Quick and Easy Sourdough Bread Recipe
Learn how to make sourdough bread at home with this easy, step-by-step recipe. Perfect crust, tender crumb, and no fuss! Ideal for beginners.
Servings: 6
Calories: 320kcal
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Equipment:
- Mixing Bowl For activating the starter and mixing the dough.
- Tabletop Mixer (optional): A mixer with a dough hook attachment helps with initial mixing. Alternatively, mix by hand.
- Proofing Basket (Banneton): For shaping and proofing the dough. If unavailable, use a bowl lined with a floured kitchen towel or cling film.
- Dutch Oven or Equivalent: Essential for baking to create steam and achieve a crisp crust. Alternative: Two stainless steel tins (one as a base, the other as a lid).
- Kitchen Scale Accurate measurements are key for the perfect hydration ratio.
- Baking Parchment: To transfer the dough into the Dutch oven and prevent sticking.
- Bench Scraper: Useful for shaping and handling the dough.
- Sharp Knife or Baker’s Lame: For scoring the dough before baking.
- Cooling Rack Allows the bread to cool evenly after baking.
- Thermometer (optional): To check the bread’s internal temperature (target: 96°C/204.8°F or above).
Ingredients:
Ingredients for Starter Activation:
- 150 g Sourdough starter
- 75 g Very strong flour
- 75 g Bottled water - room temperature
Ingredients for Dough:
- 500 g Very strong flour - high protein content is crucial for better bread structure
- 300 ml Bottled water - room temperature, preferably chlorine-free
- 13 g Rock salt - avoid iodized salt to preserve microbes
Instructions:
Day 1: Preparing the Dough
- Activate the Starter: Mix 150g of sourdough starter, 75g of flour, and 75g of water in a bowl. Stir until smooth, cover, and leave it on the counter for 5 hours to activate.Note: If you already have an active starter, skip this step and proceed directly to mixing the dough.
- Mix the Dough: Combine 300g of activated starter, 500g of very strong flour, 300ml of water, and 13g of salt in a mixing bowl. Use a tabletop mixer with a dough hook and mix for about 5 minutes until combined.The dough will be sticky; cover the bowl and let it rest for 30 minutes.
- Stretch and Fold: Perform the Stretch and Fold technique 3–4 times at 30-minute intervals.After each session, the dough will gain strength and become smooth. (Check out my video included in this post for detailed instructions!)
- Shape the Dough: Lightly flour your worktop and stretch the dough into a rectangle. Roll it tightly into a loaf shape and place it seam-side up in a floured proofing basket. If you don’t have a basket, use a bowl lined with cling film.
- Cold Proofing: Cover the dough and refrigerate overnight. Slow fermentation enhances flavor and texture.
Day 2: Baking the Bread
- Preheat the Oven: Heat your oven to 275°C with a Dutch oven inside for about 25 minutes. If you don’t have a Dutch oven, use two stainless tins as an alternative (these preheat in 15 minutes).
- Prepare the Dough: Transfer the dough from the fridge onto baking parchment, seam-side down. Dust with flour and score the surface with a sharp knife or baker’s lame to allow controlled expansion.
- Bake the Bread: Carefully place the dough into the preheated Dutch oven with the baking parchment, cover, and bake for 20 minutes. After 20 minutes, remove the lid, reduce the oven temperature to 225°C, and bake for another 20 minutes.
- Cool the Bread: Remove the bread from the oven and transfer it to a cooling rack. The internal temperature should be 96°C or above for fully cooked bread.
Notes:
This sourdough bread hydration level is 69.2%. This level of hydration is ideal for creating a balanced dough that’s manageable for shaping while producing a great crumb structure.
Nutrition:
Serving: 135g | Calories: 320kcal | Carbohydrates: 67g | Protein: 9g | Fat: 1g | Sodium: 821mg | Potassium: 125mg | Fiber: 2.3g | Calcium: 15mg | Iron: 3.5mg
