Basic Sourdough Bread
Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/2 cups warm water (about 75°F / 24°C)
- 4 cups all-purpose flour (you can mix with bread flour if you like)
- 2 teaspoons salt
Instructions:
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Mix: In a large bowl, combine the sourdough starter and warm water. Stir to mix, then add the flour and salt. Mix until a shaggy dough forms.
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Knead: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
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First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for about 4-6 hours, until it has doubled in size.
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Shape: Punch down the dough gently, shape it into a round loaf.
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Second Rise: Place the loaf on a floured surface or a baking sheet, cover it, and let it rise again for 2-3 hours until it’s puffy.
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Preheat Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside to heat up (about 30 minutes).
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Bake: Carefully transfer the loaf into the hot Dutch oven, score the top with a sharp knife for steam release, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.
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Cool: Let the bread cool completely on a wire rack before slicing.
This process takes time, but the result is a delicious, tangy sourdough loaf with a crusty exterior and chewy interior. Would you like tips on maintaining a sourdough starter or variations on this recipe
