Description
This Beginners Sourdough Bread Recipe guides you through making a classic, rustic loaf with a crispy crust and chewy interior using simple ingredients and traditional sourdough techniques. Perfect for bread enthusiasts starting their sourdough journey.
Ingredients
Scale
Primary Ingredients
- 2 cups Active Sourdough Starter (400 grams)
- 3 cups Sifted All-Purpose Flour (360 grams)
- 1 cup Warm Water (240 grams)
- 1.5 teaspoons Salt (≈9 grams)
Instructions
- Mix Starter and Water: In a non-metal mixing bowl, combine the active sourdough starter and warm water; whisk until well mixed to create a uniform base for the dough.
- Add Flour and Salt: Gradually incorporate sifted all-purpose flour and salt into the starter mixture to form a wet dough, ensuring ingredients are evenly distributed.
- First Rise: Cover the bowl and let the dough rise in a warm place for about two hours until it doubles in size, allowing fermentation to develop flavor and texture.
- Stretch and Fold: Perform a series of stretch-and-folds over several rounds during the rising period to strengthen the gluten network and improve dough structure.
- Shape and Refrigerate: Shape the dough into a round loaf and place it in the refrigerator to rest for 4 to 8 hours, enhancing flavor and making it easier to handle.
- Preheat Oven with Dutch Oven: Preheat your oven to 400°F (200°C) with a Dutch oven inside to create a steamy environment for baking, crucial for a crisp crust.
- Score and Bake: Score the top of your dough to allow for controlled expansion and bake it covered in the Dutch oven for 25 minutes, then uncover and bake for another 25 minutes until the crust turns golden brown.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly.
Notes
- Using a Dutch oven helps create steam which is essential for developing a crispy crust.
- The refrigeration step enhances the flavor of the bread by allowing a slow fermentation.
- Scoring the dough before baking prevents uncontrolled bursting and gives the bread an attractive look.
- Ensure the sourdough starter is active and bubbly for the best rise and flavor.
- Allowing the bread to cool completely before slicing improves texture and prevents gummy slices.
