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Sourdough Bread is a rustic, naturally fermented loaf with a crisp, golden crust and a chewy, tangy interior. Made using just flour, water, salt, and a wild yeast starter, this bread develops deep, complex flavors through a slow fermentation process.
Whether you enjoy it toasted with butter, as the base for a hearty sandwich, or alongside a warm bowl of soup, homemade sourdough is a rewarding and delicious addition to your kitchen.
Why You’ll Love This Recipe
- Naturally Fermented: Uses a wild yeast starter for a rich, tangy flavor.
- No Commercial Yeast Needed: A simple, traditional approach to bread-making.
- Crispy and Chewy: The perfect balance of texture with a golden crust and soft interior.
- Healthier and Easier to Digest: Fermentation breaks down gluten and enhances nutrients.
- Versatile Uses: Perfect for toasting, sandwiches, or pairing with soups and spreads.
What to Serve with Sourdough Bread
- Butter and Honey: A classic and simple way to enjoy fresh sourdough.
- Cheese and Charcuterie: Pair wonderfully with soft cheeses and cured meats.
- Soup: Serve with tomato, butternut squash, or minestrone.
- Avocado Toast: Top with mashed avocado, eggs, or smoked salmon.
- Homemade Jam: A sweet spread complements the tangy bread perfectly.
Pro Tip Before Starting
Feed your sourdough starter 4-6 hours before making the dough to ensure it is active and bubbly.
Easy Sourdough Bread
A rustic, naturally fermented sourdough bread with a crisp crust and a chewy, tangy interior.
Ingredients
- 3 1/2 cups (440g) bread flour
- 1 cup (240g) active sourdough starter
- 1 1/4 cups (300g) warm water
- 2 teaspoons salt
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter and
warm water. Stir in the flour and mix until a shaggy dough forms. Let
rest for 30 minutes. - Add the Salt: Sprinkle salt over the dough and knead for 5 minutes until incorporated.
- Bulk Fermentation: Cover and let the dough ferment at room temperature for 6-8 hours, folding the dough every 30 minutes for the first 2 hours.
- Shape the Dough: Transfer the dough to a lightly floured surface. Shape into a round loaf and place in a floured proofing basket or bowl.
- Final Proof: Cover and refrigerate overnight (8-12 hours) for a slow, flavorful fermentation.
- Preheat and Bake: Preheat the oven to 475°F (245°C). Place a Dutch
oven inside to heat. Transfer the dough onto parchment paper, score the
top, and place it in the Dutch oven. Cover and bake for 20 minutes,
then uncover and bake for another 20 minutes until golden brown. - Cool and Serve: Let the bread cool completely before slicing for the best texture.
Notes
- Storage: Keep in a bread bag or wrapped in a towel at room temperature for up to 3 days.
- Freezing: Freeze sliced bread for up to 3 months and toast when needed.
- Gluten-Free Option: Use a gluten-free sourdough starter and flour blend.
- Extra Flavor: Add herbs, garlic, or seeds to the dough for a twist. No Dutch Oven? Bake on a baking stone with a tray of hot water underneath for steam.
Pro Tip After Baking
For an extra crispy crust, let the bread cool on a wire rack for at least an hour before slicing.
Frequently Asked Question
Why is my dough too sticky?
Slight stickiness is normal, but if it’s too wet, try using slightly less water or more flour.
Can I shorten the fermentation time?
While a shorter fermentation is possible, the best flavor develops with a longer, slower rise.
How do I know if my sourdough starter is ready?
It should be bubbly and double in size within 4-6 hours after feeding.
Wrapping it up
Sourdough Bread is a rewarding and flavorful homemade loaf that’s perfect for any occasion.
Whether you’re a beginner or a seasoned baker, this recipe delivers a crisp crust, a soft interior, and a tangy taste that makes every bite worth the effort.
Try this recipe today and enjoy the magic of homemade sourdough!
