Description
This classic sourdough bread recipe yields a crusty, flavorful loaf with a chewy interior, perfect for sandwiches, toast, or enjoying on its own. Using just bread flour, water, salt, and an active sourdough starter, this method involves autolyse, fermentation, and baking in a hot oven or Dutch oven for a beautiful artisan bread.
Ingredients
Scale
Dry Ingredients
- 500 g bread flour
- 10 g salt
Wet Ingredients
- 350 g lukewarm water
- 100 g active and bubbly sourdough starter
Instructions
- Mix Flour and Water (Autolyse): In a large mixing bowl, combine 500g of bread flour and 350g of lukewarm water. Stir until a shaggy dough forms. Cover and let rest for 30 minutes to hydrate the flour and begin gluten development.
- Add Starter and Salt: After the autolyse, add 100g of active sourdough starter and 10g of salt into the bowl. Mix thoroughly until fully incorporated into the dough.
- Knead or Stretch and Fold: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Alternatively, use the stretch and fold technique in the bowl every 30 minutes over 2-4 hours to develop gluten.
- Bulk Fermentation: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise at room temperature for 4-6 hours until it doubles in size.
- Pre-shape and Rest: Carefully remove the dough and shape it into a loose ball. Let it rest on a lightly floured surface, covered with a towel, for 30 minutes.
- Final Shape and Proof: Reshape the dough into a tight ball and place it seam side down into a well-floured proofing basket or bowl. Cover and proof for 2-4 hours at room temperature or refrigerate overnight for enhanced flavor.
- Preheat Oven: Heat your oven to 450°F (232°C) for at least 30 minutes. If using a Dutch oven, place it inside to preheat as well.
- Score and Prepare for Baking: Transfer the dough onto parchment paper and score the top with a sharp knife or lame to allow the bread to expand during baking.
- Bake Covered: Carefully lift the dough using the parchment paper and place it into the preheated Dutch oven or onto a baking stone. Cover and bake for 30 minutes.
- Bake Uncovered: Remove the lid from the Dutch oven (if used) and bake an additional 10-15 minutes until the crust is deep golden and the loaf sounds hollow when tapped.
- Cool Before Slicing: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour to set the crumb before slicing.
Notes
- Make sure your sourdough starter is active and bubbly before using for best fermentation.
- The autolyse step helps improve dough extensibility and flavor development.
- You can use stretch and folds instead of kneading for a more gentle gluten development process.
- Proofing overnight in the refrigerator enhances flavor and makes the dough easier to handle.
- Allowing the bread to cool fully prevents a gummy texture.
- Use a baking stone or Dutch oven for best crust and oven spring results.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking with fermentation
- Cuisine: Artisan / European
Nutrition
- Serving Size: 100 g
- Calories: 250 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: sourdough bread, artisan bread, homemade bread, fermented bread, crusty bread, bread baking
