Easy Sourdough Bread Recipe
Calories: 166kcal
Adjust Servings Here: 10 slices
Description
You don't need special ingredients or equipment to make a sourdough starter at home. But, making the bread can be quite intimidating. This easy sourdough bread recipe is especially great for people who are new to sourdough. Once you have mastered this recipe, you can experiment with different recipes and flavors.
Ingredients
Levain - 90 grams
- 30 grams (2 tablespoon) Sourdough starter
- 30 grams (2 tablespoon) Water
- 30 grams (2 tablespoon) Bread flour
Bread dough (Total dough 715 grams 64% Hydration )
- 375 grams (3 cups) Bread flour
- 240 grams (1 cup) Water room temperature
- 90 grams (⅓ cup) Levain above
- 7 grams (1 teaspoon) Kosher salt
Instructions
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature. Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge.30 grams Sourdough starter, 30 grams Water, 30 grams Bread flour
- Autolyze - In a large bowl, add the water and flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 2 hours. Pro tip - Autolyze will help strengthen the gluten formation on the dough.375 grams Bread flour, 240 grams Water
- Starter - Then, add the sourdough starter and combine well. Cover the bowl and let the dough rest for 30 minutes.90 grams Levain
- Salt - Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 15 minutes. Pro tip - Resting will help rest the gluten and elasticity in the dough.7 grams Kosher salt
- Folds - Pick the dough from one side and fold it over the other side. Turn the bowl and do the same on the other side. Then, cover and rest for 15 minutes. Fold the dough using this method three times resting every 15 minutes (watch video).Pro tip - Folding strengthens the gluten and gives the bread a chewy texture.
- Bulk ferment - Cover the bowl with plastic wrap and leave to rise at room temperature (78°F / 25°C) for 4 hours (or up to 12 hours in the refrigerator).
- Shape - Dust the top of the dough with flour to prevent sticking. Turn the dough onto a lightly floured work surface. Shape the dough into a ball, as shown in the video. Method - To shape the dough, first, stretch the sides and bring the sides toward the center. Next, fold the top of the dough to the center, then, the middle toward the bottom. Turn the dough and fold again. Until you have a small package. Then, roll between your hands to shape into a ball. Pro tip - I made one large loaf but you can also make two small loaves.
- Prove - Generously dust a round banneton basket with flour. Place the ball of dough smooth side down (seam side up) in the basket. Cover and leave the bread to rise on the counter (78°F/ 25°C) for 2 hours or in the refrigerator (38°F / 3°C) for up to 16 hours.Pro tip - You can also use a cane basket or metal bowl lined with a well-dusted towel.
- Preheat oven - Preheat the oven at 450°F / 230°C / Gas mark 8 with a pizza stone for at least 30 minutes. Pro tip - You can also use a dutch oven or cloche to bake this bread. Heat the dutch oven for at least 45 minutes.
- Score - Invert the dough onto a pizza peel or baking sheet lined with parchment paper. Using a bread lame or sharp knife score the bread making a deep (almost ¼ inch) cut. Pro tip - Scoring the bread will allow for steam to escape the bread. If you do not score it will cause a natural burst which can misshapen the loaf.
- Bake - Place the bread on the pizza stone and place an oven-safe bowl or skillet with water in the bottom of the oven. Bake for 45 to 50 minutes or until golden brown on the top and hollow sound on the bottom of the bread. Pro tip - The water in the oven will create steam. This moisture will give the bread a wonderful crust when baking.
- Cool - When baked, remove from the oven and cool on a wire rack for at least an hour before cutting. Pro tip - When baked, the internal temperature of the sourdough bread should be read about 205 to 210°F (or 96-98°C) on an instant-read thermometer.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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