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Sourdough Bread

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Sourdough bread is a naturally leavened loaf made with a fermented starter, offering a tangy flavor, chewy crumb, and crisp crust. It’s a timeless artisan bread that’s flavorful, nutritious, and deeply satisfying to bake at home.

Ingredients

  • 1/4 cup (60g) active sourdough starter
  • 3 1/2 cups (420g) bread flour
  • 1 1/3 cups (320ml) water
  • 1 1/2 teaspoons salt

Instructions

  1. Feed your sourdough starter 4–6 hours before baking to ensure it’s active and bubbly.
  2. In a large bowl, mix the starter and water. Add the flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30–45 minutes (autolyse).
  3. Perform a series of stretch and folds every 30 minutes for 2–3 hours to develop gluten.
  4. Cover and let the dough bulk ferment at room temperature for 4–6 hours, until doubled in size.
  5. Turn the dough onto a floured surface, shape it into a round or oval loaf, and let it rest for 20 minutes.
  6. Transfer to a floured proofing basket or bowl, cover, and refrigerate for 8–12 hours for cold proofing.
  7. Preheat oven to 475°F (245°C) with a Dutch oven inside.
  8. Place dough on parchment, score the top, and transfer to the hot Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes until crust is golden brown.
  9. Cool on a wire rack for at least 1 hour before slicing.

Notes

  • Use a kitchen scale for accurate measurements, especially for flour and water.
  • Hydration can be adjusted depending on flour type and experience level.
  • Use wet hands for stretch and folds to manage sticky dough.
  • A long cold ferment enhances flavor and texture.
  • Scoring allows for controlled oven spring and aesthetics.

Nutrition

Find it online: https://thefamilycooking.com/sourdough-bread/