Sourdough Bread Recipe
User Reviews
4.9
Sourdough Bread Recipe
Description
The recipe begins by whisking together sourdough starter and lukewarm water, followed by salt and bread flour, forming a dry-looking dough. It rests for 30 minutes before a gentle folding to shape it into a ball, then undergoes an extended room temperature fermentation of at least 8 hours. This long rise encourages natural leavening and flavor development, producing a dough that appears wet and bubbly.
After fermentation, the dough is stretched and folded repeatedly to form a tight, round loaf with a smooth surface, then placed seam-side up in a floured dough basket for a final proof before baking. This method promotes a chewy crust and a tender interior with characteristic sourdough texture and flavor.
Ingredients
- 1/3 cup sourdough starter
- 1 1/3 cups water lukewarm
- 1 tsp salt
- 4 1/8 cups bread flour
Instructions
- In a large bowl, whisk the water and sourdough starter together. Add in the salt and whisk again.
- Stir in the flour (the dough will look very dry and that's totally fine). Cover the bowl with plastic wrap and set it aside at room temperature to rest for 30 minutes.
- After the sourdough rises, fold the sides of the dough over into the center to form a ball. Cover the bowl again and let the dough sit at room temperature for at least 8 hours. After the dough rises, it should appear wet and bubbly.
- Flour your work surface generously. Place the dough on the counter and stretch it into a large, rectangular shape. Fold it over until it turns into a small ball of dough.
- To finish shaping the dough, push in the bottom of the ball with your fingers while shaping it with your other hand into a perfectly round ball. Turn it several times in a circular motion to work out any bumps or blemishes.
- Place the dough into a dough basket with the seam side up. Cover the basket with a plastic wrap and let the bread rest for 45 minutes at room temperature or for a few hours in the fridge.
- Place the Dutch oven inside of the oven and preheat the oven to 450°F.
- Place the dough ball on parchment paper with the seam side down. Score the top as you please.
- Place the bread inside the Dutch oven. Bake it for 30 minutes with the lid closed. Remove the lid and bake the bread for an additional 20 minutes. Let the bread rest for a bit before slicing into it and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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