Let's embark on the wonderful journey of making classic sourdough bread! This recipe focuses on an easy approach using your active sourdough starter. We'll cover the key ingredients and steps to create a beautiful and delicious loaf.
Yields: 1 loaf
Prep time: 20 minutes (plus bulk fermentation and proofing time - see steps)
Bake time: 45-50 minutes
Sourdough Bread Ingredients:
- 300g (1 1/4 cups) active sourdough starter (fed and bubbly - a key ingredient!)
- 350g (1 1/2 cups) lukewarm water (around 85-90°F or 29-32°C)
- 500g (4 cups) unbleached bread flour (high protein content is best for structure)
- 10g (2 teaspoons) fine sea salt
Step 1: Autolyse (Optional but Recommended)
Purpose: This step helps hydrate the flour evenly and develops gluten structure early, leading to a better texture.
How to: In a large mixing bowl, combine the bread flour and lukewarm water. Mix with your hands or a spatula until just combined and no dry flour remains. Cover the bowl and let it rest for 30-60 minutes.
Step 2: Incorporate the Sourdough Starter
Purpose: Introducing your active starter, which contains the wild yeasts and bacteria that will ferment the dough and give it its characteristic sour flavor and rise.
How to: Add the active sourdough starter to the bowl with the flour and water (or the autolysed dough). Gently mix with your hands or a spatula until the starter is well incorporated and the dough looks shaggy.
Step 3: Add the Salt
Purpose: Salt strengthens the gluten network and controls the fermentation process.
How to: Sprinkle the salt over the dough. Using your wet hands, gently work the salt into the dough by squeezing and folding it. Mix until the salt is fully dissolved and the dough feels slightly tighter.
Step 4: Bulk Fermentation (First Rise)
Purpose: This is the primary fermentation period where the wild yeasts and bacteria in the starter work their magic, producing gases and developing flavor.
How to: Cover the bowl and let the dough rest at room temperature (ideally around 70-75°F or 21-24°C) for 3-6 hours. The exact time will depend on the strength of your starter and the room temperature.
Stretch and Folds: During bulk fermentation, perform a series of "stretch and folds" every 30-60 minutes for the first 2-3 hours. To do this:
- Wet your hands.
- Grab one side of the dough and gently stretch it upwards.
- Fold it over the center of the dough.
- Rotate the bowl and repeat this process 4-6 times until you've worked your way around the dough.
- Cover the bowl and let it rest again.
You'll notice the dough becoming smoother, more elastic, and slightly bubbly as it ferments.
Step 5: Pre-Shaping
Purpose: To gently shape the dough into a round in preparation for the final shaping.
How to: Lightly flour your work surface. Gently turn the dough out of the bowl. Form it into a loose round by tucking the edges underneath. Cover it loosely with a damp towel or inverted bowl and let it rest for 20-30 minutes (this is called the "bench rest").
Step 6: Final Shaping
Purpose: To create a tight surface tension on the dough, which will help it rise beautifully in the oven.
How to: Lightly flour your work surface again. Gently flip the rested dough over. Depending on whether you want a round (boule) or oblong (batard) loaf, shape it accordingly:
Gently stretch the dough into a square or circle. Fold each side towards the center, overlapping slightly. Flip the dough over and gently rotate it to create tension on the surface, tucking the bottom underneath to form a tight round.
Gently stretch the dough into a rectangle. Fold the top third down towards the center. Fold the bottom third up and over the top. Seal the seam by gently pressing it down. Rotate the dough and gently taper the ends.
Step 7: Cold Proofing (Second Rise)
Purpose: Slowing down the fermentation process in the refrigerator allows for more flavor development and makes the dough easier to score.
How to: Place the shaped dough seam-side up in a well-floured banneton (proofing basket) or a bowl lined with a heavily floured kitchen towel. Cover tightly with plastic wrap or a reusable lid. Refrigerate for at least 12 hours and up to 24 hours (or even slightly longer for a tangier flavor).
Step 8: Preheat Your Baking Vessel
Purpose: Baking in a covered Dutch oven or similar vessel traps steam, creating a crispy crust and allowing for a good oven spring (rise).
How to: Place your Dutch oven (or a baking stone with a tray for water to create steam) in the oven and preheat to 450°F (232°C) for at least 30 minutes.
Step 9: Score the Dough
Purpose: Scoring allows the steam to escape in a controlled way, preventing the loaf from cracking randomly and creating an attractive "ear" or burst.
How to: Carefully remove the hot Dutch oven from the oven. Gently invert the proofed dough onto a piece of parchment paper. Using a sharp lame (bread scoring tool) or a very sharp knife, make one or several slashes on the surface of the dough. Aim for a clean, decisive cut. A single diagonal slash is a classic choice.
Step 10: Bake the Bread
Purpose: To cook the dough until it's golden brown, has a crispy crust, and a well-developed crumb.
How to: Carefully lower the parchment paper with the scored dough into the hot Dutch oven. Cover the pot with its lid. Bake for 20 minutes at 450°F (232°C).
After 20 minutes, remove the lid. Reduce the oven temperature to 425°F (220°C) and continue baking for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 11: Cool Completely
Purpose: Allowing the bread to cool fully before slicing lets the internal structure set, resulting in a better texture and easier slicing.
How to: Carefully remove the baked sourdough bread from the Dutch oven and place it on a wire rack to cool completely. This will take at least 1-2 hours (though it's tempting to slice it sooner!).
Enjoy your homemade Classic Sourdough Bread! This "Sourdough recipe easy" method will provide you with a delicious and satisfying loaf.
Recipes Using Sourdough Starter (Beyond Bread):
Your active starter is a versatile ingredient! Here are some ideas for "Sourdough recipes not bread":
- Sourdough Pancakes/Waffles: Add starter to your batter for a tangy flavor and fluffy texture.
- Sourdough Pizza Dough: Create a flavorful and chewy pizza crust.
- Sourdough Crackers: Use leftover starter to make crispy crackers.
- Sourdough Discard Recipes: Don't waste the "discard" from feeding your starter! Use it in recipes like:
- Sourdough Discard Pancakes/Waffles
- Sourdough Discard Biscuits
- Sourdough Discard Fritters
- Sourdough Discard Cake or Muffins
Best Sourdough Recipes:
While this classic loaf is a fantastic starting point, explore variations like adding whole wheat flour, rye flour, seeds, or herbs for different flavor profiles.
Sourdough Bread Recipe Paul Hollywood:
Paul Hollywood's sourdough recipe often emphasizes a slightly higher hydration and a longer, cooler fermentation. While this recipe provides a solid foundation, you can research his specific techniques for more advanced baking. Look for his methods involving a "shaping windowpane test" and potentially different flour ratios.
Enjoy the rewarding process of sourdough baking!
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