Are you ready to embark on a delightful baking adventure that will fill your home with the tantalizing aroma of freshly baked bread? Look no further than this "Easy Everyday Sourdough Bread" recipe! With just a few simple ingredients and a little bit of patience, you can create a crusty, golden loaf that rivals any artisan bakery. Imagine slicing into warm, homemade sourdough, the steam wafting up as you spread a pat of butter on top. Whether you're a seasoned baker or a curious beginner, this recipe is your ticket to mastering the art of sourdough. Get ready to impress your family and friends with your newfound baking skills!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough starter
- 1 cup water
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the sourdough starter and water, whisking until fully integrated and slightly frothy.
- Gradually add the all-purpose flour and salt to the liquid mixture, stirring with a wooden spoon or spatula until a shaggy, rough dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, developing gluten by stretching and folding the dough until it becomes smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until the dough has doubled in size.
- Gently deflate the dough and shape it into a round loaf, creating surface tension by tucking the edges underneath.
- Place the shaped loaf in a proofing basket or bowl lined with a well-floured kitchen towel, cover, and let it rise for an additional 2-3 hours.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside, allowing it to heat for 30 minutes.
- Carefully transfer the risen dough to the hot Dutch oven, score the top with a sharp knife or razor blade, and cover with the lid.
- Bake covered for 25 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crispy.
- Remove from oven, transfer to a wire rack, and let the bread cool completely for at least 1 hour before slicing.
Tips
- Use a Healthy Starter: Ensure your sourdough starter is active and bubbly before beginning. Feed it a few hours prior to baking for the best results.
- Knead Thoroughly: Take your time kneading the dough for 8-10 minutes. This step is crucial for developing gluten, which gives the bread its structure and chewiness.
- Temperature Matters: If your kitchen is cool, consider placing the dough in a slightly warm spot to encourage proper rising. A turned-off oven with the light on works well!
- Don’t Rush the Rise: Allow the dough to rise until it has doubled in size. This may take longer on cooler days, but patience is key to achieving that airy texture.
- Score with Care: When transferring the dough to the Dutch oven, scoring the top with a sharp knife not only adds a decorative touch but also helps control the expansion of the bread while baking.
- Cooling is Crucial: Resist the temptation to slice into your bread immediately after baking. Let it cool completely on a wire rack to set the crumb structure and enhance flavor.
- Experiment with Flavors: Once you master the basic recipe, feel free to add herbs, garlic, or even cheese to customize your sourdough to your taste!
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
