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easy sourdough bread recipe with starter
- Total Time: 1080 minutes
- Yield: 1 loaf (8-10 servings) 1x
- Diet: General
Description
This recipe guides you through making an easy sourdough bread with a tangy scent and crisp, chewy crust, enhanced with roasted garlic and rosemary, perfect for family meals. The process is designed to be stress-free, yielding bakery-quality loaves right in your kitchen.
Ingredients
Scale
- 100 g active sourdough starter (0.5 cup), fed and bubbly
- 350 g filtered water (1.5 cups), lukewarm
- 450 g strong bread flour (3.67 cups) (swap: portion of whole wheat flour for heartier loaf, e.g., 100g organic whole wheat flour)
- 9 g fine sea salt (1.5 teaspoons) (swap: reduce by 0.25 teaspoon for lower-sodium)
- 1 whole head garlic
- 15 ml olive oil (1 tablespoon), plus extra for loaf and garnish (upgrade: good quality extra virgin olive oil)
- 15 g fresh rosemary (2 tablespoons), finely chopped, plus small sprigs for garnish
Instructions
- Prepare Starter & Garlic: Ensure your 100 g (0.5 cup) active sourdough starter is fed, bubbly, and passes the float test, signifying peak activity. Preheat oven to 200 degrees C (400 degrees F). Slice off the top 0.25 inch of one whole garlic head, drizzle with 5 ml (1 teaspoon) olive oil, wrap in foil, and roast for 30-40 minutes until cloves are very soft and golden brown. Let cool slightly, then mash and mix with 15 g (2 tablespoons) finely chopped fresh rosemary, a pinch of salt, and a dash of black pepper. Set this aromatic mixture aside.
- Mix The Dough: In a large mixing bowl, combine 100 g (0.5 cup) active sourdough starter and 350 g (1.5 cups) lukewarm filtered water, stirring gently until the starter mostly dissolves. Add 450 g (3.67 cups) strong bread flour and mix until no dry flour remains and a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes (autolyse).
- Bulk Fermentation & Folds: After autolyse, sprinkle 9 g (1.5 teaspoons) fine sea salt over the dough. Incorporate salt by gently squeezing and folding the dough for 2-3 minutes. Perform a series of coil folds: gently pull a section of dough up from the edge, stretch it over the center, and let it fall. Rotate the bowl and repeat 3-4 times. Cover and let rest for 30 minutes. Repeat these coil folds three more times, with 30-minute rest periods between each set. After the last fold, allow the dough to bulk ferment for 2-3 hours at room temperature; it should increase in volume by about 20-30 percent and look airy, with visible bubbles.
- Shape Your Loaf: Gently turn the dough out onto a lightly floured surface. Lightly stretch the dough into a rough rectangle. Evenly spread the prepared roasted garlic and rosemary mixture over the entire surface of the dough, leaving a small border around the edges. Carefully roll the dough up tightly from one long end to create a log, ensuring the flavorful filling is enclosed. With the seam side up, gently flatten the log slightly. Fold one end towards the middle, then the other end over it, creating a compact shape. Flip the dough over and cup your hands around it, rotating it on the counter to create tension and form a tight boule.
- Cold Proofing: Place the shaped dough, seam-side up, into a floured banneton basket or a bowl lined with a floured kitchen towel. Cover the banneton or bowl with plastic wrap or a shower cap and refrigerate for 12-18 hours.
- Baking Day: Preheat your oven to 230 degrees C (450 degrees F) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently invert the cold dough from the banneton into the hot Dutch oven (parchment paper can assist). Score the top of the dough deeply with a sharp razor blade, making one deep cut or a decorative pattern. Cover the Dutch oven and bake for 25 minutes. Remove the lid and continue to bake for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 93-99 degrees C (200-210 degrees F). Transfer the finished loaf to a wire rack to cool completely for at least 2 hours.
Notes
To maintain a vigorous sourdough starter, feed it regularly and store flour in an airtight container in a cool, dark place. For quicker family meals, you can skip the cold proof and bake directly after shaping, though the flavor may be less complex.
- Prep Time: 90 minutes
- Cook Time: 90 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (approx. 70-80 g)
- Calories: 250 calories
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg