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A close-up of a freshly baked sourdough bread with a crispy crust.

Sourdough Bread

This recipe provides a simple guide to growing your own sourdough starter and baking delicious sourdough bread from scratch. It emphasizes the importance of consistent feeding and proper fermentation for a successful loaf.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Starter
  • 100 g Active sourdough starter
  • 100 g Warm water
  • 100 g All-purpose flour
Dough
  • 350 g Warm water
  • 100 g Active sourdough starter
  • 500 g Bread flour
  • 10 g Salt

Equipment

  • Large jar
  • Large mixing bowl
  • Proofing basket
  • Dutch oven
  • Wire rack

Method
 

Making the Starter
  1. Combine all starter ingredients in a jar, mix until smooth, and cover loosely.
  2. Feed the starter daily by discarding half and adding fresh flour and water, until it becomes active and bubbly.
Mixing the Dough
  1. Gently mix warm water and active starter in a large bowl.
  2. Add bread flour and salt, then mix until a shaggy dough forms, cover, and let it rest for 30 minutes.
Folding the Dough
  1. Perform a series of stretch and folds every 30 minutes for 2-3 hours, allowing the dough to develop strength.
Bulk Fermentation
  1. Allow the dough to bulk ferment at room temperature until it doubles in size, typically 4-6 hours.
  2. For an overnight ferment, refrigerate the dough after bulk fermentation for 8-12 hours.
Shaping and Proofing
  1. Gently shape the dough into a round or oval and place it in a floured proofing basket.
  2. Proof the dough at room temperature for 1-2 hours or refrigerate overnight.
Baking
  1. Preheat your oven to 230°C (450°F) with a Dutch oven inside.
  2. Carefully transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
  3. Remove the lid and continue baking for another 20-30 minutes, or until the crust is golden brown.
Cooling
  1. Transfer the baked bread to a wire rack and let it cool completely before slicing and serving.

Notes

Ensure your sourdough starter is active and bubbly before beginning the dough-making process. The exact fermentation times may vary based on your room temperature and starter activity. Adjust as needed to achieve a well-risen and flavorful loaf.