Ah, sourdough bread! The combination of tangy flavor and chewy texture makes it absolutely irresistible. Making sourdough from scratch can be a bit of a process, but the results are so worth it. Here’s a simple recipe that you can follow for delicious homemade sourdough bread:
Homemade Sourdough Bread Recipe
Ingredients:
- For the Starter (if you don’t already have one):
- 1/2 cup (60g) whole wheat flour
- 1/2 cup (120g) water (room temperature)
- 1 tablespoon (10g) honey or sugar (optional, to kickstart fermentation)
- For the Dough:
- 1 1/2 cups (360g) sourdough starter (active and bubbly)
- 1 1/4 cups (300g) warm water (around 85°F/30°C)
- 3 1/2 cups (420g) all-purpose flour (you can substitute some with whole wheat flour if you like)
- 2 teaspoons salt
- 1 tablespoon olive oil (optional for a slightly softer crust)
Instructions:
1. Make the Sourdough Starter:
If you don’t already have a starter, you’ll need to create one. This process takes about 5-7 days. Here’s how:
- On Day 1: In a clean jar, mix 1/2 cup of whole wheat flour with 1/2 cup of water. Stir until combined, cover loosely, and leave it at room temperature (around 70°F/21°C).
- On Days 2-7: Each day, discard half of the mixture and feed it with another 1/2 cup of water and 1/2 cup of flour. After about 5-7 days, your starter should be bubbly, have a slightly tangy smell, and double in size within a few hours of feeding. At that point, it’s ready to use.
2. Mix the Dough:
- In a large mixing bowl, combine 1 1/2 cups of your active sourdough starter with 1 1/4 cups of warm water. Stir to combine.
- Add the flour, one cup at a time, until the dough starts to come together.
- Add the salt and olive oil (if using) and mix until the dough is cohesive. You can use your hands or a wooden spoon to bring it all together.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. You can also do this in a stand mixer with a dough hook for about 7-8 minutes on medium speed.
- The dough should be soft but not too sticky. If it’s too sticky, add a little more flour, but be careful not to add too much.
4. First Rise (Bulk Fermentation):
- Lightly oil the bowl and place the dough inside, turning it once to coat it with the oil.
- Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for 4-6 hours. The dough should double in size.
- After about 2 hours, you can perform “stretch and fold” to help develop the gluten. Gently lift one side of the dough and fold it over the rest. Turn the bowl 90° and repeat. Do this every 30 minutes for the first 2 hours.
5. Shape the Dough:
- Once the dough has doubled, gently punch it down to release the air.
- Turn the dough onto a lightly floured surface and shape it into a round or oval loaf, depending on your preference. You can create a tight surface by folding the dough over itself and gently pinching the edges together.
6. Second Rise (Proofing):
- Transfer the shaped dough to a well-floured proofing basket or bowl lined with a clean kitchen towel.
- Cover it loosely and let it rise for 2-3 hours at room temperature, or refrigerate it for 12-16 hours (overnight) for a more complex flavor.
7. Preheat the Oven:
- Place a Dutch oven (or any oven-safe pot with a lid) inside the oven and preheat to 475°F (245°C). The pot will help create steam, which gives the bread that classic crispy crust.
8. Score the Dough:
- When your dough is ready, carefully flip it out onto a piece of parchment paper. Use a sharp knife or razor blade to score the top of the loaf in a pattern of your choice. This allows the bread to expand as it bakes.
9. Bake:
- Carefully remove the preheated Dutch oven from the oven and place the dough inside, lifting it with the parchment paper. Cover with the lid.
- Bake for 25 minutes with the lid on.
- After 25 minutes, remove the lid and continue baking for another 20-25 minutes, until the bread is golden brown and the internal temperature reaches 200°F (93°C).
10. Cool:
- Let the bread cool completely on a wire rack before slicing. This helps set the crumb and improves the texture.
Enjoy:
- Sourdough is amazing on its own or with butter, jam, cheese, or as part of a sandwich. You can also toast it or use it for French toast!
It’s a labor of love, but making sourdough from scratch is so rewarding. The wait is worth it for that signature tangy flavor and incredible texture! Are you a fan of sourdough? Have you made it before, or is this your first time?