Sourdough Bread Recipe

This classic Sourdough Bread recipe produces a flavorful, crusty loaf with a soft, chewy interior. Made with a tangy sourdough starter, this bread is perfect for sandwiches, toasts, or enjoying with a spread of butter. Though it requires time for rising, the process is simple and rewarding.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups lukewarm water
• 5 cups bread flour
• 2 teaspoons salt

Directions

1. In a large mixing bowl, combine the active sourdough starter and lukewarm water, stirring until well mixed.
2. Add the bread flour and salt to the bowl, and mix until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 4-6 hours, or until it has doubled in size.
5. Gently shape the dough into a loaf and place it in a greased loaf pan, or shape it into a round and place it on a baking sheet or in a bread-proofing basket.
6. Allow the dough to rise for an additional 2-3 hours, until it has puffed up.
7. Preheat the oven to 450°F (230°C).
8. Bake the loaf for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and let it cool completely before slicing and serving.

Servings and Timing

• Servings: 1 loaf
• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: Approximately 6 hours (including rising time)

Variations

• Whole Wheat Sourdough: Substitute 1-2 cups of bread flour with whole wheat flour for a nuttier flavor and denser texture.
• Herb-Infused Sourdough: Add 1-2 tablespoons of chopped fresh rosemary, thyme, or other herbs to the dough for an aromatic loaf.
• Seeded Sourdough: Incorporate 1/4 cup of seeds, such as sunflower, sesame, or flax, into the dough for extra crunch.
• Garlic Sourdough: Mix in 2 cloves of minced garlic for a savory twist.

Storage/Reheating

Store sourdough bread in a bread bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To refresh frozen bread, let it thaw, then warm it in the oven at 350°F for 10-15 minutes to restore the crust’s crispness.

10 FAQs

1. Can I use all-purpose flour instead of bread flour?
   Yes, but the bread may have a slightly different texture; bread flour provides more structure.
2. How do I know if my sourdough starter is active?
   It should be bubbly and have doubled in size within a few hours of feeding.
3. Can I skip the second rise?
   The second rise helps improve texture, but you can bake it sooner if you’re short on time.
4. How do I get a more sour flavor?
   Allow the dough to rise overnight in the fridge for a stronger tang.
5. What’s the best way to knead sticky dough?
   Keep your hands floured, or use the stretch and fold method every 30 minutes during the first rise.
6. Do I need a Dutch oven to bake sourdough?
   No, but a Dutch oven traps steam, which improves the crust. Use a baking sheet if you don’t have one.
7. How do I tell when the bread is done baking?
   It should be golden and sound hollow when tapped. The internal temperature should be around 200°F.
8. Can I use my stand mixer for kneading?
   Yes, mix on low for 8-10 minutes until the dough is smooth.
9. Why did my bread turn out flat?
   Over-proofing or under-kneading may result in a flat loaf. Ensure your starter is active, too.
10. Can I add sweet ingredients?
    Yes, adding dried fruits, honey, or cinnamon creates a delicious sweet version.

Conclusion

This Sourdough Bread recipe is a rewarding way to enjoy the rustic flavors of homemade sourdough with minimal ingredients. Whether you stick with the classic loaf or add your own twist, this recipe promises a crusty, flavorful bread that pairs well with a variety of toppings and meals.

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