Easy Sourdough Recipe: Part 2

bread doughPhoto byJeremy YaponUnsplash

In Part 1, I showed you how to create a sourdough starter. Here's Part 2.

If you've ever wanted to try your hand at baking sourdough bread but felt intimidated, you're in the right place! This easy sourdough bread recipe is perfect for beginners, with simple steps that guide you from start to finish. With just a few ingredients and a little patience, you'll be enjoying the delicious aroma and taste of homemade sourdough in no time.

Now let's get to baking! Make sure you read through how to feed your sourdough starter before starting this recipe.

Easy Sourdough Bread Recipe

Ingredients:

Sourdough Starter: 1/4 cup (60g)

Warm Water: 1 1/2 cups (360ml)

Bread Flour: 4 cups (480g)

Salt: 2 teaspoons (12g)

Instructions:

1. Prepare the Starter:

Feed your sourdough starter the night before you plan to bake, and let it sit at room temperature.

Feeding your sourdough starter is a simple but crucial step to keep it active and healthy. Here’s a step-by-step guide to help you out:

3. Knead the Dough:

After the dough has rested, knead it on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.

Alternatively, you can use the stretch and fold method every 30 minutes for a total of 4 times.

4. First Rise:

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

5. Shape the Dough:

Once the dough has doubled, gently shape it into a round loaf.

Place the shaped dough into a floured proofing basket or a bowl lined with a floured cloth.

6. Second Rise:

Cover the dough and let it rise for another 2-4 hours at room temperature, or overnight in the refrigerator.

7. Preheat the Oven:

Preheat your oven to 450°F (230°C) with a Dutch oven inside.

8. Bake the Bread:

Carefully transfer the dough into the preheated Dutch oven. Score the top of the dough with a sharp knife.

Cover with the lid and bake for 20 minutes.

Remove the lid and bake for an additional 20-25 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cool the Bread:

Let the bread cool on a wire rack for at least an hour before slicing.