Sourdough is a very popular bread and is thoroughly enjoyed by almost everyone. It is a dense, chewy, flavorful loaf of bread and makes an excellent dipping bread, garlic bread, sandwich bread and more.
Knowing how to make sourdough bread is a skill that is very handy, as you create your own yeast to use. Your only ingredients are flour, water and salt.
Making sourdough bread is a time-honored recipe that can be made when there is an absence of store-bought yeast. Learning how to make sourdough bread is a skill that you will always be happy you have. So let's get going! Here is how to make sourdough bread.
Before jumping into this sourdough bread recipe, you should know a few things:
If you start making your sourdough bread right when you wake up in the morning, it will be ready by late afternoon or for dinner. This bread is worth every single second.
If you have not made your sourdough starter yet, you are a few days ahead of yourself. Bookmark this page (go ahead, do that now) and then head to our first post which is part 1 of this sourdough bread recipe, How To Make Sourdough Starter.
Once your sourdough starter is made and is ready, come back here and continue. Don't worry, we will wait for you ;)
On to the sourdough bread recipe. Grab your sourdough starter, here we go!
To Make Sourdough Bread You Will Need:
These sourdough bread directions are broken up into sections to make it easier for you to follow.
Before you begin to make your sourdough bread: feed your starter until it's ready to make bread with. You'll know your sourdough starter is ready to make bread with once it gets bubbly and doubles in size. Remember, you need 700 grams. Then you can start to make your bread.
*FOUR HOURS LATER
By now, your sourdough should have risen significantly and it should be quite large. It is time to divide it into loaves.
The question of which pan is best for making bread or specifically, sourdough bread, is up for debate. There are your regular metal bread pans, which we don't recommend for the perfect sourdough loaf. Those thin-walled bread pans tend to burn the bread at the temperatures that sourdough needs to be baked at.
We like to use either a cast iron bread pan, or a ceramic clay bread pan, such as the Romertopf. Here is the difference in bread pans for sourdough bread:
Either way, you can't really go wrong with a cast iron or a ceramic clay baker. It is a matter of preference. We have both and use them interchangeably depending really on the size of sourdough loaf we want. The cast iron bread pan we have makes a smaller loaf.
If you love this sourdough recipe like we do, be sure to bookmark this page or save a pin to your Pinterest favorite recipe board. We will leave a pin for you below.
Easy, step by step tutorial to making authentic sourdough bread. Chewy and full of the best sourdough flavor using only 3 ingredients: flour, salt and water.
Feed your sourdough starter until it is bubbly and doubles in size. Then it is and ready to make bread with. See our article, How To Make Sourdough Starter for instructions on how to do this.
Mix sourdough starter with water in a large bowl and stir until dissolved.
Add flour and salt and mix together.
Allow your sourdough to rest for 30 minutes in the same bowl with plastic wrap covering it.
After 30 minutes - 1 hour, your sourdough should have risen a bit. It is time to stretch and fold it. Scoop your hand underneath the dough, stretch it out a bit and fold it onto itself. Cover again with plastic wrap and let rest for 30 minutes.
Do this ten times, covering with plastic wrap and letting it sit for 30 minutes in between each time.
After the final stretch and fold, let dough rest for about 4 hours.
After letting your dough rest for 4 hours, it should have really risen. Take the dough out of the bowl (it will deflate, this is ok) and put it onto a floured surface.
Divide the sourdough into 3 equal portions.
Line your bread pans with parchment paper and put each sourdough portion into the lined bread pans.
Let rise again in the bread pans for 3-4 hours (or longer if that is more convenient).
Preheat your oven to 450 F.
You will need to score the top of the sourdough loaves. Using a bread lame or non-serrated, sharp knife, cue deep cuts into the top of the loaves very gently. You can cut one simple deep cut across the length of the loaf, or be artistic here if you would like.
As soon as you finish scoring your bread, gently put the bread pans into the hot oven.
Bake for about 30 minutes, then check the loaves with your kitchen thermometer. The loaf must reach 190 F (90 C) to be cooked properly. Take it out once it reaches that temperature inside.
Wait for it to cook before cutting, or your bread may fall.
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