Best Sourdough Bread Recipe – Tangy, Flavorful, and Chewy

This homemade sourdough bread recipe creates a tangy and chewy loaf, bursting with flavor from the natural yeast starter. It’s perfect for bread enthusiasts who appreciate a flavorful, artisan-style bread.

Sourdough bread is a classic staple that combines the tanginess of natural yeast with a chewy, rustic texture. This bread is ideal for sandwiches, toast, or enjoying with your favorite spread. Creating sourdough bread from scratch takes a little patience, but the results are well worth the effort.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 6 hours
Servings: 1 loaf

Ingredients:

• 200g (1 1/2 cups) sourdough starter
• 500g (4 cups) all-purpose flour
• 300ml (1 1/4 cups) water
• 10g (1 tsp) salt

Instructions:

1. In a large bowl, mix the sourdough starter with water.
2. Gradually add flour and salt, mixing until combined.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Let the dough rise for 4-6 hours or until doubled in size.
5. Shape the dough into a loaf and let it rest for 30 minutes.
6. Preheat the oven to 230°C (450°F).
7. Bake for 25-30 minutes, or until the crust is golden and the loaf sounds hollow when tapped.

Tips for extra tasty Sourdough Bread :

Here are some tips for making a perfect sourdough bread:

1. Use a Strong Starter: Make sure your sourdough starter is active and bubbly before using it in the dough. Feed it regularly, especially if it’s been sitting unused for a while.
2. Proper Hydration: Sourdough dough is usually wetter than regular bread dough, so don’t be afraid if it feels sticky. Adjust the flour and water ratio as needed to achieve the right consistency, but aim for a dough that’s tacky but not too wet.
3. Long, Slow Fermentation: Allow the dough to ferment slowly for deeper flavor. Let it rise in a cool place, or even in the fridge overnight (a process called retardation), which will give it a more complex taste.
4. Stretch and Fold Technique: Instead of kneading, use the stretch-and-fold technique during the first few hours of fermentation. This helps develop gluten without overworking the dough.
5. Preheat Your Dutch Oven: If baking in a Dutch oven, preheat it in the oven for 30 minutes before adding your dough. This ensures a burst of steam in the first few minutes of baking, which helps create a great crust.
6. Scoring: Before baking, score the top of the dough with a sharp knife or razor blade. This allows the bread to expand properly in the oven and creates beautiful patterns.
7. Baking Time and Temperature: Start by baking your sourdough at a high temperature (around 230°C or 450°F) for the first 20 minutes, and then lower it to around 200°C (400°F) for the remainder of the bake. This method creates a crisp crust while keeping the interior soft and moist.
8. Let It Cool: Allow your sourdough to cool completely before slicing. Cutting into it while it’s still warm can cause it to become gummy inside.

People who often like fermented bread have a keen taste for garlic , check our garlic bread recipe !