Sourdough Loaf Bread
Calories: 166kcal
Adjust Servings Here: 10 slices
Description
Here’s an easy recipe for sourdough loaf bread that you can make from your own sourdough starter. This is a slow-rising bread with 80% hydration and a simple and easier method. This loaf is perfect for toast, sandwiches, and French toast.
Ingredients
Levain
- 35 grams Sourdough starter
- 35 grams Water
- 35 grams Bread flour
Bread dough
- 407 grams (14.36 oz) Bread flour
- 317 grams (11.18 oz) Water room temperature
- 81 grams (2.86 oz) Levain above
- 9 grams (1.5 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.
- Autolyze - In a large mixing 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.
- Starter - Then, add the sourdough starter and combine well. Cover the bowl and let the dough rest for 30 minutes.
- 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 30 minutes. Pro tip - Resting will help rest the gluten and elasticity in the dough.
- 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 30 minutes. Fold the dough using this method three times resting every 30 minutes (watch video).Pro tip - Folding strengthens the gluten and gives the bread a chewy texture.
- Bulk ferment or first rise- Cover the bowl with plastic wrap and leave it to rise at room temperature (78°F / 25°C) for an hour.
- 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 loaf, 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 tight sausage.Pro tip - Rolling the dough on the surface will create surface tension.
- Prove - Generously dust a round banneton basket with flour. Place the loaf smooth side down (seam side up) in the basket. Cover and leave the bread to rise in the refrigerator (38°F / 3°C) for 8 hours or 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 cloche or dutch oven for at least 45 minutes. Pro tip - To get a nice crust on the loaf it is important to heat the cloche or dutch oven in the oven for at least 45 minutes.
- Score - When the cloche is preheated remove it out of the oven with oven gloves. Invert the bread onto the base dusted with flour to prevent sticking. Using a bread lame or sharp knife score the bread making a deep (almost ¼ inch) cut. If you use a dutch oven score the loaf on parchment paper and gently place it in the pot. 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 - Cover the cloche or dutch oven and place it back in the oven. Bake for 25 minutes covered. Remove the cover or lid and bake for another 20 minutes or until golden brown on the top and hollow sound on the bottom of the bread. Pro tip - Baking the bread covered will create steam in the pan which will give a wonderful golden-brown crust.
- 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.
Recipe Notes
- If this is your first loaf with sourdough starter dont' get overwhelmed with hours and baking formulas. That is why in the final recipe I have not given you any baker's formula to calculate or specific hours but rather a longer timeline.
- Also, the timeline for bulk fermentation and proofing is quite large 8 to 16 hours from counter to refrigerator. This means you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- There are many ways to shape a loaf of sourdough bread but for this basic, I have made a simple round.
- Sourdough bread with 77% hydration means the dough is very loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb.
- A bread lame is a very sharp razor blade but can be intimating to use for beginners - dont' worry just uses a sharp knife.
- Shape the final loaf of bread on a piece of parchment paper so it is easier to move the dough without it losing shape.
- Baking is a special bread pan such as clouch, dutch oven, or cast-iron pan with ensures a wonderful crust to your sourdough bread and is definitely worth the investment.
- Sourdough must be baked in a hot oven so make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Baked bread must be properly cooled on a cooling rack for at least an hour before you slice. Otherwise, the steam from the bread will evaporate leaving it dry.
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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