This sourdough loaf bread recipe allows you to create a delicious, crusty bread without the need for a Dutch oven. Using simple ingredients and techniques, you can achieve a beautiful loaf with a crispy crust and soft interior.
The process involves a few key steps, including mixing, fermenting, shaping, and baking, making it accessible for both beginners and experienced bakers.
Creating the Perfect Sourdough Loaf
Crafting a sourdough loaf at home can be a rewarding experience. The combination of simple ingredients and natural fermentation results in a bread that is both flavorful and satisfying.
The process begins with the right balance of bread flour, water, and an active sourdough starter. This starter is essential, as it introduces the natural yeast and bacteria that will give the bread its characteristic tangy flavor.
The Art of Fermentation
Fermentation is a key step in developing the bread’s texture and taste. After mixing the dough, it undergoes a bulk fermentation period, where it rises and develops flavor. This stage typically lasts around three hours, during which stretch and folds help strengthen the dough.
During this time, the dough transforms, becoming airy and light. The careful attention to timing and technique ensures that the final loaf has a beautiful crumb structure.
Shaping Your Loaf
Once fermentation is complete, shaping the dough is the next crucial step. This involves turning the dough out onto a floured surface and folding it into a round shape. Proper shaping helps create surface tension, which is vital for a good rise in the oven.
After shaping, the loaf is left to proof for about an hour. This final rise allows the dough to relax and expand, preparing it for baking.
Baking to Perfection
Preheating the oven is essential for achieving that perfect crust. A high temperature creates steam, which contributes to the crust’s crispiness. Scoring the top of the loaf before baking allows for controlled expansion, resulting in an aesthetically pleasing finish.
Baking typically takes 30 to 35 minutes, during which the loaf transforms into a golden-brown masterpiece. The aroma that fills the kitchen is a delightful bonus of the baking process.
Cooling and Slicing
Once baked, it’s important to let the bread cool on a wire rack. This cooling period allows the interior to set and enhances the overall texture. Slicing too soon can result in a gummy crumb.
After cooling, the first slice reveals the airy interior and crispy crust, showcasing the successful baking process. Enjoying this homemade sourdough loaf is a true delight, perfect for sandwiches or simply enjoyed with a pat of butter.
Embracing the Homemade Experience
The simplicity of making sourdough bread at home is part of its charm. With just a few ingredients and some patience, anyone can create a loaf that rivals those from a bakery.
The rustic appearance and satisfying crunch of the crust make it a standout addition to any meal. Whether shared with family or savored alone, this sourdough loaf is a testament to the joys of homemade baking.
Homemade Sourdough Bread Recipe
This sourdough bread features a tangy flavor from the natural fermentation process and a satisfying crust. The recipe takes about 4 hours from start to finish, including proofing time, and yields one large loaf.
Ingredients
- 500g bread flour
- 350g water at room temperature
- 100g active sourdough starter
- 10g salt
Instructions
- Mix the Dough: In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Let it rest for 30 minutes (autolyse).
- Add Starter and Salt: After the autolyse, add the active sourdough starter and salt. Mix until well incorporated.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for about 3 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Dough: After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a round loaf by folding the edges toward the center and then flipping it over.
- Final Proof: Place the shaped loaf on a floured surface or a proofing basket. Cover and let it rise for about 1 hour.
- Preheat the Oven: Preheat your oven to 450°F (232°C) for at least 30 minutes before baking.
- Bake the Bread: Transfer the loaf onto a baking sheet lined with parchment paper. Score the top with a sharp knife and bake for 30-35 minutes until golden brown.
- Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Servings: 1 loaf
- Calories: 150kcal per slice
- Fat: 0.5g
- Protein: 5g
- Carbohydrates: 30g