Estimated reading time: 4 minutes
Indulge in the timeless art of sourdough bread-making with this recipe. Crafted with precision, it yields a beautifully crusty exterior and an airy, flavorful interior. The simple steps guide you through creating a single, aromatic loaf, perfect for savoring fresh or toasted. Master the balance of tangy notes and soft texture—a homemade delight waiting to grace your table.
Table of contents
Sourdough Bread Recipe FAQ
This recipe typically makes one standard-sized loaf of sourdough bread. The number of servings can vary depending on how thick the bread is sliced. Generally, a standard loaf might yield around 10 to 12 slices, but this can differ based on individual preferences for slice thickness.
The prep time for this sourdough bread recipe typically ranges from around 15 to 30 minutes, which includes the initial mixing of ingredients and kneading. However, the fermentation and rising periods are where most of the time is spent, totaling approximately 6 to 10 hours for the rises, shaping, and final proofing. This doesn't include the baking and cooling time, which can add another hour or so. Overall, from start to finish, the process can take around 7 to 11 hours, depending on the ambient temperature, starter activity, and personal technique.
The cooking time for this sourdough bread recipe usually spans around 40 to 45 minutes. Initially, the bread is baked covered in a preheated Dutch oven or pot for 20 minutes to help create steam and develop the crust. Then, the lid is removed, and the bread continues baking for an additional 20 to 25 minutes, or until the crust achieves a desirable golden-brown color.
The rising time for this sourdough bread recipe can vary based on several factors, such as the ambient temperature, the activity of your sourdough starter, and the desired flavor development. Generally:
First Rise: The initial rise after kneading the dough typically takes around 4 to 6 hours at room temperature until the dough doubles in size. However, this time can vary depending on the strength of your starter and the temperature of your kitchen.
Second Rise: After shaping the dough, the second rise (or final proof) usually takes about 2 to 4 hours at room temperature. Alternatively, you can opt for a slower, overnight rise in the refrigerator for enhanced flavor, which can extend the proofing time to 8 to 12 hours.
Monitoring the dough's volume increase rather than strictly adhering to the time frames is advisable, as environmental conditions can significantly impact rising times in sourdough baking.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360g) lukewarm water
- 4 cups (500g) bread flour
- 1 ½ teaspoons (10g) salt
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Sourdough Bread Recipe
Discover the ultimate sourdough bread recipe for homemade perfection. Follow these straightforward steps for a beautifully crusty loaf with a soft, airy texture. Master the art of sourdough baking and savor the rich flavors in every slice.
Ingredients
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360g) lukewarm water
- 4 cups (500g) bread flour
- 1 ½ teaspoons (10g) salt
Instructions
- Activate the Starter: In a large mixing bowl, combine the sourdough starter and lukewarm water. Stir until well mixed.
- Add Flour and Salt: Gradually add the bread flour and salt to the starter mixture. Stir until a shaggy dough forms.
- Knead the Dough: Flour a clean surface and turn out the dough. Knead for 10-15 minutes until the dough becomes smooth and elastic. Use the windowpane test—stretch a small piece of dough between your fingers; it should stretch thin without tearing, indicating proper gluten development.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature until it doubles in size, usually 4-6 hours. This time may vary based on the sourness and strength of your starter and the room temperature.
- Shape the Dough: Once the dough has doubled, gently deflate it and shape it into a round or oblong loaf. Place the shaped dough onto a well-floured proofing basket or a parchment-lined bowl, seam side up.
- Second Rise: Cover the shaped dough with a clean kitchen towel and let it rise again for 2-4 hours until it visibly increases in size. Optionally, refrigerate the dough for a slow rise overnight for enhanced flavor development.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking pot with a lid inside the oven to preheat as well.
- Score and Bake: Once the dough has sufficiently risen, carefully transfer it into the preheated Dutch oven using the parchment paper as a sling. Score the top of the dough with a sharp knife or razor blade to allow for expansion during baking. Cover with the lid.
- Bake: Bake covered for 20 minutes, then remove the lid and continue baking for an additional 20-25 minutes or until the bread develops a golden crust.
- Cooling: Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. This step is crucial to retain moisture and prevent a gummy texture.
Notes
Tips for Success
- Maintain a Healthy Starter: Ensure your sourdough starter is active and bubbly before using it in the recipe. Feed it regularly to keep it vigorous and ready for baking.
- Patience is Key: Sourdough bread-making is a slow process. Allow adequate time for fermentation during rises to develop flavor and texture.
- Consistency in Flour: Use bread flour for its high protein content, which aids in gluten development and results in a better structure for your bread.
- Proper Dough Handling: Avoid overworking the dough during kneading. Gentle handling helps maintain the gas bubbles produced by the yeast, contributing to a lighter texture.
- Oven Steam: Baking the bread in a preheated Dutch oven or a pot with a lid helps trap steam, creating a beautiful crust. Remove the lid towards the end to achieve the desired crust color.
- Cooling Period: Allow the bread to cool completely before slicing. Cutting into the bread too soon can make it gummy and compromise the texture.
Follow these steps and tips for delicious, homemade sourdough bread with a beautiful crust and airy interior.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 47gFiber: 2gSugar: 0gProtein: 7g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 12/29/2023
- Photos added: 1/2/2024
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