Sourdough Bread

Here’s a straightforward recipe for making classic Sourdough Bread. It has a lovely crust and a tangy flavor, perfect for sandwiches or just enjoying with butter!

Sourdough Bread Recipe

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 1/2 cups (360ml) warm water (about 90°F/32°C)
• 4 cups (480g) bread flour (or all-purpose flour)
• 1 1/2 teaspoons salt

Instructions:

1. Mix the Dough:

• In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved.
• Gradually add the flour and salt, mixing until a shaggy dough forms.

2. Autolyse:

• Let the dough rest for about 30 minutes. This allows the flour to hydrate, which helps with gluten development.

3. Knead:

• After the autolyse, knead the dough in the bowl for about 5-10 minutes, or until smooth and elastic. Alternatively, use the stretch-and-fold technique: stretch the dough and fold it over itself every 30 minutes for the next couple of hours.

4. Bulk Fermentation:

• Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours, or until doubled in size. The time will depend on the temperature and the activity of your starter.

5. Shape the Dough:

• Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round or oval loaf, depending on your preference.

6. Second Rise:

• Place the shaped dough seam-side up in a well-floured proofing basket (or bowl lined with a floured towel). Cover it and let it rise for about 1-2 hours, or until puffy.

7. Preheat the Oven:

• Preheat your oven to 450°F (230°C) with a Dutch oven (or baking stone) inside for about 30 minutes.

8. Score the Dough:

• Once the dough has risen, carefully turn it out onto a piece of parchment paper. Use a sharp knife or razor to score the top of the loaf.

9. Bake:

• Carefully remove the hot Dutch oven from the oven. Lift the parchment with the dough and place it inside the Dutch oven. Cover with the lid and bake for 30 minutes.
• After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.

10. Cool:

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

Enjoy!

This homemade Sourdough Bread has a wonderful crust and chewy interior, perfect for any meal or just with butter!