Why Make This Recipe

Homemade sourdough bread is not just about the taste; it’s a rewarding process that brings a sense of accomplishment. Making sourdough allows you to enjoy fresh, warm bread that’s free from preservatives and full of flavor. The unique tanginess of sourdough sets it apart from regular bread, and the crusty exterior combined with a soft, chewy interior is downright irresistible. Moreover, when you make it yourself, you control the ingredients and can experiment to suit your preferences.

How to Make Homemade Sourdough Bread

Ingredients

50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter
375 g (1 1/2 cups plus 1 tbsp) warm water, or more
500 g (4 cups plus 2 tbsp) bread flour
9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt

Directions

Whisk the starter and warm water together in a large bowl with a fork or spatula. Gradually add the flour and salt, mixing to combine. Finish by hand if necessary to form a rough dough.
Cover the bowl with a damp towel and let the dough rest for 30 minutes.
After the rest, pull a corner of the dough up and fold it into the center. Repeat this folding 4 to 5 times around the dough. Let it rest for another 30 minutes, then repeat the stretching and folding.
If time allows, perform the stretching and folding series twice more for a total of 4 times in 2 hours. Remember, even one set of folds is beneficial.
Cover the bowl again and let the dough rise at room temperature for about 8 to 10 hours (or less in warm climates). The dough is ready when it’s increased by about 50% in volume, has some bubbles on the surface, and jiggles when you move the bowl.
Coax the dough onto a lightly floured surface and gently shape it into a round by folding the top to the center and turning the dough until it’s fully shaped. If you have a bench scraper, use it to create tension in the dough.
Let the dough rest, seam side up, for 30 minutes. Line an 8-inch bowl or proofing basket with a towel and dust it with flour.
Shape the dough again as done previously and place it into the lined bowl, seam side up. Cover and refrigerate for at least 1 hour, preferably up to 48 hours.
Preheat your oven to 550°F (290°C) with a Dutch oven inside. Cut a piece of parchment to fit your pot.
Once preheated, cover the dough with parchment and invert the bowl to release it. Score the top with a small knife or razor blade, then carefully transfer the dough into the preheated pot.
Lower the oven temperature to 450°F (230°C), cover the pot, and bake for 30 minutes.
Remove the lid, reduce the temperature to 400°F (200°C), and continue baking for an additional 10 to 15 minutes. If necessary, lift the loaf out and bake directly on the oven rack for the last 5 to 10 minutes.
Cool the bread on a wire rack for 1 hour before slicing.

How to Serve Homemade Sourdough Bread

Sourdough bread is fantastic served fresh and warm, plain or with a pat of butter. It pairs beautifully with soups, stews, and salads. You can also use it for sandwiches, toasting, or making delectable garlic bread. The versatility of sourdough allows you to enjoy it in many ways!

How to Store Homemade Sourdough Bread

To keep your sourdough bread fresh, store it at room temperature in an airtight plastic bag or container for up to 3 days. If you want to keep it longer, slice the bread and freeze it. Just toast the slices straight from the freezer when you’re ready to enjoy them.

Tips to Make Homemade Sourdough Bread

Ensure your sourdough starter is bubbly and active before beginning. This will help your bread rise properly.
Use warm water, but not too hot. Ideally, it should be around 80°F (27°C).
If you don’t have a bench scraper, your hands will work perfectly for shaping the dough.
Be patient during the rising process; the time may vary depending on the environment.

Variation

Feel free to experiment by adding seeds, nuts, or dried fruits into the dough for added texture and flavor. You could also try incorporating herbs for a fragrant twist.

FAQs

How do I know if my starter is ready?
Your starter should be bubbly and should have roughly doubled in size a few hours after feeding.
Can I use whole wheat flour instead of bread flour?
Yes, you can substitute some of the bread flour with whole wheat flour for a nuttier flavor. Start with 50% whole wheat and adjust to your liking.
What should I do if my dough does not rise?
Ensure your starter is active and that your dough is kept in a warm environment. If it still doesn’t rise, it may be too old or not fed enough. Try starting with a fresh batch.