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Best Sourdough Bread
Breads
What You’ll Need:
🫙 1 cup (240 g) active sourdough starter (fed and bubbly)
💦 1 1/2 cups (360 ml) warm water
🌾 4 cups (480 g) bread flour (can substitute part with whole wheat)
🧂 2 tsp salt
Features:
No items found.
Nutrition:
Servings
1
Calories
150
Carbohydrates
30 g
Fat
0.5 g
Fiber
1 g
Protein
5 g
Monounsaturated
0.1 g
Polyunsaturated
0.1 g
Saturated
0.1 g
Trans
0 g
Vitamin A
0 IU
Vitamin C
0 mg
Calcium
15 mg
Iron
1 mg
Potassium
60 mg
Cholesterol
0 mg
Sodium
350 mg
Sugar
0 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Mix dough: In a large bowl, combine sourdough starter and warm water. Stir in flour and salt until a shaggy dough forms.
- Autolyse (rest): Cover bowl with a towel and let dough rest for 30 minutes to hydrate the flour.
- Stretch and fold: Every 30 minutes for the next 2 hours, perform a series of stretch-and-folds: reach under the dough, stretch it upward, then fold it over itself. Repeat 4 times per session.
- Bulk fermentation: Cover and let dough rise at room temperature for 2–4 hours until roughly doubled and airy.
- Shape the loaf: Turn dough onto a lightly floured surface. Shape into a tight round or oval boule. Place seam-side up in a floured banneton or bowl lined with a towel.
- Proof: Cover and proof for 2–4 hours at room temp, or refrigerate overnight (8–12 hours) for better flavor and easier handling.
- Preheat oven: Place a Dutch oven or heavy lidded pot inside your oven and preheat to 475°F (245°C) for at least 30 minutes.
- Score and bake: Carefully transfer dough to parchment paper, score top with a sharp knife or lame. Place dough (with parchment) into hot Dutch oven, cover, and bake 20 minutes.
- Finish baking: Remove lid and bake another 20 minutes uncovered until crust is deep golden and crisp.
- Cool: Let bread cool completely on a wire rack before slicing (at least 1 hour).
Substituttions
Best Sourdough Bread
Servings
1 loaf
Prep Time
11 hours
Cook Time
40 minutes
Ingredients:
🫙 1 cup (240 g) active sourdough starter (fed and bubbly)
💦 1 1/2 cups (360 ml) warm water
🌾 4 cups (480 g) bread flour (can substitute part with whole wheat)
🧂 2 tsp salt
Features:
No items found.
Instructions:
- Mix dough: In a large bowl, combine sourdough starter and warm water. Stir in flour and salt until a shaggy dough forms.
- Autolyse (rest): Cover bowl with a towel and let dough rest for 30 minutes to hydrate the flour.
- Stretch and fold: Every 30 minutes for the next 2 hours, perform a series of stretch-and-folds: reach under the dough, stretch it upward, then fold it over itself. Repeat 4 times per session.
- Bulk fermentation: Cover and let dough rise at room temperature for 2–4 hours until roughly doubled and airy.
- Shape the loaf: Turn dough onto a lightly floured surface. Shape into a tight round or oval boule. Place seam-side up in a floured banneton or bowl lined with a towel.
- Proof: Cover and proof for 2–4 hours at room temp, or refrigerate overnight (8–12 hours) for better flavor and easier handling.
- Preheat oven: Place a Dutch oven or heavy lidded pot inside your oven and preheat to 475°F (245°C) for at least 30 minutes.
- Score and bake: Carefully transfer dough to parchment paper, score top with a sharp knife or lame. Place dough (with parchment) into hot Dutch oven, cover, and bake 20 minutes.
- Finish baking: Remove lid and bake another 20 minutes uncovered until crust is deep golden and crisp.
- Cool: Let bread cool completely on a wire rack before slicing (at least 1 hour).
