This Basic Sourdough Bread Recipe is traditionally made using a starter. Learn how to make sourdough bread with this easy to follow sourdough recipe.
It makes beautiful sourdough bread which is easily formed into artisan loaves. Yes, you can do this!
I have a basic sourdough bread recipe for you that anyone can make successfully!
Sourdough recipes are great for someone looking to add grains back into their diet in an easy to digest form.
You read that right - sourdough recipes are easier to digest than regular bread recipes.
Why is Sourdough Bread Different?
Sourdough bread is not just any bread either.
The beauty of the sourdough process is that it neutralizes the phytic acid, an anti-nutrient that binds with minerals making them unavailable for the body to use.
Phytic acid can also be neutralized through proper grain preparation or by using sprouted flour but the slightly sour taste of sourdough breads is just so good!
Another benefit of the sourdough process is that it breaks down the gluten.
Tips for Making Basic Sourdough Bread Recipe
You will need a couple of things to get started with the following sourdough recipe.
1. Digital Scale
The first is a digital scale. Many bread recipes are based on weight since it is more accurate than measurements.
A cup of flour that is scooped out of a jar versus one that is scooped and shaken down to compact it versus one that is scooped out and leveled off can all weigh differently.
There is not this variability with using a scale to weigh the exact amount of flour added.
I purchased from my affiliate partner the Cuisaid ProDigital Scale which is an inexpensive but very reliable scale. It is easy to use, accurate and lasting well.
2. Sourdough Starter
The second thing needed to make this Basic Sourdough Bread Recipe is a sourdough starter.
If you are fortunate enough to have a friend nearby that bakes with sourdough, you can get a starter from her.
If not, my affiliate partner, has them and my favorite is the San Francisco Starter. I use it for both regular flour and whole wheat.
It is easily converted to whole wheat flour by adding an increasing amount with each feeding over a weeks time.
As you look at the following basic sourdough bread recipe, don't be put off by the length of time it takes.
The sourdough process is a longer process of making breads but the actual hands-on time is minimal - there is a lot of resting and rising.
It is this lengthy preparation time that develops the wonderful sour taste, as well as, breaks down the phytic acid and gluten!
This sourdough bread recipe makes beautiful artisan type loaves with a crunchy crust. If you prefer a softer crust, once the bread is out of the oven, brush the top with butter.
If you’ve tried this basic sourdough bread recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
Basic Sourdough Bread Recipe
- 450 grams sourdough starter
- 1275 grams unbleached white flour
- 825 grams water
- 30 grams salt
Mix all ingredients in a large mixing bowl until thoroughly combined. Allow to rest 30 minutes.
Stretch and fold using the stretch and fold in the bowl technique:
To do this simply stretch one side of the dough lifting it slightly out of the bowl but not allowing the dough to tear and fold it back to the center of the ball of dough. Pat down the seam and turn the bowl ¼ turn and repeat stretching and folding until you have done the whole ball of dough. See "stretch and fold in the bowl" illustration for more detail.
Allow to rest for 30 minutes.
Repeat the stretch and fold in the bowl on the ball of dough for 10 rounds. Rest for 30 min.
Repeat the stretch and fold in the bowl again for 10 rounds. You should be feeling a difference in the dough by now - it is getting tougher/stronger which means the gluten is developing. Rest for 30 minutes.
Put the dough on a lightly floured counter (you still want the dough to have traction on the counter top) and do the stretch and fold technique for 1 round. Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with saran wrap. Allow to rest for 30 minutes.
Repeat the stretch and fold on the floured counter. Reform the dough into a ball and replace it in the bowl. Leave the dough at room temperature until it has increased by 50%.
Place the dough in the refrigerator overnight.
The next day, remove dough from the refrigerator. place dough on a lightly floured surface and divide into loaves. Allow the loaves to rest for 60 mins.
Shape the loaves and allow them to proof in pans or supported by towels for 35 mins.
Preheat oven to 450 F.
Score the loaves and bake with steam for 35 - 45 mins or until they are browned. See Notes.
- To bake with steam, place a metal (not glass) pan in the bottom of the oven while it is preheating.
- After putting the loaves in the oven, carefully pour 1 cup of boiling water in the pan and quickly close the oven door.
- Be careful not to spill any water on the glass window of the oven door as there are reports of shattered glass with this method. I did it so it can be done - just be careful!
- You can also put a towel over the glass of the door while you pour the water - just take it out before you shut the oven.
What are Your Tips for Someone Who Want to Learn to Make Sourdough Bread?
Leave a comment - I would love to know!