Making a Sourdough Loaf from scratch is a rewarding process, but it does require patience and care due to the natural fermentation of the dough. Here’s a simple Sourdough Loaf Bread recipe that you can make using your homemade or store-bought sourdough starter.
Sourdough Loaf Bread Recipe
Ingredients:
- 1 cup (240g) sourdough starter (fed and bubbly)
- 1 1/4 cups (300g) warm water (about 100°F/38°C)
- 3 cups (375g) all-purpose flour (you can substitute some whole wheat flour if desired)
- 1 1/2 tsp salt
- 1 tbsp sugar or honey (optional, helps with fermentation)
- 1 tbsp olive oil (optional, for softer crust)
Instructions:
1. Prepare the Sourdough Starter:
- If you don’t have a starter, you’ll need to create one (takes about 5-7 days). If you already have an active sourdough starter, make sure it is fed and bubbly. You’ll need 1 cup of it for this recipe.
2. Mix the Dough:
- In a large mixing bowl, combine the sourdough starter, warm water, and sugar or honey (if using). Stir to combine.
- Add the flour in increments and mix with a spoon until the dough starts coming together. When most of the flour is incorporated, add the salt and olive oil (if using) and continue mixing until the dough becomes a sticky, shaggy mass.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. The dough will still be a little tacky but should not be too sticky to handle. Add small amounts of flour if necessary, but avoid adding too much to keep the dough soft.
- Alternatively, you can use a stand mixer with a dough hook to knead the dough for about 6-7 minutes on medium speed.
4. First Rise (Bulk Fermentation):
- Shape the dough into a ball and place it into a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size. The rise time may vary depending on the ambient temperature and the strength of your starter.
5. Shape the Dough:
- Once the dough has risen, gently deflate it and turn it out onto a floured surface.
- Shape the dough into a round or oval loaf (boule or batard). To shape it, fold the edges of the dough toward the center and pinch them to seal. Then, flip it over and gently shape it into a smooth, tight ball or oval.
- If you want a more uniform shape, you can place the dough into a proofing basket or a bowl lined with a floured cloth.
6. Second Rise (Proofing):
- Cover the shaped dough with a clean towel or plastic wrap, and let it rise for another 1-2 hours at room temperature, or until it has puffed up and risen significantly.
- If you’re using a proofing basket, make sure it’s well-floured to prevent sticking.
7. Preheat the Oven:
- Preheat your oven to 475°F (245°C) about 30 minutes before baking. If you’re using a Dutch oven or baking cloche, preheat it in the oven as well. This creates steam, which is key to getting a great crust.
8. Bake the Bread:
- Once the dough has finished its second rise, carefully turn it out onto a piece of parchment paper. If you want to score the bread (make slashes on top for decoration and to control expansion), do so with a sharp knife or bread lame.
- If you’re using a Dutch oven, carefully transfer the dough (with the parchment) into the preheated pot. Cover it with the lid. If you’re baking directly on a baking stone or sheet, simply place the dough onto it.
- Bake for 20 minutes with the lid on (or with a pan of water in the oven if not using a Dutch oven) to create steam.
- After 20 minutes, remove the lid (or water pan), and reduce the oven temperature to 450°F (232°C). Bake for an additional 25-30 minutes, or until the bread is golden brown and has an internal temperature of about 205°F (96°C).
9. Cool the Bread:
- Once baked, remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the bread to firm up and finish the cooking process inside.
Tips:
- Starter Care: Make sure your sourdough starter is healthy and bubbly before using it. Feed it at least 6-8 hours before baking for the best results.
- Fermentation Time: The first rise (bulk fermentation) can be longer if you prefer a more complex flavor. You can even ferment it in the fridge overnight for a slower rise and better flavor.
- Crust Texture: If you like a crispier crust, you can spritz the dough with water before placing it in the oven or use a pan of water for steam during baking.
Enjoy your homemade Sourdough Loaf Bread with butter, cheese, or your favorite toppings! The tangy flavor and chewy texture will be the perfect addition to any meal.