Here’s a classic homemade sourdough bread recipe 🍞
(Simple ingredients, no commercial yeast)
Sourdough Bread
Ingredients
- 100 g active sourdough starter (bubbly & doubled)
- 375 g warm water
- 500 g bread flour (or all-purpose)
- 10 g salt
Instructions
1. Mix
- In a bowl, mix starter and water.
- Add flour and salt. Mix until a shaggy dough forms.
- Cover and rest 30 minutes (autolyse).
2. Stretch & Folds
- Perform 4 sets of stretch-and-folds every 30 minutes.
- Dough should become smooth and elastic.
3. Bulk Fermentation
- Cover and let rise 4–6 hours at room temp until about 50% larger.
4. Shape
- Shape into a round loaf.
- Place seam-side up in a floured banneton or bowl with a towel.
5. Cold Proof
- Refrigerate 8–24 hours for best flavor.
6. Bake
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Score dough.
- Bake covered 20 minutes, uncover and bake 20–25 minutes until deep golden.
7. Cool
- Cool at least 1 hour before slicing.
Tips for Success
- Starter should float in water before baking.
- Use a kitchen scale for accuracy.
- Longer cold proof = tangier flavor.
Variations
- Whole wheat: Replace 20–30% flour with whole wheat.
- No Dutch oven: Bake on stone with steam pan.
- Beginner schedule: Mix at night, bake next morning.
If you want, I can also help with:
- Feeding & maintaining starter
- Same-day sourdough
- Discard recipes
- Troubleshooting flat or dense loaves 😊