Easy Sourdough Bread Recipe
Here’s a simple and beginner-friendly sourdough bread recipe that you can easily make at home. This recipe requires minimal ingredients and is perfect for those who are new to sourdough baking.
Easy Sourdough Bread Recipe
Ingredients:
- 500g (about 4 cups) all-purpose flour (you can mix with whole wheat flour for added nutrition)
- 350g (about 1.5 cups) water at room temperature
- 100g (about 1/2 cup) active sourdough starter (fed and bubbly)
- 10g (about 2 teaspoons) salt
Equipment Needed:
- Mixing bowl
- Bench scraper or spatula
- Dutch oven or baking stone
- Parchment paper
- Kitchen towel
- Kitchen scale (if possible for accurate measurements)
- A large bowl for bulk fermentation
Instructions:
Step 1: Mix the Dough
- Combine Ingredients: In a large mixing bowl, add the 500g of flour, 350g of water, and 100g of active sourdough starter.
- Mix: Use your hands or a spatula to mix everything until there are no dry flour bits. It will be a shaggy dough. Cover with a kitchen towel and let it rest for 30 minutes (this is called the autolyse).
Step 2: Add Salt
- Add Salt: After the autolyse, sprinkle the 10g of salt over the dough.
- Mix Again: Wet your hands slightly and pinch and fold the dough to incorporate the salt. Knead gently until the salt is fully integrated.
Step 3: Bulk Fermentation
- Fermentation: Cover the bowl with a towel or plastic wrap and let it rise at room temperature (ideally around 75°F/24°C) for about 4 to 6 hours. During this time, every 30 minutes for the first 2 hours, perform a series of stretch and folds. To do this, wet your hands and pull one side of the dough up and fold it over itself. Rotate the bowl and repeat until you have folded all four sides.
Step 4: Shape the Dough
- Pre-shape: After the bulk fermentation is complete, gently shape the dough into a ball on a lightly floured surface. Let it rest for about 30 minutes.
- Final Shape: After resting, shape the dough again into a tighter ball or oval for the final proof.
Step 5: Proofing
- Proofing: Place the shaped dough seam-side up in a well-floured proofing basket or a bowl lined with a floured kitchen towel. Cover it with a towel and let it proof for another 2 to 3 hours at room temperature, or you can place it in the refrigerator overnight for a slower fermentation process.
Step 6: Preheat the Oven
- Preheat: About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven while it’s preheating.
Step 7: Bake the Bread
- Transfer the Dough: Carefully remove the hot Dutch oven from the oven. Place a piece of parchment paper over the dough to flip it out of the basket (seam-side down) onto the parchment.
- Score the Bread: Using a sharp knife or a bread lame, score the top of the dough with a few slashes (this allows the bread to expand during baking).
- Bake: Carefully lift the parchment with the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until golden brown and crusty.
Step 8: Cool and Enjoy
- Cool: Once baked, transfer the bread to a wire rack to cool completely before slicing. This helps to firm the crumb.
Step 9: Slice and Serve
- Slice: Once cooled, slice the bread and enjoy it with your favorite dips, spreads, or as a side with a meal.
Tips:
- Active Starter: Make sure your sourdough starter is active and bubbly. Feed it several hours before you plan to bake for the best results.
- Hydration: This dough is quite wet. If you’re new to sourdough, just embrace the stickiness and try to avoid adding too much extra flour.
- Patience: The fermentation times can vary based on the temperature of your kitchen, so be patient and observe the dough when it’s about to rise and double in size.
Enjoy your homemade bread with my easy sourdough bread recipe! Enjoy more recipes Recipes Archives – SASSY BEACH MAMA (lovewineandbeach.com)
