Easy Sourdough Bread Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Resting Time
16 hrs
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Total Time
16 hrs 50 mins
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Servings
1 loaf
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Calories
1076 kcal
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Course
Baked Goods
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Cuisine
American
Easy Sourdough Bread Recipe
Description
The Easy Sourdough Bread Recipe relies on combining all-purpose flour, a fed sourdough starter, salt, and lukewarm water. After mixing and kneading until smooth and not sticky, the dough rests briefly before being stretched and folded several times to improve structure. It then ferments covered, either at room temperature for 8-10 hours or refrigerated for at least 12 hours, allowing natural fermentation to develop flavor and rise.
Baking involves preheating the oven with a cake pan and baking stone to create steam for a well-textured crust. The dough is scored and baked quickly to finish with a crisp exterior and tender crumb inside. This recipe yields a smaller loaf suited for 2-4 people.
It can be shaped on parchment paper or proofing baskets dusted with flour. Serving this bread fresh offers a chewy and flavorful sourdough ideal for sandwiches or alongside meals that benefit from a firm loaf.
Doubling the recipe is possible for larger loaves, and refrigerating the dough overnight allows flexibility in timing your baking schedule.
Ingredients
- 258 grams all-purpose flour 2 cups
- 150 grams sourdough starter 1/2 cup + 2 ½ tablespoons, fed
- 5 grams salt (1 teaspoon)
- 120 grams water ½ cup, lukewarm (90F / 32C
*If yo wish you can substitute with some whole wheat flour, half and half.
Instructions
- In the bowl of the standup mixer add the flour, starter, water and salt, mix with a spatula, then with the dough hook knead for 10-12 minutes or until compact and smooth but not sticky, cover with a tea towel and let sit 30 minutes.
- Stretch the dough out and fold like an envelope about 4-6 times, then shape into a ball or loaf, place seam side up on a parchment paper lined cookie sheet or proofing basket, sprinkle the chosen container with flour. Place the dough on the sheet or in the basket and sprinkle the top of the dough with a little flour, cover with plastic and let dough rest for 8-10 hours room temperature or refrigerate** for at least 12 hours (overnight).
- Place a cake pan in the bottom of the oven and a pizza stone or baking sheet upside down on the middle rack, pre-heat oven to 425F (220C) before putting the bread in the oven pour 1 cup boiling water in the cake pan. Score the dough and place the dough on parchment paper in the oven quickly and bake it for approximately 30 minutes. Once it is baked move it immediately to a wire rack to cool. Let it cool before slicing. Enjoy!
- **If the dough has been refrigerated, then remove the dough from the fridge and let it come to room temperature about 2-3 hours, then score and bake it.
Notes
- This recipe yields a loaf suitable for 2 to 4 people, making it ideal for small households or to accompany meals.
- You can double the ingredients if you want a larger loaf or multiple smaller loaves.
- Refrigerating the dough overnight for at least 12 hours helps slow fermentation and develop deeper flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1076 kcal
% Daily Value*
| Calories | 1076kcal | 54% |
| Carbohydrates | 226g | 75% |
| Protein | 31g | 62% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1945mg | 81% |
| Potassium | 276mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Calcium | 39mg | 4% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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