Description
Sourdough bread is a flavorful and tangy artisan bread made using a natural fermentation process with wild yeast and bacteria. This recipe gives you a delicious, crusty loaf with a chewy texture and a mild sour flavor. It’s perfect for sandwiches, toasts, or enjoying with a pat of butter!
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 1/2 cups warm water
- 4 cups all-purpose flour (or bread flour)
- 1 1/2 teaspoons salt
- 1 tablespoon honey (optional, for a touch of sweetness)
- 1 tablespoon olive oil (optional, for a softer crumb)
Instructions
- Activate the Starter: In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter dissolves into the water.
- Make the Dough: Add the flour, salt, honey (if using), and olive oil (if using) to the bowl. Stir until the dough comes together. If the dough is too sticky, gradually add a little more flour until it becomes a smooth, slightly tacky dough.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough becomes elastic and smooth. Alternatively, you can use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours or until doubled in size.
- Shape the Dough: After the first rise, gently punch down the dough and shape it into a round or oval loaf. Place the shaped dough onto a parchment-lined baking sheet or into a proofing basket if you have one.
- Second Rise: Cover the dough again and let it rise for another 1-2 hours, or until it puffs up and becomes slightly airy.
- Preheat the Oven: While the dough is rising, preheat your oven to 450°F (230°C). If you are using a baking stone, place it in the oven during preheating.
- Score the Bread: Before baking, use a sharp knife or bread lame to score the top of the dough with shallow cuts. This allows the bread to expand evenly while baking.
- Bake the Bread: Place the dough in the oven and bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Serve: Let the sourdough bread cool on a wire rack before slicing. Enjoy!
Notes
- The rise time may vary depending on the temperature of your kitchen, as sourdough ferments more slowly than yeast-leavened bread. Be patient!
- If you don’t have a sourdough starter, you can make one at home with just flour and water, though it will take about 5-7 days to develop.
- For an even crispier crust, place a small pan of water in the oven during the first 10 minutes of baking to create steam.
- You can experiment by adding seeds, herbs, or garlic to the dough for additional flavor.
- Prep Time: 20 minutes (excluding rise time)
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American