Ah, sourdough! That tangy, chewy bread with a crisp crust—truly a classic. I can give you a basic sourdough bread recipe that works at home. This one uses a sourdough starter (if you don’t have one, I can explain how to make it from scratch).
Ingredients
- 1 cup (240 g) active sourdough starter
- 1 ½ cups (360 ml) water, lukewarm
- 4 cups (500 g) all-purpose or bread flour
- 2 tsp salt
Instructions
- Mix the dough:
In a large bowl, combine the starter and water. Add flour and salt. Mix until a sticky dough forms. - Autolyse (rest period):
Cover and let sit for 30 minutes. This helps hydrate the flour and improves gluten development. - Knead and stretch:
On a lightly floured surface, knead or fold the dough for 5–10 minutes until smooth and elastic. - Bulk fermentation:
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4–6 hours, folding the dough every 30–60 minutes to build structure. - Shape the loaf:
Shape the dough into a round or oval loaf. Place it in a floured proofing basket or bowl. Cover and let it rise for 1–2 hours, or until puffy. - Preheat the oven:
Heat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. - Bake:
Carefully place the dough in the hot Dutch oven. Score the top with a sharp knife. Cover and bake for 20 minutes, then remove the lid and bake another 20–25 minutes until golden brown. - Cool:
Let the bread cool completely on a wire rack before slicing (this sets the crumb).
💡 Tips:
- The tangy flavor develops more if you do a cold overnight fermentation in the fridge for 12–16 hours after shaping.
- Scoring helps control how the bread expands in the oven and gives a nice artisanal look.
If you want, I can also give a super simple beginner-friendly sourdough method that doesn’t require a Dutch oven. It’s easier but still yields delicious bread. Do you want me to do that?
