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Homemade Sourdough Bread photo

Sourdough Bread

This Sourdough Bread is a delightful baking project! With a crusty exterior and soft, chewy interior, it's perfect for everyone!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1/3 cup sourdough starter (90 grams) - leavening agent
  • 1 cup water (346 grams) - warm water
  • 2 teaspoons salt enhances flavor
  • 3 cups bread flour (520 grams) - higher protein content

Equipment

  • Mixing Bowl
  • Dough scraper
  • Proofing Basket
  • Baking Stone or Dutch Oven
  • Kitchen Scale

Method
 

The Method for Sourdough Bread
  1. Step 1: Prepare the Starter - Begin with a well-fed sourdough starter. If your starter has been in the fridge, take it out and feed it a few hours before you plan to bake. You want it to be active and bubbly.
  2. Step 2: Mix the Ingredients - In a large mixing bowl, combine the 1/3 cup of sourdough starter and 1 cup of warm water. Stir until the starter is dissolved. Gradually add the 3 cups of bread flour and 2 teaspoons of salt. Mix until it forms a shaggy dough.
  3. Step 3: Autolyse - Let the dough rest for about 30 minutes. This allows the flour to absorb the water and begins the gluten development process.
  4. Step 4: Knead the Dough - After the autolyse, turn the dough onto a floured surface. Knead for about 10 minutes until smooth and elastic. You can also use the stretch and fold method, which involves stretching the dough and folding it over itself every 30 minutes for 2-3 hours.
  5. Step 5: Bulk Fermentation - Place the dough back in the bowl and cover it with a damp cloth. Let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
  6. Step 6: Shape the Dough - Once the dough has risen, turn it out onto a lightly floured surface. Gently shape it into a round loaf or a batard, depending on your preference. Place it seam-side up in a well-floured proofing basket.
  7. Step 7: Final Proof - Cover the dough with a cloth and let it proof for about 1-2 hours at room temperature. Alternatively, you can refrigerate it overnight for a slower fermentation.
  8. Step 8: Preheat the Oven - About 30 minutes before baking, preheat your oven to 450°F (232°C). If you are using a Dutch oven, place it inside to heat as well.
  9. Step 9: Bake the Bread - Once preheated, carefully remove the Dutch oven. Gently turn the proofed dough onto parchment paper. Score the top with a sharp knife. Lift the parchment and place it inside the hot Dutch oven. Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
  10. Step 10: Cool and Enjoy - Let the bread cool on a wire rack for at least 1 hour before slicing.

Notes

  • Patience is key; the longer you let the dough ferment, the more flavor it develops.
  • Use a kitchen scale for precise measurements to ensure the best results.
  • Experiment with adding herbs, seeds, or cheese for unique flavors.