Here’s a classic Sourdough Bread recipe—crispy crust, tangy flavor, and soft, chewy interior:
Ingredients (for 1 loaf)
- 1 cup (240 g) active sourdough starter, fed
- 1 1/2 cups (360 ml) water, lukewarm
- 4 cups (480 g) all-purpose or bread flour
- 2 teaspoons salt
Instructions
1. Mix the dough:
- In a large bowl, combine the sourdough starter and water. Stir to combine.
- Add flour and salt, mixing until a rough dough forms.
2. Knead and bulk ferment:
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 4–6 hours at room temperature until roughly doubled.
3. Shape the loaf:
- Gently deflate the dough and shape it into a round or oval loaf.
- Place on a parchment-lined baking sheet or in a floured proofing basket (banneton).
- Cover and let rest 1–2 hours until slightly puffed.
4. Preheat oven:
- Preheat oven to 450°F (230°C). Place a Dutch oven or heavy pot inside to preheat as well.
5. Score and bake:
- Carefully transfer the loaf into the preheated pot (or onto the baking sheet).
- Score the top with a sharp knife or razor to allow expansion.
- Cover (if using a Dutch oven) and bake 20 minutes.
- Remove the lid and bake another 20–25 minutes until the crust is deep golden brown.
6. Cool:
- Let the bread cool completely on a wire rack before slicing to allow the crumb to set.
Tips
- Starter: Make sure your sourdough starter is active and bubbly for best results.
- Hydration: Adjust water slightly if your dough feels too dry or sticky; sourdough hydration varies by flour type.
- Flavor boost: For extra tang, refrigerate the dough overnight during bulk fermentation.
I can also give you a no-knead sourdough bread recipe that’s simpler, hands-off, and perfect for beginners while still giving a great crust and crumb. Do you want that version?
