Sourdough Bread Recipe with Starter
There is nothing better than this easy sourdough bread recipe resulting in a loaf that is chewy and airy on the inside, golden and crispy on the outside, and great for so many things!
Servings: 1 Loaf
Calories: 1934kcal
Ingredients
- 125 grams sourdough starter active
- 367.5 grams water filtered & room temperature
- 500 grams all-purpose flour unbleached
- 12 grams sea salt I like to use French sea salt
- 25 grams water
Instructions
- Into a bowl add sourdough starter and water, mix with a wooden spoon until starter dissolves and water looks milky.
- Add flour. Mix everything together. Using hands knead the dough for 5-10 minutes. Cover and let rest in warm place for about 2 hours.
- After add salt and water, knead the dough for 5-10 minutes or until salt and water incorporated into the dough. Cover and let rest in warm place for 4-5 hours or in the fridge overnight (8-10 hours).
- Place the dough onto a floured surface. Flour hands with flour and stretch the dough into a large rectangle.
- Fold over ⅓rd from the top and bottom so each third is stacked vertically, forming a smaller rectangle .
- Take the side of the rectangle and roll it into a cylinder shape (wet hands with water, if the dough is too sticky).
- Now, using hands push the dough away and pull it towards you to form a round shape loaf, about 4-6 times or until dough is round. Let rest on the counter for 20 minutes, uncovered.
- Using a bench scraper, flip the dough over and repeat step 4-7. Lightly flour the proofing basket, gently place the loaf into the basket using bench scraper. Cover and let rest and rise in the fridge for 2 hours.
- Gently place the dough onto a floured parchment paper. Flour the top of the loaf and score the top and the sides using bread lame, making "O" or "C" shape around the loaf.
- Place into the dutch oven with parchment paper. Add 2 ice cubes into the pot behind the parchment paper. Cover with a lid and place into the cold oven. Preheat the oven to 450F. Once the oven is preheated, start the timer to 40-45 minutes. After remove the lid and bake for 5-10 minutes or until desired crispy golden color.
- Remove from the dutch oven and let rest on the cutting board. Slice and enjoy with Creamy Tomato Bisque Soup!!
Video
Notes
When YOU make this Sourdough Bread Recipe tag us on Instagram @MunchkinTimeBlog, we would love to see your bread creation!
Nutrition
Calories: 1934kcal | Carbohydrates: 405g | Protein: 55g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 4682mg | Potassium: 536mg | Fiber: 14g | Sugar: 1g | Calcium: 90mg | Iron: 23mg