Classic Sourdough Bread Easy

This classic sourdough bread is the loaf that finally made me believe anyone can bake delicious bakery-style bread at home The chewy crust and tender crumb will make your whole kitchen smell amazing and your mornings so much better

When I baked this for my first dinner party the warm loaf disappeared before I could even set out the main course My friends still ask when I will bring it again

Ingredients

• All-purpose flour: reliable for great crumb and chew pick the freshest bag you can
• Active and bubbly sourdough starter: brings signature tanginess make sure it passes the float test
• Warm water: at about 110F helps fermentation get going quickly always use filtered if possible
• Salt: enhances flavor and helps control yeast activity look for sea salt or kosher for best results
• Sugar: boosts fermentation and browns the crust I like to use fine white sugar so it melts well
• Olive oil: keeps the dough from sticking if you decide to grease the bowl choose extra virgin for best aroma

Step-by-Step Instructions

Make the Dough:

Start by mixing your active sourdough starter water and sugar in a large bowl Stir until the sugar completely dissolves

Incorporate Dry Ingredients:

Gradually add the flour and salt to the bowl Stir with a sturdy wooden spoon until a shaggy sticky mass forms

Knead by Hand:

Turn the mixture onto a lightly floured surface Knead for about 10 minutes until the dough comes together smooth and elastic It should bounce back when pressed gently

First Rise Bulk Fermentation:

Put your dough into a greased bowl Cover with a damp towel or plastic wrap Let it sit in a warm spot for about 4 to 6 hours until it has doubled in size The longer rise draws out deep sour notes

Shape the Loaf:

Gently punch down the risen dough to deflate Shape it into a round loaf Place on a sheet lined with parchment paper

Final Rise Proofing:

Cover again and let the dough rest for another 1 to 2 hours You want it puffy and soft on top

Score and Bake:

Preheat your oven to 450F Right before baking make confident slashes on top of the dough so steam can escape Bake for 25 to 30 minutes until your bread is deep golden and sounds hollow when tapped underneath

Cool and Enjoy:

Let the bread cool on a wire rack before you cut into it This keeps the texture perfect

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Sourdough starter became my favorite kitchen pet Growing it from scratch made me obsessed with bread baking My family loves when we add seeds or herbs right into this dough

Storage Tips

Store leftover bread wrapped in a clean kitchen towel or in a paper bag at room temperature It helps the crust stay crispy and keeps the inside soft Avoid airtight containers which can cause the crust to become chewy For longer storage slice and freeze the bread then toast slices directly from the freezer

Ingredient Substitutions

If you are out of all-purpose flour try using bread flour for more chew or a mix of whole wheat for a hearty flavor Swap sugar with honey for gentle sweetness For oil in the bowl use melted butter or neutral vegetable oil in a pinch

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Serving Suggestions

This loaf shines when sliced beside soups especially tomato or lentil For the ultimate toast top a slice with peanut butter and honey or fresh ricotta and herbs It is also perfect for avocado toast French toast or grilled cheese sandwiches

Cultural Context

Sourdough has deep roots in many cultures from ancient Egypt to San Francisco pioneers It is the original wild yeast bread made with just flour water and patience The slow fermentation creates better flavor and texture than any store-bought quick loaf

Recipe FAQs

→ Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute part or all of the all-purpose flour with whole wheat, though it will create a denser, more wholesome loaf. You may need to adjust water amounts slightly.

→ Why is my sourdough dense?

Denseness often results from under-proofing, a weak starter, or not kneading long enough. Ensure your starter is bubbly and dough is well-risen before baking.

→ Do I need to use olive oil for greasing?

Olive oil is optional and simply helps prevent sticking. You can also use a neutral oil or even a dusting of flour to grease your bowl.

→ How do I get a crustier loaf?

Place a shallow pan of water on a lower oven rack while baking. The steam will enhance rise and create a beautifully crisp crust.

→ Why score the bread before baking?

Scoring allows steam to escape and helps the loaf expand evenly. It also gives the bread its classic rustic appearance.

→ Can I add flavors like herbs or garlic?

Absolutely! Add finely chopped herbs, garlic powder, or even nuts before the final shaping for extra character.