Here’s a straightforward guide for making sourdough bread — naturally tangy, chewy, and full of flavor.
🍞 Sourdough Bread
🛒 Ingredients (1 loaf)
- 500 g (4 cups) all-purpose or bread flour
- 350 g (1½ cups) water, lukewarm
- 100 g (½ cup) active sourdough starter
- 10 g (2 tsp) salt
👩🍳 Instructions
1️⃣ Feed Your Starter
- Make sure your sourdough starter is active and bubbly (fed 4–8 hours before baking).
2️⃣ Mix the Dough
- In a large bowl, mix starter and water.
- Add flour and mix until no dry bits remain.
- Let dough rest 30 minutes (autolyse).
- Add salt and gently fold in.
3️⃣ Bulk Fermentation
- Cover dough and let it rise at room temperature for 4–6 hours.
- Every 30–60 minutes, perform stretch and folds (lift edges and fold into the center).
- Dough should become airy and elastic.
4️⃣ Shape & Proof
- Shape the dough into a round or oval loaf.
- Place seam-side up in a floured proofing basket or bowl.
- Cover and proof 2–4 hours at room temp or overnight in the fridge for more flavor.
5️⃣ Preheat Oven
- Preheat oven to 240°C (465°F) with a Dutch oven or baking stone inside for at least 30 minutes.
6️⃣ Bake
- Transfer dough carefully into the hot Dutch oven (seam side down).
- Score the top with a sharp knife or razor.
- Cover and bake 20–25 minutes, then uncover and bake another 15–20 minutes until deep golden brown.
7️⃣ Cool
- Let the bread cool completely on a wire rack before slicing (important for crumb structure).
💡 Tips
- Hydration matters: 70% water to flour ratio gives a soft, open crumb.
- Flavor boost: Cold overnight fermentation develops tang and aroma.
- Experiment: Add seeds, olives, herbs, or whole grains for variety.
If you want, I can also give you a quick sourdough “no-knead” version that’s easier for beginners but still has a tangy, crusty loaf.
Do you want me to do that?
