Making homemade sourdough bread is a gratifying process that fills your kitchen with a warm, inviting aroma. With just a few ingredients and some patience, you can create a loaf with a crisp crust, chewy crumb, and tangy flavor that’s far superior to store-bought bread.
Ingredients:
- 1 cup sourdough starter (active and bubbly)
- 1 ½ cups warm water
- 4 cups all-purpose flour (you can use a combination of whole wheat and all-purpose flour for a more robust flavor)
- 2 teaspoons salt
Instructions:
- Feed Your Starter: Ensure your sourdough starter is active by feeding it 4-6 hours before you start baking. It should be bubbly and have doubled in size. If you’re using a refrigerated starter, bring it to room temperature and feed it at least 4 hours before using.
- Mix the Dough: In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is fully dissolved. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Add the salt and continue to mix until it’s evenly distributed.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Alternatively, you can use the stretch and fold method by stretching the dough, folding it over itself, and repeating this process every 30 minutes for 2 hours.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-8 hours. The dough should roughly double in size. The rising time can vary depending on the temperature of your kitchen and the strength of your starter.
- Shape the Dough: Once the dough has risen, gently deflate it and transfer it to a floured surface. Shape the dough into a round or oval loaf, depending on your preference. Place it on a piece of parchment paper and cover it with a damp cloth or plastic wrap. Let it rise for another 1-2 hours, or until it has nearly doubled in size.
- Preheat the Oven: About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C). If you have a Dutch oven or a covered baking pot, place it in the oven to preheat as well. This helps create a steamy environment that results in a crispier crust.
- Score the Dough: Once the dough is fully risen, use a sharp knife or bread lame to score the top of the loaf. This allows the bread to expand properly during baking.
- Bake: Carefully transfer the dough, along with the parchment paper, into the preheated Dutch oven or baking pot. Cover it with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set and develop its full flavor.
