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Sourdough Bread
1h 15min
1 servings
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Experience the tangy and complex flavors of this classic Sourdough Bread, a testament to the art of fermentation. With its crisp, golden crust and chewy, open crumb, this bread is a true delight for the senses. The long, slow fermentation process using a natural sourdough starter creates a bread that is not only delicious but also easier to digest, making it a nutritious and wholesome choice for any meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
20 g
0 g
Allergen Content
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Ingredients
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Steps
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Combine flour and salt
In a large mixing bowl, combine the bread flour and salt. Mix well.
Add sourdough starter and water
Add the active sourdough starter and water to the flour mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms.
Knead the dough
Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until the dough becomes smooth and elastic.
Let the dough rise
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 8-12 hours, or until it has doubled in size.
Shape the dough
Gently punch down the dough and shape it into a round or oval loaf. Place the loaf in a proofing basket or a bowl lined with a floured kitchen towel, seam-side up.
Let the dough proof
Cover the dough with a kitchen towel and let it proof for another 1-2 hours, or until it has puffed up and holds an indentation when gently poked.
Preheat the oven
Preheat the oven to 450°F (230°C) and place a Dutch oven or a baking stone inside to heat up.
Score the dough
Turn the dough out onto a piece of parchment paper, seam-side down. Using a sharp knife or razor blade, score the top of the loaf with a pattern of your choice.
Bake the bread
Carefully transfer the loaf to the preheated Dutch oven or onto the baking stone. Bake for 30-35 minutes with the lid on (if using a Dutch oven), then remove the lid and continue baking for another 10-15 minutes, or until the crust is dark golden brown.
Cool and serve
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.
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