Description
A simple and delicious sourdough bread recipe for beginners. Learn to bake artisan bread at home with our easy, step-by-step guide.
Ingredients
Scale
- 25g Active Sourdough Starter
- 75g Unbleached All-Purpose Flour
- 75g Warm Water (about 85°F or 29°C)
- 400g Unbleached All-Purpose Flour
- 300g Warm Water (about 85°F or 29°C)
- 10g Salt
Instructions
- Prepare the Levain: Combine starter, flour, and warm water. Let sit 4-6 hours until doubled and bubbly.
- Autolyse: Mix flour and warm water for dough. Let rest 30-60 minutes.
- Combine Dough and Levain: Mix levain into autolysed dough.
- Add Salt: Mix salt into the dough.
- Bulk Fermentation: Rest 30 minutes, then stretch and fold every 30 minutes for the next 2 hours.
- Shaping: Turn out dough and shape into a round or oval loaf.
- Proofing: Place in floured banneton basket. Refrigerate for 12-18 hours.
- Baking: Preheat oven to 450°F (232°C) with Dutch oven inside. Place dough in Dutch oven, score the top.
- Covered Bake: Bake covered for 20 minutes.
- Uncovered Bake: Remove lid and bake 25-30 minutes until golden brown.
- Cooling: Cool completely on a wire rack before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, bread, artisan bread, homemade bread