Sourdough Bread
This homemade sourdough bread has a crisp golden crust and a soft, chewy interior with that classic tangy flavor. Made with simple ingredients and slow fermented for the best texture, it is baked in a Dutch oven for a beautiful artisan-style loaf that is perfect for sandwiches, toast, or enjoying warm with butter.
Equipment
- Stand mixer with dough hook attachment
- Large mixing bowl
- Tea towel or lightly greased plastic wrap
- Heating pad (optional, for keeping dough warm)
- Lightly floured surface for shaping dough
- Proofing basket or bowl
- Dutch oven with lid
- Parchment paper
- Bread lame or sharp knife for scoring
- Cooling rack
Ingredients
- ⅔ Cup Active Sourdough Starter
- 3 & ⅔ Cup All-Purpose, Unbleached Flour
- 2 Cups Warm Water (add this gradually for more humid climates - you may need less/more depending on where you live!)
- 2 tablespoon Kosher Salt
Instructions
- In a mixer, combine the active sourdough starter and warm water until well-mixed.
- Add the kosher salt and all-purpose flour. Knead on low-medium until the dough looks slightly rough and rugged. If it's too dry, add 1 tablespoon of warm water at a time until it looks right. Transfer the dough to a large mixing bowl, cover with a tea towel or greased plastic wrap, and let rest 60 minutes.
- Perform a series of stretch and folds around the dough. Re-cover and let rest overnight or for at least 10 hours, keeping the dough in a warm spot as it rises. (This is where I use the heating pad on low/med heat to give it extra warmth if we're in the colder months or my kitchen isn't warm)
- Once the dough has at least doubled in size (it should be super fluffy when you pull it out), take out the dough and gently shape the dough into a round loaf on a lightly floured surface, pinching the edges into the bottom.
- Place the shaped dough into a proofing basket, cover lightly with a damp tea towel, and allow it to sit on the counter room temperature for about 1-2 hours tops. Then refrigerate for at least 4 hours, but you can leave it for up to 48 hours in the fridge before baking.
- When you are ready to bake - preheat the oven to 475°F with a Dutch oven inside. Once heated, carefully remove the Dutch oven. Tip the dough out of the proofing basket onto a piece of parchment paper. Lightly dust the top with flour and score the loaf.
- Transfer the dough and parchment into the hot Dutch oven. Cover and bake for 25 minutes. Reduce oven temp to 450°F, remove lid, and bake for 15-20 more minutes until golden brown.
- Remove from Dutch oven and allow to cool on a baking rack for 1-2 hours before slicing and enjoying!
