Homemade Sourdough Bread

Name: Homemade Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 795 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 1/4 cup active sourdough starter (fed and bubbly); 1 1/2 cup water (room temperature); 4 cup bread flour; 2 tsp salt; 1 tbsp olive oil

795 min 12 slices Medium

All Recipes

Experience the joy of baking with this classic sourdough bread recipe. Perfectly crusty with a soft, chewy interior.

Prep

30 min

Cook

45 min

Total

795 min

Servings

Difficulty

Medium

Sourdough bread is a timeless classic, known for its distinctive tangy flavour and chewy texture. Baking your own sourdough at home can be a rewarding experience, offering a taste of tradition that has been cherished for centuries. This recipe guides you through creating a beautifully crusty loaf with a soft interior, perfect for sandwiches, toasting, or simply enjoying with a pat of butter. With a bit of patience and practice, you'll master the art of sourdough baking.

Instructions

Mix the ingredients

In a large bowl, combine the sourdough starter and water. Stir in the bread flour and salt until a rough dough forms.

Pro tip: Use a dough whisk or your hands to mix thoroughly.

Knead the dough

Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Pro tip: The dough should pass the windowpane test, stretching without breaking.

First rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours until doubled in size.

Pro tip: This rise time may vary depending on the temperature of your kitchen.

Shape the dough

Gently deflate the dough and shape it into a round or oval loaf. Place it in a floured proofing basket seam side up.

Second rise

Cover the dough and let it rise in the refrigerator for 12-24 hours. This slow fermentation develops flavour.

Pro tip: Overnight rising is ideal for a more complex flavour profile.

Preheat the oven

Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes before baking.

Pro tip: A preheated Dutch oven ensures a crisp crust.

Score and bake

Carefully transfer the dough to the hot Dutch oven, score the top, cover, and bake for 20 minutes. Remove the lid and bake for another 25 minutes until golden brown.

Pro tip: The internal temperature should reach 200°F (93°C) for doneness.

Cool the bread

Remove the bread from the oven and cool on a wire rack for at least one hour before slicing.

Pro tip: Cooling allows the crumb to set properly.

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Tips & Tricks

Ensure your sourdough starter is active and bubbly before use.
For best results, use bread flour for a chewier texture.
Allow the dough to rise until doubled in size for a light and airy crumb.
Score the loaf deeply to allow for proper expansion during baking.

Frequently Asked Questions

How do you make a sourdough starter?

Combine equal parts flour and water, let it sit at room temperature, and feed daily with fresh flour and water until bubbly.

What makes sourdough bread moelleux?

A well-hydrated dough and long fermentation time make sourdough bread tender and moist.

Can I use all-purpose flour?

Yes, but bread flour is recommended for a chewier texture.

How do I know when the dough has risen enough?

The dough should double in size and feel airy when gently poked.

What is the best temperature for baking sourdough?

Bake at 450°F (230°C) for optimal crust and crumb.

How long does sourdough bread last?

Sourdough bread stays fresh for up to 3 days at room temperature.

Serving Suggestions

Serve your sourdough bread fresh out of the oven with a selection of cheeses, soups, or simply with butter and jam. Sourdough pairs excellently with a hearty stew or as the base for a gourmet sandwich. To store, keep the bread in a paper bag at room temperature for up to three days, or freeze slices for up to three months. Reheat in a hot oven for a fresh-from-the-oven taste.