Ah, the simple joy of pulling a warm, crusty loaf of bread from the oven; nothing quite compares! There’s something so incredibly satisfying about creating something so essential from just a few simple ingredients. I’m Clara, and on Cooking Inspired, I’m all about bringing that joy into your kitchen, even on the busiest of days. That’s why I’m so excited to share this incredibly easy sourdough bread recipe with you. With just about 30 minutes of active time (plus rising and baking), you can have bakery-worthy sourdough right at home. Let’s get baking!
Table of Contents
Why This Sourdough Bread Recipe Works
This sourdough bread recipe isn’t just another recipe; it’s a game-changer. Here’s why I think you’ll love it:
- Minimal Hands-On Time: I know you’re busy, so I’ve designed this recipe to be mostly hands-off.
- Easy to Follow: No complicated techniques or fancy equipment are needed. I will walk you through the entire process to create an easy to follow sourdough bread recipe.
- Incredible Flavor: The slow fermentation process develops a complex, tangy flavor that you just can’t get with commercial bread.
- Simple Ingredients: Just flour, water, starter, and salt; that’s it.
What is Sourdough Bread?
Sourdough bread is a type of bread made using a fermented starter instead of commercial yeast. This starter, a live culture of wild yeasts and bacteria, gives sourdough its characteristic tangy flavor and chewy texture. Besides the delicious taste, the fermentation process also offers potential health benefits, making the bread easier to digest, thanks to the prebiotics formed during the process. It’s a win-win!
Understanding Your Sourdough Starter
Think of your sourdough starter as your bread-baking pet. It’s a living culture of wild yeasts and bacteria that ferments the dough, giving sourdough its distinctive flavor and rise. The science is actually pretty neat: the bacteria produce lactic and acetic acids, which contribute to the sour taste and help preserve the bread. The yeast produces carbon dioxide, which makes the dough rise. Together, they create a delicious symphony of flavor and texture.
Feeding Your Sourdough Starter
Just like any pet, your sourdough starter needs regular feeding to stay happy and active. A good rule of thumb is to feed it equal parts flour and water (by weight). For example, if you have 50 grams of starter, feed it 50 grams of flour and 50 grams of water. I usually feed my starter once a day if it’s at room temperature, and once a week if it’s stored in the refrigerator. The key is to observe your starter and adjust the feeding schedule as needed.
When is Your Starter Ready to Bake?
Knowing when your sourdough starter is ready to bake is crucial for a successful loaf. You’ll know it’s ready when it has doubled in size after feeding and is bubbly throughout. A simple test is the “float test”: drop a small spoonful of starter into a glass of water. If it floats, it’s ready to go. If it sinks, give it a little more time to develop.
Simple Sourdough Bread Recipe Ingredients
Here’s what you’ll need to make this easy 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)
Essential Equipment
While the ingredients are simple, having the right equipment can make a big difference. A Dutch oven is my go-to for baking sourdough bread. It traps steam, creating a perfectly crusty loaf. If you don’t have a Dutch oven, you can use a baking stone or baking sheet. Keep in mind that the crust might not be as thick and crispy without the trapped steam, but it will still be delicious.
Step-by-Step Sourdough Bread Instructions
Here’s how to make this simple sourdough bread recipe:
- Step 1: Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.
- Step 2: Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl.
- Step 3: Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.
Bulk Fermentation Explained
Bulk fermentation is the first rise of your sourdough dough. It’s a crucial step for developing flavor and texture. The ideal temperature range for bulk fermentation is between 75-80°F (24-27°C). You’ll know your dough is properly fermented when it has almost doubled in size and is full of air bubbles. This process can take anywhere from 4-12 hours, depending on the strength of your starter and the temperature of your environment.
Stretch and Fold Technique (Optional)
The stretch and fold technique is a simple way to strengthen the dough and improve its structure, and it’s especially helpful for beginners. During the first hour of bulk fermentation, gently stretch one side of the dough upwards and fold it over the center. Rotate the bowl and repeat this process 3-4 times. It’s okay to skip this step if you’re short on time, but I highly recommend it!
Shaping Your Sourdough Loaf
Once the dough has completed its bulk fermentation, gently turn it out onto a lightly floured surface. To shape it into a round boule, gently pull the edges of the dough towards the center, creating a tight ball. For an oblong loaf, gently flatten the dough into a rectangle and roll it up tightly.
Proofing: The Second Rise
Proofing is the second rise of your sourdough loaf after it has been shaped. You have two options: room temperature proofing or cold proofing. Room temperature proofing is faster (usually 2-4 hours) but requires closer monitoring to prevent over-proofing. Cold proofing in the refrigerator slows down the fermentation process and allows for more flavor development (usually 12-24 hours). I often prefer cold proofing because it fits my schedule and results in a more flavorful loaf.
Scoring Your Sourdough Bread
Scoring is cutting the surface of your sourdough loaf before baking. This allows the bread to expand properly in the oven and prevents it from bursting in unpredictable places. Scoring also adds an aesthetic touch to your loaf. There are many scoring patterns to choose from, from simple slashes to intricate designs.
Baking Your Sourdough Bread
Now for the grand finale, baking. If you’re using a Dutch oven, preheat it in the oven at 450°F (232°C) for at least 30 minutes. Carefully place the dough into 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. If you’re baking without a Dutch oven, preheat your oven to 450°F (232°C) and place the dough on a baking stone or baking sheet. Bake for 30-40 minutes, or until the crust is deeply golden brown.
Sourdough Baking Schedule
To help you fit sourdough baking into your busy lifestyle, here are a couple of sample schedules:
- Weekday Bake: Feed starter in the morning, mix dough in the evening, cold proof overnight, and bake the next morning.
- Weekend Bake: Feed starter on Friday evening, mix dough on Saturday morning, bulk ferment throughout the day, shape and proof in the evening, and bake on Sunday morning.
Troubleshooting Common Sourdough Problems
Sourdough baking can be tricky, but don’t worry; I’m here to help you troubleshoot common problems:
- Why is my dough so sticky? High hydration or under-developed gluten can cause sticky dough. Try reducing the water slightly or using the stretch and fold technique to strengthen the gluten.
- Why is my sourdough flat and dense? This could be due to a weak starter, under-proofing, or over-proofing. Make sure your starter is active and bubbly, and adjust proofing times based on your environment.
- Why is my sourdough too sour? Over-fermentation or a very acidic starter can result in an overly sour loaf. Try reducing the fermentation time or adjusting your starter feeding schedule.
- Why is my crust too thick? This can happen if the oven temperature is too high or if the bread is baked for too long. Reduce the oven temperature slightly or shorten the baking time.
Starter Troubleshooting
Is your starter not rising? Don’t throw it away! It might just need some extra love. Try feeding it more frequently (twice a day) with a slightly higher ratio of flour to water. If you’re storing your starter in the fridge, it can stay there for a week or two without feeding. If you see mold, unfortunately, it’s time to start over.
Adjusting for Humidity and Altitude
Humidity and altitude can affect your sourdough baking. In high humidity environments, reduce the water in the recipe by a tablespoon or two. At high altitudes, you may need to reduce proofing times to prevent over-proofing.
Adding Inclusions to Your Sourdough
Want to add some extra flavor and texture to your sourdough? Try adding inclusions like cheese, nuts, or fruit. I recommend adding them after the bulk fermentation, during the shaping process. Gently fold the inclusions into the dough to distribute them evenly.
Recipe Variations
Feel free to experiment with different flours, such as whole wheat or rye, to add unique flavors to your sourdough. You can also adjust the hydration level (the ratio of water to flour) to create a different texture. For a vegan version, use plant-based milk in place of water when feeding your starter. Unfortunately, I cannot recommend any changes for gluten-free diets, and those with Celiac should only consume gluten-free-specific sourdough recipes.
Storing Your Sourdough Bread
To keep your sourdough bread fresh, store it in a bread box or airtight container at room temperature. For longer storage, you can freeze the loaf. Slice it before freezing for easy access.
Serving Suggestions
Sourdough bread is delicious on its own with butter, but it’s also incredibly versatile. Try using it to make croutons, bread pudding, or grilled cheese sandwiches. The possibilities are endless.
Frequently Asked Questions
- What are the benefits of eating sourdough bread? Sourdough bread is easier to digest than commercial bread, thanks to the fermentation process. It also has a lower glycemic index and contains prebiotics.
- What makes a good sourdough bread? A good sourdough bread has a tangy flavor, a chewy texture, and a crispy crust. It should also have a good rise and a light, airy crumb.
- How do I know if my sourdough is ready to bake? Your sourdough is ready to bake when it has doubled in size after feeding and is bubbly throughout. The “float test” is also a good indicator.
- What temperature should sourdough be baked at? Sourdough should be baked at 450°F (232°C) for the first part of the baking process, then lowered to 425°F (220°C) for the remainder.
- Can you overproof sourdough? Yes, over-proofing can lead to a flat, dense loaf. Watch your dough closely and adjust proofing times based on your environment.
- Is it necessary to knead sourdough? No, kneading is not necessary for sourdough. The stretch and fold technique is a gentler way to develop the gluten.
- What flour is best for beginner sourdough? All-purpose flour is a good choice for beginner sourdough bakers. It’s readily available and easy to work with.
Sourdough Bread Recipe
The Ultimate Sourdough Bread Recipe
Ingredients
Equipment
Method
- Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.
- Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl.
- Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.
Notes
Conclusion
There you have it: my simple, straightforward sourdough bread recipe. Remember, baking is a journey, so don’t be discouraged if your first loaf isn’t perfect. I am sure you will create beautiful and tasty bread!
Now, I’d love to hear from you. What are your favorite sourdough baking tips? Share your results or ask questions in the comments below. I’m here to help you on your sourdough journey. Happy baking!
