Simple Sourdough Bread Recipe

Introduction

Discover the joy of baking your own sourdough bread with this simple and straightforward recipe. Perfect for beginners and seasoned bakers alike, this guide will help you create a deliciously crusty and tangy loaf of sourdough bread at home. Made with just a few basic ingredients and a bit of patience, this recipe will yield a beautifully textured bread with a depth of flavor that only sourdough can offer. Elevate your baking skills and enjoy the satisfaction of homemade sourdough bread fresh from your oven.

Ingredients

• 1 cup (240g) active sourdough starter
• 1 1/2 cups (360ml) water, at room temperature
• 4 cups (480g) bread flour
• 2 teaspoons (10g) salt

Instructions

Step 1: Prepare the Dough

1. Mix the Ingredients: In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is dissolved.
2. Add Flour and Salt: Gradually add the bread flour and salt to the mixture. Mix with a wooden spoon or your hands until a rough dough forms.
3. Autolyze: Cover the bowl with a damp towel and let the dough rest for 30 minutes. This process called autolyze, helps the flour hydrate and begin gluten development.

Step 2: Kneading and First Rise

4. Knead the Dough: After the autolyze period, turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth and elastic. Alternatively, use the stretch and fold method by stretching the dough out and folding it over itself every 30 minutes for about 2 hours.
5. Bulk Fermentation: Place the dough back in the bowl, cover it with a damp towel, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also let it rise overnight in the refrigerator for slower fermentation and enhanced flavor.

Step 3: Shaping and Second Rise

6. Shape the Dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.
7. Second Rise: Place the shaped dough onto a piece of parchment paper or into a proofing basket. Cover it with a damp towel and let it rise for another 2-3 hours, or until it has visibly puffed up.

Step 4: Baking

8. Preheat the Oven: About 30 minutes before the end of the second rise, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to preheat as well.
9. Score the Dough: Once the dough is ready, use a sharp knife or razor blade to make a few slashes on the surface. This allows the bread to expand properly in the oven.
10. Bake: Carefully transfer the dough (with the parchment paper if using) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.

Step 5: Cooling and Serving

11. Cool the Bread: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This ensures the interior is set properly.
12. Enjoy: Slice and enjoy your homemade sourdough bread with your favorite spreads, soups, or simply on its own.

Tips for Success

• Active Starter: Ensure your sourdough starter is active and bubbly before using it. Feed it 4-6 hours prior to starting your bread if it has been stored in the refrigerator.
• Hydration Levels: If the dough feels too sticky, add a bit more flour. If it’s too dry, add a little more water. The dough should be tacky but not overly sticky.
• Patience: Sourdough bread takes time, but the results are worth it. Plan ahead and be patient with the fermentation process for the best flavor and texture.

This simple sourdough bread recipe will help you create a delicious, homemade loaf that is sure to impress. Happy baking!