Sourdough Bread Recipe

You can learn to make delicious sourdough bread your whole family will enjoy! Our simple step by step recipe, and helpful tips and tricks, will make it easy to bake the best loaf of sourdough bread. If you are new to sourdough baking, be sure to grab our eBook, Everyday Sourdough: Easy Recipes for the Everyday Baker.

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Course: Sourdough Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 5 hours 42 minutes

Servings: large loaf or 2 smaller loaves

Calories: 101kcal

Author: Full of Days

Ingredients

2 1/3 cups active sourdough starter
3 1/3 cups organic flour
1 Tbs. sea salt
1 cup filtered water
1 Tbs avocado oil or butter, for greasing the pan

Instructions

Add sourdough starter, flour, salt and 1 cup water to mixing bowl. Using a dough hook begin mixing on low speed.
Continue mixing for 3-5 minutes, adding water or flour if needed. Keep in mind the dough will continue to moisten as it mixes. (You’re looking for a slightly sticky dough that wants to stick to your hand, but releases when you quickly pull away.)
While dough is mixing, grease your loaf pans.
Once dough is smooth and elastic, scoop it out and begin to fold it in on itself, shaping it into a long loaf in your hands (kind of like a hotdog bun, then sealing off the crease). If using two smaller loaf pans, be sure to divide dough in half.
Place dough into greased pans. Slice lengthwise, about 1/2 inch deep, down the top with a sharp knife (to promote a nice rise).
Loosely cover loaf pans with plastic wrap.
Let bread rise until doubled (may take 6-12 hours depending on the temperature of your kitchen).
Once dough has risen, preheat oven to 375℉. (You may melt a tablespoon of butter on the stove and brush the tops before baking if you’d like, this makes for a very pretty golden brown top, but is not a necessary step.)
Bake for 45-50 minutes, until top is golden brown and bread sounds hollow when thumped with your finger.
Immediately remove from pan and allow to cool completely on wire rack before slicing (if you have enough self-control!).
Once bread has cooled completely, store in a bread box or wrap in aluminum foil.

Notes

Be sure to start with active, fed sourdough starter, fed within the past 4-12 hours.
Grease your pan(s) with avocado oil and add an extra teaspoon or two to the bottom of the pan. When you place your dough in the pan, give it a spin to coat all sides with oil, this eliminates the need to brush the tops with melted butter before baking and you’ll still get a nice golden brown crust.
If your bread rises too quickly, find a cooler area of your home to set it. If it rises too slowly, try placing on top of your refrigerator, or a warmer area of your home. You’re aiming for 6-8 hour rise time to neutralize the phytic acid in the grain.
This bread freezes very well. I like to bake two loaves at a time and throw one in the freezer for busy weeks when schedules don’t allow for bread baking.
After 12 hours, if your bread doesn’t rise, go ahead and bake it anyway. Use the bread for croutons, bread crumbs, dunking in soup or french toast. Then, try feeding your starter a couple more times (4-6 hours between feedings) and 4-6 hours before baking. Remember, we never let an ugly loaf go to waste!

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