There’s something truly magical about fresh, homemade sourdough bread—the tangy flavor, the chewy crumb, and the perfect crispy crust. If you’ve been intimidated by the idea of making sourdough from scratch, this easy sourdough bread recipe is here to change that! Whether you’re a seasoned baker or a beginner, this guide will take you step-by-step through the process, showing you how to bake a deliciously rustic loaf with just a few simple ingredients and a naturally fermented starter.
Once you experience the joy of baking your own sourdough, you’ll never want to go back to store-bought bread. Let’s get started!
🌾 Homemade Sourdough Bread
Servings: 1 large loaf
Prep Time: 10 minutes (plus rising time)
Bake Time: 40–45 minutes
Total Time: 24–48 hours (depending on rising time)
🛒 Ingredients
- 🌾 3 cups (360g) all-purpose flour
- 💧 1 cup (240ml) filtered water
- 🍞 1/2 cup (120g) active sourdough starter
- 🧂 1 1/2 teaspoons salt
🍳 How to make Sordough Bread
Instructions:
Let the bread cool completely on a wire rack before slicing.ur oven to 475°F (245°C) with a Dutch oven inside.
6. Transfer the dough to the Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
Prepare the Dough:
In a large mixing bowl, combine the sourdough starter, warm water, and honey (if using). Stir until well mixed.
Gradually add the bread flour, mixing until a shaggy dough forms.
Sprinkle in the salt and knead the dough for about 8–10 minutes until smooth and elastic. You can also do this in a stand mixer with a dough hook.
First Rise (Bulk Fermentation):
Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 6–12 hours. It should roughly double in size.
Perform stretch and fold every 30 minutes during the first 4 hours for better structure.
Shape the Dough:
Once the dough has risen, turn it out onto a lightly floured surface. Gently shape it into a round or oval loaf.
Place the dough seam-side down in a well-floured proofing basket or bowl.
Second Rise (Proofing):
Let the dough rise for 3–4 hours at room temperature, or refrigerate for 12–18 hours for a slower, more flavorful rise.
Preheat the Oven:
Preheat your oven to 475°F (245°C). Place a Dutch oven with the lid inside to preheat as well.
Score and Bake:
When ready to bake, carefully remove the hot Dutch oven from the oven. Gently flip the dough into the pot. Score the top with a sharp knife or razor blade to help the bread expand while baking.
Cover and bake for 20 minutes, then remove the lid and bake for an additional 20–25 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
Cool and Enjoy
Tips for Perfect Sourdough Bread:
- Starter Health: Ensure your sourdough starter is active and bubbly before using it. Feed it 6–12 hours before baking.
- Humidity: The dough will rise better in a slightly warmer and humid environment, so you can cover the bowl with a damp towel to retain moisture.
- Flour Variations: Experiment with different flour types (e.g., whole wheat, rye) for unique flavors and textures.
Storage:
- Room Temperature: Store leftover sourdough in a paper bag or bread box for up to 3 days.
- Freezer: Slice the bread and store it in an airtight bag in the freezer for up to 3 months.
Did you try baking this homemade sourdough bread? Leave a comment and let us know how it turned out! Don’t forget to share your bread-baking success on social media with #QuicyRecipes!
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