Description
This homemade sourdough recipe guides you through the process of making a delicious, crusty loaf from scratch using a natural sourdough starter. With detailed kneading and proofing instructions, you’ll achieve a perfectly risen bread with a golden crust and tender crumb, perfect for sandwiches or enjoying with butter.
Ingredients
Scale
Main Ingredients
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 tablespoon salt
Instructions
- Combine Starter and Water: In a large mixing bowl, combine 1 cup of sourdough starter with 1 1/2 cups of warm water.
- Mix Starter and Water: Stir the mixture gently with a spoon to combine the starter and water into a smooth consistency.
- Add Flour Gradually: Gradually add 3 1/2 cups of all-purpose flour to the mixture, one cup at a time, stirring well after each addition.
- Add Salt: Once all the flour is incorporated, add 1 tablespoon of salt to the dough and mix it in thoroughly.
- Knead in Bowl: Knead the dough in the bowl for about 5 minutes, folding it over and pressing it down with your hands until it becomes smooth and elastic.
- Knead on Floured Surface: Transfer the dough to a lightly floured surface and continue kneading for an additional 5 to 7 minutes, adding small amounts of flour as needed to prevent sticking.
- Shape the Dough: Shape the dough into a round or oval loaf by folding the edges toward the center, then turning it over so the seam is on the bottom.
- Prepare for Proofing: Place the shaped dough onto a lightly floured parchment paper or a proofing basket, depending on your preference.
- Cover and Rise: Cover the dough with a damp kitchen towel or plastic wrap to prevent it from drying out, and let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size.
- Preheat Oven: After the dough has risen, preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
- Score the Dough: Once the oven has reached the desired temperature, carefully score the top of the dough with a sharp knife or razor blade, making a few shallow slashes across the surface.
- Transfer to Oven: Slide the dough, with the parchment paper, onto the hot baking stone or inverted baking sheet in the oven.
- Bake the Bread: Bake the sourdough for 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool the Bread: Remove the sourdough from the oven and place it on a cooling rack to cool completely before slicing.
- Serve: Enjoy your freshly baked homemade sourdough bread!
Notes
- Make sure your sourdough starter is active and bubbly before starting for the best rise.
- Use warm water but not too hot to avoid killing the starter’s yeast.
- Kneading time is important to develop gluten structure; don’t rush this step.
- Proofing times may vary depending on room temperature; the dough should roughly double in size.
- Scoring allows the bread to expand properly in the oven and adds a decorative touch.
- Use a baking stone or an inverted baking tray to simulate a bread oven environment for a crispy crust.
- Allow the bread to cool completely to finish the baking process and improve texture before slicing.
