Homemade Sourdough Bread Recipe
Freshly baked sourdough bread with a crispy crust and chewy interior, perfect for any meal or snack.
Equipment
- Large mixing bowl
- Dutch oven or baking stone
- Bench scraper
- Kitchen scale (optional)
Ingredients
- 17.5 oz bread flour
- 12.5 oz water
- 3.5 oz active sourdough starter
- 0.35 oz salt
Instructions
- In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and let rest for 1 hour (autolyse).17.5 oz bread flour, 12.5 oz water
- Add the sourdough starter and salt to the dough. Mix thoroughly using the stretch and fold method.3.5 oz active sourdough starter, 0.35 oz salt
- Cover the dough and let it ferment at room temperature for 6-8 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the dough into a round or oval loaf. Place it in a proofing basket or bowl lined with a floured kitchen towel. Cover and let it rise for 2-4 hours, or until doubled in size.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside. Once preheated, carefully transfer the dough into the Dutch oven, score the top, and cover with the lid.
- Bake for 20 minutes with the lid on, then remove the lid and bake for another 25 minutes or until the crust is deeply golden.
- Let cool on a wire rack before slicing.
Notes
The dough can also be proofed overnight in the refrigerator for a more developed flavor.
Adjust water content based on humidity and flour type.
Adjust water content based on humidity and flour type.
Nutrition
Calories: 1791kcalCarbohydrates: 360gProtein: 59gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 3873mgPotassium: 497mgFiber: 12gSugar: 2gVitamin A: 10IUCalcium: 87mgIron: 5mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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