Basic Sourdough Bread
Craft the perfect loaf at home with this Basic Sourdough Bread recipe—a staple for both novice and seasoned bakers. Made with just four simple ingredients—active sourdough starter, bread flour, water, and salt—this recipe emphasizes the beauty of natural fermentation and slow, mindful baking. Featuring techniques like autolyse, stretch-and-folds, and a long, cold fermentation for deeper flavor, the process nurtures the dough into a tangy, chewy masterpiece with a gorgeously crisp crust. Bake it in a Dutch oven for bakery-quality results, and let the aroma of fresh sourdough fill your kitchen. Perfect for slicing, toasting, or sandwich-making, this artisanal bread is a delicious reward for your patience and care! Keywords: sourdough bread, artisanal bread recipe, homemade bread, natural fermentation, beginner sourdough recipe.
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Ingredients
- 50 g Sourdough starter
- 500 g Bread flour
- 350 ml Water
- 10 g Salt
Directions
Step 1
1. Feed your sourdough starter the night before you plan to bake, ensuring it is active and bubbly by the time you begin.
Step 2
2. In a large bowl, mix 50g of active sourdough starter, 500g bread flour, and 350ml water. Stir until just combined into a shaggy dough. Cover with a damp cloth and let it rest for 30 minutes to allow for autolyse.
Step 3
3. After resting, sprinkle 10g of salt over the dough. Use your hands or a dough scraper to incorporate the salt into the dough by folding and kneading gently for 2-3 minutes.
Step 4
4. Begin the bulk fermentation process. Over the course of 4-5 hours, perform four sets of stretch-and-folds every 30 minutes. To do this, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat three more times.
Step 5
5. After the final stretch-and-fold, let the dough rest, covered, until it has doubled in size and appears aerated. This may take an additional 1-3 hours, depending on the temperature of your kitchen.
Step 6
6. Lightly flour a clean work surface. Turn out the dough and shape it into a ball or oval, depending on your desired loaf shape. Use tension to create a smooth surface on the dough.
Step 7
7. Place the shaped dough in a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof for 3-4 hours at room temperature or overnight in the refrigerator for a slower fermentation and enhanced flavor.
Step 8
8. Preheat your oven to 240°C (465°F) with a Dutch oven or baking stone inside for at least 30 minutes.
Step 9
9. When ready to bake, carefully turn the dough onto parchment paper and score the top with a sharp knife or razor blade to allow for controlled expansion in the oven.
Step 10
10. Transfer the dough into the preheated Dutch oven and cover it with the lid. Bake for 20 minutes covered, then remove the lid and reduce the oven temperature to 220°C (430°F). Continue baking for another 20 minutes until the crust is golden brown.
Step 11
11. Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your freshly baked sourdough bread!
Nutrition Facts
| Serving size | 915 grams (915.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1845 |
| Total Fat 7.60g | 10% |
| Saturated Fat 1.50g | 8% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3955mg | 172% |
| Total Carbohydrate 385.40g | 140% |
| Dietary Fiber 13.80g | 49% |
| Total Sugars 1.60g | |
| Protein 60.60g | 121% |
| Vitamin D 0IU | 0% |
| Calcium 99mg | 8% |
| Iron 22mg | 123% |
| Potassium 520mg | 11% |
Source of Calories