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simple sourdough bread recipe
- Total Time: 1515 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: General
Description
This recipe guides you through baking a simple, artisanal sourdough bread, perfect for a comforting family meal. It emphasizes a golden crust and soft, airy crumb, making homemade bread accessible and satisfying.
Ingredients
- 400 g (3.25 cups) strong bread flour
- 300 ml (1.25 cups) filtered water, room temperature
- 100 g (0.5 cup) active sourdough starter
- 8 g (1.5 tsp) fine sea salt
Instructions
- Feed Your Starter: Ensure it is bubbly and active by feeding it 8-12 hours before mixing your dough.
- Mix Dough: In a large bowl, combine the flour and filtered water. Mix until no dry flour remains and the dough is shaggy. Cover and let it rest for 30 minutes (autolyse), allowing the flour to fully hydrate.
- Incorporate Starter and Salt: Add the active sourdough starter and fine sea salt to the dough. Mix thoroughly, pinching and folding for about 5 minutes until fully incorporated. Cover the bowl.
- Perform Stretch and Fold: Over the next 2-3 hours, perform 3-4 sets of stretch and folds. Gently grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat 3-4 times. Cover and rest for 30-45 minutes between sets.
- Bulk Fermentation: After the final stretch and fold, cover the dough and allow it to bulk ferment at room temperature until visibly risen and bubbly, typically 3-5 hours.
- Shape the Loaf: Lightly flour your work surface. Gently turn out the dough. Pre-shape into a loose ball, creating surface tension. Let it rest, covered, for 20-30 minutes. Then, gently shape into a tight boule or batard, pulling edges underneath.
- Cold Proof: Lightly flour a banneton or a bowl lined with a floured towel. Place the shaped dough seam-side up. Cover and refrigerate for 12-18 hours (cold proof) to develop deep flavor and ease handling.
- Bake the Bread: Preheat your oven to 230C (450F) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Invert the cold dough into it and score the top. Cover 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 sounds hollow. Transfer to a wire rack to cool completely for at least 2 hours.
Notes
Use filtered water and quality fine sea salt. Consider organic or high-protein flours, or whole wheat (up to 50%) or gluten-free blends. Warmer room temperature shortens bulk fermentation, while overnight cold proof adds flavor and convenience. Ensure cold-proofed dough is firm. Cool completely for at least 2 hours after baking for optimal texture and flavor. Store cooled bread at room temperature in an airtight container for 3-4 days or freeze sliced.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1/8 loaf
- Calories: 200 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg