Sourdough Bread
Rating: ⭐ 0 (0 votes)This Classic Sourdough Bread features a crisp, golden crust and a soft, airy interior with a mild tangy flavor. Naturally leavened with a sourdough starter, this slow-fermented loaf develops deep flavor and beautiful texture. Perfect for sandwiches, toast, or simply enjoyed warm with butter, it’s a timeless staple for any kitchen.
Ingredients
- 3 1/2 cups bread flour
- 1 1/4 cups warm water about 80–85°F
- 1/2 cup active sourdough starter
- 1 1/2 tsp salt
Directions
1. In a large bowl, mix the bread flour and warm water until no dry flour remains. Cover and let rest for 30 minutes.
2. Add the sourdough starter and salt to the dough and mix by hand until fully incorporated.
3. Cover the bowl and let the dough rest for 30 minutes.
4. Perform a set of stretch-and-folds by pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat 3 more times.
5. Cover and rest for 30 minutes, then repeat the stretch-and-fold process two more times (3 sets total).
6. Cover the dough and allow it to bulk ferment at room temperature for 4–6 hours, or until it has risen about 50% and looks bubbly.
7. Turn the dough out onto a lightly floured surface, gently shape into a round loaf, and let rest for 20 minutes.
8. Perform a final shaping and place the dough seam-side up into a floured proofing basket or bowl.
9. Cover and refrigerate overnight, or let proof at room temperature for 1–2 hours until slightly puffy.
10. Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
11. Carefully transfer the dough to parchment paper, score the top with a sharp blade, and place into the hot Dutch oven.
12. Cover and bake for 20 minutes, then remove the lid and bake an additional 20–25 minutes until deeply golden.
13. Remove the bread and let cool completely on a wire rack before slicing.