This recipe for sourdough bread works great for both new and experienced bread bakers. It’s easy to use and never fails to make a beautiful golden top with a light, fluffy, and chewy centre. It’s time to bake some beautiful sourdough bread at home.
It’s been a long time coming to write this post about my journey with sourdough bread. Many people have been asking me to share my recipe, but I didn’t want to until it was perfect. You should try my sourdough bread recipe because I’m sure it will taste the best.
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But this is just the start. I have more sourdough bread recipes on the way, including posts about starters, ideas for what to do with leftovers, different flavours of sourdough bread, how to score it, and more.
With its golden crust, tangy taste, and chewy texture, sourdough bread is a standard that will never go out of style. This recipe is made for people who have never made cooking before.
It makes the process easier while still giving you great results. You can make a loaf that tastes just as good as those from craft bakeries if you take your time and are careful.
Ingredients
– 3 cups (375 g) all-purpose flour or bread flour – 1 cup lively sourdough starter—1 and a half cups 1 ½ teaspoons (8 grammes) of pure water salt
1. Activate Your Starter: Feed your sourdough starter 4-6 hours before you start to make sure it is active. It should get bigger and have a bubbly feel to it.
2. Mix the Dough: Put the flour, water, and sourdough starter in a big bowl and mix them together. Mix it together a little, then let it sit for 30 minutes (autolyse). Add the salt and mix it in well.
3. Knead and Rest: To knead the dough, use the stretch-and-fold method. Turn the bowl around and stretch one side. Then fold it over the middle. Do this four to five times every 30 minutes for two hours.
4. Bulk Fermentation: Let the dough rest at room temperature for 6 to 8 hours, or until it has doubled in size. This is called “bulk fermentation.” Cover the bowl with a wet towel or plastic wrap.
5. Shape the Dough: Move the dough carefully to a floured surface. If you want to bake it in an oval or round pan, shape it that way. Put the dough on parchment paper or in a basket to rise.
6. Final Proof: Let the shaped dough rise at room temperature for one to two hours, or put it in the fridge overnight to make the flavour stronger.
7. Get ready to bake: With a Dutch oven inside, heat the oven to 475°F (245°C). Use a razor or sharp knife to cut lines in the top of the dough.
8. Bake: Put the dough carefully into the hot Dutch oven. Put the lid on top and bake for 20 minutes. No need to put the lid back on. Bake for another 20 to 25 minutes, or until the top is golden brown.
9. Cool and Enjoy: To keep the structure, let the bread cool on a wire rack for at least an hour before cutting it.
Nutrients
It has 150 calories, 30 grammes of carbs, 4 grammes of protein, 0.5 grammes of fat, 1 gramme of fibre, and 240 mg of sodium.
1. How do I know when my starter is ready?
Your starter is ready when it has a bubbly top, doubles in size in 4 to 6 hours after being fed, and smells pleasantly sour.
2. Is it okay to use whole wheat flour?
Yes! You can use up to half as much whole wheat flour as all-purpose flour to make a thicker loaf with a nutty taste.
3. What should I do if my dough doesn’t rise?
Check that your starter is working and that the area where you’ll be fermenting is warm (70 to 75°F, 21 to 24°C). Fermentation can take longer when it’s cold.
4. Why is the dough too tough?
Overbaking could lead to a top that is too hard. Cut the baking time by 5 minutes if you leave the top out or brush it with water before baking.
5. What is the best way to store sourdough bread?
In a paper bag or a clean dish towel, keep the bread at room temperature. Plastic should not be used because it holds water and makes the crust soften. Freeze in slices to keep for longer.
This easy-to-follow recipe is sure to work and leaves room for personalisation. You can make golden sourdough bread with just a few ingredients and some time. It goes well with soups, sandwiches, or just as a snack.
