Sourdough Bread
Rustic, tangy, and beautifully crusty, Sourdough Bread is a timeless homemade loaf made using a natural fermentation process. With its chewy texture, airy crumb, and deep flavor, this bread is perfect for sandwiches, toast, or enjoying simply with butter. Though it takes time, the process is rewarding and results in bakery-quality bread at home.
Ingredients
- 3 cups 375 g bread flour
- 1 cup 240 ml water
- ½ cup 120 g active sourdough starter
- 1½ teaspoons salt
Instructions
Mix the dough:
- In a large bowl, combine flour and water.
- Mix until a shaggy dough forms. Let rest for 30 minutes (autolyse).
Add starter and salt:
- Mix in sourdough starter and salt until fully incorporated.
Bulk fermentation:
- Cover and let the dough rise at room temperature for 4–6 hours.
- Perform stretch-and-folds every 30 minutes for the first 2 hours.
Shape the dough:
- Turn the dough onto a floured surface and shape into a round loaf.
Proof:
- Place in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8–12 hours).
Preheat oven:
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
Bake:
- Transfer dough to parchment paper, score the top, and place in the hot Dutch oven.
- Cover and bake for 25 minutes.
- Remove lid and bake another 15–20 minutes until deep golden brown.
Cool:
- Let cool completely before slicing.
Notes
- Active starter: Make sure your starter is bubbly and active for best results.
- Crust control: Bake longer uncovered for a darker, crispier crust.
- Hydration: Adjust water slightly depending on flour type.
- Storage: Store at room temperature for up to 3 days or freeze for longer storage.