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Sourdough Bread Recipe

Sourdough Bread Recipe
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4.9 from 103 reviews

This beginner-friendly sourdough bread recipe yields a loaf with a crispy golden crust and a tender, chewy crumb. Using only a handful of simple ingredients and a slow fermentation process, this classic bread is deeply flavorful and perfect for sharing at the table. The recipe includes detailed, step-by-step instructions and helpful tips, making it easy to succeed on your sourdough journey, even if it’s your first try.

Ingredients

Main Dough

  • 400 grams bread flour (about 3 cups)
  • 300 grams water (about 1 1/4 cups)
  • 11 grams sea salt (2 teaspoons)
  • 100 grams active sourdough starter (about 1/2 cup)

For Dusting

  • Brown rice flour, as needed for dusting the banneton and loaf

Instructions

  1. Prepare Sourdough Starter: Feed your starter 3–4 hours before you plan to make the bread, or until it’s bubbly and active.
  2. Mix Wet Ingredients: In a large bowl, use a dough whisk or your hands to mix together the water and the starter until fully combined.
  3. Form Initial Dough: Add the bread flour to the starter mixture and mix well until the dough becomes shaggy and all the flour is hydrated. Let it rest for 20–30 minutes covered to allow the flour to absorb the water (autolyse).
  4. Incorporate Salt: Sprinkle in the salt and use the pincer method (squeezing the dough between your thumb and forefinger) to combine. Fold the dough in half and pinch again, repeating as needed. Cover and let rest for another 20–30 minutes.
  5. Stretch and Fold: Perform two sets of stretch and folds, spaced 30 minutes apart, to develop gluten. To do this, reach under the dough, gently stretch it upward, and fold it over itself. Cover and rest at room temperature (about 75°F) for 1 1/2 to 2 hours, until slightly puffed.
  6. Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a boule (round) or batard (oval). Dust a 7-inch banneton or proofing basket with brown rice flour, place the dough top-side down in it, dust generously with more brown rice flour, and cover loosely with plastic.
  7. Cold Proof: Refrigerate the dough in the banneton for 12–18 hours to cold proof and allow flavors to develop.
  8. Preheat Oven: Place a Dutch oven with its lid inside the oven and preheat to 450°F for at least 30 minutes before baking, ensuring the pot is thoroughly heated.
  9. Score and Bake: Remove the dough from the fridge, turn it out onto parchment paper, and score the top with a sharp blade. Quickly transfer the dough (on parchment) into the hot Dutch oven. Bake at 450°F for 20 minutes with the lid on, then remove the lid and continue to bake for 15–20 minutes, until deep golden and crisp.
  10. Cool and Serve: Remove the bread from the Dutch oven and cool on a wire rack for at least 30–60 minutes before slicing. This rest allows the crumb to finish setting, so slice only when fully cooled for best texture.

Notes

  • Weighing your ingredients yields the most consistent results, but you can use volume measurements in a pinch.
  • Store sourdough bread in a linen bag, paper sack, or bread box for up to 2–3 days for maximum freshness.
  • Let the bread cool completely before slicing to avoid a gummy texture inside.
  • The longer the cold proof, the tangier the flavor develops, but do not exceed 18 hours for best results.

Find it online: https://marthatasty.com/sourdough-bread-recipe/