Here’s my easy sourdough recipe; I firmly think that everyone should know it is easier than you think to make homemade bread. It’s not as difficult as it may appear, and making your family some homemade bread has a unique touch. Since it’s the original bread-making method, utilizing only natural fermentation and time, sourdough has a particular place in my heart. The outcome is worth every minute of the effort, even though it may require patience. The taste and texture of a handmade sourdough loaf are unmatched.
Ingredients
1 cup of sourdough starter
1 1/4 cups of warm water
3 cups of bread flour
2 teaspoon of salt
Recipe
Start by combining your sourdough starter to the warm water. Make sure it is not too cold or hot, or it will kill the rise of your starter. Warm water to room temperature water is best.
Once combined, add in 6 cups of bread flour and knead until well combined. You will want it to be slightly sticky, not too dry. If it is too dry add a little more water. If it is very sticky add more flour. About a tablespoon at a time.
Let your sourdough rest for 20 minutes, then sprinkle your salt over the dough and squeeze it in with wet hands. Then cover and let rest for another 20 minutes.
After you let the salt settle, start your stretch and folds. Stretch and fold every 30 minutes for the next 2 hours. (So stretch and folds should be 4 times)
Stretch and folds
pull dough up
Stretch
Fold
Repeat
After the 2 hours is up you will then proof your loaf for 2 hours. So once your stretch and folds are done, leave the sourdough alone for 2 hours to proof. Cover it with a damp cloth.
After the proof is up it is time to shape your dough.
Now you are going to shape your loaf by stretching it out into a rectangle, folding the long sides into each other then rolling the ball up, creating a really tight seal at the bottom of the loaf.
Sourdough loaf
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Ingredients
3 cups of bread flour
1 cups of sourdough starter
1 1/4 cup of water
1 teaspoon of salt
Directions
- Start by combining the water and the sourdough starter until it is liquid.
- Once combined, add in the flour and knead until a rough texture.
- Sprinkle the salt over the dough and squeeze it in with wet hands.
- Let the dough rest for 20 minutes, then you will start your stretch and folds. Stretch and fold the dough every 30 minutes for the next 2 hours. (4 full stretch and folds total)
- When you have completed the stretch and folds, the dough will need to proof for 2 hours. put a damp cloth over the dough and let is proof for 2 hours.
- Once the dough is proofed it is time to shape the dough. Put your dough on a flat surface and stretch into a rectangle, fold the sides into each other then roll into a bowl. Place in a linen cloth lined proofing basket. Now your sourdough will do the final proof, which can be anywhere from 2 hours to overnight. I prefer overnight for a more fluffy, airy, gluten sensitive loaf.
- After your final proof, warm up your dutch oven while the oven is preheating to 500°. While the oven is preheating, roll your dough out of the proofing basket onto the counter. Flour the top of the loaf (optional) to score your loaf. Tip: if you want a gluten sensitive loaf use rice flour.
- After scoring your loaf, plop into a dutch oven and bake at 500° for 20 minutes with the lid on. After 20 minutes take the lid off of the dutch oven, and bake without the lid for 20 more minutes.
- Cool completely before slicing into the loaf.
- Enjoy your fresh bread!
Notes
- Use rice flour instead of all purpose or bread flour during scoring
- I use parchment paper in my dutch oven for easy removal afterwards. The sourdough can be very hot, and I don’t like mine to cool in the dutch oven.
hi i’m jenna
Welcome to Heavenly Harvested! I have a love for baking and crafting everything from scratch. Here, you’ll find wholesome recipes and tips to help you bring the heart of homesteading into your kitchen. I hope you discover inspiration and delicious creations that make your journey a little sweeter!
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