Sourdough Bread Recipe
A delightful sourdough bread recipe perfect for any occasion, featuring a bubbly and active starter.
Equipment
- mixing bowls
- 2 loaf pans
- Bench scraper (optional)
- Bread lame (optional, or use sharp knife)
Ingredients
Dough ingredients
- 150 g active starter bubbly, active, fed
- 315 g warm water 90F
- 18 g olive oil
- 450 g bread flour
- 13 g table salt
- Oil or butter for greasing pan
- Additional flour for dusting work surface
Instructions
Make the dough
- In a large mixing bowl, combine sourdough starter, water, and olive oil. Stir until combined.
- Add bread flour and sprinkle the salt overtop. Use your (clean) hands or a wooden spoon to stir together until dough is mostly combined.
- Cover bowl with plastic wrap and let sit undisturbed for one hour (this is the 'autolyse' period).
Stretch & Fold
- Form dough into a ball with your hands.
- Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat. Repeat again, then once more (four total stretch & folds).
- Allow dough to rest, covered, in a warm place for 30 minutes.
- Repeat previous step every 30 minutes as dough rises.
- Allow dough to rise until it has increased in size about 80%.
Forming the Dough
- Lightly grease a 9×5 loaf pan with olive oil or butter.
- When dough has risen sufficiently, turn it out onto a clean, lightly floured surface.
- Gently deflate the dough and pat it into a rectangular shape. Fold the dough inwards as if closing a book.
- Starting with a skinny end, tightly roll the dough and tuck the ends under.
- Cover pan tightly with plastic wrap and refrigerate to rest overnight/for 12-48 hours.
Baking
- Remove the sourdough from the refrigerator and preheat your oven to 450F (230C). Allow the dough to rest while the oven preheats for at least 30-35 minutes.
- Once oven has preheated, uncover bread, make a clean slice down the center, and cover with another pan.
- Transfer to center rack of preheated oven. Bake, covered, for 30 minutes then remove the lid and continue to bake another 20-23 minutes.
- Allow bread to cool in pan for 10-15 minutes before turning it out onto a cooling rack.
Notes
Avoid washing sourdough starter down the sink as it can block plumbing. Use a bowl scraper for excess dough.
Nutrition
Serving: 1loafCalories: 1820kcalCarbohydrates: 364gProtein: 59gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 4678mgPotassium: 459mgFiber: 12gSugar: 1gVitamin A: 9IUCalcium: 81mgIron: 4mg
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