Here’s a simple and reliable guide for making sourdough bread that’s fluffy, tangy, and full of flavor. 🍞
Sourdough Bread Recipe
Ingredients
- 1 cup (240 g) active sourdough starter
- 1½ cups (360 ml) warm water
- 4 cups (480 g) all-purpose or bread flour
- 2 tsp salt
Step 1: Feed Your Starter
- Make sure your starter is active and bubbly.
- Feed it 4–12 hours before using, depending on temperature.
Step 2: Mix the Dough
- In a large bowl, mix the starter and water until combined.
- Add flour and mix until no dry spots remain.
- Cover and let it rest for 30 minutes (autolyse step—helps gluten develop).
Step 3: Add Salt and Knead
- Sprinkle in salt, then knead by hand or stretch-and-fold for 5–10 minutes until smooth.
Step 4: Bulk Fermentation
- Cover the bowl and let the dough rise 4–6 hours, doing a stretch-and-fold every 30–60 minutes to build strength.
- The dough should double in size and feel airy.
Step 5: Shape the Dough
- Gently deflate and shape into a round or oval loaf.
- Place in a floured proofing basket or bowl, seam-side up.
- Cover and let rise for 2–4 hours (or overnight in the fridge for more flavor).
Step 6: Preheat Oven
- Preheat to 450°F (230°C).
- Place a Dutch oven or baking stone inside to heat.
Step 7: Bake
- Carefully transfer dough to the hot Dutch oven (seam-side down).
- Score the top with a sharp knife or razor blade.
- Cover and bake 20 minutes, then uncover and bake another 20–25 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Tips for Perfect Sourdough
- Hydration matters: 70% water-to-flour ratio gives a soft crumb.
- Steam helps crust: Bake in a covered Dutch oven or add a pan of water to the oven.
- Patience is key: Long fermentation = more flavor.
- Don’t rush cooling: Cutting too early makes it gummy.
If you want, I can also give a “beginner-friendly, no-knead sourdough” version that’s almost foolproof and takes minimal hands-on time.
Do you want me to do that?