Sourdough bread Recipe



 

Best Sourdough Bread Recipe: A Timeless Classic

Sourdough bread has a distinct tangy flavor and chewy texture, thanks to the natural fermentation process. This recipe guides you through making your own sourdough starter and bread.

Ingredients for Starter:

  • 1 cup all-purpose flour
  • 1 cup water

Ingredients for Bread:

  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1 1/2 cups water
  • 1 1/2 teaspoons salt

Instructions:

  1. Make the Starter:

    • In a large jar or bowl, mix 1 cup of all-purpose flour with 1 cup of water. Cover loosely with a cloth and let it sit at room temperature for 24 hours. Repeat this process for 5-7 days, discarding half of the mixture each day and replenishing with fresh flour and water, until the starter is bubbly and active.
  2. Prepare the Dough:

    • In a large mixing bowl, combine 1 cup of active sourdough starter with 3 cups of all-purpose flour and 1 1/2 cups of water. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
  3. Knead and Ferment:

    • Add 1 1/2 teaspoons of salt to the dough. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours until doubled in size.
  4. Shape and Proof:

    • Turn the dough out onto a floured surface and shape it into a round loaf. Place the loaf in a floured proofing basket or bowl. Cover and let it proof for 2-3 hours until puffy.
  5. Preheat Oven:

    • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
  6. Bake:

    • Carefully transfer the loaf to the preheated Dutch oven or baking stone. Score the top of the loaf with a sharp knife. Bake with the lid on for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is golden brown.
  7. Cool:

    • Allow the bread to cool completely on a wire rack before slicing.
Kitchen Tools Required:
  • Large jar or bowl
  • Mixing bowls
  • Proofing basket or bowl
  • Dutch oven or baking stone
  • Sharp knife
  • Wire rack

Background

Sourdough bread dates back to ancient Egypt and has been a staple in many cultures due to its unique flavor and natural leavening process. The tangy taste comes from the lactic acid produced during fermentation.

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Description

 

Best Sourdough Bread Recipe: A Timeless Classic

Sourdough bread has a distinct tangy flavor and chewy texture, thanks to the natural fermentation process. This recipe guides you through making your own sourdough starter and bread.

Ingredients for Starter:

  • 1 cup all-purpose flour
  • 1 cup water

Ingredients for Bread:

  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1 1/2 cups water
  • 1 1/2 teaspoons salt

Instructions:

  1. Make the Starter:

    • In a large jar or bowl, mix 1 cup of all-purpose flour with 1 cup of water. Cover loosely with a cloth and let it sit at room temperature for 24 hours. Repeat this process for 5-7 days, discarding half of the mixture each day and replenishing with fresh flour and water, until the starter is bubbly and active.
  2. Prepare the Dough:

    • In a large mixing bowl, combine 1 cup of active sourdough starter with 3 cups of all-purpose flour and 1 1/2 cups of water. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
  3. Knead and Ferment:

    • Add 1 1/2 teaspoons of salt to the dough. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours until doubled in size.
  4. Shape and Proof:

    • Turn the dough out onto a floured surface and shape it into a round loaf. Place the loaf in a floured proofing basket or bowl. Cover and let it proof for 2-3 hours until puffy.
  5. Preheat Oven:

    • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
  6. Bake:

    • Carefully transfer the loaf to the preheated Dutch oven or baking stone. Score the top of the loaf with a sharp knife. Bake with the lid on for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is golden brown.
  7. Cool:

    • Allow the bread to cool completely on a wire rack before slicing.
Kitchen Tools Required:
  • Large jar or bowl
  • Mixing bowls
  • Proofing basket or bowl
  • Dutch oven or baking stone
  • Sharp knife
  • Wire rack

Background

Sourdough bread dates back to ancient Egypt and has been a staple in many cultures due to its unique flavor and natural leavening process. The tangy taste comes from the lactic acid produced during fermentation.

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Sourdough bread Recipe

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Best Sourdough Bread Recipe: A Timeless Classic

Sourdough bread has a distinct tangy flavor and chewy texture, thanks to the natural fermentation process. This recipe guides you through making your own sourdough starter and bread.

Ingredients for Starter:

Ingredients for Bread:

Instructions:

  1. Make the Starter:

    • In a large jar or bowl, mix 1 cup of all-purpose flour with 1 cup of water. Cover loosely with a cloth and let it sit at room temperature for 24 hours. Repeat this process for 5-7 days, discarding half of the mixture each day and replenishing with fresh flour and water, until the starter is bubbly and active.
  2. Prepare the Dough:

    • In a large mixing bowl, combine 1 cup of active sourdough starter with 3 cups of all-purpose flour and 1 1/2 cups of water. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
  3. Knead and Ferment:

    • Add 1 1/2 teaspoons of salt to the dough. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours until doubled in size.
  4. Shape and Proof:

    • Turn the dough out onto a floured surface and shape it into a round loaf. Place the loaf in a floured proofing basket or bowl. Cover and let it proof for 2-3 hours until puffy.
  5. Preheat Oven:

    • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
  6. Bake:

    • Carefully transfer the loaf to the preheated Dutch oven or baking stone. Score the top of the loaf with a sharp knife. Bake with the lid on for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is golden brown.
  7. Cool:

    • Allow the bread to cool completely on a wire rack before slicing.
Kitchen Tools Required:

Background

Sourdough bread dates back to ancient Egypt and has been a staple in many cultures due to its unique flavor and natural leavening process. The tangy taste comes from the lactic acid produced during fermentation.

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