Description
This Easy Sourdough Bread recipe yields a crusty, tangy loaf made with a 75% hydration sourdough starter. It includes a straightforward mixing, proofing, and baking process suitable for beginner bakers eager to enjoy homemade artisan bread with minimal fuss.
Ingredients
Scale
Starter
- ½ cup 75% hydration sourdough starter
- 1 â…” cups all-purpose flour
- â…” cup water
Dough
- 1 ½ cups fed starter
- 2 cups hand-warm water
- 6 ¼ cups all-purpose flour
- 1 tablespoon salt
- ¼ cup olive oil
Instructions
- Prepare the Starter: In a mixing bowl, combine ½ cup of your 75% hydration sourdough starter with 1 ⅔ cups all-purpose flour and ⅔ cup water. Stir well until fully mixed to create the levain. Cover the bowl and let the starter ferment at room temperature for 4 to 6 hours until bubbly and active.
- Mix the Dough: In a large bowl, add 1 ½ cups of the fed starter, 2 cups of hand-warm water, and 6 ¼ cups all-purpose flour. Stir the mixture until all flour is hydrated and a shaggy dough forms. Add 1 tablespoon salt and ¼ cup olive oil, mixing thoroughly to incorporate.
- Bulk Fermentation and Folding: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 3 to 4 hours. Every 30 minutes during the first 2 hours, perform gentle stretch and folds to develop gluten. This involves lifting the dough from the edges and folding it over the center to build strength in the dough.
- Shape and Bake: After bulk fermentation, turn the dough out onto a floured surface and shape it into one or two loaves. Place the loaves into floured proofing baskets or bowls for the final rise, covered, for 2 hours or until nearly doubled. Meanwhile, preheat your oven to 450°F (230°C) with a baking stone or heavy baking sheet inside. Once ready, score the top of the dough to allow expansion and transfer to the preheated surface. Bake for about 30 minutes until the crust is golden and crisp. Let cool completely on a wire rack before slicing.
Notes
- The 75% hydration starter means the starter is made with 75% water relative to flour. You can adjust hydration slightly based on flour type or climate.
- Fed starter refers to a starter that has been recently refreshed and is active and bubbly.
- Using a baking stone and preheating the oven ensure a better crust development.
- Allowing the bread to cool completely before slicing helps maintain crumb structure and prevents gumminess.
