A loaf of homemade sourdough bread is one of the most satisfying things you can bake—crispy crust, airy crumb, and that signature tangy flavor. Here’s a simple, reliable way to make it at home:
🍞 Ingredients
- 3 ½ cups (450g) bread flour
- 1 ¼ cups (300ml) water
- ½ cup active sourdough starter
- 1 ½ tsp salt
👩🍳 Instructions
1️⃣ Mix the Dough
- In a bowl, combine flour and water. Mix until no dry flour remains.
- Let it rest (autolyse) for 30–45 minutes.
2️⃣ Add Starter & Salt
- Mix in sourdough starter and salt until fully incorporated.
3️⃣ Stretch & Fold
- Over the next 2–3 hours, do 3–4 sets of stretch-and-folds every 30–45 minutes.
- This builds structure without heavy kneading.
4️⃣ Bulk Fermentation
- Cover and let dough rise at room temperature for 4–6 hours (until slightly puffy).
5️⃣ Shape
- Shape into a round or oval loaf.
- Place in a floured bowl or proofing basket.
6️⃣ Final Proof
- Let rise 1–2 hours at room temp OR refrigerate overnight for deeper flavor.
7️⃣ Bake
- Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Place dough into hot pot, score the top.
- Bake:
- Covered: 20 minutes
- Uncovered: 20–25 minutes until deep golden
💡 Tips for Perfect Sourdough
- A strong, active starter is key
- Don’t rush fermentation—flavor develops with time
- Steam (covered baking) helps create a crispy crust
- Let cool completely before slicing (important!)
🍽️ Ways to Enjoy
- With butter and honey
- As toast with eggs or avocado
- For sandwiches or soups
If you want, I can give you a beginner-friendly no-knead sourdough version or help you fix common problems (dense loaf, no rise, etc.).
