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Sourdough Starter and Bread

Sourdough Bread is one of the most flavorful, good-for-you loaves of bread out there. Easier than you think with a taste and texture that is absolutely heavenly!

Prep Time
6 d 30 mins
Cook Time
30 mins
Rise
13 hrs
Total Time
6 d 14 hrs 15 mins
Servings: 12 slices
Calories: 138 kcal
Course: Side Dish , Bread
Cuisine: American

Ingredients

  • 1/3 cup Sourdough starter (90 grams)
  • 1 ½ cups water (346 grams)
  • 2 teaspoons salt
  • 3 ½ cups bread flour (520 grams)

Instructions

    Cup of Yum
  1. Mix the starter and water together in a large bowl with a fork. Add the flour and salt and continue to mix until it comes together. You may need to use your hands to help it form a shaggy dough. Cover with a wet cloth and set aside for 30 minutes.
  2. After 30 minutes of resting, stretch one side of the dough up and fold over the top. Give the bowl a quarter turn and stretch and pull that side of the dough up, folding over the top. Turn the bowl a quarter turn again and repeat. Repeat once more until four stretches and pulls have been made. Repeat this process 3-4 times with 15-30 minutes before each time.
  3. Cover the bowl with a towel and let it rise on the countertop for 7-10 hours, or in the fridge for 24 hours for slower fermentation. If your kitchen tends to be warmer it may be ready in less than 7 hours and if your kitchen is cooler it may take longer than 10. It should have risen about 50%.
  4. Turn the dough out onto a lightly floured surface and very gently form it into a round. Stretch the top side up and fold into the center. Rotate the dough and repeat until all the sides have been folded to the center. You may use a bench scraper or your hands to push and pull the dough along the counter to create tension, but only just enough to form a nice round shape.
  5. Place parchment in a bowl and dust lightly with flour. Place your dough ball on the parchment and cover. Place in the fridge to rest for an hour. Meanwhile, preheat the oven to 500° with the dutch oven in the oven to preheat as well. Allow the dutch oven to heat for a full 50-60 minutes while the dough rests.
  6. Use a sharp knife or a razor blade, score the top of the dough at a 35-40-degree angle cutting in about ½ inch deep. Very carefully use the parchment as a sling to transfer the dough to the preheated dutch oven. Reduce the oven to 450° and place the lid on the dutch oven. Bake for 20 minutes. When 20 minutes is up, remove the lid from the dutch oven and bake for another 20-25 minutes, until the crust has turned a deep golden-brown color and the internal temp reads 205°-210°.
  7. Cool on a cooling rack for at least 1 hour before slicing in order to avoid the bread turning gummy.

Notes

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Nutrition Information

Calories 138kcal (7%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 390mg (16%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1IU (0%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 28g 9%
Protein 5g 10%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 390mg 16%
Potassium 37mg 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.