What You’ll Love About This Recipe
This homemade sourdough bread recipe is perfect for beginners and seasoned bakers alike, offering a delicious, crusty loaf with minimal ingredients. You’ll love how simple it is to create something so hearty and satisfying.
- Simple Ingredients: With just flour, water, salt, and a starter, this recipe keeps things easy and accessible.
- Customizable Crust: Bake it as soft or as crispy as you like, tailoring it to your perfect texture.
- Satisfying Process: Kneading and shaping the dough feels therapeutic, while the aroma of fresh bread is unbeatable.
Recipe
Making sourdough bread at home is a rewarding process that combines simple ingredients with time and patience. This recipe will guide you through creating a crusty, flavorful loaf using your sourdough starter.
Ingredients:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Instructions:
- Mix the flour and water in a large bowl until no dry flour remains. Cover and let it rest (autolyse) for 30 minutes.
- Add the sourdough starter and salt to the dough. Mix thoroughly until well combined.
- Perform a series of stretches and folds every 30 minutes for 2 hours. Cover the dough and let it rest between folds.
- After the final fold, cover the dough and let it ferment at room temperature for 6-8 hours, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
- Place the shaped dough into a floured proofing basket or bowl. Cover and let it proof in the refrigerator for 8-12 hours.
- Preheat your oven to 475°F (245°C) with a Dutch oven inside.
- Transfer the dough to the preheated Dutch oven. Score the top with a sharp knife or razor blade.
- Bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown.
- Let the bread cool completely on a wire rack before slicing.
Notes:
- Verify your sourdough starter is active and bubbly before use.
- Adjust the hydration level slightly based on your flour type and environmental conditions.
- Baking times may vary depending on your oven.
Equipment:
- Large mixing bowl
- Dutch oven
- Proofing basket or bowl
- Kitchen scale
- Bench scraper
Time:
- Prep time: 30 minutes
- Cooking time: 45 minutes
- Total time: Approximately 18 hours (including fermentation and proofing)
Cuisine: Bread/Baking
Serving: 1 loaf (8-10 slices)
Nutrition
Sourdough bread offers a range of nutrients from its simple ingredients. Here’s the nutritional breakdown for a typical slice (about 64 grams).
Calories: 174
Total Fat: 1.1g
Saturated Fat: 0.2g
Cholesterol: 0mg
Sodium: 390mg
Total Carbohydrates: 34g
Dietary Fiber: 1.5g
Sugars: 0.4g
Protein: 6g
What To Serve With It
I love pairing my homemade sourdough with classic spreads like creamy butter and sweet jam—it’s simple but always hits the spot. A warm bowl of soup, like tomato or butternut squash, also makes a cozy companion for a slice of fresh sourdough. These combinations keep things easy and satisfying, no matter the meal.
Butter and Jam
When you pull a warm slice of sourdough from the loaf, there’s nothing better than slathering it with creamy butter and a spoonful of sweet jam—it’s like a hug for your taste buds. The butter melts into the bread’s nooks, while the jam adds a fruity burst. I love using homemade strawberry or raspberry jam, but store-bought works just fine. For extra indulgence, try whipped honey butter or a sprinkle of flaky salt. It’s simple, comforting, and lets the sourdough shine. Whether for breakfast or a snack, this combo never disappoints. Just one bite, and you’ll be hooked.
Soup Pairings
Nothing pairs better with a slice of crusty sourdough than a steaming bowl of soup—it’s the ultimate comfort combo. I love dipping the bread into a creamy tomato basil soup; the tangy richness of the soup soaks into the bread perfectly. For something heartier, try it with a bowl of chicken noodle or beef stew—the sourdough holds up beautifully against the robust flavors. And when I’m craving something cozy, it’s split pea or butternut squash soup every time. Trust me, the chewy crust and soft crumb of sourdough make every spoonful even more satisfying. Soup and sourdough? Always a win.
