Here’s a classic sourdough bread recipe 🍞—crispy crust, tangy flavor, and soft chewy interior. This uses a starter, so it’s perfect if you want authentic sourdough.
Ingredients (1 loaf)
- 1 cup (240 g) active sourdough starter
- 1½ cups (360 ml) water, lukewarm
- 3 cups (360 g) all-purpose or bread flour
- 1½ tsp salt
Instructions
- Mix dough:
- In a large bowl, combine starter, water, and flour.
- Stir until no dry flour remains.
- Cover and let rest 30 minutes (autolyse).
- Add salt and knead:
- Sprinkle salt over dough.
- Knead 8–10 minutes by hand or 5–7 minutes in a stand mixer until smooth and elastic.
- Bulk fermentation:
- Cover dough and let rise at room temp 4–6 hours, folding every 30–60 minutes.
- Dough should double in size and feel airy.
- Shape:
- Turn dough onto a floured surface.
- Shape into a round or oval loaf.
- Place in a floured proofing basket or bowl.
- Second rise (proof):
- Cover and let rise 2–3 hours at room temp, or refrigerate overnight for more flavor.
- Preheat oven:
- Place Dutch oven or baking stone in oven. Preheat to 450°F (230°C) for at least 30 minutes.
- Bake:
- Carefully transfer dough to the Dutch oven or stone.
- Score the top with a sharp knife.
- Bake covered 20 minutes, then uncovered 20–25 minutes until golden brown.
- Cool:
- Let bread cool at least 1 hour before slicing to finish setting the crumb.
Tips & Variations
- Crispier crust: Bake with steam (lid on or add water to a pan).
- Flavor boost: Add 1–2 tsp sugar or honey to the dough.
- Seeds & grains: Mix in sunflower seeds, oats, or flax for texture.
- Faster version: Use a 1:1 starter-to-flour ratio for quicker fermentation (but milder flavor).
I can also give a no-knead sourdough recipe that’s easier for beginners or a 24-hour overnight sourdough with maximum flavor.
Do you want me to give that version?
