This easy sourdough bread recipe allows you to bake delicious bread without the need for a Dutch oven. Using simple ingredients and straightforward techniques, you can create a crusty loaf with a soft interior.
Perfect for beginners, this recipe focuses on achieving great flavor and texture with minimal equipment. Enjoy the satisfaction of homemade sourdough bread in your own kitchen.
Creating the Perfect Sourdough Bread
Crafting a loaf of sourdough bread at home can be a rewarding experience. The process begins with a simple combination of ingredients: an active sourdough starter, warm water, all-purpose flour, and salt. This straightforward recipe allows anyone to achieve a delicious loaf without the need for specialized equipment.
The beauty of sourdough lies in its natural fermentation process, which not only enhances the flavor but also contributes to its unique texture. The dough requires time to rise, allowing the flavors to develop and the gluten to strengthen, resulting in a crusty exterior and a soft, airy interior.
Essential Ingredients for Sourdough Success
To embark on your sourdough baking journey, gather the following ingredients: one cup of active sourdough starter, one cup of warm water, three cups of all-purpose flour, and one teaspoon of salt. Optionally, olive oil can be used for greasing the bowl.
These basic components come together to create a loaf that serves eight slices, making it perfect for sharing with family and friends. The simplicity of the ingredients highlights the natural flavors of the bread, allowing the sourdough starter to shine.
The Baking Process: Step by Step
The journey to baking sourdough bread involves several key steps. Start by mixing the dough in a large bowl, combining the starter and warm water before gradually adding flour and salt. Once a shaggy dough forms, it’s time to knead.
Kneading the dough for about ten minutes will develop its elasticity, which is crucial for achieving the desired texture. After kneading, place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot until it doubles in size. This first rise typically takes two to three hours.
Shaping and Second Rise
Once the dough has risen, gently deflate it and shape it into a round loaf. This shaping process is essential for creating a beautiful final product. After shaping, place the loaf on a baking sheet lined with parchment paper and cover it for the second rise, which lasts about an hour.
During this time, preheat your oven to 450°F (230°C) to ensure it’s ready for baking. The heat will help develop a crispy crust while keeping the inside tender and fluffy.
Baking and Cooling
Before placing the loaf in the oven, score the top with a sharp knife. This allows steam to escape during baking, helping the bread to rise properly. Bake the loaf for 30 to 35 minutes, or until it turns a golden brown and sounds hollow when tapped on the bottom.
Once baked, transfer the bread to a wire rack to cool. This cooling period is crucial, as it allows the crumb to set properly. Slicing into a warm loaf can lead to a gummy texture, so patience is key.
Enjoying Your Homemade Sourdough
After cooling, your sourdough bread is ready to be enjoyed. The crust is golden brown and slightly cracked, revealing a soft, airy interior. Serve it with a drizzle of olive oil or your favorite spread for a delightful treat.
Whether enjoyed fresh or toasted, this homemade sourdough bread is sure to impress. The satisfaction of baking your own bread is unmatched, and with this simple recipe, you can create a delicious loaf right in your kitchen.
Simple Sourdough Bread Without a Dutch Oven
This sourdough bread is made with a basic starter, flour, water, and salt. The process takes about 4-5 hours, including rising time, and yields one loaf that serves 8 slices.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil (optional for greasing)
Instructions
- Mix the Dough: In a large bowl, combine the active sourdough starter and warm water. Stir in the flour and salt until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 2-3 hours, or until doubled in size.
- Shape the Loaf: Once risen, turn the dough out onto a floured surface, gently deflate it, and shape it into a round loaf.
- Second Rise: Place the shaped loaf on a baking sheet lined with parchment paper. Cover and let it rise for another hour.
- Preheat the Oven: Preheat your oven to 450°F (230°C) during the last 30 minutes of the second rise.
- Score the Bread: Just before baking, use a sharp knife or razor blade to score the top of the loaf to allow steam to escape.
- Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- 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
- Rise Time: 3-4 hours
- Bake Time: 30-35 minutes
- Total Time: 4-5 hours
- Servings: 8 slices
- Calories: 120kcal
- Fat: 1g
- Protein: 4g
- Carbohydrates: 24g