Delicious Everyday Sourdough Bread Recipe

Why make this recipe

Sourdough bread is a beloved staple for its rich flavor, crispy crust, and chewy texture. This Delicious Everyday Sourdough Bread Recipe is perfect for bakers of all skill levels. It utilizes simple ingredients and straightforward techniques, allowing you to create a wholesome loaf that’s perfect for sandwiches, toast, or just enjoying with butter. The beauty of making sourdough at home is that each loaf can be unique, reflecting the care you put into it.

How to make Delicious Everyday Sourdough Bread

Ingredients

• 50 grams active sourdough starter
• 305 grams filtered water at a temperature around 85 to 90 degrees F
• 370 grams bread flour
• 30 grams whole wheat flour
• 7 grams fine sea salt

Directions

1. In a large bowl, mix the sourdough starter and water using a fork until the starter is fully dissolved.
2. Add the bread flour and whole wheat flour, mixing initially with a spatula, then with your hand until a shaggy dough forms and no flour is visible.
3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
4. After resting, sprinkle the salt over the dough and knead for about two minutes. This is followed by your first set of stretch and folds. Let rest for an additional 30 minutes.
5. Perform a second set of stretch and folds, then let rest for another 30 minutes.
6. Repeat the process for a third set, resting 30 more minutes afterward.
7. For the fourth and final set, perform the stretch and folds; again, let the dough rest for 30 minutes.
   (Here is a video of how to do a stretch and fold. It is easy!)
8. Once all stretch and folds are completed, allow the dough to finish its bulk fermentation for about 6-7 hours on the counter. The dough is ready when it has risen about 75%, appears glossy, and has a few bubbles around the edges of the bowl.
9. Gently move the dough onto a floured work surface and let it rest for 10-15 minutes.
10. Shape the dough into a round boule. You can find a video below to help with shaping.
11. Use a bench scraper to place the dough into a banneton (proofing basket) that has been dusted with rice flour, seam side up.
12. Cover with a damp cloth and let rise for a final time on the counter for about 2 hours, or place in the refrigerator for 10-12 hours for an overnight rise.
13. Once the dough has risen slightly and is puffy on top, preheat your oven with the Dutch oven inside to 450 degrees F.
14. Check if the dough is ready by pressing a floured thumb gently into it. If it indents and gradually releases, it’s time to bake!
15. When the oven is preheated, place parchment over the dough and flip it so the seam side is on the parchment paper. Score the top of the dough with a bread lame, going at least half an inch deep in several spots.
16. Place the dough on the parchment paper into the Dutch oven, cover it, and bake for 20 minutes at 450 degrees F.
17. Remove the cover, reduce the oven temperature to 430 degrees F, and bake for an additional 25 minutes until the bread is golden brown and crackly.
18. Once done, remove the bread from the oven and place it on a cooling rack. Let cool for at least one hour before slicing to avoid a gummy texture.

How to serve Delicious Everyday Sourdough Bread

This sourdough bread can be enjoyed in various ways. It makes a fantastic base for sandwiches, perfect with a spread of butter, or topped with your favorite jams or cheeses. You can also slice it to accompany soups or salads, or simply enjoy it on its own, toasted with a drizzle of olive oil.

How to store Delicious Everyday Sourdough Bread

To store your sourdough bread, wrap it in a clean kitchen towel and place it on the counter. This keeps the crust crispy. If you won’t eat it within a few days, you can slice the bread and freeze it in an airtight bag for longer storage. Just toast slices directly from the freezer for a fresh taste.

Tips to make Delicious Everyday Sourdough Bread

• Make sure your sourdough starter is active and bubbly. Feed it a few hours before starting your bread.
• Use a kitchen scale for accurate measurements.
• Pay attention to the dough during the bulk fermentation stage; the timing can vary based on your kitchen’s temperature.
• Practice patience! Allow the dough to cool completely before slicing to achieve a better texture.

Variation

You can add various ingredients to your sourdough for unique flavors, such as herbs, olives, nuts, or even dried fruit. Just fold them in gently during the stretching and folding step.

FAQs

1. How can I tell if my sourdough starter is ready to use?
Your sourdough starter is ready when it has doubled in size, has plenty of bubbles, and has a pleasant, slightly tangy aroma.

2. Why is my bread dense?
Dense bread can result from under-proofing, using a weak starter, or not kneading the dough enough. Ensure each step is done thoroughly.

3. Can I make sourdough bread without a banneton?
Yes, if you don’t have a banneton, you can shape the dough and place it on a parchment-lined baking sheet or an upside-down bowl for the final rise.

Delicious Everyday Sourdough Bread

This Delicious Everyday Sourdough Bread Recipe is perfect for bakers of all skill levels, featuring simple ingredients and techniques to create a rich, unique loaf ideal for sandwiches, toast, or enjoying with butter.

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Prep Time 4 hours hrs

Cook Time 45 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Bread Dough Ingredients

• 50 grams active sourdough starter Make sure your starter is active and bubbly.
• 305 grams filtered water at a temperature around 85 to 90 degrees F
• 370 grams bread flour
• 30 grams whole wheat flour
• 7 grams fine sea salt

Method

 

Preparation

1. In a large bowl, mix the sourdough starter and water using a fork until the starter is fully dissolved.
2. Add the bread flour and whole wheat flour, mixing initially with a spatula, then with your hand until a shaggy dough forms and no flour is visible.
3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
4. After resting, sprinkle the salt over the dough and knead for about two minutes.
5. Perform a stretch and fold, let rest for an additional 30 minutes.
6. Repeat for a second and third set of stretch and folds, each followed by a 30-minute rest.
7. For the fourth and final set, perform the stretch and folds and allow resting for 30 minutes.

Bulk Fermentation

1. Allow the dough to finish its bulk fermentation for about 6-7 hours on the counter until it has risen about 75%, appears glossy, and has some bubbles around the edges.

Shaping

1. Gently move the dough onto a floured work surface and let it rest for 10-15 minutes.
2. Shape the dough into a round boule.
3. Use a bench scraper to place the dough into a banneton that has been dusted with rice flour, seam side up.
4. Cover with a damp cloth and let rise for a final time on the counter for about 2 hours, or place in the refrigerator for 10-12 hours for an overnight rise.

Baking

1. Preheat your oven with the Dutch oven inside to 450 degrees F.
2. Check if the dough is ready by gently pressing a floured thumb into it.
3. When ready, flip the dough onto parchment paper and score the top with a bread lame.
4. Place the dough in the Dutch oven and cover it, baking for 20 minutes.
5. Remove the cover, reduce the oven temperature to 430 degrees F, and bake for an additional 25 minutes until golden brown and crackly.
6. Once done, remove the bread from the oven and place it on a cooling rack, letting it cool for at least one hour before slicing.

Notes

Wrap the bread in a clean kitchen towel for storage to keep the crust crispy. For longer storage, slice and freeze in an airtight bag. Toast slices directly from the freezer for a fresh taste. Consider adding herbs, olives, nuts, or dried fruit during the stretch and fold steps for unique flavors.