Sourdough Bread
This sourdough bread recipe captures the essence of home baking, yielding a wholesome loaf perfect for any occasion.
Ingredients
Main Ingredients
- 650 grams water provides moisture for the dough
- 200 grams ripe sourdough starter (100% hydration) introduces flavor and fermentation
- 85 grams whole wheat flour adds depth and nutrition
- 815 grams unbleached bread flour provides structure and chew
- 20 grams fine sea salt enhances flavor and controls fermentation
- 20 grams water (for mixing) helps combine ingredients
- 60 grams brown rice flour (for flouring proofing baskets) prevents sticking
Instructions
Preparation
- Mix the water and ripe sourdough starter in a large mixing bowl until fully combined.
- Add whole wheat flour and unbleached bread flour; mix until no dry flour remains.
- Sprinkle fine sea salt over the dough and add the 20 grams of water for mixing; mix until salt is incorporated.
- Knead the dough on a clean surface for 8-10 minutes until smooth and elastic.
- Gather the dough into a ball and place it in a greased bowl; cover and allow to ferment for 4-6 hours or until doubled in size.
- Turn the dough onto a floured surface and shape it into a round.
- Flour proofing baskets with brown rice flour; place dough seam side up into the baskets and let proof for 2-4 hours.
Baking
- Preheat your oven for 30 minutes before baking.
- Flip the proofed dough onto parchment paper and score the top to control expansion.
- Transfer dough to the oven; add steam if desired for a better crust.
- Bake until golden brown and sounds hollow when tapped.
- Cool on a wire rack for at least an hour before slicing.
Notes
Ensure your sourdough starter is active and bubbly for best results. Allow bread to cool completely before slicing.