Easy Sourdough Bread Recipe

why make this recipe

Sourdough bread is not only delicious, but it’s also satisfying to make. The tangy flavor and crusty exterior, combined with a soft and chewy inside, makes it a favorite for many. Using a sourdough starter gives your bread a unique taste that store-bought loaves can’t match. Plus, making bread at home is a rewarding experience that fills your kitchen with an irresistible aroma.

how to make Easy Sourdough Bread

Ingredients :

• 60 g active sourdough starter (scant 1/2 cup)
• 340 g water (1 1/2 cup)
• 490 g bread flour (about 3 1/2 cups)
• 10 g salt (1 1/2 tsp)

Directions :

First, you’ll want to make sure that your sourdough starter is very active. If your starter has been in the fridge, take it out and let it warm up to room temperature. You might need to feed it a few times to get it bubbly and ready to use.

In a large bowl, weigh out your sourdough starter. Use the tare function on your scale to ensure you’re only measuring the starter.

Add the water to the starter, and mix them together gently with a dough whisk, fork, or spoon.

Next, add the bread flour and salt to the mixture. Whisk all the ingredients together in the bowl, then use your hands to mix them until a rough dough forms. Cover the bowl with plastic wrap or a damp tea towel, and let it rest for an hour.

After an hour, it’s time for the stretching and folding. Wet your fingers, grab a section of dough, and pull it gently upwards, then fold it over to the opposite side of the bowl. Rotate the bowl and repeat until you’ve stretched and folded the entire dough.

Cover the bowl again and let it sit for another hour. If you’re short on time, feel free to do the stretches every 30 minutes instead.

Repeat the stretching and folding process three more times, for a total of four sets, resting the dough each time. After the last stretch and fold, let the dough rest undisturbed at room temperature for 8-10 hours. You’ll know it’s ready when it has doubled in size and shows bubbles on the surface.

Prepare your banneton basket by dusting it with flour to prevent sticking.

Gently gather the dough into a ball by stretching and folding it again, but with less height this time. Place the dough seam-side up in the prepared banneton.

Cover the basket and place it in the fridge for 3-4 hours or overnight for final proofing.

After proofing, preheat your oven to 450°F. While it heats, prepare a piece of parchment paper and cut it large enough to fit your Dutch oven.

Once the oven is ready, gently turn the dough out onto the parchment paper. Score the top of the dough with a knife or razor blade to make your desired design.

Remove the hot Dutch oven from the oven and lower the dough with the parchment paper inside. Cover with the lid and bake for 50 minutes. Do not open the oven during this time. After baking, if the bread isn’t brown enough, remove the lid and bake for another 5-10 minutes.

When done, take the bread out and let it cool on a wire rack. Wait for at least an hour before slicing. Enjoy your homemade sourdough bread!

how to serve Easy Sourdough Bread

Sourdough bread is versatile and can be served in many ways. Enjoy it plain with butter, use it for sandwiches, or pair it with soups and salads. Toast it for breakfast and top with your favorite spreads or even avocado for a delicious treat.

how to store Easy Sourdough Bread

To store your sourdough bread, keep it in a bread box or loosely wrapped in paper. Avoid plastic bags as they can make the crust soggy. Your bread will stay fresh for a couple of days at room temperature. For longer storage, slice the bread and freeze it in an airtight bag. It can be toasted straight from the freezer.

tips to make Easy Sourdough Bread

1. Use a kitchen scale: Measuring ingredients by weight ensures accuracy for consistent results.
2. Monitor your dough: Temperature affects fermentation time, so adjust resting periods based on the warmth of your kitchen.
3. Be gentle: When handling the dough, try not to deflate it too much to keep that airy structure.

variation

Experiment with different types of flour for varied flavors, such as whole wheat or rye. You can also add ingredients like nuts, seeds, or herbs to customize your sourdough.

FAQs

1. Can I use all-purpose flour instead of bread flour?
   Yes, but the texture may be slightly different. Bread flour has higher protein content, which helps develop a better structure.

2. How do I know my sourdough starter is ready to use?
   It should be bubbly and have doubled in size after feeding. Perform a “float test” by dropping a spoonful of starter in water; if it floats, it’s ready!

3. What if my dough doesn’t rise?
   This could be due to an inactive starter or cool kitchen temperatures. Ensure your starter is active, and consider finding a warmer spot for your dough to rise.

Easy Sourdough Bread

This easy sourdough bread recipe yields a tangy, crusty loaf with a soft and chewy interior, perfect for any occasion.

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Prep Time 4 hours hrs

Cook Time 50 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 10 slices

Course: Bread, Snack

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 60 g active sourdough starter scant 1/2 cup
• 340 g water 1 1/2 cup
• 490 g bread flour about 3 1/2 cups
• 10 g salt 1 1/2 tsp

Method

 

Preparation

1. Make sure that your sourdough starter is very active. If it's been in the fridge, let it warm up to room temperature and feed it a few times until bubbly.
2. In a large bowl, weigh out your sourdough starter.
3. Add the water to the starter and mix gently.
4. Add the bread flour and salt, whisk the ingredients together, then use your hands to mix until a rough dough forms.
5. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 1 hour.

Stretching and Folding

1. Wet your fingers, grab a section of dough, pull it up, and fold over to the opposite side of the bowl. Rotate and repeat until you've stretched and folded the entire dough.
2. Cover the bowl again and let it sit for another hour. You can do the stretches every 30 minutes if short on time.
3. Repeat the stretching and folding process three more times, for a total of four sets, resting the dough each time.
4. After the last fold, let it rest undisturbed for 8-10 hours until doubled and bubbly.

Proofing and Baking

1. Dust your banneton basket with flour.
2. Gently shape the dough into a ball and place seam-side up in the prepared banneton.
3. Cover and refrigerate for 3-4 hours or overnight for final proofing.
4. Preheat your oven to 450°F and prepare a piece of parchment paper large enough for the Dutch oven.
5. Turn the dough out onto the parchment, score the top, and place it in the hot Dutch oven.
6. Cover and bake for 50 minutes without opening the oven. If needed, uncover and bake for an additional 5-10 minutes for browning.
7. Let the bread cool on a wire rack for at least an hour before slicing.

Notes

Store your sourdough bread in a bread box or loosely wrapped in paper. For longer storage, slice and freeze in an airtight bag. Can be toasted straight from the freezer. Use a kitchen scale for accurate measurements.