourdough starter Starter should be active and bubbly.
  • 2 teaspoons 2 teaspoons (10g) salt

Method
 

Preparation
  1. In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water.
  2. Stir until a shaggy dough forms, then let it rest for 30 minutes.
  3. After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt.
  4. Mix well until everything is fully combined.
  5. Cover the bowl with a clean towel or plastic wrap.
  6. Let the dough sit at room temperature.
  7. Every 30 minutes for 2 hours, perform a set of stretch and folds.
  8. After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours until it doubles in size.
  9. Gently transfer the dough to a lightly floured surface.
  10. Shape it into a round or oval loaf and place it seam-side up into a floured proofing basket or towel-lined bowl.
  11. Cover and refrigerate for 8 to 12 hours.
Baking
  1. Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  2. Remove the dough from the fridge and turn it out onto parchment paper.
  3. Score the top of the dough with a sharp knife.
  4. Carefully lower the dough into the hot Dutch oven using the parchment paper.
  5. Cover and bake for 20 minutes.
  6. Remove the lid and bake uncovered for another 25 minutes.
  7. Take the bread out and let it cool completely on a wire rack before slicing.

Notes

To keep fresh, store at room temperature in a paper bag. Avoid plastic to prevent sogginess. Can freeze slices in an airtight container.

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