Sourdough Bread

Here’s a classic Sourdough Bread recipe with detailed instructions for making a flavorful, crusty loaf 🥖✨

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🥖 Sourdough Bread

⏱ Prep Time:

30 minutes (+ starter preparation and rising time)

⏱ Cook Time:

35–45 minutes

🍽 Makes:

1 medium loaf

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🧾 Ingredients

For the Starter (If You Don’t Have One Ready)

• All-purpose or bread flour – 50 g (½ cup)

• Water – 50 g (¼ cup)

• Optional: a pinch of sugar

Note: Starter needs 5–7 days to mature with regular feeding.

For the Dough

• Active sourdough starter – 150 g (½ cup)

• Bread flour – 500 g (4 cups)

• Water – 350 g (1½ cups), lukewarm

• Salt – 10 g (2 teaspoons)

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👩‍🍳 Step-by-Step Directions

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Step 1: Mix the Dough

1. In a large bowl, combine starter and water, stirring until dissolved.

2. Add flour and mix until no dry spots remain.

3. Let the dough autolyse (rest) for 30 minutes.

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Step 2: Add Salt and Knead

1. Add salt to the dough.

2. Knead by hand for 8–10 minutes until smooth and elastic.

   • Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

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Step 3: Bulk Fermentation

1. Cover the dough and let it rise at room temperature for 3–4 hours, performing stretch and folds every 30 minutes during the first 2 hours.

2. Dough should roughly double in size.

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Step 4: Shape the Dough

1. Gently deflate the dough and shape into a round or oval loaf.

2. Place dough in a floured proofing basket (banneton) or a bowl lined with a floured towel.

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Step 5: Final Proof

1. Cover and let dough proof for 2–4 hours at room temperature, or refrigerate overnight for a slower, more flavorful fermentation.

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Step 6: Preheat Oven

1. Preheat oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.

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Step 7: Score and Bake

1. Carefully transfer dough to preheated Dutch oven.

2. Score the top with a sharp knife or razor for controlled expansion.

3. Cover and bake 20 minutes, then remove lid and bake 15–25 minutes until crust is golden brown and crisp.

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Step 8: Cool

1. Remove bread from oven and let cool on a wire rack for at least 1 hour before slicing.

2. Slicing too early can make the crumb gummy.

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🍽 Serving Suggestions

• Toast with butter and jam

• Sandwiches with deli meats or avocado

• Serve with soups or stews

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⭐ Tips for Best Results

• Use room-temperature water for optimal fermentation.

• Weigh ingredients for accuracy (preferably with a digital scale).

• Use a Dutch oven to trap steam for a crisp crust.

• Refrigerated proofing enhances flavor and texture.

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🔁 Variations

• Add seeds (sesame, sunflower, pumpkin) on top or in the dough.

• Use whole wheat flour for part of the flour for a heartier loaf.

• Make mini sourdough loaves for sandwiches or dinner rolls.