Easy Sourdough Bread Recipe
Easy Sourdough Bread Recipe
9h 30m
Serves 1
Directions
- 1Feed your starter.
- 2Measure out your active sourdough starter into a medium mixing bowl.
- 3Add the water, and stir well with a fork to combine well.
- 4Add the flour and salt, and use the fork to combine the mixture well.
- 5Cover the bowl with a damp kitchen towel, and let rest for 1 hour at room temperature.
- 6Gently fold the dough edges into the center until it forms a ball.
- 7Cover the bread dough with a damp kitchen towel and let it rise for 8-10 hours or overnight.
- 8Transfer the risen dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
- 9Bake covered for 30 minutes, then uncovered for 20-30 minutes.
- 10Once baked, let the bread cool on a wire rack for 1 hour before slicing.
- 11Serve fresh or store leftovers for later use
Ingredients
- 50 grams active sourdough starter
- 350 grams warm water
- 500 grams all-purpose or bread flour
- 10 grams salt
Equipment
medium mixing bowlwire rackpaper towelsDutch ovenbread proofing basketlamekitchen towelA bowl and fork to mix the doughA dish towel to cover the bowl withParchment paper for moving the bread to the panAn oven-safe pan with a lidA sharp or serrated knife to score the topA scale for more accurate measuringA Dutch oven with a lid for bakingA bread-proofing basketA lame (or razor blade on a stick)
Tips
- Ensure your sourdough starter is at its peak before using it in the recipe. Feed it the morning before or at least a 2 hours prior to making the dough.
- Scoring the top of the dough allows for controlled expansion during baking.
- Let the bread cool on a wire rack for at least 1 hour before slicing and serving.
- If the bottom crust is too dark, try lowering your oven temperature by 25 degrees.
- See the sections above for troubleshooting tips such as making your bread more or less sour, fixing any wet dough issues, and even tips for storing homemade sourdough bread!
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