Sourdough Bread

Why make this recipe

Sourdough bread is known for its delicious flavor and unique texture. It has a slightly tangy taste that can’t be found in regular bread. Making sourdough bread at home allows you to enjoy this treat fresh from your oven, and it can be a fun and rewarding experience. Plus, using a sourdough starter adds natural fermentation, which can enhance its nutritional value.

How to make Sourdough Bread

Ingredients:

• 4 cups (500g) bread flour or all-purpose flour
• 1⅔ cups (375g) warm water
• 1 cup (200g) active sourdough starter
• 2 teaspoons (10g) salt

Directions:

1. In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water.
2. Stir until a shaggy dough forms, then let it rest for 30 minutes.
3. After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt.
4. Mix well until everything is fully combined.
5. Cover the bowl with a clean towel or plastic wrap.
6. Let the dough sit at room temperature.
7. Every 30 minutes for 2 hours, perform a set of stretch and folds. To stretch and fold, pull one side of the dough upward and fold it over itself. Turn the bowl a quarter turn and repeat three more times.
8. After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours. It should double in size and appear bubbly and puffy.
9. Gently transfer the dough to a lightly floured surface.
10. Shape it into a round or oval loaf by folding and tucking the edges underneath.
11. Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.
12. Cover and refrigerate for 8 to 12 hours.
13. The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
14. Remove the dough from the fridge and turn it out onto parchment paper.
15. Score the top of the dough with a sharp knife or razor blade.
16. Carefully lower the dough into the hot Dutch oven using the parchment paper.
17. Cover and bake for 20 minutes.
18. Remove the lid and bake uncovered for another 25 minutes.
19. Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

How to serve Sourdough Bread

Sourdough bread is incredibly versatile. You can serve it warm with butter, use it for sandwiches, or toast it for breakfast. It also pairs well with soups and salads, making it an excellent addition to any meal.

How to store Sourdough Bread

Once your sourdough bread is completely cool, you can store it in a paper bag at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze it. Be sure to let it cool completely before wrapping, so it doesn’t become soggy.

Tips to make Sourdough Bread

• Make sure your sourdough starter is active and bubbly before using it.
• Use a kitchen scale for the best accuracy in measurements.
• If your kitchen is cold, allow the dough to rise in a warmer spot or use an oven with the light on.
• Experiment with different types of flour for different flavors.

Variation

You can add seeds, herbs, or cheese to your sourdough for a twist on the classic recipe. Changing the flour type, like using whole wheat flour, can also give a different taste and texture.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour; however, bread flour usually yields a better texture due to its higher protein content.

2. How do I know when my sourdough is ready to bake?
The dough should have doubled in size, be slightly puffy, and have bubbles on the surface.

3. What if my bread doesn’t rise?
If your bread doesn’t rise, it might be due to an inactive starter or insufficient warmth during the rising process. Ensure your sourdough starter is bubbly and active for the best results.

4. Can I make sourdough bread without a Dutch oven?
Yes, you can bake sourdough bread on a baking sheet or in a regular oven-safe pot; just make sure to place a tray of water in the oven to create steam for a crustier bread.

5. How long can I keep my sourdough starter?
An active sourdough starter can be stored in the refrigerator for a few weeks. Just feed it regularly and bring it to room temperature before using it in recipes.

Sourdough Bread

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• Author: desserts
• Total Time: 8 hours 15 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

Delicious homemade sourdough bread featuring a tangy flavor and unique texture, perfect for sandwiches or toasting.

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Ingredients

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• 4 cups (500g) bread flour or all-purpose flour
• 1⅔ cups (375g) warm water
• 1 cup (200g) active sourdough starter
• 2 teaspoons (10g) salt

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Instructions

1. In a large mixing bowl, combine flour and warm water, stirring until a shaggy dough forms. Let it rest for 30 minutes.
2. Add sourdough starter and salt, mixing well until fully combined.
3. Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature.
4. Every 30 minutes for 2 hours, perform a set of stretch and folds by pulling one side of the dough upward and folding it over itself, turning the bowl a quarter turn each time.
5. After the final fold, let the dough rise for 6 to 8 hours until it doubles in size and appears bubbly and puffy.
6. Gently transfer the dough to a lightly floured surface, shaping it into a round or oval loaf.
7. Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl. Cover and refrigerate for 8 to 12 hours.
8. Preheat the oven to 450°F (232°C) with a Dutch oven inside.
9. Remove the dough from the fridge, turn it out onto parchment paper, and score the top with a sharp knife.
10. Lower the dough into the hot Dutch oven using the parchment paper. Cover and bake for 20 minutes.
11. Remove the lid and bake uncovered for another 25 minutes.
12. Let the bread cool completely on a wire rack before slicing.

Notes

Ensure your sourdough starter is active before using. Use a kitchen scale for accuracy in measurements.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 0g
• Sodium: 400mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg