This recipe features a classic sourdough bread that is crusty on the outside and soft on the inside, making it perfect for slathering with butter. The process of making sourdough bread involves natural fermentation, which gives it a unique flavor and texture.
The recipe requires a sourdough starter, flour, water, and salt. With some patience and practice, you can create a delicious loaf that pairs wonderfully with butter for a delightful snack or side.
The Art of Sourdough Bread Making
Sourdough bread is not just a staple; it’s a tradition that brings warmth and comfort to any meal. The process involves natural fermentation, which contributes to its distinct flavor and texture.
Creating a loaf of sourdough requires a few key ingredients: an active sourdough starter, flour, water, and salt.
With a little patience and practice, anyone can master this craft and enjoy the delightful results.
Understanding the Ingredients
The foundation of sourdough bread lies in its ingredients.
The active sourdough starter is the star of the show, providing the necessary yeast and bacteria for fermentation.
All-purpose flour gives the bread its structure, while warm water helps to activate the starter.
Finally, salt enhances the flavor and strengthens the dough.
The Fermentation Process
Fermentation is a crucial step in sourdough bread making.
After mixing the ingredients, the dough undergoes bulk fermentation, which typically lasts 4-6 hours.
During this time, the dough is stretched and folded to develop gluten, resulting in a beautifully risen loaf.
Shaping and Proofing
Once the dough has fermented, it’s time to shape it.
Turning the dough onto a floured surface allows for easy handling.
Shaping it into a round loaf and placing it seam-side down in a proofing basket prepares it for the final proof.
This stage can last anywhere from 2-4 hours at room temperature or can be extended overnight in the refrigerator for a deeper flavor.
Baking to Perfection
Preheating the oven is essential for achieving that perfect crust.
Using a Dutch oven helps to create a steamy environment, which is ideal for crust formation.
Once the dough is placed inside, it bakes covered for 30 minutes, followed by an additional 15-20 minutes uncovered to achieve a golden brown finish.
Serving Suggestions
After the bread has cooled, it’s ready to be sliced.
The airy interior and crispy crust make it a delightful companion to creamy butter.
Serving it on a rustic wooden cutting board adds to the inviting atmosphere, making it perfect for sharing with family and friends.
Simple Sourdough Bread Recipe
This sourdough bread recipe yields a beautifully risen loaf with a crispy crust and chewy crumb. The total time for making the bread is approximately 24 hours, including fermentation and baking, and it serves about 10 slices.
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- Butter for serving
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter and warm water. Stir in the flour and salt until a shaggy dough forms.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rest at room temperature for 4-6 hours, stretching and folding the dough every 30 minutes during the first 2 hours.
- Shape the Dough: After bulk fermentation, turn the dough onto a floured surface and shape it into a round loaf. Place it seam-side down in a floured proofing basket.
- Final Proof: Cover the dough and let it proof for 2-4 hours at room temperature, or overnight in the refrigerator for a more developed flavor.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Bake the Bread: Carefully remove the hot Dutch oven, place the dough inside, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool and Serve: Let the bread cool on a wire rack for at least 30 minutes before slicing. Serve with butter.
Cook and Prep Times
- Prep Time: 30 minutes
- Fermentation Time: 10-12 hours
- Bake Time: 45 minutes
- Total Time: 24 hours
- Servings: 10 slices
- Calories: 120kcal per slice
- Fat: 5g
- Protein: 4g
- Carbohydrates: 15g