Sourdough Bread
March 3, 2023
My daughter and I have been enjoying our adventures in making sourdough starter, and using it. We’ve made hamburger buns, dinner rolls, cinnamon rolls, French bread, sandwich bread, and sourdough ! This Sourdough Bread is by far our absolute favorite, so much so that I’m putting a second Dutch oven on my wish list so we can make TWO at once instead of one. Yes we love our bread.
After trying several different recipes, we came down to this one for it’s simplistic way about it. It’s a mixture of a few put together, and comes down honestly to time. In total time it takes about 13 hours, most of this is thankfully just rising , but it’s a bread you must plan to set aside time for. It needs active sourdough starter that was fed at least 6hrs before hand. We feed our starter in the morning and then start this dough at night, so we can have it the next day. Again, most the time is rising, but it’s worth it. If you aren’t used to making bread, I probably would not start with this one as you need to know how to fold and stretch the dough, as well as kneading, and it takes practice to know what the dough feels like.
I hope you enjoy!
Sourdough Bread
Ingredients
- 1/2 cup active sourdough starter
- 1 1/4 cup lukewarm water
- 3 cups flour
- 1 1/2 teaspoons fine sea salt
Instructions
- In a large bowl, combine your flour and salt. Next add in the starter and water.
- Mix all the ingredients until it becomes a rough ball. ( you can use a standing mixer or mix by hand, it’ll go quicker with the mixer though) Once you get a rough (sticky) dough cover and let it sit for 30 minutes.
- Scrape the dough out and put on a lightly floured surface. Flour your hands and lightly dust the dough with flour. You are going to gently stretch and fold the dough to form it into a nice smooth ball. Place back into the bowl and cover with a towel and let rise over night or until doubled in size. ( about 8-10 hours)
- After this rising period turn the dough out onto the counter and stretch & fold it over a few times, shaping again into a ball, then let it sit for 15 minutes. After this , place into a Dutch oven ( I like to oil and sprinkle the Dutch oven with cornmeal ) Cover with a towel and let the dough rise for about 3 hours.
- Preheat oven to 450F , place the lid on top of the Dutch oven and bake for 20 minutes. Remove lid and bake for an additional 30 minutes or until the load if deep golden brown and crispy.
- Move to a cooling rack and allow the loaf to cool before slicing.
- ENJOY!
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