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Homemade Sourdough Bread

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5 from 1 review

There’s something almost magical about the process of making sourdough. It’s not just baking; it’s an age-old tradition, a craft that has been passed down through generations.

Ingredients

Units Scale
  • 1 cup Active sourdough starter
  • 4 cups Flour (bread flour works best for its higher protein content)
  • 1 2/3 cups Water (slightly warm)
  • 2 tsp Salt

Instructions

  1. Mixing: Combine the starter, flour, and water in a large bowl. Mix until you have a shaggy dough. Cover and let it rest for 30 minutes.
  2. Adding Salt: After the dough has rested, add the salt. Wet your hands and fold the dough over itself several times.
  3. Bulk Fermentation: This is where the dough develops its flavor and texture. Leave the dough in a warm place for about 5 to 6 hours, folding it onto itself every hour.
  4. Shaping: Once fermented, gently shape the dough into a ball. Place it seam-side up in a well-floured proofing basket or a bowl lined with a clean kitchen towel.
  5. Final Rise: Let the dough rise for another hour or so until it’s puffy but not quite doubled in size.
  6. Baking: Preheat your oven with a Dutch oven inside to 450°F (230°C). Carefully invert the dough into the hot Dutch oven, score the top with a sharp knife, and cover. Bake for 20 minutes, then uncover and bake for another 30 minutes until the bread is deeply browned.

Notes

See the post above on how to create your starter

Find it online: https://www.brokenpranch.com/homemade-sourdough-bread/