Sourdough Bread Recipe
User Reviews
5
Sourdough Bread Recipe
Description
Starting with a ripe sourdough starter mixed into warm water and combined with honey and salt, the dough includes all-purpose flour added gradually to achieve a soft consistency. After an initial rest, the dough is kneaded briefly, then placed in a covered bowl to ferment over 6 to 24 hours, allowing natural yeast and bacteria to develop flavor and leavening power.
Once fermented, the dough is shaped into a round loaf and placed on a greased cookie sheet to rise until doubled. Before baking at 425°F, slits are cut over the top to allow controlled expansion and a decorative crust pattern. Baking for 25-30 minutes produces a golden crust with a chewy texture and a soft crumb inside.
The resulting bread has a mild sourdough tang and a pleasant aroma. It's suitable for sandwiches, toasting, or any use where fresh bread is desired.
The starter requires feeding over several days to become fully active, and the baked loaf should be cooled for at least 30 minutes before slicing to maintain crumb structure. Store wrapped at room temperature for up to four days or freeze for longer storage.
Ingredients
- ¾ cup sourdough starter ripe and active
- 1¼ cups water non-chlorinated, warm
- 1 tablespoon honey
- 1½ teaspoons salt
- 3½ cups all-purpose flour
Instructions
- Whisk the starter and water in a large mixing bowl. Add honey, salt, and about 2 cups of the flour. Stir till smooth; let rest for 15-30 minutes.
- Add enough remaining flour to make a soft dough. Turn out onto a floured counter and knead a few times.
- Place dough in a large bowl that has been sprayed with non-stick spray. Cover and let rise and ferment for at least 6-8 hours, or up to 24 hours.
- On a floured countertop, form the dough into a round loaf and place it on a greased cookie sheet. Let it rise till doubled, usually one to two hours. Cut slits across the top.
- While the dough is rising, preheat your oven to 425°F. Bake for 25-30 minutes, or until golden brown. For a darker crust, cook it longer. If desired, brush melted butter over the top of the bread.
- Let the bread cool on a cooling rack. It slices best if allowed to cool for at least 30 minutes.
Notes
- Feed and maintain your sourdough starter over several days until bubbly and doubling in size within 4 hours of feeding.
- Allow the baked bread to cool completely before slicing to ensure proper texture.
- Store bread at room temperature wrapped in plastic wrap for 3-4 days or wrap with foil and freeze for up to 3 months.
- Use non-chlorinated, warm water to mix the dough for optimal yeast activity.
- Cut slits in the loaf before baking to help it expand evenly and develop a crust pattern.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 152kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Calcium | 5mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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