Description

Classic Sourdough Bread is a timeless classic that dates back to ancient civilizations. This bread, with its tender crumb and thick, crackly crust, is synonymous with artisanal baking. Its unique flavor, a delightful blend of mildly tangy and subtly sweet, comes from the natural fermentation of the dough. What makes this bread extra special is its simplicity. With just flour, water, salt, and a homemade sourdough starter, you'll be able to create a loaf that rivals those from the best bakeries. This recipe is not only delicious but also brings an element of nostalgia, reminding us of the authentic, old-world style of baking. Despite its sophisticated taste, making sourdough bread at home is an achievable task for everyone. All you need is patience, passion, and our step-by-step guide.

Ingredients

• Dough:
• - 4 cups bread flour
• - 1 cup sourdough starter, unfed/discard
• - 2 teaspoons salt
• - 1 1/2 cups lukewarm water
• Sourdough Starter:
• - 1 cup whole wheat flour
• - 1/2 cup unbleached all-purpose flour
• - 1 cup lukewarm water
• (Feel free to substitute the bread flour with whole wheat or rye flour for a different flavor. Similarly, you can use only all-purpose flour for the starter if whole wheat isn't available.)

Preparation Method

Start with the Sourdough Starter:
Begin by mixing the flours and water in a non-metallic bowl. Cover it loosely and let it sit at room temperature for 24 hours. After the resting period, you will notice bubbles appearing, indicating that the fermentation process has started.

Continue to feed your starter daily for the next five days by discarding half of it and adding half a cup each of flour and lukewarm water. Stir well and let it rest. By the end of the fifth day, your starter should be bubbly and ready to use.

For the Dough:
In a large bowl, combine your flour and salt. Make a well in the center and add your unfed sourdough starter and lukewarm water. Mix these together, forming a sticky dough.

Next, turn this dough onto a floured surface and knead for about 15 minutes or until smooth and elastic.

Place your kneaded dough in a lightly greased bowl, cover it, and let it rise at room temperature for about 4 hours, or until it has nearly doubled in size. This long rise contributes to the sourdough's distinctive flavor.

Shaping and Baking:
Once the dough has risen, gently deflate it and shape it into a round loaf. Place it on a cornmeal-dusted baking sheet, cover it, and let it rise until it's puffy but not necessarily doubled in size, about 2 to 4 hours.

Before baking, preheat your oven to 425°F (220°C). Slash the top of your loaf with a sharp knife to allow it to expand, and then place it in the oven.

Bake the bread for 25-30 minutes or until it's a deep golden brown and sounds hollow when tapped.

Allow the bread to cool on a wire rack before slicing to let the crust develop fully.

Tips and Conclusion

To keep your sourdough loaf fresh, its best to store it unwrapped at room temperature. When youre ready to eat, cut only what youll consume and leave the rest of the loaf intact. This will help preserve the freshness of the bread. Also, remember that sourdough bread is perfect for bruschetta or a hearty sandwich due to its distinct flavor and sturdy texture.


There you have it! The joy of baking your Classic Sourdough Bread and the anticipation while it bakes is only exceeded by the satisfaction of tasting the first slice. The soft interior and the crunchy crust are a testament to the rewarding experience of homemade baking. If you loved this recipe, you might also enjoy our Rustic Whole Wheat Bread or Artisan Rye Bread recipes. Remember, the joy of cooking and baking is not only about the outcome but also the process. So, share this recipe with your friends and family and continue to explore the world of baking with us!