Classic Sourdough Bread

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Servings: 6 Difficulty: Advanced
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Artisanal sourdough with a crisp crust and tangy, airy crumb
Classic Sourdough Bread** recipe image
Classic Sourdough Bread** recipe image
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Classic Sourdough Bread

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 602.0

Description

This classic sourdough bread relies on a live starter to develop its signature tangy flavor and chewy texture. The long fermentation process breaks down gluten, making it easier to digest while creating an open, airy crumb structure. The crust becomes deeply caramelized and crisp thanks to steam injection during baking. Perfect for slicing fresh from the oven, it pairs beautifully with butter, soups, or charcuterie. While it requires patience, the hands-on time is minimal, allowing the yeast to do the work. This loaf is a rewarding centerpiece for any meal, offering a rustic, homemade quality that store-bought bread simply cannot match.

Ingredients

Directions

  1. In a large bowl, combine 1 cup of active sourdough starter with 1 1/3 cups of warm water.
  2. Add about 3 cups of flour to the starter mixture and mix vigorously with a spoon or whisk until a thick, bubbly sponge forms.
  3. Cover the bowl with plastic wrap and let the sponge rest at room temperature for 2 to 24 hours, depending on desired sourness.
  4. Once the sponge has expanded and bubbled, mix in salt, sugar, baking soda, and 2 cups of flour.
  5. Stir the mixture until it begins to hold together, then turn the dough out onto a floured surface.
  6. Knead the dough for 3 to 4 minutes, adding more flour as needed to create a stiff, smooth dough.
  7. Let the dough rest briefly, then continue kneading for another 3 to 4 minutes until elastic.
  8. Place the dough back in the bowl, turning it to coat the top with any residual oil or moisture, and cover.
  9. Let the dough rise for 2 to 4 hours, or until it has doubled in size.
  10. Punch down the dough and divide it into two equal portions.
  11. Shape each portion into a long loaf and place them on a baking sheet sprinkled with cornmeal.
  12. Cover the loaves loosely and let them rise for another 2 hours.
  13. Preheat your oven to 450&# 194;°F (230ðC) and place a heavy baking pan on the bottom rack.
  14. Just before baking, slash the tops of the loaves diagonally every two inches with a sharp knife.
  15. Brush the loaves with cold water and place them in the oven on the rack above the empty pan.
  16. Carefully pour 3 to 4 cups of boiling water into the bottom pan to create steam, then close the oven door immediately.
  17. Bake for about 25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 602.0kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 343.3mg15%
Total Carbohydrate 122.6g41%
Dietary Fiber 4.6g19%
Sugars 1.6g
Protein 17.9g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sourdough, bread, starter, artisan, fermentation, crust, crumb, tangy, homemade, flour, water, baking, steam, rustic, vegan, classic, loaf, knead, rise, oven
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