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Sourdough Bread A freshly baked loaf of bread is sliced, showing a soft and airy crumb with large air pockets inside.

Sourdough Bread

This homemade Sourdough Bread is soft, slightly tangy, and perfect for any sandwich.
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Prep Time 2 hours
Cook Time 55 minutes
Rising Time 18 hours
Total Time 20 hours 55 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • ⅔ cup 150 g active sourdough starter (bubbly and recently fed)
  • 1 ⅓ cups 315 g warm water (about 90°F)
  • 1 ½ tablespoons 18 g olive oil (for dough)
  • 3 ⅔ cups 450 g bread flour (use high-protein flour)
  • 2 teaspoons 13 g table salt
  • Oil for greasing the pan olive oil or butter
  • Additional flour for dusting the work surface

Method
 

  1. In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir until the mixture is fully combined.
  2. Add the bread flour and sprinkle the salt over the top. Use clean hands or a wooden spoon to mix until the dough comes together but is still shaggy. Do not over-mix, and ensure there are no dry patches of flour.
    A person mixes bread dough ingredients in a glass bowl, combining the flour, water, and yeast.
  3. Cover the bowl with plastic wrap and let the dough rest for 1 hour to allow the flour to fully hydrate.
    "A person covers a bowl of bread dough with plastic wrap to let it rise."
  4. After the autolyse, form the dough into a ball. Wet your hands to prevent sticking, then stretch the top of the dough over to the bottom. Rotate the dough 90 degrees and repeat. Do this four times in total, then cover and let the dough rest in a warm place for 30 minutes.
  5. Repeat the stretching and folding every 30 minutes for about 4-6 hours, or until the dough has increased in size by about 80%.
  6. Once the dough has risen sufficiently, lightly grease a 9x5 loaf pan. Turn the dough out onto a floured surface and gently deflate it. Shape it into a rectangle, then fold the right and left sides toward the center like closing a book. Roll the dough tightly from the skinny side, tuck in the ends, and transfer it into the loaf pan.
    "Bread dough rises in a loaf pan, expanding as it prepares to be baked."
  7. Cover the pan tightly with plastic wrap and refrigerate for 12-24 hours for a better texture and flavor. If you're in a hurry, proceed to baking after the initial rise, but the flavor will be less developed.
  8. Preheat your oven to 450°F. Remove the dough from the refrigerator and rest for 30 minutes. Uncover the dough and score a ¼" deep slash down the center using a sharp knife or bread lame.
  9. Cover the loaf with a second loaf pan or a tent of aluminum foil. Place it on the center rack of the preheated oven and bake for 30 minutes.
  10. After 30 minutes, remove the cover and continue baking for another 20-25 minutes, or until the bread is golden brown and the internal temperature reaches 206-208°F.
    A loaf of bread bakes in the oven, rising and forming a golden crust.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 37gProtein: 6gFat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 400mgPotassium: 130mgFiber: 2gCalcium: 20mgIron: 1mg

Notes

This sourdough bread is perfect for sandwiches. Let it rest overnight in the fridge for the best flavor and texture. Don't rush the rising time!

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