Sourdough Bread Recipe
This beginner-friendly sourdough bread recipe yields a delicious loaf with a crisp crust and a soft, chewy interior. With a little practice and patience, you'll be baking artisan-quality sourdough bread at home in no time!
Ingredients
- 1 cup active sourdough starter 100% hydration
- 1 ½ cups lukewarm water
- 4 cups bread flour
- 1 ½ teaspoons salt
Instructions
- Activate Your Sourdough Starter:Ensure your sourdough starter is active and bubbly. If it's been refrigerated, feed it with equal parts flour and water and let it ferment at room temperature until doubled in size and bubbly (usually 4-6 hours).
- Mix the Dough:In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is mostly dissolved in the water.Add the bread flour and salt to the bowl. Mix until a shaggy dough forms and all the flour is hydrated.
- Knead the Dough:Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until smooth and elastic. Use the stretch-and-fold method: stretch the dough away from you, then fold it back onto itself. Repeat until the dough feels strong and elastic.
- First Rise (Bulk Fermentation):Place the dough back into the mixing bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise at room temperature for 4-6 hours, or until doubled in size.
- Shape the Dough:Once doubled in size, gently deflate the dough by pressing down on it with your fingertips. Turn it out onto a lightly floured surface and shape it into a round loaf or desired shape.
- Second Rise (Proofing):Place the shaped dough onto a piece of parchment paper. Cover it loosely with plastic wrap or a clean kitchen towel. Let it proof at room temperature for another 2-3 hours, or until it has increased in size by about 50%.
- Preheat the Oven:About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or baking dish with a lid into the oven to preheat as well.
- Score and Bake:Once proofed, score the top of the loaf with shallow slashes using a sharp knife or razor blade.Carefully transfer the dough (with the parchment paper) into the preheated Dutch oven or baking dish. Cover with the lid and bake for 20 minutes.Remove the lid and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Enjoy:Transfer the sourdough bread to a wire rack and allow it to cool completely before slicing. Enjoy your homemade sourdough bread with your favorite toppings or spreads!