Sourdough bread

Here’s a classic Sourdough Bread recipe—crispy crust, soft chewy interior, and tangy flavor. 🍞

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Sourdough Bread

🥘 Ingredients

• 1 cup (240 g) active sourdough starter
• 1 ½ cups (360 ml) water, room temperature
• 4 cups (500 g) all-purpose or bread flour
• 2 teaspoons salt

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Equipment

• Large mixing bowl
• Bench scraper or spatula
• Dutch oven or baking stone (optional)
• Clean kitchen towel
• Sharp knife or bread lame

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Step-by-Step Directions

Step 1: Mix the Dough

1. In a large bowl, combine sourdough starter and water.
2. Add flour and mix until a rough dough forms.
3. Let it rest for 30 minutes (autolyse).
4. Add salt and knead for 5–10 minutes until smooth and elastic.

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Step 2: Bulk Fermentation

1. Cover the bowl with a damp towel.
2. Let the dough rise at room temperature for 4–6 hours, folding it every 30–60 minutes (stretch and fold the dough).

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Step 3: Shape the Dough

1. Gently turn the dough onto a lightly floured surface.
2. Shape into a round or oval loaf.
3. Place the shaped dough into a floured proofing basket or bowl, seam-side up.

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Step 4: Final Proof

1. Cover and let the dough rise for 2–4 hours at room temperature, or refrigerate overnight for more flavor.

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Step 5: Preheat Oven

1. Preheat oven to 450°F (230°C).
2. If using a Dutch oven, place it inside while preheating.

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Step 6: Score and Bake

1. Turn the dough onto parchment paper or into the hot Dutch oven.
2. Score the top with a sharp knife to allow expansion.
3. Bake covered for 20–25 minutes, then uncover and bake 20–25 minutes more until crust is golden and crisp.

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Step 7: Cool

1. Let the bread cool completely on a wire rack before slicing (at least 1 hour).

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Tips

• Use active and bubbly sourdough starter for best results.
• Stretch and fold during bulk fermentation develops strength without intensive kneading.
• For a crispier crust, spray water into the oven or cover the bread during initial baking.
• Store at room temperature in a paper bag for 2–3 days or freeze for longer storage.

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If you want, I can also give a no-knead sourdough bread recipe that’s easier for beginners and just as tasty.

Do you want me to share that version?