Making sourdough bread is a labor of love, but the results are so rewarding! It’s a delicious, tangy bread with a chewy crumb and a crispy crust. Here’s a basic recipe for making sourdough bread at home:
Homemade Sourdough Bread Recipe
Ingredients:
- For the Starter:
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1/4 cup water (filtered or non-chlorinated is best)
- 1/4 tsp active dry yeast (optional, if you’re starting from scratch)
- For the Bread:
- 1 1/2 cups sourdough starter (fed and active)
- 1 cup water (room temperature)
- 4 cups all-purpose flour (you can also use bread flour for a chewier texture)
- 1 1/2 tsp salt
Instructions:
1. Make the Sourdough Starter (if you don’t have one already):
If you don’t have an active sourdough starter, you’ll need to create one. This process takes about 5-7 days to develop the natural yeast.
- Day 1: Mix 1/2 cup of whole wheat flour and 1/4 cup of water in a jar. Stir well to combine, cover with a cloth or lid (not airtight), and let it sit at room temperature for 24 hours.
- Day 2-7: Each day, feed the starter with equal parts flour and water (about 1/2 cup flour and 1/4 cup water). Stir, cover, and let it sit. After several days, it should begin to bubble and rise. By day 5-7, it should be ready to use in your bread recipe.
If you already have an active starter, you’re ready to begin!
2. Mix the Dough:
- In a large bowl, combine the 1 1/2 cups active sourdough starter, 1 cup water, and 4 cups flour. Mix until it forms a shaggy dough.
- Let the dough rest for about 30 minutes (this is called the autolyse phase). It helps to hydrate the flour and makes the dough easier to knead.
3. Knead the Dough:
- After the rest period, add the salt to the dough.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. You can also use the “stretch and fold” method in the bowl for 10-15 minutes if you prefer.
4. First Rise (Bulk Fermentation):
- Place the dough into a lightly oiled bowl and cover with a damp towel or plastic wrap.
- Let it rise at room temperature for about 4-6 hours, or until it has doubled in size. The time can vary depending on the temperature of your kitchen and the strength of your starter. You can also refrigerate it for an overnight rise, which develops more flavor.
5. Shape the Dough:
- Once the dough has risen, gently deflate it by pressing it down. Then shape it into a round or oval loaf, depending on your preference.
- Place the shaped dough into a well-floured proofing basket (or a bowl lined with a floured kitchen towel). Cover it with a damp towel and let it rise for another 2-3 hours until it has doubled in size.
6. Preheat the Oven:
- Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot inside to heat up.
7. Bake the Bread:
- Once the dough has risen, carefully remove the hot Dutch oven from the oven. Turn the dough out into the pot, being careful not to deflate it.
- Score the top of the dough with a sharp knife or razor blade to allow the bread to expand while baking.
- Cover the Dutch oven and bake for 30 minutes, then remove the lid and bake for another 20-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool:
- Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and develop its full flavor.
Tips:
- If you prefer a more tangy flavor, you can let the dough rise in the refrigerator for 12-24 hours for a longer fermentation time.
- Experiment with different types of flour (like rye or spelt) for added flavor.
- Sourdough bread improves with age, so try to wait a day before slicing for the best texture and flavor!
Enjoy your homemade sourdough with butter, cheese, or as a base for sandwiches! Are you new to sourdough or have you made it before?