Starting your sourdough journey can be both exciting and a bit daunting, but this beginner recipe simplifies the process, making it accessible for everyone. The magic of sourdough lies in the natural fermentation, which develops rich flavors and a chewy texture that’s hard to resist.
Ingredients:
- 1 cup (227g) active sourdough starter
- 1 1/2 cups (340g) water, room temperature
- 4 cups (480g) all-purpose flour
- 2 teaspoons (12g) salt
Instructions:
- Mixing the Dough:
In a large bowl, combine the active sourdough starter and water. Stir until the starter is mostly dissolved. Add the flour and salt, mixing until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes. - Kneading:
After the rest, knead the dough in the bowl for 5-10 minutes until it becomes smooth and elastic. You can use the stretch and fold method by pulling one side of the dough up and folding it over the rest, turning the bowl slightly, and repeating. Do this for 2-3 minutes. Cover the dough again and let it rest for another 30 minutes. - Bulk Fermentation:
Leave the dough covered in a warm place (around 70°F or 21°C) for 4-6 hours. During this time, perform three to four sets of stretch and folds every 30 minutes for the first 2 hours. This helps develop the gluten structure and gives the bread a better rise. - Shaping the Dough:
After bulk fermentation, gently shape the dough into a round or oval loaf, being careful not to deflate it too much. Place the shaped dough into a well-floured proofing basket or bowl lined with a cloth. Cover it and let it proof at room temperature for 1-2 hours, or refrigerate it overnight for a slow ferment. - Preheating the Oven:
If proofing at room temperature, preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. - Baking:
Carefully transfer the dough from the proofing basket onto parchment paper. Score the top with a sharp knife or razor blade to allow the bread to expand. Carefully place the dough into the preheated Dutch oven, cover it with the lid, and bake for 20 minutes. After 20 minutes, remove the lid and bake for another 20-25 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped on the bottom. - Cooling:
Transfer the bread to a wire rack and let it cool completely before slicing.
