Sourdough Bread Recipe

This sourdough bread recipe will guide you through creating a delicious, rustic loaf with a tangy flavor, chewy crumb, and golden crust. The combination of bread flour, water, sea salt, and sourdough starter results in a homemade loaf that’s perfect for sandwiches, toast, or enjoying with a pat of butter. Sourdough bread is a labor of love, but the results are well worth it.

Preparation, Cook, and Total Times

• Preparation Time: 20 minutes (not including rising time)
• Cooking Time: 40-50 minutes
• Total Time: 1-1.5 hours (excluding fermentation time)
• Servings: 1 large loaf

Cuisine Sourdough bread is a staple in many cuisines around the world, especially in Europe and North America. Its unique, tangy flavor is derived from natural fermentation, making it a healthier alternative to commercial breads.

Full List of Ingredients

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

Step-by-Step Cooking Directions

1. Prepare the Dough:

   • In a large mixing bowl, combine the bread flour, water, and sea salt. Mix them together using your hands or a spoon until a rough dough begins to form.
   • Add the sourdough starter to the dough mixture and continue mixing until all ingredients are well incorporated. The dough will be sticky, but that’s normal.

2. Knead the Dough:

   • Turn the dough out onto a lightly floured surface. Begin kneading the dough by folding it over itself and pressing it with your palms. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add small amounts of flour as needed, but be careful not to add too much.
   • Alternatively, you can use a stand mixer with a dough hook on medium speed for about 5 minutes.

3. First Rise (Bulk Fermentation):

   • Once kneaded, place the dough back into the mixing bowl. Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. This will allow the natural fermentation process to develop the characteristic tangy flavor.

4. Shape the Dough:

   • Once the dough has risen, gently deflate it by pressing down with your fists to release the air.
   • Turn the dough onto a lightly floured surface and shape it into a round or oval shape, depending on your preferred loaf style.
   • You can shape the dough by folding the edges in towards the center and then flipping it over and using your hands to round it into shape.

5. Second Rise (Proofing):

   • Place the shaped dough into a proofing basket or a bowl lined with a floured kitchen towel. Cover the dough again with a damp cloth or plastic wrap.
   • Let the dough proof for 2-3 hours at room temperature, or until it has risen slightly and looks puffy.

6. Preheat the Oven:

   • Preheat your oven to 230°C (450°F) about 30 minutes before baking. If you have a Dutch oven or cast iron pot, place it in the oven to heat up as well. The pot helps create steam, which gives the bread its signature crust.
   • If you don’t have a Dutch oven, you can bake the bread on a baking sheet, but you might need to create steam by adding a small dish of water to the oven during baking.

7. Bake the Bread:

   • Once the dough is ready and the oven is preheated, carefully transfer the dough into the hot Dutch oven or onto a baking sheet. You can score the top of the bread with a sharp knife or razor blade to help it expand evenly while baking.
   • Bake the bread for 40-50 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The internal temperature of the bread should reach about 200°F (93°C).

8. Cool and Serve:

   • After baking, remove the bread from the oven and let it cool completely on a wire rack before slicing. This allows the crumb to set and the flavors to develop fully.

Nutritional Information (Per Serving)

• Calories: 150 kcal
• Protein: 5 g
• Carbohydrates: 30 g
• Fat: 0 g
• Fiber: 2 g
• Sugars: 0 g
• Sodium: 400 mg
• Cholesterol: 0 mg

The Origins and Popularity of the Recipe Sourdough bread has been around for thousands of years, with origins dating back to ancient Egypt. It is one of the oldest methods of bread making, relying on wild yeast and bacteria to ferment the dough and create the signature tangy flavor. Over the years, sourdough has gained a resurgence in popularity due to its unique taste, health benefits, and the growing interest in artisan bread baking.

Reasons Why You’ll Love This Recipe

• Authentic Flavor: The natural fermentation process gives this sourdough bread a rich, tangy flavor that store-bought bread can’t match.
• Simple Ingredients: With just four main ingredients, this recipe is straightforward and uses pantry staples.
• Versatile: This sourdough bread can be used for sandwiches, toast, or served with soups and stews.
• Satisfying to Make: There’s something incredibly rewarding about baking bread from scratch, and the process of creating a starter and waiting for the dough to rise is part of the fun.

Health Benefits

• Probiotics: The fermentation process involved in sourdough bread makes it a great source of probiotics, which support gut health.
• Lower Glycemic Index: Sourdough has a lower glycemic index than regular white bread, meaning it has a smaller impact on blood sugar levels.
• Rich in Fiber: Bread made from whole grains or with added fiber helps promote healthy digestion.

Serving Suggestions

• With Butter: Serve slices of fresh sourdough with a pat of butter for a simple, indulgent snack.
• As Sandwich Bread: Use sourdough for sandwiches like turkey, cheese, or even a classic BLT.
• With Soups: Sourdough bread pairs wonderfully with soups, stews, or chili, as the crust soaks up the broth beautifully.

Cooking Tips

• Active Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it in the recipe. Feed it a day or two before baking to ensure maximum rise.
• Use a Dutch Oven: Baking in a preheated Dutch oven will help create a crispy, bakery-style crust.
• Don’t Rush the Fermentation: Allow enough time for the dough to ferment, as this is where the flavor develops. If you’re short on time, try a faster recipe or a no-knead version.

Variations to Try

• Add Herbs or Seeds: For extra flavor, add herbs like rosemary or thyme to the dough, or sprinkle seeds like sunflower or sesame seeds on top before baking.
• Whole Wheat Version: Substitute some of the white flour with whole wheat flour for a denser, more fiber-rich loaf.
• Sweet Sourdough: Add dried fruits like raisins or cranberries, or a touch of honey, for a sweet version of sourdough.

Conclusion This sourdough bread recipe is the perfect way to introduce homemade bread into your kitchen. With just a few simple ingredients and a bit of patience, you can create a rustic, tangy loaf that’s perfect for any meal. Whether you’re making sandwiches, dipping it in soup, or enjoying it with butter, this sourdough bread will quickly become a favorite.

10 Comprehensive FAQ Section

1. Can I use regular yeast instead of a sourdough starter? Yes, you can use active dry yeast, but the flavor won’t be as tangy as sourdough bread.

2. Can I make this without a Dutch oven? Yes, you can bake it on a baking sheet, but for the best results, create steam in the oven by adding a small dish of water.

3. Can I freeze sourdough bread? Yes, you can freeze sourdough after baking. Wrap it tightly in plastic wrap or foil and store it in an airtight container.

4. How do I know if my sourdough starter is ready? Your starter should be bubbly, doubled in size, and should have a tangy aroma. Perform the “float test” by placing a spoonful of starter in a glass of water. If it floats, it’s ready to use.

5. How long does it take to rise? Depending on room temperature, the first rise can take 4-6 hours, and the second rise can take 2-3 hours.

6. Can I use a bread machine to make sourdough bread? Sourdough bread requires manual shaping and proofing. A bread machine can be used to mix and knead, but you’ll still need to do the rising and baking manually.

7. Can I make this recipe gluten-free? Yes, substitute the bread flour with a gluten-free flour blend, and be sure to use a gluten-free sourdough starter.

8. Can I add other ingredients to the dough? Yes, you can add seeds, herbs, or dried fruit to enhance the flavor of your bread.

9. How can I improve the crust? To get a thicker, crunchier crust, bake the bread with steam by adding a small pan of water to the oven or using a Dutch oven.

10. What can I do with leftover sourdough bread? Leftover sourdough bread makes excellent croutons, bread pudding, or can be used to make French toast.