Sourdough Bread
This easy-to-make sourdough bread provides a comforting flavor and is perfect for various meals, making it a staple in your kitchen.
Ingredients
Dough Ingredients
- 100 g Active Sourdough Starter (about 1/2 cup, bubbly and at its peak)
- 350 g Warm Water (about 1 1/3 cups, adds moisture)
- 500 g Bread Flour (about 4 cups, provides structure)
- 10 g Fine Sea Salt (about 2 teaspoons, enhances flavor)
For Dusting
- Rice Flour (for dusting the top before scoring to create high contrast)
Instructions
Preparation
- Mix the active sourdough starter with warm water in a large mixing bowl. Stir until the starter is fully dissolved.
- Gradually add the bread flour to the mixture and combine until no dry flour remains.
- Let the dough rest for about 30 minutes for the autolyse phase to hydrate the flour.
- Sprinkle the fine sea salt over the dough and knead it gently to incorporate.
- Transfer the dough to a greased bowl, cover, and let it rise at room temperature until doubled.
Shaping and Baking
- Turn the risen dough out onto a floured surface and shape it into a round loaf.
- Place the shaped dough into a proofing basket or bowl lined with a floured towel and let it rise for a second time.
- Preheat your oven while the dough is rising.
- Once risen, turn the dough onto a baking sheet or into a preheated Dutch oven. Score the top with a sharp knife.
- Dust the top with rice flour before baking.
- Bake until golden brown and hollow-sounding when tapped on the bottom.
Notes
Ensure your sourdough starter is active. Don't skip the autolyse step for better gluten development. Let the bread cool completely before slicing.