Sourdough Bread Recipe

There’s something truly magical about the process of making sourdough bread. The act of creating something so hearty and wholesome evokes timeless family traditions and brings rustic, comforting aromas into your home. Imagine your kitchen filled with the warm scent of freshly baked bread, the crust crackling as it cools on your countertop. This Sourdough Bread Recipe is not only a celebration of classic baking but also a reminder that simplicity and patience in cooking can yield the most extraordinary results. Perfect for novice bakers or seasoned crust connoisseurs, this recipe is worth trying for anyone who loves the art of baking and cherishes family bonding moments.

• Prep Time: 30 minutes (plus 12-18 hours resting time)
• Cook Time: 45 minutes
• Total Time: 13-19 hours
• Servings: 1 loaf
• Skill Level: Intermediate

• 500g bread flour
• 350ml water
• 150g active sourdough starter
• 10g salt
• Extra flour for dusting

1. In a large bowl, mix the bread flour and water until just combined. Cover the bowl with a damp cloth and let it rest for 1 hour (this process is called autolyse).
2. Add the active sourdough starter and salt to the dough. Mix until fully incorporated. This can be done by hand or with a stand mixer on low speed.
3. Cover the bowl again and let the dough rest at room temperature. Perform a series of stretch and folds every 30 minutes for the next 2-3 hours. This will increase the dough’s elasticity and strength.
4. After the final stretch and fold, let the dough rest undisturbed for 2 hours.
5. Lightly flour your work surface and turn the dough out onto it. Shape the dough into a rough round and let it rest for 30 minutes.
6. Dust a banneton (proofing basket) with flour and transfer the dough to it, seam side up. Cover and refrigerate overnight for 12-18 hours.
7. Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up (if you’re using one).
8. When ready to bake, turn the dough out onto a piece of parchment paper and score the top with a sharp knife or bread lame.
9. Carefully place the dough into the hot Dutch oven (if using) or directly onto a baking stone and cover with a lid or foil.
10. Bake for 20 minutes covered, then remove the lid or foil and bake for an additional 25 minutes, until the crust is deeply golden and the bread sounds hollow when tapped.
11. Let the bread cool on a wire rack for at least 1 hour before slicing.

• For a more sour flavor, let your dough ferment for longer in the refrigerator.
• If you don’t have a banneton, a bowl lined with a floured kitchen towel works just as well.
• Experiment with whole grain flours for a different flavor and texture.

Store your sourdough bread in a paper bag or a bread box at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months.

If you need a quick refresh, lightly toast the slices or warm the whole loaf in a 350°F (175°C) oven for 10 minutes.

This sourdough bread shines on its own but also pairs beautifully with olive oil and vinegar for dipping. Serve it alongside a hearty soup or stew, or simply enjoy with a spread of butter and a sprinkling of sea salt.

At Zynahz, we believe that every recipe is a journey, and each loaf of bread is a testament to the love and creativity poured into it. We hope this Sourdough Bread Recipe inspires you to embrace the joy of home baking and share your creations with loved ones. Don’t forget to share your results with us at Zynahz, and spread the love by sharing this recipe with friends and family. Explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter to keep the culinary inspiration flowing. Happy baking!