Classic Sourdough Bread
Craft the perfect loaf of homemade comfort with this Classic Sourdough Bread recipe, a true tribute to artisanal baking. Made with just four ingredients—active sourdough starter, bread flour, water, and salt—this recipe emphasizes simple, wholesome flavors while allowing the tangy richness of sourdough to shine. The step-by-step method highlights traditional techniques such as autolyse, stretch and folds, and the option for a slow, cold fermentation for deeper flavor development. Baked to perfection in a Dutch oven, this golden-crusted bread boasts a tender interior with an irresistible chew. Whether you're a seasoned baker or a sourdough novice, this recipe is designed to guide you to success and will reward your patience with a bakery-worthy loaf. Perfect for tearing into fresh, toasting, or serving alongside your favorite spreads, this sourdough bread is bound to become a beloved staple in your kitchen.
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Ingredients
- 100 grams Active sourdough starter
- 350 grams Water
- 500 grams Bread flour
- 10 grams Salt
Directions
Step 1
Day 1: Feed your sourdough starter about 8-12 hours before you plan to use it. You need the starter to be bubbly and active.
Step 2
In a large bowl, mix together 100 grams of active sourdough starter and 350 grams of water at room temperature. Stir until the starter is diluted in the water.
Step 3
Add 500 grams of bread flour and mix until a rough dough forms. Ensure all the flour is hydrated. Cover the bowl with a damp cloth and let rest for 30 minutes (autolyse).
Step 4
Sprinkle 10 grams of salt over the dough. Work the salt into the dough by folding and squishing the dough in your hands until it's fully incorporated (this should take a few minutes).
Step 5
Begin bulk fermentation: Over the next 4-5 hours, you will need to perform a series of stretch and folds in the dough every 30 minutes. To stretch and fold, with wet hands, grab one edge of the dough, lift it out of the bowl, and fold it over to the opposite side. Rotate the bowl and repeat this 3-4 times each session.
Step 6
After completing the series of folds, cover the dough and let it rest at room temperature until it's about 50% risen.
Step 7
Lightly flour a work surface and turn the dough out. Shape the dough into a boule or batard, depending on your preference. Place the shaped dough seam side up in a floured banneton or a bowl lined with a well-floured kitchen cloth.
Step 8
Cover the dough and let it proof for 1-2 hours at room temperature, or place it in the refrigerator for 12-14 hours for a longer, cold ferment.
Step 9
Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once preheated, carefully place your dough inside the hot Dutch oven. If desired, score the top of the loaf with a sharp knife or a razor blade.
Step 10
Cover with the lid and bake for 20 minutes. Then, remove the lid and continue baking for another 25 minutes, or until the bread is deeply golden brown.
Step 11
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
| Serving size | (960g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 8.0g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3954.8mg | 0% |
| Total Carbohydrate 390g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 1.5g | |
| Protein 61g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 101mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 520mg | 0% |
Source of Calories