This Classic Sourdough Bread recipe delivers the perfect balance of tangy flavor, chewy texture, and crispy crust. Using natural fermentation, this bread offers incredible taste and enhanced digestibility with just a few simple ingredients. Whether you’re a seasoned baker or new to sourdough, this step-by-step guide will walk you through the process with ease. The result is a homemade loaf that will elevate any meal, perfect for toast, sandwiches, or simply enjoying with a spread of butter.
Preparation Time:
- Active Time: 45 minutes
- Rising Time: 6-7 hours (plus overnight proofing)
- Baking Time: 45 minutes
Ingredients:
- Sourdough Starter: 200g (1 cup)
- Wheat Flour: 600g (5 cups)
- All-Purpose or Bread Flour: 400g (3¼ cups)
- Salt: 20g (1 tablespoon)
- Water: 700g (3 cups) + 30g (2 tablespoons) for mixing with salt later
- (For a more open crumb, use 800g or 3½ cups of water)
- (If using spelt flour, adjust to 650g or 2¾ cups of water + 30g or 2 tablespoons water)
Directions:
Step 1: Prepare the Sourdough Leaven
- Feed the sourdough starter about 8 hours before mixing the dough, ensuring it’s fully risen and active.
Step 2: Mix the Dough
- In a large bowl, combine 200g sourdough starter, 600g wheat flour, 400g all-purpose flour, and 700g water.
- Mix until a dough forms, then let it sit for 1 hour to hydrate.
Step 3: Add Salt and Water
- Dissolve 20g salt in 30g water, then fold it into the dough. Perform a stretch-and-fold by pulling the edges of the dough towards the center.
Step 4: Stretch and Fold
- After 2 hours, perform another stretch-and-fold. Repeat this process after another 2 hours to strengthen the dough.
Step 5: Shape the Dough
- Divide the dough into two equal portions. Shape each into a round ball and let them rest on the counter, covered, for 1 hour.
Step 6: Final Shaping
- Shape the dough into rectangles and fold into logs for a long loaf, or round for an artisan loaf.
Step 7: Proof Overnight
- Place the shaped dough in a proofing basket or loaf pan and refrigerate uncovered for 12 hours to proof.
Step 8: Preheat and Bake
- For artisan bread, preheat the oven to 450°F (230°C) and heat a bread pan or Dutch oven for 30 minutes.
- Flip the loaf into the pan, score the top, and bake with the lid on for 30 minutes. Remove the lid, reduce the heat to 350°F (175°C), and bake for another 15-20 minutes.
- For sandwich bread, preheat the oven to 350°F (175°C) and bake for 45 minutes.
Serving Suggestions:
- Perfect for sandwiches, toast with butter or jam, or as a side with soups and stews.
- Serve with olive oil and balsamic vinegar for dipping.
Cooking Tips:
- For a crispier crust, mist the oven with water before placing the bread inside.
- Using a Dutch oven or heavy baking pan helps create steam, giving the bread a better rise and crust.
- For a softer crust, brush the loaf with butter immediately after baking.
Nutritional Benefits:
- High in Fiber: Whole wheat flour adds fiber, aiding in digestion.
- Improved Digestibility: The long fermentation process makes this bread easier to digest.
- Low in Sugar: With no added sugars, this bread is a healthy, natural option.
- Rich in Nutrients: Sourdough fermentation enhances the bioavailability of vitamins and minerals like iron, zinc, and magnesium.
Dietary Information:
- Vegan-Friendly: This sourdough contains no animal products.
- Low Glycemic Index: The fermentation process lowers the bread’s glycemic index, making it a better option for those monitoring blood sugar levels.
- Dairy-Free: Ideal for those with lactose intolerance.
- Free from Preservatives: 100% homemade and free of artificial ingredients.
Nutritional Facts (per slice, approx.):
- Calories: 120
- Carbohydrates: 24g
- Protein: 4g
- Fat: 1g
- Fiber: 2g
Storage:
- Room Temperature: Store in a sealed bag or container for up to 3 days.
- Freezing: Freeze individual slices or the whole loaf for up to 3 months. Thaw and reheat in the oven for best results.
Why You’ll Love This Recipe:
- Incredible Flavor: The long fermentation process brings out a deep, tangy flavor and makes the bread easier to digest.
- Versatile: This recipe is perfect for making sandwich bread, artisan loaves, or toasts.
- Restaurant-Quality: The result is a bakery-style loaf with a chewy crumb and crisp crust.
- Beginner-Friendly: Whether you’re new to sourdough or an experienced baker, this guide makes the process easy to follow.
Conclusion:
This homemade Classic Sourdough Bread recipe is a satisfying and wholesome treat, featuring a chewy interior and a perfectly crisp crust that rivals any bakery loaf. The natural fermentation process enhances flavor, digestibility, and nutrient absorption, making it not only delicious but also nutritious. By mastering this recipe, you’ll be able to create restaurant-quality bread at home with minimal ingredients. Whether you enjoy it warm with butter or as the base for your favorite sandwich, this bread will quickly become a household favorite.