Sourdough Bread Recipe – A Warm Embrace in Every Slice

There’s something magical about the first whiff of freshly baked Sourdough Bread. It’s that comforting combination of slightly tangy notes mingling with an inviting warmth that pulls you in, much like a favorite childhood memory. Picture yourself on a Sunday morning, gently waking up to the sound of crackling crust as you develop your perfect Sourdough Bread. Trust me; once you try it, you’ll find the aroma lingers long after the last bite.

Why You’ll Love It

• Quick and easy to make: No complicated steps here!
• Comforting homemade flavor: It tastes like a warm hug!
• Made with simple ingredients: Just what you likely have in your pantry.
• Great for any occasion: From casual dinners to festive gatherings.
• Always a crowd-pleaser: Everyone loves warm, crusty bread!

Ingredients You’ll Need

• 150g bubbly, active sourdough starter: Make sure it’s lively and ready to work!
• 250g warm water: Slightly warmer than your body temperature to activate the yeast.
• 25g olive oil: For that lovely richness and a hint of flavor.
• 500g bread flour: Provides the strength our dough needs for that delightful structure.
• 10g fine sea salt: Essential for flavor; don’t skimp on this!
• Fine ground cornmeal or non-stick parchment paper: Helps prevent sticking to the Dutch oven.

How to Make It

1. Combine: In a large bowl, mix your bubbly sourdough starter with the warm water and olive oil. Use a fork to whisk it together until it’s somewhat smooth. You might feel a little excitement bubbling up inside as that yeast starts getting to work!

2. Add Flour and Salt: Sprinkle in the bread flour and fine sea salt. Stir it all together until the mixture becomes stiff. You’ll notice this dough is quite sticky at first—don’t worry; it will come together beautifully.

3. Rest Time: Cover the bowl with a clean kitchen towel and let it rest for 30 minutes to an hour. This is called autolyse, and it gives the flour time to absorb the moisture. You might want to do a little dance in the meantime!

4. Shape: After resting, gently shape the dough into a rough ball. It might feel slightly tacky, but that’s perfectly fine.

5. Let it Rise: Now it’s time to cover the dough again and place it in a warm spot until it doubles in size. This can take about 1 to 2 hours, depending on the warmth of your kitchen. Oh, the anticipation!

6. Stretch and Fold (optional): For extra strength and structure, every 30 minutes during this rise, stretch and fold the dough. Just reach in, grab a side of the dough, stretch it up, and fold it over the center. Repeat this a few times!

7. Final Shape: Once doubled, shape the dough again and carefully place it into a Dutch oven coated with cornmeal or onto a piece of parchment paper. The cornmeal adds a lovely crunch!

8. Second Rise: Cover it and let it rise again for about 30 minutes to 1 hour, while you prepare your oven, dreaming of that crispy crust.

9. Preheat: Set your oven to 450°F (232°C). It’s starting to feel like a bakery in here, isn’t it?

10. Score the Dough: Before placing your Sourdough Bread in the oven, make a shallow slash on the top. This will help the bread rise beautifully in the oven.

11. Bake: Bake covered for the first 20 minutes, then remove the lid and bake for another 40 minutes until it turns a glorious golden brown. You’ll hear that soft sizzle—oh, it’s music to my ears!

12. Cool: Lastly, let your lovely Sourdough Bread cool on a wire rack for at least an hour before slicing. Patience is the name of the game, and your reward will be worth it!

Kitchen Tips

• Time-Saving Trick: Make your starter the night before and let it go wild on the counter while you sleep.
• Fix for Common Mistake: If your dough feels too sticky, sprinkle a bit of flour while kneading; just don’t overdo it!
• Creative Twist: Add chopped herbs or roasted garlic for a unique flavor variation.

Serving Ideas

Picture this: you just pulled your Sourdough Bread from the oven, and the whole house is filled with that gorgeous aroma. You can serve it warm alongside a fresh bowl of soup for family dinner or with a drizzle of honey for a cozy brunch. Don’t forget to set out some butter – it melts into the warm bread like you’ve never tasted before.

Storing & Leftovers

• Storing: Keep your bread wrapped in a clean kitchen towel at room temperature for up to three days, or pop it in the fridge for a week.
• Reheating: To bring back that fresh-baked feel, slice what you need and warm it in the oven for a few minutes. It’s like a warm embrace!
• Fun Leftover Idea: Use it to make sandwiches or toast—it’s perfect for soaking up your favorite toppings.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Many people even enjoy the flavor more the next day as it develops.

Q: Can I swap any ingredients?
A: Of course! This Sourdough Bread recipe is very forgiving; feel free to use whole wheat flour or add seeds for a nutty crunch.

Q: What’s the best way to serve it?
A: Fresh from the oven, while it’s still warm and aromatic, with a dollop of butter or some jam!

Q: How do I know it’s perfectly cooked?
A: You’ll want to see that golden crust, and the smell wafting through your home is the best sign!

Final Thoughts

Baking Sourdough Bread always feels like a labor of love to me. It reminds me of cozy afternoons spent in the kitchen with family, laughter bubbling just as joyfully as the dough. I hope you give this recipe a try and make it your own!

Let every slice bring warmth to your table and happiness to your heart. After all, there’s nothing quite like homemade Sourdough Bread — a treasure to share and cherish. Happy baking!

Sourdough Bread

This sourdough bread recipe combines the comforting flavors of warm bread with a slightly tangy crust for an irresistible homemade experience.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Bread, Breakfast, Snack

Cuisine: American, Homemade

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 150 g bubbly, active sourdough starter Make sure it’s lively and ready to work!
• 250 g warm water Slightly warmer than your body temperature to activate the yeast.
• 25 g olive oil For that lovely richness and a hint of flavor.
• 500 g bread flour Provides the strength our dough needs for that delightful structure.
• 10 g fine sea salt Essential for flavor; don’t skimp on this!
• fine ground cornmeal or non-stick parchment paper Helps prevent sticking to the Dutch oven.

Method

 

Preparation

1. In a large bowl, mix your bubbly sourdough starter with the warm water and olive oil using a fork until somewhat smooth.
2. Sprinkle in the bread flour and fine sea salt, stirring until the mixture becomes stiff and slightly sticky.
3. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes to an hour (autolyse).
4. Gently shape the dough into a rough ball after the rest time.

Rising

1. Cover the dough again and place it in a warm spot until it doubles in size (about 1 to 2 hours).
2. Optionally, stretch and fold the dough every 30 minutes during the rise for added strength.
3. Once the dough has doubled, shape it again and place it into a Dutch oven coated with cornmeal or onto parchment paper.
4. Cover and let it rise again for about 30 minutes to 1 hour.

Baking

1. Preheat your oven to 450°F (232°C).
2. Score the dough with a shallow slash on top to help it rise.
3. Bake covered for the first 20 minutes, then remove the lid and bake for an additional 40 minutes until golden brown.
4. Allow the bread to cool on a wire rack for at least an hour before slicing.

Notes

For additional flavor, consider adding chopped herbs or roasted garlic. Store wrapped at room temperature for up to three days or in the fridge for a week. Reheat slices in the oven for a fresh-baked feel.