Sourdough Bread Recipe

Sourdough Bread Recipe

Homemade sourdough bread is one of those recipes that feels simple and special at the same time. It uses only a few basic ingredients, but the slow fermentation gives it a deep flavor, chewy crust, and soft, airy inside. This recipe is perfect for anyone who wants a classic homemade sourdough loaf with a golden crust and beautiful tangy flavor.

Ingredients

For the dough:

1 cup active sourdough starter
1 ½ cups warm water
4 cups bread flour
1 ½ teaspoons salt

Optional:

1 tablespoon olive oil for a softer crumb
Rice flour or regular flour for dusting
Cornmeal for the baking surface

Instructions

Start by making sure your sourdough starter is active and bubbly. It should have been fed recently and should rise well before you use it. A strong starter is the key to a good loaf.

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and salt, then mix until a rough, sticky dough forms. The dough will look shaggy at first, and that is completely normal.

Cover the bowl with a clean towel and let it rest for about 30 minutes. This resting period helps the flour absorb the water and makes the dough easier to handle.

After resting, begin the stretch-and-fold process. Wet your hands slightly, grab one side of the dough, stretch it upward, and fold it over itself. Turn the bowl and repeat on all four sides. Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process 3 to 4 times over the next 2 hours.

Once the dough feels smoother and more elastic, cover the bowl and let it rise at room temperature for 6 to 8 hours, or until it has increased in size and looks airy. The exact timing depends on how warm your kitchen is.

After the first rise, gently turn the dough onto a lightly floured surface. Shape it into a round loaf by folding the edges toward the center, then turning it seam-side down and gently pulling it toward you to create tension on the surface.

Place the shaped dough into a floured banneton basket or a bowl lined with a clean towel. Cover it and refrigerate overnight, usually 8 to 12 hours. This cold proof gives sourdough its deeper flavor and makes the loaf easier to score.

The next day, preheat your oven to 450°F. Place a Dutch oven inside while the oven heats. Let it preheat for at least 30 minutes.

Carefully remove the hot Dutch oven from the oven. Turn the dough onto parchment paper. Score the top with a sharp knife or bread lame. This helps the bread expand while baking.

Place the dough into the Dutch oven, cover with the lid, and bake for 25 minutes. Then remove the lid and bake for another 15 to 20 minutes, or until the crust is deep golden brown.

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This step is important because cutting too early can make the inside gummy.

Tips for Best Results

Use bread flour for a stronger, chewier loaf. Make sure your starter is bubbly and active before mixing the dough. Do not rush the rise; sourdough needs time. For a stronger tangy flavor, let the dough cold proof longer in the refrigerator. Always let the bread cool before slicing.

Serving Ideas

Serve sourdough bread with butter, jam, honey, olive oil, soup, stew, eggs, avocado, or sandwiches. It also makes excellent toast the next morning.

Storage

Store the cooled loaf at room temperature in a bread bag or wrapped in a clean towel for 2 to 3 days. For longer storage, slice the bread and freeze it. Toast slices directly from frozen when needed.

Final Result:
A crusty, golden sourdough loaf with a soft, chewy center and classic tangy flavor.