There’s nothing quite like the smell of freshly baked bread wafting through your home, is there? I’m Clara from Cooking Inspired, and I’m here to tell you that you don’t need to be a professional baker to experience that joy. My easy sourdough bread recipe is designed with busy bakers in mind. With just a few simple ingredients and around 20 minutes of active time, you can create a beautiful, flavorful loaf that will impress everyone, including yourself!
Table of contents
Table of Contents
Why This Sourdough Bread Recipe Works
- Simple Ingredients: This recipe uses just four basic ingredients that you probably already have in your pantry.
- Minimal Kneading: Forget spending hours kneading dough; this recipe requires minimal effort.
- Reliable Results: Follow the instructions, and you’ll get a beautiful, crusty loaf every time.
- Adaptable: You can easily adjust the recipe to fit your schedule.
What is Sourdough Bread?
Sourdough bread is a type of bread made using a “starter,” which is a fermented mixture of flour and water. This fermentation process gives sourdough bread its distinctive tangy flavor and chewy texture, setting it apart from commercially yeasted breads. The wild yeasts and bacteria in the starter work their magic, creating a delicious and naturally leavened loaf.
Understanding Your Sourdough Starter
A sourdough starter is a living culture of wild yeasts and bacteria that acts as the leavening agent in sourdough bread. It’s essentially a homemade yeast that you cultivate and maintain over time. This starter is what gives sourdough its unique flavor and texture.
Feeding and Maintaining Your Sourdough Starter
To keep your starter alive and thriving, you need to feed it regularly.
How to Feed
Mix equal parts starter, flour, and water (e.g., 50g starter, 50g flour, 50g water).
How Often to Feed
If you keep your starter at room temperature, feed it once or twice a day. If you store it in the refrigerator, you only need to feed it once a week.
How to Store
For daily use, keep your starter at room temperature. For less frequent baking, store it in the refrigerator.
Is Your Starter Ready? (The Float Test)
The float test is a simple way to determine if your starter is active and ready to use. Drop a small spoonful of starter into a glass of water. If it floats, it’s ready to bake with! If it sinks, it needs more time to ferment.
Essential Equipment for Sourdough Bread
- Large Bowl: For mixing the dough.
- Kitchen Scale: For accurate measurements.
- Dutch Oven: For baking the bread.
- Alternative: If you don’t have a Dutch oven, you can use a pizza stone or baking sheet with a steam pan.
Ingredients for the Best Sourdough Bread Recipe
- 475 grams all-purpose flour (3 1/2 cups)
- 100 grams starter (active and bubbly (1/2 cup))
- 325 grams water (1 1/3 cups)
- 10 grams salt (2 teaspoons)
How to Make Sourdough Bread: Step-by-Step Instructions
Step 1: Prepare the Starter
Feed your sourdough starter 4-12 hours before starting the dough. Make sure it’s active and bubbly. This step is crucial for a good rise.
Step 2: Mix the Dough
Combine 325 grams of warm water, 100 grams of active starter, 10 grams of salt, and 475 grams of all-purpose flour in a large mixing bowl. Use a wooden spoon or your hands to mix until just combined.
Step 3: Autolyse
Cover the bowl with plastic wrap or a lid and let it rest for 30 minutes. This allows the water to fully hydrate the flour.
Step 4: Bulk Fermentation
During bulk fermentation, we’ll perform stretch and folds to develop the dough’s strength. I know it sounds intimidating, but trust me, it’s easier than it sounds!
Step 5: Shaping the Dough
Gently shape the dough into a round (boule) or oblong (batard) shape. Be careful not to degas it too much.
Step 6: Proofing the Dough
Place the shaped dough in a proofing basket or a bowl lined with a floured cloth. Let it proof in the refrigerator for several hours or overnight. This slow, cold proof develops flavor.
Step 7: Scoring the Dough
Score the top of the dough with a sharp knife or lame. Scoring helps control the expansion of the dough during baking and creates beautiful patterns.
Step 8: Baking the Bread
Preheat your Dutch oven in the oven at 450°F (232°C). Carefully place the dough in the hot Dutch oven, cover, and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown.
Step 9: Cooling the Bread
Let the bread cool completely on a wire rack before slicing. This is important to prevent a gummy texture. I know it’s tempting, but patience is key!
Sourdough Bread Recipe Variations
| Variation | Changes to Recipe | Resulting Flavor/Texture |
|---|---|---|
| Rye Flour | Replace 20% of all-purpose flour with rye flour | Nutty flavor, denser texture |
| Whole Wheat Flour | Replace 20% of all-purpose flour with whole wheat flour | Earthy flavor, slightly coarser texture |
| Herbs | Add 2 tablespoons of chopped fresh herbs to the dough | Flavorful loaf with aromatic notes |
| Seeds | Add 1/4 cup of seeds (sesame, flax, sunflower) to the dough | Added crunch and nutty flavor |
Adjusting for Altitude and Humidity
At higher altitudes, you may need to reduce the amount of water in the recipe. In humid environments, you may need to use a little more flour. Keep an eye on the dough and adjust accordingly.
Troubleshooting Common Sourdough Problems
- Flat Loaf: Could be due to a weak starter, under-proofing, or over-proofing.
- Gummy Texture: Could be due to under-baking or slicing the bread before it has cooled completely.
- Burnt Crust: Reduce the oven temperature or shorten the baking time.
Common Mistakes to Avoid When Making Sourdough Bread
- Not using an active starter.
- Not weighing ingredients accurately.
- Over-proofing or under-proofing the dough.
- Slicing the bread while it’s still warm.
Serving Suggestions: What to Eat with Your Sourdough Bread
Sourdough bread is incredibly versatile! I love serving it with: Warm, hearty soups, delightful lunches like grilled cheese sandwiches, avocado toast, or as an accompaniment to hearty savory meals like quinoa bowls. It’s also perfect for delicious morning recipes like toast or French toast.
Cooling and Storing Your Sourdough Bread
Allow the bread to cool completely on a wire rack before slicing. Store it in a bread box or a paper bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it.
Nutrition Information
(Approximate per slice):
- Calories: 150
- Protein: 5g
- Carbohydrates: 30g
- Fat: 1g
Amazing Sourdough Bread Recipe: Bake Your Own Loaf
Ingredients
Equipment
Method
- Feed your sourdough starter 4-12 hours before starting the dough. Make sure it’s active and bubbly. This step is crucial for a good rise.
- Combine 325 grams of warm water, 100 grams of active starter, 10 grams of salt, and 475 grams of all-purpose flour in a large mixing bowl. Use a wooden spoon or your hands to mix until just combined.
- Cover the bowl with plastic wrap or a lid and let it rest for 30 minutes. This allows the water to fully hydrate the flour.
- During bulk fermentation, we’ll perform stretch and folds to develop the dough’s strength. I know it sounds intimidating, but trust me, it’s easier than it sounds!
- Gently shape the dough into a round (boule) or oblong (batard) shape. Be careful not to degas it too much.
- Place the shaped dough in a proofing basket or a bowl lined with a floured cloth. Let it proof in the refrigerator for several hours or overnight. This slow, cold proof develops flavor.
- Score the top of the dough with a sharp knife or lame. Scoring helps control the expansion of the dough during baking and creates beautiful patterns.
- Preheat your Dutch oven in the oven at 450°F (232°C). Carefully place the dough in the hot Dutch oven, cover, and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown.
- Let the bread cool completely on a wire rack before slicing. This is important to prevent a gummy texture. I know it’s tempting, but patience is key!
Notes
Frequently Asked Questions
capcut li siftou ghir lmicrosoft machi mac?
At higher altitudes, the air pressure is lower, which can cause the dough to rise faster. You may need to reduce the amount of yeast or water in the recipe to compensate.
What to do if the dough is too sticky during shaping?
Dust your hands and the work surface with flour. This will help prevent the dough from sticking.
Can I use different types of flour (e.g., rye, whole wheat)? If so, how does that change the recipe?
Yes, you can substitute some of the all-purpose flour with other flours like rye or whole wheat. These flours will add different flavors and textures to the bread. Rye flour will result in a denser, more flavorful loaf. Whole wheat flour will give the bread a slightly coarser texture and a nuttier flavor.
How to tell if the bread is over-proofed or under-proofed?
Over-proofed dough: Will be very sticky and may collapse when you try to score it.
Under-proofed dough: Will not have risen enough and will be dense.
How to adapt the recipe for high humidity environments?
In high humidity, the flour will absorb more moisture from the air. You may need to use a little less water in the recipe to compensate.
Why is my sourdough bread so dense?
Dense sourdough bread can be caused by several factors, including:
Not using an active starter
Not allowing the dough to rise for long enough
Using too much flour
Not kneading the dough enough
What does over-proofed sourdough dough look like?
Over-proofed sourdough dough will be very soft and delicate. It may also have large air bubbles on the surface. When you try to score it, it may deflate.
Why is my sourdough bread gummy inside?
Gummy sourdough bread is usually caused by under-baking or slicing the bread before it has cooled completely.
Can you proof sourdough too long?
Yes, you can over-proof sourdough. Over-proofing occurs when the dough is allowed to rise for too long, causing it to become too soft and lose its shape.
Conclusion
I hope this recipe inspires you to bake your own sourdough bread. Don’t be intimidated; it’s easier than you think! And remember, even if your first loaf isn’t perfect, it will still be delicious. Now, go get your hands floury and enjoy the process. I would love to hear how your sourdough bread turns out! Leave a comment below with any questions or share your results!
