Here’s a classic Sourdough Bread recipe—crusty on the outside, soft and tangy inside 🍞✨
Sourdough Bread
Ingredients (1 large loaf)
- 1 cup (240 g) active sourdough starter
- 1¼ cups (300 ml) water, room temperature
- 3 cups (360 g) all-purpose or bread flour
- 2 tsp salt
Instructions
- Feed your starter
- Make sure your sourdough starter is active and bubbly.
- Mix dough
- In a large bowl, combine starter and water.
- Gradually add flour and salt. Mix until no dry flour remains.
- Dough will be sticky and shaggy.
- Autolyse (rest)
- Cover and rest 30 minutes. This helps gluten development.
- Knead / Stretch & Fold
- On a lightly floured surface, knead 5–10 minutes or use the stretch-and-fold method every 30 minutes for 2 hours.
- First rise (bulk fermentation)
- Place dough in a lightly oiled bowl, cover, and let rise 4–6 hours at room temperature, until doubled.
- Shape
- Gently deflate dough and shape into a round or oval loaf.
- Place on a parchment-lined baking sheet or in a floured proofing basket.
- Second rise (proof)
- Cover and let rise 1–2 hours, until puffy.
- Optionally, refrigerate overnight for more flavor (cold proof).
- Preheat oven
- 450°F (230°C) with a Dutch oven inside if using.
- Bake
- Carefully place dough in hot Dutch oven (or on baking sheet).
- Score the top with a sharp knife.
- Cover and bake 20 minutes; uncover and bake 20–25 minutes more until deep golden brown.
- Cool
- Let bread cool at least 1 hour before slicing.
Tips & Variations
- Crusty loaf: Bake with steam by placing a pan of hot water in the oven.
- Flour mix: Use 2 cups bread flour + 1 cup whole wheat flour for more flavor.
- Seeded sourdough: Add 2–3 tbsp seeds (sesame, sunflower, poppy) to the dough.
- Quick version: Shorten first rise slightly, but flavor improves with longer fermentation.
If you want, I can also give you a no-knead sourdough recipe that’s simpler and perfect for beginners.
Do you want me to do that?
