This homemade Sourdough Bread Recipe boasts a perfectly crisp, golden crust and a soft, slightly tangy interior, thanks to the long fermentation process of the sourdough starter. Each slice is packed with flavor, with the natural fermentation enhancing the bread’s texture and taste. Ideal for sandwiches, dipping in soups, or enjoying with a simple drizzle of olive oil, this sourdough loaf brings rustic, homemade goodness to your table.
Ingredients
1 cup Active Sourdough Starter (bubbly and recently fed)
1-1/2 cups Warm Water (about 100°F or 38°C)
4 cups All-Purpose Flour (or bread flour for extra chew)
1-1/2 tsp Salt
1/2 tsp Baking Powder (optional for a higher rise)
1 tsp Sugar (optional, helps feed the yeast for a boost)
Instructions
Prepare the Dough
In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Stir until the starter is dissolved.
In a separate bowl, mix the flour, salt, and baking powder.
Mix and Knead
Add the dry ingredients to the wet mixture. Stir until a shaggy dough forms, then knead the dough by hand (or in a stand mixer) for about 5-8 minutes, until it’s smooth and slightly elastic. Add more flour as needed.
First Rise (Bulk Fermentation)
Lightly oil a large bowl and place the dough inside.Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm place for about 3-4 hours, or until it has doubled in size. This is the main rise where the baking powder will help boost the sourdough’s natural fermentation.
Shape the Dough
Once the dough has risen, gently turn it out onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges of the dough inward to create a smooth top.
Second Rise
Place the shaped dough onto a parchment-lined baking sheet or parchment lined large shallow bowl, something to keep its shape. Cover it again and let it rise for another 1-2 hours until it puffs up almost double in size again.
Preheat the Oven
While the dough is completing its second rise, preheat your oven to 450°F (232°C) during the last 30 minutes of the second rise add the Dutch oven into the oven to preheat as well.
Score and Bake
Just before baking, score the top of the loaf with a sharp knife or razor to allow for expansion. It also will give your bread a unique decoration for presentation.
Place the dough (on parchment, if using a Dutch oven) into the preheated Dutch oven and cover with the lid. Bake for 25 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown with a hollow sound when tapped on the bottom.
Cool
Allow the bread to cool on a wire rack for at least 30 minutes before slicing. This helps finish the baking process and improves the texture.
Overnight Rise Option:
Mix, knead and prepare your dough. Place in a large lightly oiled bowl as instructed above, cover and allow to rise overnight in a warm area of the kitchen for 8-12 hours. Continue with the instructions of placing the dough into the dutch over on parchment paper and bake as instructed.
Tip: After scoring the bread immediately bake the bread as it has opened up the air bubbles in the dough so its best to bake soon after.
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