Sourdough Bread
Learn how to make delicious, tangy sourdough bread from scratch using just a few simple ingredients and some patience.
Ingredients
Dough Ingredients
- 150 g bubbly, active sourdough starter Make sure it's bubbly and active before using.
- 250 g warm water Adjust to 300g-325g for a softer dough.
- 25 g olive oil
- 500 g bread flour Do not use all-purpose flour.
- 10 g fine sea salt
Additional Items
- Fine-ground cornmeal or non-stick parchment paper For dusting and preventing sticking.
Instructions
Make The Dough
- In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir until well mixed.
- Gradually add the bread flour and sea salt. Mix until a shaggy dough forms.
Bulk Rise
- Cover the bowl with a kitchen towel. Let the dough rise at room temperature for about 4-6 hours, or until it doubles in size.
Optional Step: Stretch & Fold The Dough
- For better texture, stretch and fold the dough every 30 minutes for the first 2 hours during the bulk rise.
Shape The Dough
- Lightly flour your work surface. Gently turn the dough out and shape it into a round loaf.
Second Rise
- Place the shaped dough in a floured cloth-lined bowl or a proofing basket. Cover and let it rise for about 2 hours, until puffed.
Score The Dough
- Preheat your oven to 450°F (232°C) with the Dutch oven inside. Just before baking, carefully remove the dough and score the top with a sharp knife.
Bake The Dough
- Carefully transfer the dough into the preheated Dutch oven. Cover it and bake for 30 minutes.
- Then remove the lid and bake for another 15-20 minutes until golden brown.
Notes
Serve with butter, jam, or your favorite spreads. Wrap in a clean kitchen towel for storage. Can freeze slices in a zip-top bag.