Embark on a journey of homemade goodness with our Sourdough Bread recipe. Crafted with patience and dedication, this artisanal delight boasts a chewy crust and an airy, tangy interior. Whether you're a seasoned bread baker or a novice, experience the joy of creating your own sourdough masterpiece with this simple yet rewarding recipe.
Sourdough Bread is a testament to the artistry of traditional bread-making. The magic begins with a wild yeast starter, which ferments and imparts a distinctive tang to the dough. The result is a beautifully textured bread with a crispy crust and a soft, hole-studded interior. Baking your own sourdough is a deeply satisfying experience that connects you to the rich heritage of bread craftsmanship.
For the Sourdough Starter:
1/2 cup all-purpose flour
1/4 cup lukewarm water
2 tablespoons active sourdough starter (or commercial sourdough starter)
For the Sourdough Bread:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 cup lukewarm water
1 cup active sourdough starter
Additional flour for dusting
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In a glass or plastic container, combine the flour, lukewarm water, and active sourdough starter. Mix well, cover loosely, and let it sit at room temperature for 8-12 hours or overnight until it becomes bubbly and active.
In a large mixing bowl, combine the flour and salt. Add the lukewarm water and active sourdough starter to the flour mixture, stirring until a shaggy dough forms. Knead the dough on a floured surface for 10-15 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 2-3 hours or until doubled in size.
Preheat the oven to 450°F (230°C). Place a Dutch oven with a lid in the oven to heat.
Punch down the risen dough, shape it into a round loaf, and place it in a lightly floured proofing basket or bowl. Allow the dough to rise for an additional 30-60 minutes until it increases in volume.
Carefully transfer the risen dough to the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Allow the Sourdough Bread to cool before slicing.
Tips for this recipe
Experiment with different flours, such as whole wheat or rye, to create unique variations of Sourdough Bread. Additionally, maintaining a sourdough starter is an ongoing process; feed it regularly to keep it active and ready for your next batch.