Easy Sourdough Bread

This easy sourdough bread recipe is perfect for beginners looking to bake a rustic, artisan-style loaf. Made with just four simple ingredients, this recipe is straightforward and produces a delicious bread with a soft crumb and crispy crust. It’s a versatile recipe you’ll want to make weekly.

Why You’ll Love This Recipe

• Perfect for beginners with easy-to-follow steps.
• Made with only four pantry-friendly ingredients.
• Produces a classic artisan-style loaf with a beautiful crust and airy interior.
• Requires minimal active prep time.
• A great way to enjoy the natural flavor of sourdough without complicated techniques.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 490 g bread flour
• 10 g salt
• 60 g active sourdough starter
• 340 g water

Directions

1. Mix the Dough: In a large bowl, combine the bread flour and salt. In a separate container, mix the water with the active sourdough starter until dissolved. Pour the liquid mixture into the dry ingredients and stir until a shaggy dough forms.
2. Rest and Hydrate: Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
3. Knead and Stretch: Perform a series of stretch-and-folds every 30 minutes over the next two hours. This helps build the gluten structure.
4. Bulk Fermentation: Cover the bowl and allow the dough to rest at room temperature for 4-5 hours or until it has doubled in size.
5. Shape the Dough: Turn the dough out onto a floured surface and shape it into a round or oval loaf. Transfer the shaped dough to a proofing basket or bowl lined with a floured cloth.
6. Proof: Let the dough proof in the refrigerator overnight or for at least 8-12 hours.
7. Preheat and Bake: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once hot, carefully place the dough into the preheated Dutch oven, cover it with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes or until the crust is golden brown.
8. Cool and Serve: Allow the bread to cool completely on a wire rack before slicing.

Servings and Timing

• Servings: 1 loaf
• Prep Time: 30 minutes
• Fermentation Time: 4 hours (bulk fermentation) + overnight proofing (8-12 hours)
• Bake Time: 45 minutes
• Total Time: Approximately 4 hours 50 minutes (excluding proofing time)

Variations

• Whole Wheat: Substitute up to 50% of the bread flour with whole wheat flour for a nuttier flavor.
• Add Seeds: Mix in sesame seeds, flaxseeds, or sunflower seeds for added texture.
• Herbs and Garlic: Add chopped fresh rosemary, thyme, or minced garlic for a flavorful loaf.
• Sweet Sourdough: Mix in dried fruits and a tablespoon of honey for a mildly sweet variation.

Storage/Reheating

• Storage: Store the cooled sourdough bread in an airtight bag or container at room temperature for up to 3 days.
• Freezing: Wrap the loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before reheating.
• Reheating: Refresh the bread by heating it in a preheated oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. What is an active sourdough starter?

An active sourdough starter is a fermented mixture of flour and water containing natural yeast and bacteria. It should be bubbly and active before use.

2. Can I use all-purpose flour instead of bread flour?

Yes, but bread flour has a higher protein content, which helps achieve better structure and chewiness.

3. How do I know when my dough is ready to bake?

The dough is ready when it has doubled in size and passes the “poke test” – a gentle poke leaves a small indentation that springs back slowly.

4. Do I need a Dutch oven to bake sourdough bread?

While a Dutch oven creates the best crust by trapping steam, you can also use a baking stone and cover the loaf with a large oven-safe bowl.

5. How do I maintain a sourdough starter?

Feed your starter equal parts water and flour regularly. Keep it at room temperature if baking frequently or store it in the fridge if baking less often.

6. What does bulk fermentation mean?

Bulk fermentation is the first rise, where the dough develops flavor and structure through yeast activity.

7. Can I skip the overnight proofing?

Overnight proofing enhances the flavor and texture, but you can proof at room temperature for 3-4 hours if needed.

8. Why is my sourdough bread dense?

Dense bread may result from under-proofing, insufficient kneading, or using an inactive starter.

9. Can I make this gluten-free?

This recipe relies on gluten for structure, so substituting with gluten-free flours won’t yield the same results.

10. How do I get a shiny crust?

Steam is key! Baking in a covered Dutch oven or adding a tray of water to the oven helps create a shiny, crispy crust.

Conclusion

Easy sourdough bread is a rewarding recipe for both novice and experienced bakers. With just four ingredients and some patience, you’ll create a delicious artisan loaf that’s perfect for sandwiches, toasting, or enjoying on its own. Once you master this recipe, it’s easy to customize and make your own.

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