The Art of Simplicity: Mastering an Easy Sourdough Bread Recipe
In a world filled with endless possibilities and constant demands on our time, there are days when the mere thought of being creative in the kitchen can feel overwhelming. We all experience those moments when we have the craving for a fresh loaf of sourdough bread. But the thought of searching for the right recipe can be a tiresome task. It is during these moments that having an easy sourdough bread recipe becomes a real asset.
Sourdough bread is beloved globally for its rustic charm and tangy flavor, but the traditional process can be complex. Luckily, we have a simplified, foolproof recipe that allows you to bake without constant need for innovation.
Rediscover the Essence of Baking
Embracing simplicity does not mean compromising on taste or quality. Quite the opposite, an easy go-to sourdough recipe allows you to focus on the essence of baking—a meditative process that reconnects us with the basics of life.
By mastering a straightforward recipe, you can liberate yourself from the pressures of reinvention. This will give you the freedom to enjoy the comforting, time-honored flavors of homemade sourdough bread, without the fuss.
Whether you’re a beginner exploring the world of sourdough or a seasoned baker seeking a reliable option, this recipe will become your secret weapon in the pursuit of a delightful, homemade loaf. We’ll guide you through the key steps and demystify the process. This recipe will provide you with helpful tips to ensure your sourdough adventures are always a success.
So, if you’ve ever felt the need to simplify your culinary journey while savoring the unparalleled joys of freshly baked sourdough bread, join us as we dive into the art of simplicity.
It’s time to embrace an easy sourdough bread recipe, freeing yourself to enjoy the warmth and goodness that a loaf of homemade bread brings. Get ready to embark on a delightful journey of flavor and simplicity that will transform your bread-making experience forever.
Easy Sourdough Bread Recipe
Equipment
- 1 Mixing Bowl
- 1 Digital Scale Using a scale helps to maintain consistent results. Well worth the investment.
- 2 Proofing Baskets (Bannetons) These really improve the quality of the bread.
- 1 Dutch Oven Simulates a commercial oven.
Ingredients
- 800 Grams Flour Any kind will do, better quality will produce better bread.
- 520 Grams Water 80 °F
- 150 Grams Active Sourdough Starter Starter that has doubled in size since it was fed.
- 18 Grams Kosher Salt
Instructions
Mixing
- Add the 520 Grams Water to the mixing bowl.
- Add the 18 Grams Kosher Salt to the mixing bowl and mix until dissolved.
- Add the 150 Grams Active Sourdough Starter to the mixing bowl and stir with a fork or hand until evenly broken up.
- Add the 800 Grams Flour to the mixing bowl and mix until all flour and water mixture is together. This is often called "shaggy" dough. Just enough that there is no dry flour left.
- Cover and rest 1 hour.
Bulk Ferment & Gluten Development
- Perform a set of stretch and folds, cover and rest 30 min.
- Perform a set of stretch and folds, cover and rest 30 min.
- Perform a set of stretch and folds, cover and rest 30 min.
- Perform a set of stretch and folds, cover and rest 30 min.
Shaping
- Turn the dough out onto a lightly floured surface.
- Divide the dough into two pieces, loosely form them into balls and rest for 15min.
- Shape each dough ball into an oval shape, folding the edges in on itself to create a tight smooth surface.
- Lightly dust each banneton basket with flour or rice flour.
- Place each loaf seam side UP into the basket.
- Place each loaf and basket into a plastic bag and place in the fridge for 12-18 hours, or even up to 36 hours.
Baking
- Place Dutch oven in your oven and preheat it to 500 °F
- Preheat for 30min.
- Remove one loaf from the fridge and turn it out on the counter or work surface.
- Score the loaf with two ¾ inch deep slices down the length of the loaf.
- Gently place the loaf in the preheated Dutch oven, and put the lid on.
- Put in the oven and bake for 25min.
- Remove the lid on the Dutch oven and turn the oven temperature down to 450 °F
- Bake for an additional 20min, or until desired crust color is reached.
- Remove from the oven and set to rest at room temperature on a cooling rack until completely cool.
- Repeat for the second loaf after the oven has been preheated to 500 °F
Notes
- Use rice flour for dusting the bannetons
- If leaving in the oven to bulk ferment, write a note on the oven
- Pre slice and freeze in air tight bag
- Though it is really satisfying to eat while the bread is still hot, leaving it to cool fully will help it develop more flavor. (no one will blame you though).