Classic Homemade Sourdough is one of those recipes that feels like it’s been passed down for generations. I remember the first time I made it, thinking it would be too complicated, but soon realized it’s all about patience and care. Classic Homemade Sourdough starts with a good sourdough starter, which you can either buy or make yourself. The first step might seem tricky, but once you get the hang of it, it becomes second nature.
The Magic of the Starter
When making Classic Homemade Sourdough, the key is the starter. This mixture of flour and water with a bit of time is what gives the bread its tangy, delicious flavor. You’ll want to feed your starter regularly so that it’s strong enough to rise the dough. It’s this magic starter that makes your bread different from any regular loaf, giving it a chewy texture and a crisp, golden crust.
Kneading and Waiting
After mixing the ingredients for your Classic Homemade Sourdough, it’s time to knead the dough. It’s a peaceful process, and you’ll feel the dough transform from sticky to smooth. Once kneaded, let the dough rest and rise. The longer you let it rest, the better the flavor will develop. Classic Homemade Sourdough needs patience, but the wait is totally worth it.
Baking Perfection
When your dough has risen, it’s time to bake the Classic Homemade Sourdough. The smell of baking bread will fill your kitchen, and the anticipation will build. After a few hours in the oven, you’ll have a beautiful, golden loaf with that irresistible sourdough flavor. Classic Homemade Sourdough is perfect for everything, from a simple toast to a fancy sandwich. The best part? It’s made with love, and there’s nothing better than homemade bread.
Table of Contents
Chef’s Notes- Classic Homemade Sourdough
- Sourdough Starter Tip: Make sure your sourdough starter is very active before beginning the recipe. It should be bubbly and have a strong, tangy smell. If it’s not quite there yet, give it a few more feedings to ensure it has the right fermentation power.
- Measuring Flour: For best results, measure your flour by weight using a digital scale. 1 cup of flour can vary in weight depending on how it’s packed, so using weight ensures consistency every time.
- Autolyse Tip: Letting the dough rest after mixing the flour and water (the autolyse period) is crucial for proper hydration and gluten development. Don’t rush this step!
- Resting Environment: During the bulk rise, place your dough in a warm, draft-free place. Ideal temperatures are between 75°F and 80°F (24°C to 27°C). If your kitchen is cold, you can place the dough in an oven with just the light on for warmth.
- Stretch and Fold Technique: If your dough feels very sticky or weak, the stretch and fold technique will help strengthen it. It’s an easy and effective way to build gluten strength without overworking the dough.
- Baking Tip: If you want a more crisp crust, preheat your Dutch oven with the lid on for 30 minutes before baking. This traps steam and helps develop the perfect crust. You can also score the top of the dough with a sharp knife to help the bread rise evenly and create an attractive pattern.
- Cooling the Bread: Once your bread is out of the oven, let it cool on a wire rack for at least 30 minutes. Cutting into it while it’s still hot can affect the texture and make it more difficult to slice.
- Flavor Variations: Feel free to enhance the flavor by incorporating a handful of seeds (e.g., sunflower, flax, or sesame) into the dough. Adding fresh herbs like rosemary or thyme can also elevate the taste.
- Storage Advice: Keep your homemade sourdough in a paper bag or a cloth to maintain the crispness of the crust. If you have extra bread, slice it and freeze it to enjoy later.
Classic Homemade Sourdough
4
servings30
minutes1
hour500
kcal13
minutes14
minutesMaster the art of baking with our easy-to-follow homemade sourdough bread recipe! Perfect for both novice and experienced bakers, this recipe uses simple, wholesome ingredients to create a light and fluffy loaf that rivals your favorite bakery. Discover the secrets behind a supple crumb and a perfectly crisp crust with our step-by-step instructions and helpful videos. Whether you’re looking to enhance your baking skills or enjoy the satisfaction of crafting your own bread, this recipe is your gateway to delicious, fresh sourdough every time. Get ready to impress your family and friends with this timeless classic!
Ingredients
- Wet Ingredients
½ cup active sourdough starter
1 ⅛ cups warm, filtered water
2 tablespoons extra virgin olive oil
- Dry Ingredients
4 cups high-protein bread flour
2 teaspoons fine sea salt
- Optional
cornmeal or parchment paper for dusting
- Alternative Ingredients:
Sourdough Starter: Replace with a commercial yeast starter if not available.
Olive Oil: Can be substituted with vegetable oil or melted coconut oil.
Bread Flour: All-purpose flour can be used though the texture may differ.
Sea Salt: Use kosher salt or table salt as alternatives.
Cornmeal: Substitute with semolina or additional flour for dusting.
Warm Water: Any mild-tasting water can be used if filtered water is unavailable.
Directions
- Mixing Ingredients – In a spacious mixing bowl, combine the active sourdough starter, warm water, and extra virgin olive oil. Use a fork to blend these wet ingredients thoroughly.
- Incorporating Dry Ingredients – Gradually add the high-protein bread flour and fine sea salt to the bowl. Continue stirring with the fork until the mixture forms a stiff dough, then use your hands to knead and integrate all components until the dough appears dry and shaggy. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes to 1 hour to allow the dough to autolyse.
- Shaping the Dough – After the resting period, gently shape the dough into a rough ball using your hands. Place it back into the bowl, cover, and allow it to undergo a bulk rise in a warm environment until it nearly doubles in size, which may take between 3 to 12 hours depending on ambient conditions.
- Optional Stretch Fold – Approximately 30 to 45 minutes into the bulk rise, perform a series of stretch and folds to strengthen the dough’s structure, rotating the bowl ¼ turn after each fold. Repeat this process once or twice, spaced about an hour apart.
- Final Shaping and Baking – Once the dough has sufficiently risen, transfer it onto a floured surface, divide if making multiple loaves, and shape it using a bench knife. Place the shaped dough into a prepared Dutch oven, cover, and bake in a preheated oven for about 60 minutes until the crust is golden and the bread sounds hollow when tapped.
Equipment
- digital scale
- Dutch Oven
- Mixing bowls
- chef’s knife
Nutrition Facts
- Calories: 500kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 150mg
- Carbohydrates: 85g
- Fiber: 4g
- Sugar: 2g
- Protein: 12g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 4mg
FAQ- Classic Homemade Sourdough
How can I tell if my sourdough starter is active?
Your sourdough starter should double in size within 4 to 6 hours of feeding and be bubbly, with a slightly tangy smell. You can also test its readiness by placing a small spoonful of starter in water—if it floats, it’s ready!
What do I do if my dough is too sticky?
If your dough feels too sticky to work with, lightly flour your hands and work surface. You can also add a little more flour during the kneading stage, but be careful not to add too much, as it can affect the texture.
Can I make this sourdough bread without a Dutch oven?
Yes! If you don’t have a Dutch oven, you can bake the bread on a baking sheet or in a regular oven-safe pot. To mimic the steam effect, you can place a shallow pan of water at the bottom of the oven during baking.
Can I substitute all-purpose flour for bread flour?
Yes, you can use all-purpose flour, but the bread may not rise as high and the texture might be slightly different. Bread flour’s higher protein content helps create a stronger gluten structure, resulting in a fluffier loaf.
How do I know when my sourdough is done baking?
The bread is done when it’s golden brown on the outside and sounds hollow when tapped on the bottom. You can also use a thermometer—sourdough is typically fully cooked when it reaches an internal temperature of 200-210°F (93-99°C).
