Deluxe Sourdough Bread
Transform your home baking game with this Deluxe Sourdough Bread recipe, a perfect blend of artisan tradition and modern simplicity. Crafted with a combination of tangy active sourdough starter, hearty whole wheat flour, and rich honey, this bread boasts a deeply flavorful profile and irresistibly chewy texture. The recipe walks you through essential techniques like bulk fermentation and shaping, ensuring success whether you're a seasoned sourdough enthusiast or a novice baker. Baked to perfection in a preheated Dutch oven for a crackling crust and soft, airy crumb, this sourdough loaf is a showstopper at any meal. With its flexibility for an overnight proof and step-by-step instructions, it's designed to fit seamlessly into your schedule. Perfect to serve fresh with butter or as the base for gourmet sandwiches, this recipe is a must-try for any bread lover.
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Ingredients
- 100 grams Active sourdough starter
- 400 grams Bread flour
- 100 grams Whole wheat flour
- 350 grams Water
- 20 grams Honey
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, bread flour, and whole wheat flour. Gradually add the water, stirring until no dry flour remains. Cover the bowl with a damp towel and let it rest for 30 minutes.
Step 2
Add the honey and salt to the rested dough. Use your hands or a stand mixer with a dough hook attachment to knead the dough until it is smooth and elastic, approximately 8–10 minutes. If kneading by hand, use a folding and stretching method.
Step 3
Transfer the dough to a clean, lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it bulk ferment in a warm spot for 4–6 hours, performing 3–4 sets of gentle stretches and folds every 30–45 minutes.
Step 4
After the bulk fermentation, lightly flour a clean work surface and turn the dough out onto it. Shape the dough into a round or oval loaf, depending on your preference. Transfer the shaped dough to a well-floured banneton or a bowl lined with a floured kitchen towel.
Step 5
Cover the dough and let it proof at room temperature for 1–2 hours until slightly puffy or refrigerate overnight for a long, cold proof.
Step 6
If proofing overnight in the refrigerator, preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes after removing the dough from the fridge.
Step 7
Carefully turn the dough out onto a parchment paper-lined surface. Score the top of the dough with a sharp knife or lame to allow it to expand in the oven.
Step 8
Using oven mitts, remove the preheated Dutch oven from the oven and transfer the dough, along with the parchment paper, into it. Cover with the lid and place it in the oven.
Step 9
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20–25 minutes until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
Step 10
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (980g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1906.1 |
| Total Fat 8.3g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3958.8mg | 0% |
| Total Carbohydrate 403.0g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 18.1g | |
| Protein 62.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.1mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 835.5mg | 0% |
Source of Calories