How to Make Sourdough Bread?

Homemade Sourdough Bread Recipe

	Prep Time:	30 minutes (plus 12-24 hours for rising)
	Cooking Time:	45 minutes
	Servings:	12 slices
	Diet:	Vegetarian
	Allergens:	Gluten
	Kcal per Serving:	180 kcal

Ingredients

500g bread flour (4 cups)

375ml water (1 1/2 cups)

100g sourdough starter (1/2 cup), active and bubbly

10g salt (2 tsp)

How Do You Cook It?

Get your sourdough bread starter ready: Make sure your starter is bubbly and active. Feed it a few hours in advance.

Make the dough: In a big bowl, mix the water with the starter. Add flour and salt. Stir until everything is combined and you have a sticky dough.

Let it rest: Cover the bowl with a damp towel and let it sit for 1 hour. This step helps the dough get ready for baking.

Shape the dough: Gently, fold the dough over itself a few times every 30 minutes, doing this 4 times over 2 hours to make it stronger.

First rise: Cover the bowl again and let the dough rise at room temperature until it has doubled, about 4-6 hours.

Form into a ball and rest: Turn the dough onto a floured surface and shape it into a ball. Let it rest for 20 minutes.

Final shaping: Stretch the dough into a neat round loaf. Put it seam-side up in a floured proofing basket or a towel-lined bowl.

Cold rise: Cover it and refrigerate overnight or up to 24 hours. This gives the bread great flavour and a crunchy crust.

Preheat the oven: Heat your oven to 230°C (450°F) with a Dutch oven inside for at least 1 hour before baking.

Bake the bread: Place the dough on parchment paper, score it with a sharp blade or knife. Place it into the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for 25 more minutes until the crust is deep brown.

Cool it down: Take the bread out and let it cool on a rack for at least 1 hour before slicing.

Tips & Tricks

Make sure your sourdough bread starter is very bubbly before use.

Lightly flour your hands and work area if the dough sticks.

Serving Suggestions

Enjoy with olive oil and vinegar for dipping.

Make it into toast and top with avocado or jam for breakfast.

Freezing and Reheating

Freezing: Wrap it tightly in foil, then put it in a freezer bag. Freeze for up to 3 months.

Reheating: Thaw and, for a crispy crust, warm it in a 180°C (350°F) oven for 10-15 minutes.