Sourdough Bread Recipe
Servings: 10 Servings
Ingredients
- 1 cup (227 g) filtered water
- ½ cup (100 g) sourdough starter active
- 2 cups (250 g) all-purpose flour
- ½ cup (60 g) bread flour
- ½ tablespoon salt
- Rice Flour for dusting bowl
Instructions
- In a large bowl, whisk together the active sourdough starter and filtered water.1 cup (227 g) filtered water, ½ cup (100 g) sourdough starter
- Add the all-purpose flour, bread flour, and salt. Stir with a sturdy spoon or spatula until the flour is fully incorporated. The dough will be rough, wet, and sticky.2 cups (250 g) all-purpose flour, ½ cup (60 g) bread flour, ½ tablespoon salt
- Cover the bowl and let the dough rest at room temperature for 1 hour.
- Wet your hands, then lift one side of the dough and stretch it upward without tearing it. Fold it over the center. Turn the bowl and repeat with the other three sides to complete one set of stretch and folds.
- Cover the bowl and let the dough rest for 30 minutes. Repeat the stretch-and-fold process three more times, allowing the dough to rest for 30 minutes between each set.
- After the fourth set, cover the bowl and let the dough continue rising at room temperature for 3 to 5 hours. It is ready when it looks smoother and puffy, has risen noticeably, and has bubbles along the sides or surface. A cool kitchen or slower starter may require additional time.
- Turn the dough onto a lightly floured or unfloured work surface. Use lightly damp hands or a bench scraper to pull the dough gently toward you. Rotate it a quarter turn and repeat, cupping the sides as you work, until it forms a round with a smooth, lightly tightened surface. Place it seam-side up in the rice flour-dusted banneton or towel-lined bowl.Rice Flour
- Cover loosely with a clean kitchen towel and let the dough rise at room temperature until it looks puffy and a light press with your finger leaves an indentation that slowly springs back, about 1 to 3 hours.
- During the final rise, place a large Dutch oven and its lid on a rack in the lower third of the oven. Preheat the oven and Dutch oven to 450°F.
- Cut a large piece of parchment paper. Turn the dough onto the parchment and score the top with a bread lame or sharp knife.
- Carefully lower the parchment and dough into the hot Dutch oven. Cover, reduce the temperature to 425℉, and bake for 30 minutes.
- Remove the lid and bake for another 15 to 20 minutes or until the crust is deep golden brown.
- Transfer the bread to a wire rack and let it cool completely before slicing, about 1 hour.
Notes
- Use a sourdough starter that has roughly doubled after feeding and looks active and bubbly.
- The dough is supposed to be wet and sticky. Wet hands and a bench scraper will make it much easier to handle.
- The room-temperature rise is based on the look and feel of the dough, not only the clock. A warm kitchen may shorten the rise considerably.
- All-purpose flour can replace the bread flour, but the finished bread will be a little softer and less chewy.
- Store the completely cooled bread in an airtight container or zip-top bag at room temperature for up to 2 days.
Nutrition Facts
Sourdough Bread Recipe
Serving Size
1 Slice
Amount per Serving
Calories
125
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.03
g
Sodium
351
mg
15
%
Potassium
33
mg
1
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
4
g
8
%
Vitamin A
1
IU
0
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
