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sourdough bread recipes

This classic sourdough bread recipe creates a beautifully crusty loaf with a tangy flavor. Perfect for sandwiches or simply enjoyed with butter, this recipe harnesses the natural fermentation of sourdough starter for a delightful bread experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Bakery / Bread
Cuisine International
Servings 4 People
Calories 130 kcal

Equipment

  • 1 mixing bowl
  • 1 kitchen scale
  • 1 whisk
  • 1 dough scraper
  • 1 proofing basket (banneton)
  • 1 Dutch oven or a baking stone with a tray
  • 1 parchment paper
  • 1 instant read thermometer optional

Ingredients
  

  • 500 grams bread flour
  • 375 grams water Room temperature.
  • 100 grams active sourdough starter Ensure active and bubbly.
  • 10 grams salt

Instructions
 

  • In a large mixing bowl, combine the 500 grams of bread flour and 375 grams of water. Mix using your hands or a whisk until there are no dry bits of flour left.
  • Let the dough rest (autolyse) for 30 minutes to help with gluten development.
  • After autolyse, add 100 grams of active sourdough starter and 10 grams of salt to the dough. Mix well to incorporate all ingredients.
  • Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Alternatively, use the stretch and fold technique.
  • Place the kneaded dough back into the bowl, cover it, and let it rise at room temperature for 4-6 hours, until it has doubled in size.
  • Gently remove the dough from the bowl onto a lightly floured surface. Shape the dough into a round loaf by tucking the edges towards the center.
  • Place the shaped dough into a floured proofing basket (banneton), seam side up, and let it rise for another 2-4 hours at room temperature or refrigerate overnight.
  • Preheat your oven to 450°F (232°C) about 30 minutes before the dough is ready.
  • Once the dough has fermented, carefully turn it out onto a piece of parchment paper and score the top with a sharp knife.
  • Transfer the loaf (with the parchment) into the hot Dutch oven, cover it with the lid, and bake for 30 minutes.
  • Remove the lid and bake for an additional 15 minutes, or until the loaf is deeply golden brown.
  • Once done, remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Notes

Ensure your sourdough starter is active and bubbly before starting the recipe for the best results.
The fermentation time may vary depending on the temperature of your kitchen.
Store the bread at room temperature in a bread box, or in a paper bag to maintain the crust. Avoid plastic bags which can make the crust soft.