Sourdough Bread Recipe – Sugar Spun Run

My easy Sourdough Bread recipe is ideal for having fun with by itself or utilizing for sandwiches! I’ll be strolling you intimately by way of each step so you’ll be able to discover ways to make good sourdough like a professional. Recipe features a how-to video!

The Greatest Sourdough Bread Recipe

This do-it-yourself sourdough bread is the solely bread we eat in my family anymore. In actual fact, I make 2-3 loaves per week and preserve a stockpile in my freezer always! And when you attempt it… effectively, I feel you’ll, too.

That’s as a result of there’s rather a lot to like about sourdough bread. At first, it has a excessive dietary worth and not one of the components (no added sugar, both) you’ll discover in most store-bought breads. It additionally tastes superb: traditional, hearty bread (that’s not overly bitter) with a thick, crusty exterior and a smooth, springy inside.

However what I feel you’ll love most about my recipe is how splendidly versatile it’s. It’s very best each for dipping in soup, serving as a aspect with a salad, or utilizing as a sandwich; it additionally makes an superior grilled cheese that pairs fantastically with my tomato soup!

Selfmade Bread is Simpler Than You Assume!

Making sourdough bread at house is shockingly simple, particularly for those who use the sourdough starter I shared final week. It is time consuming and you could have endurance, however the work itself could be very approachable.

There’s no kneading concerned; as an alternative, we’ll use a simple course of often called stretching and folding, which develops the gluten very similar to kneading would, however is healthier fitted to increased hydration dough like sourdough. There’s additionally no mixer or fancy gear wanted with my recipe — you don’t even want a banneton or a Dutch oven, only a pair of bread pans!

I’m so excited to share this one with you (and I’ve been teasing it lengthy sufficient on Instagram, haven’t I?!), so let’s get began.

What You Want

My sourdough bread recipe has good taste, particularly contemplating there are so few components. You will want:

• Sourdough starter. This may be do-it-yourself or store-bought. Clearly, I like to recommend making your personal through the use of my sourdough starter recipe (this does take over per week to organize, nevertheless it’s price it!).
• Bread flour. I actually advocate bread flour over all objective for this recipe. Bread flour has the next protein content material and produces a better-crumbed sourdough bread, in my view.
• Olive oil. A little bit of olive oil helps make the bread completely chewy and smooth. I additionally discover it retains my sourdough softer longer. 
• Salt. Salt is essential for taste (unsurprisingly) nevertheless it additionally performs another vital roles in sourdough bread. It helps steadiness the acidity from our starter, strengthens the gluten within the dough (vital for form and texture), and it even helps prolong the shelf lifetime of the bread by performing as a pure preservative.
• Water. The water known as for in my recipe will yield a sourdough loaf that’s about 70% hydration. I really like this hydration stage; it produces a crumb that’s neither too dense nor too open, that’s not too bitter however continues to be flavorful, and that’s simple to form and intensely versatile — we use it for the whole lot from dipping in pot pie soup to consuming sandwiches. When you’re comfy baking a bread at this hydration stage, you’ll be able to experiment with growing the water for those who’d like. Extra water often yields a bread with a extra open crumb, a extra tangy taste, and a crumb that’s much less appropriate for sandwiches however good for dipping.

I wrote this sourdough bread recipe with weights as a result of I discover it’s the best strategy to make it (identical to with my macaron recipe); nevertheless, I’ve included cup measurements as effectively.

SAM’S TIP: Whereas some individuals wish to bake their sourdough bread in a dutch oven, I like to make use of a pair of bread pans. It doesn’t look as rustic this manner, nevertheless it’s far more sensible for my household to have a loaf of bread moderately than a spherical of it. Should you’re workforce Dutch oven, don’t fear–I present directions for tips on how to make sourdough bread in a Dutch oven beneath.

Bear in mind, that is simply an summary of the components I used and why. For the total recipe please scroll all the way down to the underside of the put up!

Easy methods to Make Sourdough Bread

Make the Dough

1. Mix sourdough starter, water, and oil in a big bowl. Make sure that your starter is energetic and bubbly earlier than including it.
2. Add the bread flour and salt.
3. Stir till largely mixed (your dough will nonetheless look shaggy). Don’t over-mix!
4. Cowl and let sit at room temperature for one hour.

Stretching & Folding

1. Type your dough right into a ball utilizing your arms, the run your arms underneath cool water.
2. Stretch the highest of the dough up and over the underside, then flip the dough 90 levels and repeat. I reveal this within the video beneath for those who want a greater visible.
3. Repeat the stretch and fold course of a complete of 4 instances, then cowl and place in a heat place to rise for half-hour.
4. Let your dough rise till elevated in dimension by 80%, repeating the stretch and fold course of each half-hour.

Assembling

1. Deflate and kind your dough into an oblong form on a calmly floured floor.
2. Carry the appropriate aspect of the dough, fold it over to the middle, then repeat with the left aspect (like folding a paper in thirds).
3. Roll into a good log beginning with the brief finish of the rectangle, then tuck the ends underneath.
4. Place in a greased bread pan, cowl loosely, and place within the fridge to relaxation in a single day.

SAM’S TIP: I like to recommend proofing your dough within the fridge in a single day moderately than baking immediately (I additionally present directions for baking immediately, although). Proofing in a single day will assist develop the flavour, assist the bread rise higher, and encourage extra fermentation. That being mentioned, I don’t wish to let my dough sit within the fridge for longer than 48 hours (absolute max) earlier than baking. Letting it sit too lengthy could cause over-proofing and might compromise the ultimate texture of your sourdough bread. I additionally don’t freeze my dough earlier than baking, so I can’t advise on that.

Baking

1. Let the dough relaxation at room temperature whereas your oven preheats.
2. Rating the bread about ¼″ deep down the middle.
3. Cowl with one other bread pan or an aluminum foil tent.
4. Bake at 450F for half-hour, then take away the quilt and bake for 20-23 minutes or till the bread reaches 206-208F.

5. Let the bread cool in its pan for quarter-hour.
6. Take away the bread from the pan (rigorously, it’s nonetheless sizzling!) and place on a cooling rack. Let the bread cool utterly earlier than slicing.

SAM’S TIP: Don’t reduce into the bread whereas it’s nonetheless heat (I do know, so onerous, so tempting!). Doing this will make your loaf gummy and dense.

Ceaselessly Requested Questions

I do know that there are a lot of sourdough bread recipes on the market and so many alternative methods to make it, however that is my private favourite model that I’ve rigorously developed over the previous yr. I can’t wait to listen to the way you prefer it, I hope you’ll at all times wish to preserve a loaf in your own home, too! ❤️

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! Should you do this recipe, make sure to tag me on Instagram, and you can even discover me on YouTube and Facebook

Sourdough Bread Recipe

This 5-ingredient sourdough bread recipe is ideal for sandwiches. My recipe explains each step so you’ll be able to discover ways to make sourdough like a professional!Recipe features a how-to video!

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Course: Bread

Delicacies: American

Prep Time: 2 hours

Cook dinner Time: 50 minutes

Rising Time: 16 hours

Whole Time: 18 hours 50 minutes

Servings: 1 loaf

Energy: 1820kcal

Cook dinner ModeStop your display screen from going darkish

Directions

• In a big mixing bowl, mix sourdough starter, water, and olive oil. Stir till mixed.

  ⅔ cup energetic starter, 1 ⅓ cups heat, 1 ½ Tablesoons olive oil

• Add bread flour and sprinkle salt overtop. Use your (clear) arms or a wood spoon to stir collectively till dough is generally mixed. It is going to nonetheless be a bit shaggy and shouldn’t be cohesive (don’t over-mix) however no dry patches of flour ought to stay.

  3 ⅔ cups bread flour, 2 teaspoons desk salt

• Cowl bowl with plastic wrap and let sit undisturbed for one hour (that is the “autolyse” interval).

Stretch & Fold

• Type dough right into a ball together with your arms.

• Run your arms underneath cool water (prevents sticking!) and grasp the highest of the dough and stretch it over the underside. Flip the dough 90 levels and repeat. Flip 90 levels and repeat once more, then as soon as extra (4 complete stretch & folds).

• Enable dough to relaxation, coated, in a heat place for half-hour.

• Repeat step 2 above each half-hour as dough rises.

• Enable dough to rise (stretching and folding each half-hour as indicated) till dough has elevated in dimension about 80% (how lengthy this takes will depend on the temperature of your kitchen, sometimes mine is prepared inside 4-6 hours).

Forming the Dough

• Calmly grease a 9×5 loaf pan (with olive oil or butter) .

  Oil for greasing pan

• When dough has risen sufficiently, flip it out onto a clear, calmly floured floor.

  Further flour for dusting work-surface

• Use your arms to softly deflate the dough and pat it into an oblong form. Carry the appropriate aspect of the dough and fold it into the middle (virtually as for those who had been closing a e book). Then, raise the left aspect of the dough and fold it over the primary fold (use a bench scraper if the dough is sticking to your counter).

• Beginning with a thin finish, tightly roll the dough, as for those who had been rolling up a cinnamon roll. Tuck the ends underneath and punctiliously switch to ready bread pan. Don’t fear if the bread doesn’t fill the pan proper now.

• Cowl pan tightly with plastic wrap and switch to the fridge to relaxation in a single day/for 12-24 hours.

Baking

• Take away sourdough from the fridge and preheat oven to 450F. Let oven preheat and dough relaxation (coated or uncovered) for a minimum of 30-35 minutes earlier than continuing.

• As soon as oven has preheated, uncover bread, make a clear slice (about ¼” deep) down the middle with a pointy knife or bread lame (to attain it) then cowl with one other 9×5 pan (for those who don’t have a second pan, you might as an alternative make a makeshift oven utilizing aluminum foil; tent it as excessive because the bread pan is deep).

• Switch to middle rack of preheated oven. Bake, coated, for half-hour then take away the lid and proceed to bake one other 20-23 minutes/till golden brown and the middle of bread reaches 206-208F (97C).

• Enable bread to chill in pan for quarter-hour earlier than gently turning it out onto a cooling rack (cautious, the pan will nonetheless be sizzling!) to chill for a minimum of 1-2 hours (till it now not feels heat) earlier than slicing into it.

Notes

To bake the identical day:

Observe recipe by way of step 4 underneath the “Forming the Dough” part. Instantly after transferring dough to pan, preheat oven to 450F (230C). Enable dough to relaxation uncovered whereas oven preheats, a minimum of half-hour. As soon as oven is preheated, observe instructions in recipe beginning with step 2 underneath the “Baking” part. Word that bread is not going to be as flavorful or nutritious & texture is not going to be as nice if it’s not allowed to take a seat within the fridge in a single day.

Storing & Freezing

Retailer in an hermetic container at room temperature for as much as per week.
You might also freeze this bread. Freeze the entire loaf by wrapping tightly in plastic wrap after which wrapping in foil. When able to thaw, preserve coated utterly and defrost at room temperature earlier than unwrapping. 
We choose to freeze pre-sliced: Minimize bread into slices and storing in a plastic Ziploc bag (take away as a lot air as you’ll be able to earlier than freezing). Should you battle with freezer burn or plan to freeze the bread longer than just a few weeks, you’ll be able to individually wrap every slice in plastic wrap earlier than closing within the plastic bag.

Vitamin

Serving: 1loaf | Energy: 1820kcal | Carbohydrates: 364g | Protein: 59g | Fats: 10g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 2g | Sodium: 4678mg | Potassium: 459mg | Fiber: 12g | Sugar: 1g | Vitamin A: 9IU | Calcium: 81mg | Iron: 4mg

Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.

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