Sourdough Bread Recipe-a simple and effective step-by-step recipe to make

a simple and effective step-by-step recipe to make homemade sourdough bread. This method requires minimal hands-on time but does involve planning, as fermentation can take time.

Ingredients:

• Active Sourdough Starter: 50-100 g
• Warm Water: 375 g (about 1 ½ cups)
• Bread Flour: 500 g (approximately 4 cups)
• Salt: 9-12 g (about 1.5-2.5 teaspoons)

Equipment Needed:

• Large Mixing Bowl
• Dutch Oven or baking stone
• Parchment Paper
• Dough Scraper

Instructions:

1. Mix the Dough:
   • In a large bowl, combine the active sourdough starter and warm water. Mix well.
   • Add the bread flour and salt to the bowl, stirring to combine using your hands or a spoon until a rough dough forms1.
2. Autolyse (Rest) Phase:
   • Cover the bowl with a damp towel and allow it to rest for 30 minutes. This step helps to hydrate the flour3.
3. Stretch and Fold:
   • After the autolyse, perform a series of stretch and folds. Grab a corner of the dough, stretch it up, and fold it over itself. Do this around the bowl for 3 sets at 30-minute intervals over the first 2 hours2.
4. Bulk Fermentation:
   • Cover the dough and let it rise in a warm spot for about 8 to 12 hours, or until the dough has increased by about 50% in volume4.
5. Shape the Dough:
   • Carefully turn the dough out onto a lightly floured work surface. Shape it into a round loaf. Place it seam side up in a floured banneton or bowl.3
6. Proofing:
   • Cover the shaped dough with a towel and place it in the refrigerator for 12 to 24 hours. This cold proofing step enhances the flavor5.
7. Preheat Dutch Oven:
   • About one hour before baking, place your Dutch oven in the oven and preheat it to 450°F (232°C)6.
8. Bake:
   • Remove the dough from the fridge. Carefully turn it onto a piece of parchment paper. Score the top with a sharp knife or lame.
   • Transfer the dough (with parchment) into the preheated Dutch oven. Cover with the lid and bake for 30 minutes7.
9. Final Bake:
   • Remove the lid and lower the temperature to 400°F (204°C). Bake for another 15-20 minutes until the crust is golden brown8.
10. Cool:

• Remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing9.

Tips for Success:

• Make sure your starter is bubbly and active before use.
• Use a digital scale for accurate measurements.
• Adjust proofing times based on your kitchen temperature5.

This recipe allows you to create a delicious, homemade sourdough loaf with a crispy crust and airy crumb. Enjoy your baking journey!

References:

1. Alexandra’s Kitchen
2. The Clever Carrot
3. Farmhouse on Boone
4. Amy Bakes Bread
5. The Kitchn
6. Pantry Mama
7. Alexandra Cooks
8. Farmhouse on Boone
9. The Clever Carrot

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