The scent of freshly baked sourdough fills my kitchen with a gentle, inviting aroma every time I make this recipe. Over time, preparing this bread has become a comforting ritual in my home, honoring tradition and the quiet joy of baking. The process is straightforward, and the outcome is a tangy loaf boasting a crusty exterior and a soft, airy interior that sourdough fans truly appreciate.
This recipe calls for common ingredients measured in both imperial and metric units. Whether you're new to baking or a seasoned artisan, you can easily follow these step‐by‐step directions to create a loaf that brings warmth and character to every slice.
Why You’ll Love This Sourdough Recipe
- Natural fermentation at its best. A long fermentation period builds natural flavors and improves the bread’s texture.
- Simple ingredients, remarkable results. Flour, water, salt, and starter come together to create a loaf with a perfect tang.
- Dual measurements for ease. Measurements are provided in both imperial and metric so anyone can follow along.
- Versatility in every bite. This bread is ideal for sandwiches, toast, or as a side for soups.
Ingredients
Gather the following items to create this sourdough masterpiece:
- 500 grams (about 4 cups) of bread flour
- 350 milliliters (1 1/2 cups) of water at room temperature
- 100 grams (about 1/2 cup) of active sourdough starter
- 10 grams (1 3/4 teaspoons) of salt
- Optional: 1 tablespoon olive oil for a softer crust
Step-by-Step Instructions
1. Prepare Your Starter and Ingredients
The day before baking, feed your sourdough starter to ensure it’s active. Measure out all ingredients using both metric and imperial units. This careful preparation is very important for maintaining consistency and creating the right conditions for fermentation.
2. Autolyse: Mixing Flour and Water
In a large bowl, combine the bread flour and water. Stir slowly until the flour is thoroughly moistened and all clumps disappear. Allow this mixture to rest for about 30 minutes. This autolyse period helps the flour absorb the water and builds gluten, which contributes to a more elastic dough.
3. Incorporate the Starter and Salt
After the autolyse, add the active sourdough starter and salt. Mix these components thoroughly until they form a cohesive dough. The salt not only helps control the fermentation speed but also gives the bread its signature flavor.
4. Bulk Fermentation and Stretch & Fold
Cover the bowl with a damp cloth and let the dough rest at room temperature for 4 to 6 hours. During the first 2 hours, perform a stretch and fold about every 30 minutes. By lifting one side of the dough and folding it back over itself, you help align the gluten strands. This technique is key to achieving an open crumb and a good rise.
5. Shaping the Dough
Once bulk fermentation is complete, transfer the dough onto a lightly floured surface. Gently shape it into a round loaf. If the dough feels too loose, a gentle pre-shaping step will help it hold form better in the final rise. This step is important to trap air within the dough, paving the way for a well-developed crust during baking.
6. Proofing the Loaf
Place the shaped dough into a proofing basket lined with a floured cloth. Let it proof at room temperature for about 2 hours. For a deeper sour flavor, you may also opt for a cold proof in the refrigerator overnight. This proofing period is crucial as it further refines the flavor and texture of the bread.
7. Scoring and Baking
Preheat your oven to 450°F (230°C) with a baking stone or cast iron pot inside. Once heated, carefully turn the dough onto a floured surface like a pizza peel. Score the top of the dough with a sharp knife to allow proper expansion during baking. Place the dough in the oven and add a small amount of water into a dish to create steam. Bake for 30 to 35 minutes until the crust is a deep golden color and the loaf sounds hollow when tapped on the bottom.
8. Cooling and Enjoying
Remove the bread from the oven and let it cool completely on a rack before slicing. Cooling sets the interior structure and finalizes the flavor. Each slice will reveal an airy crumb paired with a balanced tang that makes it perfect for any meal or snack.
Recipe Tips & Variations
- If your dough feels too sticky, incorporate an extra tablespoon of flour during shaping without compromising flavor.
- For added crunch and nutrition, mix in seeds like sesame or sunflower during the shaping phase.
- For a softer crust, brush a light layer of olive oil on the dough before baking.
- Experiment with whole wheat flour by substituting up to 25% of the bread flour for a richer flavor and more complex texture.
- Remember, fermentation times may vary with room temperature, so you might need to adjust timing during colder or warmer days.
- A bubbly and active starter is very important. Feeding your starter regularly will lead to smoother proofing and a more flavorful loaf.
Frequently Asked Questions
Q: How do I know when my starter is ready?
It has doubled in size and has plenty of bubbles on the surface with a slightly tangy aroma.
Q: Can I substitute all-purpose flour for bread flour?
Yes, but be aware that the structure might not be as robust. You may need to adjust the water content slightly.
Q: What if I don't have a proofing basket?
You can use a bowl lined with a well-floured towel. The goal is to help the dough maintain its shape while it rises.
Q: How should I store sourdough bread?
Keep it in a paper bag or wrapped in a clean towel at room temperature for a couple of days. For longer storage, slice and freeze the bread.
Share Your Sourdough Adventure
I hope you enjoy making sourdough bread as much as I do. Every loaf offers a learning experience, and there is genuine satisfaction in witnessing the natural fermentation process come to life in your kitchen. I encourage you to try this recipe and share your outcomes with your baking community.
Baking sourdough teaches us that even a simple recipe can become a cherished tradition. From mixing water and flour to pulling a golden loaf from the oven, each stage reminds us that good food brings quiet pleasure and a sense of accomplishment. The process welcomes experimentation and allows room for personalization, letting your techniques evolve over time.
Of course, not every loaf is perfect. Each bake reflects the conditions of the day and your unique touch. I suggest keeping a simple journal of your baking times, temperatures, and any adjustments you make. This practice helps you fine-tune your process and celebrate every unique outcome.
There isn’t one single way to achieve sourdough perfection. This guide provides a solid base from which you can experiment. Whether you choose to add seeds, switch up a portion of the flour, or add other flavorings, every change enriches your overall baking experience.
Every step in this recipe is designed to be approachable. It isn’t just about baking bread—it’s about embracing a practice that rewards patience and creativity. Enjoy every moment of the process and let each slice remind you that great food brings people together and makes ordinary days feel special.
Happy baking and enjoy every delightful bite of your homemade sourdough!
