Easy Sourdough Bread Recipe Step By Step
I love this sourdough bread recipe because there’s nothing like the smell of freshly baked bread filling my home, and it makes me feel like an artisanal baker in my own kitchen. Plus, the hands-on process of kneading and shaping the dough is so satisfying, and it’s the perfect balance between science and a little bit of culinary art.
I enjoy making my own sourdough bread at home, where its stellar crust and tender crumb can be readily enjoyed. My sourdough recipe is simple enough that my bread-baking husband could do it (but he’d never; he prefers a loaf that rises in the time it takes to get the next episode of “The Office” queued up).
Our recipe calls for: 500g of unbleached bread flour, 375g of water, 100g of active sourdough starter, and 10g of salt.
Ingredients
Bread Flour:
High in protein for a robust gluten structure.
Water:
It combines water with flour to make sauce or dough, activates the gluten, and helps the yeast create lightness in the bread.
Active Sourdough Starter:
Natural leavening and a tangy flavor from fermentation.
Salt:
Boosts flavor and strengthens dough.
Ingredient Quantities
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- 500g bread flour
- 375g water
- 100g active sourdough starter
- 10g salt
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Instructions
1. In a big bowl, combine 500 grams of bread flour with 375 grams of water and mix until you have a shaggy dough. Let this rest for 30 minutes to 1 hour for autolyse.
2. Incorporate 100g of active sourdough starter and 10g of salt into the dough. Mix thoroughly until well combined.
3. Move the dough to an area that is clean and lightly dusted with flour. Knead the dough gently, or use the slap and fold method, for approximately 5-7 minutes, until the dough is smooth.
4. Put the dough in a bowl that has been oiled lightly. Cover with a cloth that is damp and allow it to rise at room temperature until it has approximately doubled in size, which will take around 4-6 hours.
5. For the first 2 hours of the rise, do these stretches and folds every 30 minutes:
– Stretch the dough gently.
– Fold the dough in half.
– Fold the dough in half again, this time the other way.
6. Following the bulk rise, gently turn the dough out onto a floured surface. Shape the dough into a tight round loaf.
7. Move the dough into a proofing basket that has been well floured, placing the loaf seam side up in the basket. It can proof for anywhere between 2 and 4 hours at room temperature. On particularly warm days, it’s best to err on the side of cooler and let it go for 4 hours. If you want an even cooler rise and better flavor development, let the dough sit in the refrigerator overnight.
8. Put the oven at 450 degrees Fahrenheit (230 degrees Celsius) with a Dutch oven inside for at least 30 minutes.
9. Dough should be moved to a piece of parchment paper with care. It is then placed in a preheated Dutch oven. Before doing so, though, you might want to score the top of the dough with a sharp knife.
10. Put the lid on and bake for 20 minutes. Take off the lid and bake for another 25 minutes, or until the crust is a deep golden brown. Cool on a wire rack before slicing.
Equipment Needed
1. Large mixing bowl
2. Kitchen scale
3. Measuring spoons
4. Wooden spoon or dough whisk
5. Clean work surface
6. Bench scraper
7. Damp cloth
8. Proofing basket (banneton)
9. Parchment paper
10. Sharp knife or lame
11. Dutch oven with lid
12. Oven
13. Wire rack
FAQ
- Can I use all-purpose flour instead of bread flour?You can use all-purpose flour; however, bread flour gives better structure and a chewier texture because it has a higher protein content.
- How long should I ferment the dough?A straightforward suggestion for bulk fermentation is 4-6 hours at room temperature or until the dough has doubled in size.
- What is the ideal temperature for the sourdough starter?A bubbly sourdough starter that is ready to use should be at room temperature. Sourdough starters are most active when kept at a temperature range of 21°C to 24°C (70°F to 75°F).
- Do I need to score the dough before baking?Indeed, when it comes to scoring, the dough is allowed to expand correctly in the oven and achieve an eye-catching crust.
- Can I refrigerate the dough overnight?Certainly, letting the dough rest in the cold overnight can encourage the formation of flavors and make it easier to work with when shaping it.
- How do I know when the bread is done?The bread is finished when it has a crust that is golden brown and sounds hollow when tapped on the bottom or when the internal temperature reaches around 96°C (205°F).
Substitutions and Variations
Flour made from 500g of bread
Use whole wheat flour for a denser, more rustic texture.
Substitute spelt flour for a nuttier flavor.
375 grams of water
Substitute with the same amount of milk for a more pronounced flavor of richness.
For a one-of-a-kind flavor, use a 1:1 mixture of water and beer.
Active sourdough starter, 100 g
Utilize 100g of a commercial yeast starter, making any necessary adjustments to rising times.
10 grams of sodium chloride
Substitute with sea salt for a somewhat different mineral makeup.
Substitute kosher salt 7 g.
Pro Tips
1. Autolyse Time: Extending the autolyse phase up to 1 hour allows the flour to fully hydrate and naturally promotes gluten development, making the dough more manageable and improving the overall texture and flavor of the bread.
2. Starter Timing: Ensure your sourdough starter is at its peak activity level when you incorporate it into the dough. This usually means using it when it’s doubled in size, bubbly, and has a pleasant, tangy aroma. This will ensure robust fermentation and better rise.
3. Hydration Control: If the dough feels too sticky during handling, lightly wetting your hands instead of adding more flour can help manage stickiness without altering the dough’s hydration balance.
4. Cooling Time: Allowing the bread to cool completely on a wire rack before slicing helps preserve its structure and texture. Cutting into a hot loaf can result in a gummy crumb.
5. Dutch Oven Technique: Preheating the Dutch oven thoroughly is crucial for ensuring an initial burst of steam, which contributes to excellent oven spring and a glossy, blistered crust. For extra crispiness, you can briefly ventilate the oven by slightly cracking the door during the last 5 minutes of baking.
Easy Sourdough Bread Recipe Step By Step
My favorite Easy Sourdough Bread Recipe Step By Step
Equipment Needed:
1. Large mixing bowl
2. Kitchen scale
3. Measuring spoons
4. Wooden spoon or dough whisk
5. Clean work surface
6. Bench scraper
7. Damp cloth
8. Proofing basket (banneton)
9. Parchment paper
10. Sharp knife or lame
11. Dutch oven with lid
12. Oven
13. Wire rack
Ingredients:
“`html
- 500g bread flour
- 375g water
- 100g active sourdough starter
- 10g salt
“`
Instructions:
1. In a big bowl, combine 500 grams of bread flour with 375 grams of water and mix until you have a shaggy dough. Let this rest for 30 minutes to 1 hour for autolyse.
2. Incorporate 100g of active sourdough starter and 10g of salt into the dough. Mix thoroughly until well combined.
3. Move the dough to an area that is clean and lightly dusted with flour. Knead the dough gently, or use the slap and fold method, for approximately 5-7 minutes, until the dough is smooth.
4. Put the dough in a bowl that has been oiled lightly. Cover with a cloth that is damp and allow it to rise at room temperature until it has approximately doubled in size, which will take around 4-6 hours.
5. For the first 2 hours of the rise, do these stretches and folds every 30 minutes:
– Stretch the dough gently.
– Fold the dough in half.
– Fold the dough in half again, this time the other way.
6. Following the bulk rise, gently turn the dough out onto a floured surface. Shape the dough into a tight round loaf.
7. Move the dough into a proofing basket that has been well floured, placing the loaf seam side up in the basket. It can proof for anywhere between 2 and 4 hours at room temperature. On particularly warm days, it’s best to err on the side of cooler and let it go for 4 hours. If you want an even cooler rise and better flavor development, let the dough sit in the refrigerator overnight.
8. Put the oven at 450 degrees Fahrenheit (230 degrees Celsius) with a Dutch oven inside for at least 30 minutes.
9. Dough should be moved to a piece of parchment paper with care. It is then placed in a preheated Dutch oven. Before doing so, though, you might want to score the top of the dough with a sharp knife.
10. Put the lid on and bake for 20 minutes. Take off the lid and bake for another 25 minutes, or until the crust is a deep golden brown. Cool on a wire rack before slicing.