Homemade Sourdough Bread
Master the art of traditional breadmaking with this Homemade Sourdough Bread recipe, a true celebration of simplicity and patience. Crafted with just four ingredients—active sourdough starter, water, all-purpose flour, and salt—this recipe yields a beautifully crusty, golden-brown loaf with a delightfully tangy flavor and an airy, chewy crumb. Featuring detailed steps such as the autolyse process, stretch-and-fold techniques, and an overnight cold proof, this recipe guides you to achieve bakery-quality results in your own kitchen. Baked to perfection in a Dutch oven, this sourdough bread is perfect for slathering with butter or as the base for gourmet sandwiches. Ideal for home bakers of all skill levels, this recipe is sure to become a treasured addition to your repertoire.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 100 g Active Sourdough Starter
- 350 ml Water
- 500 g All-purpose flour
- 10 g Salt
Directions
Step 1
1. In a large mixing bowl, combine 100g of active sourdough starter with 350ml of water. Stir well to disperse the starter evenly in the water.
Step 2
2. Add 500g of all-purpose flour to the bowl and mix with a spoon or your hands until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest at room temperature for about 30 minutes to 1 hour (this is called autolyse).
Step 3
3. Sprinkle 10g of salt over the dough and gently incorporate it by pinching and folding the dough until the salt is fully dissolved and distributed.
Step 4
4. Begin a series of stretch and folds over the next 2 to 3 hours. Every 30 minutes, stretch the dough and fold it over itself from each side. This can be repeated 4 to 6 times. The dough should become smoother and more elastic through this process.
Step 5
5. After the last stretch and fold, allow the dough to rest in the bowl covered with a damp cloth or plastic wrap at room temperature for another 3 to 4 hours, or until it has almost doubled in size.
Step 6
6. Lightly flour your work surface and gently turn the dough out onto it. Shape the dough by folding it into a thick loaf shape or into a round boule, making sure it's taut but does not tear.
Step 7
7. Place the dough into a lightly floured banneton or a bowl lined with a floured kitchen towel, seam side up. Cover with a towel and let it proof in the refrigerator for 8 to 12 hours, or overnight.
Step 8
8. When ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Step 9
9. Take the dough out of the fridge and gently invert it onto a piece of parchment paper. Score the top with a sharp knife or a bread lame to allow the bread to expand properly during baking.
Step 10
10. Carefully remove the Dutch oven from the oven, and transfer the dough with the parchment paper into it. Cover with the lid and place in the oven.
Step 11
11. Bake for 20 minutes with the lid on. Then, remove the lid and continue baking for another 25 minutes or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
Step 12
12. Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.
Nutrition Facts
| Serving size | 965 grams (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 5.40g | 7% |
| Saturated Fat 0.90g | 5% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3953mg | 172% |
| Total Carbohydrate 391.60g | 142% |
| Dietary Fiber 14.60g | 52% |
| Total Sugars 1.10g | |
| Protein 52.60g | 105% |
| Vitamin D 0IU | 0% |
| Calcium 94mg | 7% |
| Iron 24mg | 132% |
| Potassium 556mg | 12% |
Source of Calories