How to Make the Best Sourdough Bread Recipe
Learn how to make sourdough bread from scratch with this easy and foolproof recipe. Plus, get tips on how to use and maintain your sourdough starter.
Sourdough bread recipe an European Cuisine is one of the oldest and most delicious types of bread in the world. It has a tangy flavor, a chewy crust, and a soft crumb that makes it perfect for sandwiches, toast, or just eating plain with some butter.
About Sourdough Bread
But what is sourdough bread exactly? And how do you make it at home?
Sourdough bread is made by fermenting dough with a mixture of wild yeast and bacteria that are naturally present in flour and water. This mixture is called a sourdough starter, and it acts as the leavening agent for the bread.
A sourdough starter is a living culture that needs to be fed and cared for regularly. It can last for years if you treat it well, and it will give your bread a unique flavor and texture that you can’t get from commercial yeast.
Can we make sourdough bread at home easily?
Making sourdough bread at home is not difficult, but it does require some time and patience. You need to plan ahead and follow some simple steps to ensure your bread comes out perfectly.
In this post, I will show you how to make sourdough bread from scratch with an easy and foolproof recipe. I will also share some tips on how to use and maintain your sourdough starter, as well as how to store and freeze your bread.
I have been making sourdough bread for over two years now, and I can tell you that it is one of the most rewarding and satisfying things you can do in the kitchen. There is nothing like the smell of fresh-baked bread filling your home, or the taste of a warm slice with some butter or jam or may be baked beans oh or even butter chicken (murgh makhana).
Serving suggestions
Sourdough bread is versatile and can be enjoyed in many ways. Here are some of my favorite serving suggestions:
- Toast it and spread some butter, jam, peanut butter, cream cheese, or avocado on top.
- Make a sandwich with your favorite fillings, such as cheese, ham, turkey, chicken salad, tuna salad, or veggie burger.
- Cut it into cubes and make croutons for salads or soups.
- Use it to make French toast or bread pudding for breakfast or dessert.
- Dip it in olive oil and balsamic vinegar or hummus for a snack or appetizer.
Facts about sourdough bread
Sourdough bread is not only delicious but also nutritious and beneficial for your health. Here are some facts about sourdough bread that you may not know:
- Sourdough bread has a lower glycemic index than regular bread, which means it does not spike your blood sugar as much.
- Sourdough bread contains more minerals than regular bread, such as iron, zinc, magnesium, and phosphorus.
- Sourdough bread is easier to digest than regular bread because the fermentation process breaks down some of the gluten and phytic acid in the flour.
- Sourdough bread has probiotics that can improve your gut health and immune system.
- Sourdough bread has a longer shelf life than regular bread because the acidity prevents mold growth.
So if you are ready to learn how to make sourdough bread, let’s get started!
This sourdough bread recipe is easy to follow and produces a loaf with a crispy crust, a tender crumb, and a tangy flavor.
You will need a sourdough starter, which you can make yourself or buy from a bakery or online. You will also need some basic ingredients such as flour, water, salt, and honey.
The recipe takes about three days to complete, but most of the time is passive waiting for the dough to rise and ferment. The result is worth the wait!
- 700 g White Flour (Strong white flour)
- Water (as needed)
- 500 g White Flour (strong white flour, plus extra for dusting)
- 1 tsp Salt (use fine salt)
- 1 tbsp Honey (use clear honey)
- 300 g Sourdough Starter
- Oil (For greasing use flavorless oil)
- Mix
In a large bowl, mix together 100 g of the flour with 125 ml slightly warm water. Whisk together until smooth and lump-free.
- Wait a bit
Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container.
Leave the jar or container lid ajar for 1 hour or so in a warm place (around 25°C is ideal), then seal and set aside for 24 hours.
- Feed and repeat
For the next 6 days, you will need to feed the starter. Each day, tip away half of the original starter, add an extra 100 g of flour and 125 ml slightly warm water, and stir well.
Try to do this at the same time every day.
- Check and repeat
After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic.
This is a good indicator that the starter is working.
- Day 7, Bubbly
On day 7, the starter should be quite bubbly and smell much sweeter.
It is now ready to be used in baking. :)
You can store it in the fridge until you are ready to use it, but make sure to feed it once a week to keep it alive.
- Mix with sourdough starter
To make the loaf, tip the flour, 225 ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook.
Stir with a wooden spoon, or on a slow setting in the machine, until combined – add extra flour if it’s too sticky or a little extra warm water if it’s too dry.
- knead the flour
Tip onto a lightly floured surface and knead for 10 minutes until soft and elastic – you should be able to stretch it without it tearing.
If you‘re using a mixer, turn up the speed a little and mix for 5 minutes.
- Rise and shine
Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hours.
You may not see much movement, but don’t be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
- Knead briefly
Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below).
Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
- Wait a bit - again
Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size.
The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hours. The best indicators are your eyes, so don’t worry too much about timings here.
- Prepare to bake
When your dough is almost ready, heat oven to 230°C/210°C fan/gas mark 8 and put a large baking tray on the bottom shelf to heat up. Put another baking tray on the middle shelf.
- Slash your mark
Carefully tip out your risen dough onto a sheet of baking parchment – try not to knock out too much air as you do so. Slash the top of your loaf with a sharp knife or razor blade – this will help it expand
- Bake and steam!
Slide the dough and the parchment onto the hot baking tray on the middle shelf.
Pour a cup of water onto the hot baking tray on the bottom shelf – this will create steam that will help your bread rise and form a crust.
Close the oven door quickly and bake for 40 minutes or until golden and crisp.
- Let it cool
Transfer the bread to a wire rack and let it cool completely before slicing.
Enjoy your homemade sourdough bread with your favorite toppings or as a side dish for soups and salads.
Servings 12
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 48g16%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tips and alternates
- You can use whole wheat flour or a mix of white and whole wheat flour for the starter and the loaf, but the bread will be denser and darker.
- You can use maple syrup or sugar instead of honey, or omit it altogether if you prefer a less sweet bread.
- You can add some seeds, nuts, dried fruits, herbs, or cheese to the dough for extra flavor and texture.
Notes
- You can store your sourdough bread in an airtight container or a paper bag at room temperature for up to 3 days, or in the freezer for up to 3 months. To defrost, leave it at room temperature for a few hours or warm it in the oven for 10 minutes.
- You can use a proving basket or banneton to shape your dough and give it a nice pattern. A proving basket is a round or oval basket made of cane, wicker, or wood pulp that is lined with cloth or dusted with flour. It helps to support the dough and prevent it from spreading too much during the final rise. You can buy one online or from a baking supply store.
- You can experiment with different types of flour, such as rye, spelt, or buckwheat, to make your sourdough bread more flavorful and nutritious. However, you may need to adjust the amount of water and the rising time accordingly.
Equipments used/needed
- A large bowl
- A large jar or a plastic container
- A wooden spoon
- A measuring cup and spoons
- A kitchen scale
- A mixer with a dough hook (optional)
- A large, well-oiled bowl
- A medium-sized bowl
- A clean tea towel
- A proving basket or banneton (optional)
- A baking tray
- Baking parchment
- A sharp knife or razor blade
- A wire rack
I hope you enjoyed this post on how to make sourdough bread from scratch. If you have any questions or feedback, please leave a comment below. I would love to hear from you and see your sourdough creations.