sourdough starter.When left to sit at room temperature for a few hours, this starter forms a symbiotic culture of lactic acid bacteria and wild yeast that yields carbon dioxide, which enables the bread to rise.
Sourdough bread isn't just delicious, it's rich in nutrients, improves gut health and digestion, boosts the immune system, supports the heart and has a lower glycemic index than most other breads, which helps maintain stable blood sugar levels for sustained energy. The unique fermentaion process of sourdough, amplifies its nutritional value and gives it a yummy tangy flavor.
Many sourdough bread recipes are super lengthy and detailed, which is advantageous when first learning the process. But for those that know the drill and like me, prefer a succinct recipe that can be easily followed at a glance, this one delivers!
🍞 Homemade Sourdough Bread
Ingredients
- 3 3/4 cups of flour
- 2 tsp salt
- 1 1/2 cups luke warm water
- 1/2 cup active sourdough starter
Directions
- Feed the sourdough starter so it's fresh and active.
- Make Dough:
-Mix flour and salt.
-Add water and starter.
-Stir and use hands to blend until all is combined.
-Form into a round mound.
-Leave in bowl and cover with towel.
-Let rise for 4 hours at room temp. Every hour, with wet hands, stretch and fold dough under. Re-cover with towel. - Shape Loaf:
-Flour counter surface and hands.
-Stretch and shape dough to fit dutch oven pot. - Bench Rest:
-Rest 20 minutes on counter, seam side down. Cover with towel. - Tighten Dough:
-Moving in a circular motion, reshape and tighten loaf by tucking sides underneath.
-Place back in bowl and cover with towel. - Cold Ferment (optional):
-Place in fridge for a few hours till ready to bake. - Skipping Cold Ferment:
-Let dough proof at room temp 1 - 2 1/2 hours or until puffed up, but not doubled in size. - Prep Bakeware:
-30 minutes before baking bread, preheat oven and dutch oven pot at 450F. - Score Dough:
-Place dough on parchment paper and score a 1/4 - 1/2" deep cross or cresent shape into dough. - Bake:
-Transfer the parchment and dough into dutch oven pot.
-Cover with lid.
-Bake 20 minutes at 450F.
-Remove lid and continue baking 20-25 minutes.
-Lift parchment and bread out of dutch oven pot and let cool.
Sourdough bread will keep in a bag on the counter for about a week. To refrigerate, put bread in an air-tight container so it doesn't dry out. To freeze, place in a freezer bag and store for up to 3 months. Then thaw on counter before enjoying.