There is nothing better than this easy sourdough bread recipe resulting in a loaf that is scrumptious and airy on the inside, golden and crispy on the outside, and great for so many things!
Prep Time25 minutesmins
Cook Time45 minutesmins
Resting6 hourshrs
Total Time7 hourshrs10 minutesmins
Course: bread
Cuisine: American
Servings: 1Loaf
Calories: 1934kcal
Author: Love Keil
Equipment
dutch oven
proofing baskets
bench scraper
lame
Ingredients
125gramssourdough starter active
367.5gramswaterfiltered & room temperature
500gramsall-purpose flourunbleached
12gramssea saltI like to use French sea salt
25gramswater
Instructions
Into a bowl add sourdough starter and water, mix with a wooden spoon until starter dissolves and water looks milky.
Add flour. Mix everything together. Using hands knead the dough for 5-10 minutes. Cover and let rest in warm place for about 2 hours.
After add salt and water, knead the dough for 5-10 minutes or until salt and water incorporated into the dough. Cover and let rest in warm place for 4-5 hours or in the fridge overnight (8-10 hours).
Place the dough onto a floured surface. Flour hands with flour and stretch the dough into a large rectangle.
Fold over ⅓rd from the top and bottom so each third is stacked vertically, forming a smaller rectangle .
Take the side of the rectangle and roll it into a cylinder shape (wet hands with water, if the dough is too sticky).
Now, using hands push the dough away and pull it towards you to form a round shape loaf, about 4-6 times or until dough is round. Let rest on the counter for 20 minutes, uncovered.
Using a bench scraper, flip the dough over and repeat step 4-7. Lightly flour the proofing basket, gently place the loaf into the basket using bench scraper. Cover and let rest and rise in the fridge for 2 hours.
Gently place the dough onto a floured parchment paper. Flour the top of the loaf and score the top and the sides using bread lame, making "O" or "C" shape around the loaf.
Place into the dutch oven with parchment paper. Add 2 ice cubes into the pot behind the parchment paper. Cover with a lid and place into the cold oven. Preheat the oven to 450F. Once the oven is preheated, start the timer to 40-45 minutes. After remove the lid and bake for 5-10 minutes or until desired crispy golden color.
Remove from the dutch oven and let rest on the cutting board. Slice and enjoy with Creamy Tomato Bisque Soup!!
Video
Notes
Give Your Starter Some Love: A happy, active starter is crucial for amazing sourdough. Make sure you feed it regularly—at least once a day—with equal parts flour and water. It’ll thank you with lots of bubbles!
Choose Your Flour Wisely: Feel free to explore different types of flour! While all-purpose flour works well, using bread flour or a blend of whole grain flours can bring extra flavor and structure to your bread. Have fun experimenting!
Keep an Eye on Fermentation: Watch your dough during the bulk fermentation—this is when the magic happens! It usually doubles in size and starts bubbling, but the timing can vary based on your kitchen temperature and starter’s activity.
Shape with a Light Touch: When it’s time to shape your dough, be gentle! You want to keep those lovely air bubbles intact. Layer on some tension with techniques like lateral folds or bench resting.
You Can Preheat Your Dutch Oven Before Baking: If you're using a Dutch oven, you can preheat it in the oven before baking for 15-20 min. This creates the perfect conditions for a great oven spring and a crusty exterior. Just pop your shaped dough right into the hot pot for the first part of baking.
Cool It Down: Once your bread is baked, resist the urge to slice it right away! Let it cool completely first. This helps the crumb set and enhances the flavor—patience really pays off!Happy baking, and I can’t wait for you to enjoy your delicious sourdough creations!