Sourdough Bread
Indulge in the art of homemade sourdough bread with this ultimate recipe that delivers a chewy crumb, tangy flavor, and irresistibly crisp crust. Crafted with just four simple ingredients—active sourdough starter, all-purpose flour, water, and salt—this process-rich loaf is a celebration of slow fermentation and artisanal baking. Perfect for beginners and experienced bakers alike, the recipe emphasizes crucial techniques like autolyse, stretch-and-folds, and overnight proofing to build complex flavors and a beautifully airy texture. With extended fermentation for maximum depth and a stunning oven spring, this sourdough bread is more than a meal—it’s an experience. Whether served warm with butter or as the centerpiece of your favorite sandwich, this bread promises bakery-quality results that will elevate your home baking game.
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Recipe Information
Ingredients
- 100 g Active sourdough starter
- 500 g All-purpose flour
- 350 ml Water (lukewarm)
- 10 g Salt
Instructions
Step 1: Feed your sourdough starter at least 4-6 hours before beginning, ensuring it is bubbly and active.
Step 2: In a large mixing bowl, combine 100 g of active sourdough starter, 350 ml of lukewarm water, and 500 g of all-purpose flour. Mix until no dry flour remains and a shaggy dough forms.
Step 3: Cover the bowl with a damp towel and let the dough rest for 30 minutes (autolyse).
Step 4: Add 10 g of salt to the dough and mix by hand until fully incorporated. Use a pinch-and-fold or kneading motion.
Step 5: Begin the bulk fermentation process. Over the next 4-6 hours, perform 4-6 sets of stretch-and-folds every 30 minutes. To do a stretch-and-fold, grab one edge of the dough, stretch it upwards, and fold it over itself.
Step 6: After the bulk fermentation, the dough should have risen by about 50% and feel airy. Transfer the dough to a lightly floured surface.
Step 7: Pre-shape the dough into a loose round by folding the edges into the center. Let it rest for 20 minutes uncovered.
Step 8: Final shape the dough into a boule or batard and place it into a floured banneton or bowl lined with a floured kitchen towel. Cover and refrigerate overnight (8-12 hours).
Step 9: The next day, preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside. Allow at least 30 minutes for the oven and cookware to heat thoroughly.
Step 10: Gently turn the dough out onto parchment paper, score the top with a sharp blade, and transfer it into the hot Dutch oven or directly onto the baking stone.
Step 11: Bake with the lid on or with steam for 20 minutes. Then remove the lid or steam and bake for another 20 minutes until the crust is deep golden brown.
Step 12: Remove the bread from the oven and let it cool completely on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 1.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
