Bread Recipe
SIMPLE SOURDOUGH BREAD RECIPE
This is an easy recipe for beginners to make a delicious, crusty sourdough bread.
Ingredients:
500g strong white bread flour
100g active sourdough starter (fed and bubbly)
10g salt
350g water (room temperature)
Equipment:
Large mixing bowl
Bench scraper or spatula
Proofing basket (or a bowl with a towel)
Dutch oven (or a heavy oven-safe pot with a lid)
Kitchen scale
Instructions:
Mixing the Dough
In a large mixing bowl, combine the flour and water. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
Add the sourdough starter and salt. Mix until well combined. The dough will be sticky—this is normal.
Bulk Fermentation
Let the dough rest at room temperature for 4-6 hours. During this time, perform stretch and folds every 30-45 minutes (about 4-6 sets):
Grab one side of the dough, stretch it upwards, and fold it over the center.
Rotate the bowl and repeat on all sides.
Shaping the Dough
Once the dough has doubled in size, transfer it onto a lightly floured surface.
Gently shape the dough into a round or oval shape by tucking the edges underneath.
Place it seam-side up in a floured proofing basket or bowl lined with a floured towel.
Second Rise
Cover the dough and let it rise for 1-2 hours at room temperature, or refrigerate it overnight (cold fermentation enhances flavor).
Preheat the Oven
Place a Dutch oven (or pot) in the oven and preheat to 250°C (480°F) for at least 30 minutes.
Scoring and Baking
Turn the dough out onto parchment paper and score the top with a sharp knife or razor blade.
Carefully transfer the dough (with parchment paper) into the preheated Dutch oven. Cover with the lid.
Bake the Bread
Bake at 250°C (480°F) for 20 minutes with the lid on.
Remove the lid and bake for another 20-25 minutes at 220°C (430°F), until the crust is golden brown.
Cooling
Let the bread cool completely on a wire rack before slicing. This helps the crumb set properly.
