Sourdough Bread Recipe
Learn to make your very own homemade sourdough bread with this easy recipe for beginners. You will love the crispy golden crust and tender chewy crumb.
Equipment
Ingredients
- 300 grams water (about 1 1/4 cup)
- 100 grams starter (about 1/2 cup)
- 400 grams bread flour (3 cups), see note
- 12 grams sea salt (2 teaspoons)
- bread flour or brown rice flour , for dusting
Instructions
- Feed your starter 3-4 hours prior to making the bread.
- Mix water and starter with a dough whisk or your hands.
- Add bread flour to the starter mixture and combine well until it's a shaggy dough. The dough should be sticky.
- Add salt and use the pincer method to combine. This is done by squeezing the dough between the thumb and fore finger (wet your hands so they don't get as sticky), Fold it in half and pinch it again. Cover the bowl with a lid, plate or plastic wrap and let rest 20-30 minutes.
- Complete one set of stretch and folds by gently pulling a section of dough up and folding it toward the center. Rotate the bowl a quarter turn and repeat at the 12, 3, 6, and 9 positions. Repeat this sequence twice for a total of 8 stretch and folds. Cover and let rest 30 minutes and then repeat another round of stretch and folds. Then cover bowl with a towel and let ferment for 1 1/2 to 2 hours at room temperature (75°F), or until almost doubled.
- Shape dough into boule (round loaf) or batard (short oval or oblong shape). Dust the bread proofing basket (or banneton) with brown rice flour and place top down into the banneton. Dust with more brown rice flour and cover with plastic.
- Place in the fridge to cold proof for 12-18 hours.
- Preheat dutch oven at 450° F for at least 30 minutes.
- Remove dough from fridge, and turn onto parchment paper. Score and place in hot dutch oven. Do this quickly so the dough does not sit at room temperature long. Bake at 450° F for 20 minutes with the lid on and 15 - 20 minutes with the lid off.
- Remove from dutch oven and let it rest for 30-60 minutes before slicing. Be patient, as the bread will still be baking internally.
Notes
Weighed Ingredients - Using a scale and weighing your ingredients will give you more consistent results with your bread, however you can also measure and not weigh using the measurements above.
Flour - I've been playing with different flours and love adding in half bread flour and half freshly milled flour (hard white and kamut).
Doubling - This recipe makes 1 loaf (which is perfect for beginners). Once you've made it successfully, feel free to double and make 2 loaves at once. I typically double and give one away or freeze for later.
Storage - Store in a linen bag, a paper sack, or a bread box and it will remain fresh for 2-3 days.
Recipe adapted from Kitchn Brit
Nutrition
Calories: 128kcal, Carbohydrates: 26g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.05g, Sodium: 357mg, Potassium: 33mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 1IU, Calcium: 6mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
