Sourdough Bread, the easy way
Sourdough bread holds a special place in the hearts of many bread enthusiasts. Its tangy flavor, chewy texture, and crispy crust make it a beloved staple in households around the world. However, the traditional sourdough-making process can be daunting for beginners. Fear not!
We present a simplified approach to crafting delicious sourdough bread right in your own kitchen. With a few basic ingredients and a bit of patience, you’ll be enjoying fresh, homemade sourdough bread in no time.
Questions I often get asked about this recipe:
How do I know when my sourdough starter is active?
A active sourdough starter should double in size within 4-6 hours of feeding and should have a pleasant, slightly sour aroma.
Can I use all-purpose flour instead of bread flour?
While bread flour yields a chewier texture, you can use all-purpose flour if that’s what you have on hand. Just be aware that the texture may be slightly different.
Can I freeze sourdough bread?
Yes, sourdough bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and store it in the freezer for up to three months.
Why do I need to slash the top of the loaf before baking?
Slashing the top of the loaf allows steam to escape during baking, which helps prevent the crust from splitting and ensures even expansion of the bread.
What you need to make Sourdough Bread:
Ingredients:
- 1 cup active sourdough starter
- 2 cups lukewarm water
- 4 cups bread flour
- 1 ½ teaspoons salt
How to make it:
Instructions:
In a large mixing bowl, combine the sourdough starter and lukewarm water. Stir until well combined.
Gradually add the bread flour to the mixture, stirring with a wooden spoon until a shaggy dough forms.
Sprinkle the salt over the dough and continue to mix until fully incorporated.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 30 minutes.
After 30 minutes, perform a series of stretch and folds: reach under one side of the dough, pull it up, and fold it over the center. Repeat this process from all four sides of the dough, then cover and let rest for another 30 minutes.
Repeat the stretch and fold process three more times, allowing the dough to rest for 30 minutes between each set.
After the final stretch and fold, cover the dough and let it ferment at room temperature for 6-8 hours, or until doubled in size.
Once the dough has doubled, gently transfer it to a lightly floured surface and shape it into a loaf.
Place the shaped loaf into a lightly greased or parchment-lined bread pan, cover, and let it proof for an additional 1-2 hours, or until puffy.
Preheat your oven to 450°F (230°C). Slash the top of the loaf with a sharp knife, then bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Tips:
Maintain a consistent feeding schedule for your sourdough starter to keep it healthy and active.
Use lukewarm water to help activate the yeast in your sourdough starter and promote fermentation.
Experiment with different fermentation times to adjust the flavor and tanginess of your sourdough bread.
Invest in a kitchen scale for accurate measurements, especially when it comes to flour, which can vary significantly in weight depending on how it’s measured.
Latest Reviews:
“This recipe was so easy to follow, and the results were amazing! The bread had a perfect crust and a tangy flavor that was just right.” – Sophie M.
“I’ve always been intimidated by sourdough baking, but this recipe made it seem so simple. My family couldn’t believe I made it from scratch!” – Gary P.
“I’ve tried other sourdough recipes before, but this one yielded the best results by far. The texture was spot-on, and the instructions were easy to follow.” – Julia T.
“As someone new to sourdough baking, I appreciated the detailed instructions and helpful tips. My loaf turned out beautifully, and I can’t wait to make it again!” – Andy L.
Printable Recipe:
Sourdough Bread
Ingredients
- 1 cup active sourdough starter
- 2 cups lukewarm water
- 4 cups bread flour
- 1 ½ teaspoons salt
Instructions
- In a large mixing bowl, combine the sourdough starter and lukewarm water. Stir until well combined.
- Gradually add the bread flour to the mixture, stirring with a wooden spoon until a shaggy dough forms.
- Sprinkle the salt over the dough and continue to mix until fully incorporated.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 30 minutes.
- After 30 minutes, perform a series of stretch and folds: reach under one side of the dough, pull it up, and fold it over the center. Repeat this process from all four sides of the dough, then cover and let rest for another 30 minutes.
- Repeat the stretch and fold process three more times, allowing the dough to rest for 30 minutes between each set.
- After the final stretch and fold, cover the dough and let it ferment at room temperature for 6-8 hours, or until doubled in size.
- Once the dough has doubled, gently transfer it to a lightly floured surface and shape it into a loaf.
- Place the shaped loaf into a lightly greased or parchment-lined bread pan, cover, and let it proof for an additional 1-2 hours, or until puffy.
- Preheat your oven to 450°F (230°C). Slash the top of the loaf with a sharp knife, then bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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