Easy Everyday Sourdough Bread Recipe

I adore this recipe because there’s something incredibly gratifying about creating a stunning, artisanal loaf from just four simple ingredients, and the whole process feels like a comforting ritual. Plus, the tangy, complex flavor of the sourdough, coupled with the extra-crispy crust, makes every bite a little moment of joy and accomplishment!

Making sourdough bread is one of my great pleasures, and the recipe I use most often is my simple everyday version. It combines 500 grams of strong white bread flour, 300 grams of lukewarm water, 100 grams of a very active sourdough starter, and 10 grams of salt.

The nourishment of the fermentation combined with the nearly 24-hour rise time creates a loaf that is full of flavor and nutrition.

Ingredients

White bread flour is strong.

The high protein content in the flour leads to solid structure and a pleasing chew.

Warm Water: Yeast requires activation; it does so in the presence of warm water.

Keep the water a perfect temperature.

Starter sourdough: Provides a sour taste, leavening that happens naturally, and probiotic components that are good for the digestive system.

Salt: Boosts taste and regulates fermentation speed.

Ingredient Quantities

• 500g strong white bread flour
• 300g lukewarm water
• 100g sourdough starter (active and bubbly)
• 10g salt

Instructions

1. In a large mixing bowl, whisk together the 500g of strong white bread flour and 10g of salt to achieve uniform distribution.

2. Incorporate 100g of lively, effervescent sourdough starter into the dry mixture.

3. Add 300g of lukewarm water and mix Panettone ingredients together by hand until they’re a rough dough.

4. Allow the dough to rest for approximately 30 minutes to 1 hour so that the flour can hydrate and the gluten can begin to develop.

5. In the bowl, do a stretch and fold: Grab the dough, stretch it upward, and fold it over itself. Rotate the bowl and do this 3 to 4 times. Perform this process every 30 minutes for about 2 to 3 hours.

6. Following the final stretch and fold, cover the dough and let it rise until it has clearly grown, typically around 4 to 6 hours, depending on the temperature of the room.

7. After rising, the dough can be gently shaped into a round or oval loaf. Try not to deflate it too much in the process.

8. Transfer the formed dough into a generously floured proofing basket or bowl lined with a floured cloth, with the seam facing up, for the final rise. You can do this at room temperature, and it’ll take about 2 to 4 hours; or you can refrigerate it overnight, for a longer, slower rise.

9. Heat your oven to 450°F (230°C) with a Dutch oven inside. When hot, take the parchment paper with the dough on it and place it into the Dutch oven.

10. Cover the bread and bake it for 20 minutes. Then uncover it, and bake it for 20 to 25 minutes longer, until it is deeply browned and quite crisp. Before slicing, let it cool completely on a wire rack.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring scale
4. Measuring cup
5. Spoon or dough scraper
6. Proofing basket or bowl lined with a floured cloth
7. Dutch oven
8. Parchment paper
9. Oven
10. Wire rack

FAQ

• What type of flour should I use?For the best structure and texture in your sourdough bread, use strong white bread flour.
• How do I know if my starter is active?Your starter should be full of bubbles and should be twice as big as the last time you saw it. This indicates that it is healthy and ready to use.
• Can I use whole wheat flour instead?Some of the white flour can be replaced with whole wheat flour; however, this may change the texture and rise of the bread.
• How should I bake the bread for best results?To get a crisp crust, bake it in a preheated Dutch oven or on a baking stone. To allow for expansion, always score the top of the dough.
• How long should I let the dough rise?Let the dough rise for 4-6 hours at room temperature, or overnight in the refrigerator, for a slower rise.
• Is it necessary to stretch and fold the dough?It certainly aids the development of gluten and renders the dough more manageable.
• Can I adjust the hydration level?Yes, but changing the water content will change the dough’s texture and workability, so adjust it carefully.

Substitutions and Variations

500g of strong white bread flour:
Flour, whole wheat, 500 g (may need more water)
500 grams of flour, all-purpose
Flour made from spelt, in the amount of 500g
300g water, at a temperature of 35 to 40 degrees Celsius (95 to 105 degrees Fahrenheit):
300g lukewarm whey (for a more tangy taste)
300g water and milk mixture in equal parts (for softness)
100g sourdough starter (bubbly and active):
100 grams of rye sourdough starter (for a richer flavor)
100g of sourdough starter made with einkorn
Salt, 10 g:
10 grams of sodium chloride
10 g of Himalayan pink salt

Pro Tips

1. Flour Selection Consider experimenting with a blend of flours, such as whole wheat or rye, in addition to the strong white bread flour. This will add complexity to the flavor and texture of your sourdough.

2. Levain Build For optimal flavor and rise, feed your sourdough starter 4-6 hours before using it in the recipe. Use it when it’s at its peak activity (usually when it’s doubled in size).

3. Autolyse Before adding the salt and starter, mix the flour and water first and let it autolyse for about 30 minutes. This will improve gluten development and make the dough easier to handle.

4. Handling Dough Temperature Keep an eye on the dough temperature during fermentation. Ideal dough temperature is between 75-78°F (24-26°C) for optimal fermentation and flavor development.

5. Scoring Technique Right before baking, score the dough with a sharp blade. This helps control the expansion during baking and results in a beautiful loaf with an even rise. Make sure the cut is deep enough to avoid random bursting.