Sourdough Bread
Discover the joy of baking with this effortless sourdough bread recipe that skips the stretch and fold routine! With just a handful of basic ingredients—like robust flour and tangy sourdough starter—you'll create a crusty, golden loaf that's bursting with flavor. Perfect for beginners and seasoned bakers alike, this bread will elevate your kitchen game and impress your taste buds!
Prep
15
min
Cook
42
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 300 grams of warm water (10.6 oz)
🫙Pantry Staples(1)
- 450 grams of all-purpose flour (3.6 cup)
🧂Spices & Seasonings(1)
- 10 grams of salt (0.35 oz)
📦Other(1)
- 150 grams of sourdough starter (5.29 oz)
👨🍳 Instructions
- 1
In a bowl, mix 150 grams of sourdough starter, 10 grams of salt, 450 grams of all-purpose flour, and 300 grams of warm water.
- 2
Leave the mixture on the counter for eight hours.
- 3
The next morning, put some flour on the table and shape the dough into a ball.
- 4
Place parchment paper in a Dutch oven and transfer the dough onto it.
- 5
Let it rise for an hour.
- 6
Score the top of the dough with a knife.
- 7
Bake in the oven for 42 minutes.
💡 Pro Tips
- ✓Maintain water temperature at 80-85°F when mixing because temperatures above 90°F can kill wild yeast cultures, while below 75°F slows fermentation dramatically.ingredient80-85°F
- ✓Perform the windowpane test after bulk fermentation - properly developed dough should stretch thin enough to see light through without tearing, indicating adequate gluten formation.technique
- ✓Preheat your Dutch oven to 475°F for 45 minutes before baking to create steam shock that produces maximum oven spring and crust development.equipment475°F for 45 minutes
- ✓Score at a 30-45 degree angle to a depth of ¼ inch because shallow cuts won't open properly while cuts deeper than ½ inch weaken the dough structure.technique30-45 degrees, ¼ inch depth
- ✓Remove the Dutch oven lid after 20 minutes of baking to allow moisture to escape and develop a crispy crust through Maillard browning at the surface.timing20 minutes
Share this recipe
Prep
15
min
Cook
42
min
Serves
4
people
Level
beginner
Share this recipe
Sourdough Bread
Discover the joy of baking with this effortless sourdough bread recipe that skips the stretch and fold routine! With just a handful of basic ingredients—like robust flour and tangy sourdough starter—you'll create a crusty, golden loaf that's bursting with flavor. Perfect for beginners and seasoned bakers alike, this bread will elevate your kitchen game and impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 300 grams of warm water (10.6 oz)
🫙Pantry Staples(1)
- 450 grams of all-purpose flour (3.6 cup)
🧂Spices & Seasonings(1)
- 10 grams of salt (0.35 oz)
📦Other(1)
- 150 grams of sourdough starter (5.29 oz)
👨🍳 Instructions
- 1
In a bowl, mix 150 grams of sourdough starter, 10 grams of salt, 450 grams of all-purpose flour, and 300 grams of warm water.
- 2
Leave the mixture on the counter for eight hours.
- 3
The next morning, put some flour on the table and shape the dough into a ball.
- 4
Place parchment paper in a Dutch oven and transfer the dough onto it.
- 5
Let it rise for an hour.
- 6
Score the top of the dough with a knife.
- 7
Bake in the oven for 42 minutes.
💡 Pro Tips
- ✓Maintain water temperature at 80-85°F when mixing because temperatures above 90°F can kill wild yeast cultures, while below 75°F slows fermentation dramatically.ingredient80-85°F
- ✓Perform the windowpane test after bulk fermentation - properly developed dough should stretch thin enough to see light through without tearing, indicating adequate gluten formation.technique
- ✓Preheat your Dutch oven to 475°F for 45 minutes before baking to create steam shock that produces maximum oven spring and crust development.equipment475°F for 45 minutes
- ✓Score at a 30-45 degree angle to a depth of ¼ inch because shallow cuts won't open properly while cuts deeper than ½ inch weaken the dough structure.technique30-45 degrees, ¼ inch depth
- ✓Remove the Dutch oven lid after 20 minutes of baking to allow moisture to escape and develop a crispy crust through Maillard browning at the surface.timing20 minutes