Description
Learn how to make perfect homemade sourdough bread with this easy, step-by-step guide. Crispy crust, tangy flavor, and gut-friendly goodness in every slice!
Ingredients
For the Starter:
- 1/2 cup whole wheat or all-purpose flour
- 1/2 cup filtered water
- For the Bread Dough:
- 3 1/2 cups (440g) bread flour or all-purpose flour
- 1/4 cup (60g) active sourdough starter
- 1 1/2 tsp sea salt
- 1 1/3 cups (320ml) warm water
- Optional Add-ins:
- 1 tbsp olive oil
- 1/4 cup seeds (sunflower, sesame, flax)
- Fresh herbs, garlic, cheese, or dried fruit
Instructions
-
Make the starter (Days 1–7):
Mix equal parts flour and filtered water. Feed daily with the same ratio. After 5–7 days, it should be bubbly and pass the float test. -
Mix the dough (Day 8):
Combine active starter, warm water, and flour in a bowl. Mix until combined. Rest 30 minutes (autolyse). -
Add salt & bulk ferment:
Add salt. Stretch and fold the dough every 30 minutes for 3–4 hours. Cover and let rest in a warm spot. -
Shape and proof:
Shape dough into a ball. Place in a floured proofing basket. Let rise for 1–2 hours, then refrigerate overnight. -
Bake:
Preheat oven to 475°F (245°C) with a Dutch oven inside. Transfer dough, score, and bake covered for 20 minutes, then uncovered for 20–25 minutes more. -
Cool and slice:
Let cool completely before slicing for best texture.
Notes
- Always use an active, bubbly starter.
- Don’t rush the fermentation—it’s key to flavor and texture.
- If your dough is sticky, wet your hands before handling.
- Scoring helps control how your loaf expands in the oven.
- For extra crunch, spritz the dough with water before baking.
- Prep Time: 16 hours
- Cook Time: 45 minutes