Sourdough Bread is a traditional bread made with a fermented starter instead of commercial yeast. The fermentation gives it a distinctive tangy flavor, chewy crumb, and crisp crust.
Basic Sourdough Bread (1 large loaf)
Ingredients
For the dough
- 500 g bread flour
- 350 g water (room temperature)
- 100 g active sourdough starter
- 10 g salt
Instructions
1. Mix the Dough
Combine the flour and water in a large bowl until no dry flour remains. Let rest for 30 minutes (autolyse).
2. Add Starter and Salt
Mix in the sourdough starter and salt until fully incorporated.
3. Bulk Fermentation
Cover and let the dough rise at room temperature for 4–6 hours. During the first 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes.
4. Shape
Turn the dough onto a lightly floured surface and shape it into a round or oval loaf.
5. Proof
Place the dough seam-side up in a floured proofing basket or bowl lined with a towel. Cover and refrigerate for 8–16 hours.
6. Bake
- Preheat the oven and a Dutch oven to 450°F (230°C) for at least 30 minutes.
- Turn the dough onto parchment paper and score the top with a sharp blade.
- Transfer to the hot Dutch oven.
- Bake covered for 20 minutes.
- Remove the lid and bake another 20–25 minutes until deep golden brown.
7. Cool
Allow the bread to cool completely before slicing to help the crumb set properly.
Baker’s Formula
- Flour: 100%
- Water: 70%
- Starter: 20%
- Salt: 2%
Tips for Success
- Use an active, bubbly starter that has recently doubled in size after feeding.
- If your kitchen is cool, fermentation may take longer.
- Steam during the first part of baking helps create a better crust.
- Resist cutting into the loaf while it’s hot; cooling improves texture.
A well-made sourdough loaf has a crisp crust, a moist and airy interior, and a pleasant tang from natural fermentation. 🍞
