Discover the magic of sourdough baking with this Homemade Sourdough Bread recipe. Crafted with just a few simple ingredients and a dash of patience, this rustic loaf boasts a chewy crust, an airy crumb, and the distinct tanginess that only sourdough can provide. Baking your own sourdough bread is a rewarding journey that yields a timeless masterpiece, perfect for sandwiches, toasting, or simply savoring on its own.
Homemade Sourdough Bread - Rustic Artisanal Delight
Discover the magic of sourdough baking with this Homemade Sourdough Bread recipe. Crafted with just a few simple ingredients and a dash of patience, this rustic loaf boasts a chewy crust, an airy crumb, and the distinct tanginess that only sourdough can provide. Baking your own sourdough bread is a rewarding journey that yields a timeless masterpiece, perfect for sandwiches, toasting, or simply savoring on its own.
Equipment
- mixing bowl
- Dutch oven
- kitchen scale
- banneton
Ingredients
- sourdough starter
- water
- all purpose flour
- wheat flour
- salt
Instructions
- In a mixing bowl, combine the active sourdough starter, water, and all-purpose flour. Mix well until a thick, paste-like consistency is achieved.
- Cover the bowl with a cloth and let it ferment at room temperature for 8-12 hours, or until it's bubbly and has doubled in size.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour (if using), and salt. Mix to distribute the salt evenly.
- Add the prepared levain and water to the dry ingredients. Mix to form a shaggy dough. Adjust water quantity as needed to achieve a slightly sticky, cohesive dough.
- Cover the bowl with a cloth or plastic wrap and let the dough rest for about 30 minutes. This helps the flour fully hydrate.
- Perform a series of stretch and folds every 30 minutes for about 2-3 hours. This helps develop the gluten and structure of the dough.
- After the stretch and folds, cover the bowl and let the dough undergo bulk fermentation at room temperature for 4-6 hours, or until it has visibly risen and developed an airy texture.
- Gently turn out the dough onto a floured surface. Fold the edges toward the center to create tension. Shape it into a round boule.
- Place the shaped dough in a floured banneton or proofing basket, seam side up. Cover with a cloth and let it proof in the fridge for 12-24 hours.
- Preheat the oven, along with a covered Dutch oven or baking stone, to 450°F (230°C).
- Carefully transfer the proofed dough to the preheated Dutch oven or baking stone. Score the top with a sharp knife to allow for expansion.
- Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and continue baking for an additional 25-30 minutes, or until the bread has a deep golden crust.
- Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. The cooling process is crucial for the interior to set properly.
- Slice and enjoy your freshly baked Homemade Sourdough Bread. Spread with butter, dip in olive oil, or use for your favorite sandwiches.
Video
Notes
- Maintaining a healthy sourdough starter is key to successful sourdough baking.
- Experiment with different flour combinations for varying textures and flavors.
- The bulk fermentation and final proofing times can vary depending on factors like room temperature and starter activity.
Nutrition
Serving: 900g
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