Sourdough Bread is a classic artisan loaf known for its tangy flavor and chewy texture. This bread relies on a natural sourdough starter for fermentation, giving it a distinctive taste and beautiful crust.
Baking sourdough at home may take some time, but the results are rewarding, making it a favorite for bread enthusiasts.
Serving and Pairing Suggestions
Serve Sourdough Bread warm, sliced, and accompanied by a pat of butter or olive oil for dipping. It pairs wonderfully with soups, such as Tomato Gazpacho Shots or Chicken and Tortilla Soup, enhancing your meal with its hearty texture.
For a simple yet delicious option, enjoy it with a spread of Roasted Red Pepper Hummus or topped with Avocado and Eggs Breakfast.
Tips and Notes
- Starter: Use an active sourdough starter for the best results. Feed it regularly before baking to ensure it’s bubbly and ready.
- Autolyse: Allow the dough to rest after mixing flour and water for about 30 minutes. This process helps with gluten development and improves the bread’s texture.
- Fermentation: Let the dough rise slowly in a warm spot. This may take several hours or overnight, depending on the temperature and your starter’s strength.
- Baking: Preheat your oven with a Dutch oven inside to create steam, which helps develop a crispy crust. Bake the bread at 450°F (230°C) for about 30-40 minutes until golden brown.
- Storage: Store leftover sourdough bread at room temperature in a paper bag for up to 3 days. For longer storage, slice and freeze it for up to 3 months. Thaw at room temperature or toast directly from frozen.
Enjoy the rustic and flavorful Sourdough Bread as a delicious addition to your meals!
Sourdough Bread
Equipment
- 1 Dutch oven
- 1 Baking stone
Ingredients
- 1 cup active sourdough starter - 100% hydration
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1 cup lukewarm water
Instructions
- In a large bowl, combine the sourdough starter, water, and flours. Mix until well combined.
- Cover the bowl with a clean kitchen towel and let it sit at room temperature for 30 minutes.
- Add salt to the dough and knead for 10-15 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a floured proofing basket. Cover and let it rise for 8-12 hours in the refrigerator.
- Preheat the oven to 450°F (230°C). Place a Dutch oven with a lid in the oven to preheat.
- Carefully transfer the risen dough to the hot Dutch oven. Score the bread with a sharp knife, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 10 minutes until the bread is golden brown.
- Cool the bread on a wire rack before slicing and serving.