Sourdough bread is warm, tangy, and full of life. It feels old fashioned, but making it is simple if you take it slow. The bread gets a crisp crust, soft inside, and a bright sour note from the starter. This Sourdough Bread recipe is a crowd-pleaser, perfect for toast, soup, or sandwiches. If you like rustic home bread, you may also enjoy this Amish apple fritter bread recipe. Try it once, and you will want to bake it again.
How to prepare Sourdough Bread
Ingredients
- 500 g strong bread flour
- 350 g water, room temp
- 100 g active sourdough starter, bubbly
- 10 g salt
Directions
- Feed your starter 6 to 12 hours before, so it is active and bubbly.
- In a big bowl, mix the flour and water until no dry flour shows, rest 30 minutes.
- Add the starter and salt, mix until combined.
- Do a set of gentle folds every 30 minutes for 2 hours, this builds gluten.
- Let the dough rise, covered, at room temp for 3 to 5 hours, until it grows by about 50%.
- Turn the dough onto a floured surface, shape into a round loaf. Let rest 20 minutes, then shape tight.
- Place the shaped loaf in a proofing basket or bowl, cover, and refrigerate overnight or proof at room temp for 2 to 4 hours.
- Heat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
- Carefully transfer the loaf into the hot Dutch oven, score the top with a sharp blade.
- Bake covered for 20 minutes, then uncover and bake 20 to 25 more minutes, until deep brown.
- Cool on a rack at least 1 hour before slicing, so the crumb sets and the flavor opens.
Why You’ll Love Sourdough Bread
- Natural flavor, from the starter, not from fast yeast.
- Long shelf life, it stays fresh and tasty for days.
- Crunchy crust and chewy crumb, a great texture mix.
- Good for simple meals, it lifts even plain butter.
tips for success
- Use an active starter, bubbly and at its peak. Feed it before you start.
- Measure by weight for steady results, scales give best repeatability.
- Be patient with fermentation, slow rise gives better taste.
- Use folds not hard kneads, folding makes a strong dough without effort.
- Score the dough just before baking to control the oven rise.
- Let the loaf cool fully, hot bread slices can be gummy.
Serving Suggestions
- Slice and toast with butter and jam for breakfast.
- Make hearty sandwiches with roasted veggies and cheese.
- Serve with soup or stew, it soaks up broth nicely.
- Turn stale slices into croutons or breadcrumbs.
FAQs
Q: How do I know my starter is ready? A: A ready starter is bubbly and doubles in size within 4 to 8 hours after feeding. It should smell fresh and slightly tangy.
Q: Can I use whole wheat flour? A: Yes, but start with 20 to 30% whole wheat. Whole grain soaks more water and can make the dough heavier.
Q: Do I need a Dutch oven? A: A Dutch oven helps make a great crust, but you can bake on a hot baking stone with steam from a pan of water.
Q: How long can I keep the dough in the fridge? A: You can retard the shaped dough 12 to 24 hours, sometimes up to 48 hours. Longer proofing deepens flavor but watch for overfermentation.
Q: Why is my crumb dense? A: Dense crumb can come from underproofing, weak starter, or not enough folding. Give more rise time and strengthen the dough with folds.
Conclusion
If you want a clear beginner guide with photos and extra tips, check this Sourdough Bread: A Beginner’s Guide – The Clever Carrot. It pairs well with this simple recipe and gives more detail on starter care and shaping.
Sourdough Bread
Ingredients
Method
- Feed your starter 6 to 12 hours before, so it is active and bubbly.
- In a big bowl, mix the flour and water until no dry flour shows, then rest for 30 minutes.
- Add the starter and salt, then mix until combined.
- Do a set of gentle folds every 30 minutes for 2 hours.
- Let the dough rise, covered, at room temp for 3 to 5 hours, until it grows by about 50%.
- Turn the dough onto a floured surface and shape into a round loaf. Let rest for 20 minutes, then shape tightly.
- Place the shaped loaf in a proofing basket or bowl, cover, and refrigerate overnight or proof at room temp for 2 to 4 hours.
- Heat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
- Carefully transfer the loaf into the hot Dutch oven and score the top with a sharp blade.
- Bake covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes, until deep brown.
- Cool on a rack for at least 1 hour before slicing to let the crumb set and the flavor open.
