sourdough bread

sourdough bread recipe:

Easy Homemade Sourdough Bread Recipe

This simple sourdough bread is perfect for both beginners and seasoned bakers. It uses only five ingredients: bread flour, active sourdough starter, water, salt, and olive oil, which creates a soft, light crumb. Follow these steps for a delicious homemade sourdough loaf!

Ingredients

• 150g (5.35 oz) bubbly, active sourdough starter
• 250g (8.80 oz) warm water (filtered if possible)
• 25g (0.90 oz) olive oil
• 500g (17.65 oz) bread flour (not all-purpose flour)
• 10g (0.4 oz) fine sea salt
• Fine cornmeal or parchment paper (for baking)

Notes & Tips

• Weighing ingredients is best for accurate results (digital scale recommended).
• Adjust water: For a softer dough, increase the water to 300-325g.
• Dutch oven size: A 5 ½ or 6-quart pot is ideal for baking.

Instructions

1. Make the Dough
   • In a large bowl, combine the sourdough starter, water, and olive oil.
   • Add flour and salt. Stir with a fork until the dough is stiff, then knead by hand until fully incorporated (the dough will be dry).
   • Cover and let the dough rest for 30 minutes to 1 hour.
2. Bulk Rise
   • Cover the dough with a damp cloth or oiled wrap, and let it rise in a warm spot (70-75°F / 21-24°C) for 3-12 hours, or until it has nearly doubled in size.
   • Optional: Stretch & fold the dough every 30-45 minutes for extra height (1-2 times).
3. Shape the Dough
   • Turn the dough out onto a floured surface, then cut it into two loaves or keep it whole for a single loaf.
   • Shape by folding the dough and rotating it gently to create a tight ball.
4. Second Rise
   • Place the dough in a Dutch oven (lined with cornmeal or parchment) for its second rise. Let it rise for 30 minutes to 1 hour.
   • Preheat the oven to 450°F (232°C) during the second rise.
5. Score & Bake
   • Score the dough with a shallow cut, then place it in the oven, covered with the Dutch oven lid.
   • Bake at 400°F (204°C) for 20 minutes, then remove the lid and bake uncovered for another 40 minutes until golden brown.
   • Check the internal temperature; it should reach 205-210°F (96-98°C).
   • Cool for at least an hour before slicing.

FAQs:

1. Can I use all-purpose flour?
   • Bread flour is best for sourdough, but if needed, you can use all-purpose flour.
2. Can I add whole wheat flour?
   • Yes, but expect a denser dough. You may need to adjust water levels.
3. Why use olive oil?
   • Olive oil makes the crumb more plush and tender.
4. Do I need to preheat the Dutch oven?
   • No, the dough rises in the Dutch oven without preheating, which is easier for small kitchens.
5. Can I halve the recipe?
   • Yes, just adjust the baking times: 20 minutes covered and 30 minutes uncovered.