Easy Sourdough Bread Recipe for Beginners
Are you dreaming of that tangy, chewy sourdough loaf but intimidated by the process? Fear not! This easy sourdough recipe is perfect for beginners, guiding you through each step with simple instructions and helpful tips. Let's bake some delicious bread!
What You'll Need:
This recipe uses a simple, no-knead method, minimizing effort and maximizing delicious results. You'll need:
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Ingredients:
- 500g strong bread flour (or a mix of bread and all-purpose flour)
- 375g lukewarm water
- 100g active sourdough starter (fed 4-6 hours before) – see starter tips below
- 10g salt
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Equipment:
- Large mixing bowl
- Dough scraper or spatula
- Kitchen scale (highly recommended for accuracy)
- Dutch oven (or a covered oven-safe pot)
- Parchment paper (optional, for easy removal)
Getting Started: The Sourdough Starter
A healthy, active starter is crucial for a successful sourdough loaf. Ensure your starter is bubbly and has nearly doubled in size after its final feeding. If it's not showing signs of activity, feed it again and wait until it's bubbly.
- Tip: A slightly under-active starter is better than an over-active one. An over-active starter can result in a sour loaf.
Mixing the Dough:
- Combine ingredients: In your large bowl, combine the flour and water. Mix gently until just combined; don't overmix. It will be a shaggy, sticky dough.
- Add the starter: Gently fold in your active sourdough starter.
- Autolyse (rest): Cover the bowl and let it rest for 30 minutes. This allows the flour to fully hydrate.
- Add salt: Add the salt and mix gently but thoroughly. Use a folding technique, stretching the dough and folding it over itself.
- Bulk fermentation: Cover and let the dough rise at room temperature for 4-6 hours, or until it has roughly doubled in size. Perform a series of "stretch and folds" every 30-45 minutes during the first 2-3 hours. This helps develop gluten and structure. See stretch and fold instructions below
Stretch and Folds:
Gently reach into the dough and grab a portion of it from one side, stretching it upwards. Fold it over to the opposite side. Rotate the bowl 90 degrees and repeat this process for all four sides.
Shaping and Proofing:
- Pre-shape: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. Avoid kneading!
- Rest: Cover the pre-shaped dough and let it rest for 20-30 minutes. This allows the gluten to relax.
- Final shape: Gently reshape the dough into a tighter boule (round loaf) or batard (oval loaf).
- Proof: Place the shaped dough in a well-floured banneton (proofing basket) or a bowl lined with a floured cloth. Cover and refrigerate for 12-18 hours (or overnight).
Baking the Bread:
- Preheat: Preheat your oven to 450°F (232°C) with your Dutch oven inside for at least 30 minutes.
- Score: Carefully remove the dough from the banneton and place it into the preheated Dutch oven. Score the top of the loaf with a sharp knife or lame (this allows the bread to expand properly).
- Bake covered: Bake covered for 20 minutes.
- Bake uncovered: Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying.
Tips for Success:
- Flour: Using high-protein bread flour will yield a better rise and texture.
- Starter activity: A very active starter may result in an overly sour loaf. Adjust your baking time if necessary.
- Hydration: The dough should be quite wet, but not so wet that it's impossible to handle.
Enjoy your homemade sourdough bread! This easy recipe is a fantastic starting point for your sourdough journey. With a little practice, you’ll be baking perfect loaves every time. Remember to experiment with different flours, hydration levels, and baking times to find your perfect sourdough recipe!
