Sourdough Bread Recipe

Learn to make your very own homemade sourdough bread with this easy recipe for beginners. You will love the crispy golden crust and tender chewy crumb.

Prep Time: 30

Cook Time: 40

Rest time: 14

Total Time: 15 10

Servings: , 1 loaf

Equipment

Ingredients

400 grams bread flour (3 cups)
300 grams water (about 1 1/4 cup)
11 grams sea salt (2 teaspoons)
100 grams starter (about 1/2 cup)
brown rice flour , for dusting

Instructions

Feed your starter 3-4 hours prior to making the bread.
Mix water and starter with a dough whisk or your hands.
Add bread flour to the starter mixture and combine well until it's a shaggy dough.
Add salt and use the pincer method to combine. This is done by squeezing the dough between the thumb and fore finger. Fold it in half and pinch it again. Cover and let rest 20-30 minutes.
Stretch and fold dough twice, spacing the set 30 minutes apart. Cover and let ferment for 1 1/2 to 2 hours at room temperature (75°F).
Shape dough into boule (round loaf) or batard (short oval or oblong shape). Dust the bread proofing basket (or banneton) with brown rice flour and place top down into the banneton. Dust with more brown rice flour and cover with plastic.
Place in the fridge to cold proof for 12-18 hours.
Preheat dutch oven at 450° F for at least 30 minutes.
Remove dough from fridge, and turn onto parchment paper. Score and place in hot dutch oven. Do this quickly so the dough does not sit at room temperature long. Bake at 450° F for 20 minutes with the lid on and 15 - 20 minutes with the lid off.
Remove from dutch oven and let it rest for 30-60 minutes before slicing. Be patient, as the bread will still be baking internally.

Notes

Weighed Ingredients - Using a scale and weighing your ingredients will give you more consistent results with your bread, however you can also measure and not weigh using the measurements above.

Storage - Store in a linen bag, a paper sack, or a bread box and it will remain fresh for 2-3 days.

Recipe adapted from Kitchn Brit

Nutrition