Simple Sourdough Bread Recipe

Today, I want to share my Simple Sourdough Bread Recipe, a recipe that has been perfected over the years. I have always been fascinated by the process of making bread, especially sourdough. There’s something magical about the way simple ingredients come together to make a crusty loaf with a soft, chewy inside. This bread is not only delicious but also surprisingly easy to make at home.

What is Sourdough Bread?

Sourdough bread is a type of bread made from naturally fermented dough. Unlike regular bread that uses commercial yeast, sourdough relies on wild yeast and bacteria present in the environment. This fermentation process gives sourdough its unique flavor and texture. I love how this bread has a slight tanginess, which makes it perfect for sandwiches or simply enjoying with butter.

Why Make Sourdough at Home?

Making sourdough at home has its perks. First, it allows you to control the ingredients. You can choose organic flour, salt, and water, ensuring a healthier loaf. Second, the aroma of freshly baked bread fills your home, creating a warm and inviting atmosphere. Lastly, there’s a sense of accomplishment in creating something from scratch.

Ingredients for Simple Sourdough Bread Recipe

For the Starter:

• 1 cup all-purpose flour
• 1/2 cup water (room temperature)
• 1 tablespoon of sugar or honey (optional)

For the Dough:

• 3 cups all-purpose flour
• 1 1/2 cups water (room temperature)
• 1 cup active sourdough starter
• 2 teaspoons salt

How to Make a Simple Sourdough Bread

Creating a sourdough starter is the first step. I remember my first attempt; it was a bit nerve-wracking but so rewarding. Here’s how to do it:

1. In a glass bowl, mix 1 cup of flour with 1/2 cup of water. If you want, add a tablespoon of sugar or honey to help kickstart the fermentation.
2. Cover the bowl with a clean cloth and let it sit at room temperature for 24 hours.
3. Each day for about a week, feed your starter by adding 1/2 cup of flour and 1/4 cup of water. Stir well and cover again.

After about a week, you should see bubbles forming, indicating that your starter is alive and ready to use.

Mixing the Dough

Once your sourdough starter is active, it’s time to make the dough. I love this part because it’s so hands-on.

1. In a large bowl, combine 3 cups of flour and 1 1/2 cups of water.
2. Add 1 cup of your active sourdough starter and 2 teaspoons of salt.
3. Mix everything together until a shaggy dough forms. I usually use my hands for this, as it feels more personal.

Kneading the Dough

Kneading is essential to develop gluten, which gives the bread its structure. Here’s how I do it:

1. Transfer the dough onto a lightly floured surface.
2. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough sticks to your hands, sprinkle a little flour as needed.
3. Alternatively, you can use the stretch and fold method. Simply stretch the dough and fold it over itself several times.

First Rise

After kneading, it’s time for the dough to rise. This is where the magic happens.

1. Place the dough in a lightly greased bowl and cover it with a damp cloth.
2. Let it rise at room temperature for 4 to 6 hours, or until it doubles in size. I often place it in a warm spot in my kitchen.

Shaping the Dough

Once the dough has risen, it’s time to shape it. This step is crucial for creating a nice round loaf.

1. Gently punch down the dough to release the air.
2. Transfer it to a floured surface and shape it into a round ball. You can do this by tucking the edges under to create tension on the surface.
3. Place the shaped dough seam-side down in a floured proofing basket or bowl.

Second Rise

The second rise is shorter but equally important.

1. Cover the shaped dough with a cloth and let it rise for another 1 to 2 hours.
2. Preheat your oven to 450°F (230°C) during the last 30 minutes of this rise.

Scoring the Bread

Scoring is the process of making cuts on the surface of the dough. This allows the bread to expand while baking, creating a beautiful shape.

1. Just before baking, use a sharp knife or a bread lame to make a few shallow cuts on the top of the dough.
2. I like to make a simple cross pattern, but feel free to get creative!

Baking the Sourdough Bread

Baking is the moment of truth.

1. Place a Dutch oven or a baking stone in the oven while it preheats.
2. Carefully transfer the dough into the hot Dutch oven. You can use parchment paper to help with this.
3. Cover the Dutch oven with its lid and bake for 30 minutes. Then, remove the lid and bake for another 15 to 20 minutes until the bread is golden brown.

Cooling the Bread

Once the bread is baked, it’s crucial to let it cool properly.

1. Remove the bread from the oven and transfer it to a wire rack.
2. Allow it to cool for at least an hour before slicing. I know it’s hard to resist the smell, but cooling helps the texture.

Storing Sourdough Bread

To keep your sourdough fresh, store it properly.

• Keep it at room temperature in a bread box or a paper bag for up to 3 days.
• For longer storage, slice it and freeze it in an airtight container. Just toast the slices when you’re ready to enjoy.

Tips

Here are some of my best tips for making sourdough bread:

• Use high-quality flour for the best results.
• Be patient with the rising times; they can vary based on temperature and humidity.
• Don’t rush the baking process; a good crust takes time.
• Experiment with different flours or add-ins like seeds or herbs for unique flavors.

Enjoying Your Sourdough Bread Recipe

Making sourdough bread is a rewarding experience that connects you with the art of baking. With just a few simple ingredients and some patience, you can create a loaf that is not only delicious but also full of character. I hope you give this Simple Sourdough Bread Recipe a try and enjoy the process as much as I do.