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Sourdough Bread
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5 from 1 vote

Homemade Sourdough Bread

This sourdough bread has a nice mellow tang to the flavor.  The crust is crunchy without being hard, and the interior soft and airy with lots of nooks for melting butter. 12
2 d
Total Time2 d
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: sourdough bread
Servings: 24 slices
Calories: 94kcal

Equipment

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  • baking steel or stone

Ingredients

  • 4 ounces sourdough starter 1 cup
  • 21 ounces bread flour 5 cups
  • 1 ½ tsp sea salt
  • 13.5 ounces water use lukewarm water

Instructions

Day One

  • Weigh out 4 ounces of fed sourdough starter (1 cup).  Add 4 cups (12 3/4 ounces) of bread flour and 13.5 ounces of warm water.  Beat for 1 1/2 minutes. 
    Fed Sourdough Starter
  • Cover and let rest at room temperature for 6 hours.  Then place in the refrigerator overnight

Day Two

  • The next day, add 1 more cup (4.25 ounces) of flour and the salt.  Stir with a wooden spoon until well combined.  Rest the dough for 5 minutes and then stir for another minute.  The dough will be thick and shaggy.  
    Sourdough
  • Add a small amount of oil to the countertop or work surface and turn the dough out onto the work surface.  Perform the first stretch and fold as demonstrated in the video.  Cover the bowl and let the dough rest for 1 hour.  
    Stretch and Fold technique Step 2
  • At the end of the first hour perform another stretch and fold, cover and rest another hour.  Perform a total of 5 stretch and folds.  After the 5th stretch and fold rest the dough a final hour. 
    Stretch and Fold technique Step 4
  • At the end of the 5th hour gently divide the dough into equal parts and gently form 2 oblong or round loaves.  Place the sourdough bread loaves on parchment-covered baking sheets.  Cover with plastic wrap and let the loaves rise another 3 - 4 hours or until noticeably risen and puffy.  The loaves may require more than 4 hours, so be patient and give them time to nearly double in size. 
    shaped loaf of sourdough bread
  • Near the end of the rising period preheat the oven to 450 degrees F.
  • Create fairly deep slashes in the top of the loaves with a serrated knife.  Mist the tops of the loaves with water and place the loaves in the oven. 
    loaf demonstrating slash pattern
  • During the first 3 minutes of baking, briefly open the oven door and mist the tops with water once every minute. Reduce the oven temperature to 425 degrees and bake for 30 to 45 minutes or until the crust is a deep golden brown or the internal temperature of the loaf is 110 - 112 degrees F. 
    Misting Bread during Baking
  • Store the bread loosely wrapped in plastic for up to 5 days at room temperature.  Freeze the loaf for up to a month. 

Notes

Notes:  The process described here is a lengthy 2 day process.  This is the traditional way that sourdough bread is made.  However, there is one new process the stretch and fold.  Traditionally the dough was gently deflated by compressing it.  The stretch and fold helps incorporate air pockets into the dough giving the final product that chewy but still light and airy texture with plenty of pockets that we love.  
If you want a quicker method that still yields a delicious sourdough hop on over to my Homemade Sourdough - quick method recipe.  This sourdough is not as tangy but still tastes wonderful. 

Nutrition

Serving: 1slice | Calories: 94kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg