Classic Sourdough Bread Easy (Print)
Enjoy a crisp crust and soft, tangy center with this easy-to-master sourdough loaf, perfect for sharing.
# Ingredients:
01 -
375 grams all-purpose flour
02 -
240 grams active sourdough starter
03 -
300 millilitres warm water (approximately 43°C)
04 -
10 grams fine salt
05 -
4 grams granulated sugar
06 -
15 millilitres olive oil (optional, for greasing)
# Steps:
01 -
Combine the sourdough starter, warm water, and sugar in a large mixing bowl. Stir until the sugar has fully dissolved.
02 -
Gradually add the flour and salt to the mixture, stirring continuously until a shaggy dough forms.
03 -
Transfer the dough onto a lightly floured work surface and knead vigorously for 10 minutes until smooth and elastic.
04 -
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and allow it to rise in a warm area for 4 to 6 hours until doubled in volume.
05 -
Gently punch down the dough to release trapped air. Shape it into a round loaf and set it onto a parchment-lined baking tray.
06 -
Cover the shaped dough and let it rise for an additional 1 to 2 hours until noticeably puffy.
07 -
Preheat the oven to 230°C.
08 -
Using a sharp knife, make several slashes on the top of the loaf to allow for controlled expansion during baking.
09 -
Bake the loaf in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the base.
10 -
Remove the baked bread from the oven and allow it to cool on a wire rack before slicing.
# Additional Notes:
01 -
For enhanced flavour, incorporate herbs such as rosemary or garlic powder during dough mixing.
02 -
To achieve a crispier crust, place a shallow pan of water in the oven while baking to produce steam.