Homemade Sourdough Bread Recipe
Total Time: 3 hours 5 minutes
Prep Time: 2 hours 30 minutes
Cook Time: 35 minutes
Yields: 2 loaves
Description: This homemade sourdough bread recipe boasts a soft crust and a tangy sourdough flavor that will elevate your baking skills. The resulting loaves have a deliciously crispy exterior with a light and airy interior, embodying the essence of classic sourdough bread. Whether you’re a seasoned baker or a novice, this recipe will guide you through creating artisanal-quality bread in your own kitchen.
Ingredients:
- 6 cups all-purpose flour
- 1 package active dry yeast (approximately 2 1/4 teaspoons)
- 1 1/2 cups water
- 3 tablespoons sugar
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- Cornmeal, for dusting
For a more tangy flavor:
- Increase fermentation time at a lower temperature or add sour salt (pure citric acid), available through specialty baking suppliers.
Instructions:
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Prepare the Sourdough Starter: Ensure your sourdough starter is at room temperature before beginning the recipe.
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Mix Dry Ingredients: In a large mixing bowl, combine 2 1/2 cups of the all-purpose flour with the active dry yeast. Set this mixture aside.
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Heat Wet Ingredients: In a saucepan, heat and stir together the water, sugar, butter, and salt until the mixture is warm (between 120°F and 130°F) and the butter is almost melted.
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Combine Ingredients: Add the warm mixture to the bowl containing the flour and yeast. Mix until well combined.
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Incorporate Sourdough Starter: Add your room-temperature sourdough starter to the mixture. Beat the mixture until smooth, scraping down the sides of the bowl as needed.
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Add Flour: Gradually stir in as much of the remaining flour as you can to form a dough.
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Knead the Dough: On a lightly floured surface, knead in the remaining flour, a little at a time, until the dough becomes moderately stiff, smooth, and elastic.
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First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Turn the dough once to coat the surface with grease. Cover the bowl with a clean cloth and let the dough rise until it has doubled in size. This should take about 1 to 1 1/2 hours.
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Punch and Shape: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into two equal pieces. Cover the pieces with a cloth and let them rest for 10 minutes.
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Prepare Baking Sheet: Lightly grease a large baking sheet and sprinkle it with cornmeal.
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Shape Loaves: Shape each piece of dough into a ball. Place them on the prepared baking sheet and flatten each ball into a circle approximately 6 inches in diameter.
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Score the Loaves: Using a sharp knife, make crisscross slashes, about 1/4 inch deep, on the top of each loaf.
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Second Rise: Cover the loaves with a cloth and let them rise for 30 minutes.
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Bake the Bread: Once the oven is heated, place the bread inside and create steam by spraying a bit of water into the oven or placing a small pan of water on the lower rack. Bake for 30 to 35 minutes, or until the bread tests done (it should sound hollow when tapped on the bottom).
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Cool: Remove the loaves from the oven and allow them to cool on a wire rack before slicing.
Additional Tips:
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For a More Tangy Flavor: To enhance the sourness of your bread, extend the fermentation time at a lower temperature or consider adding sour salt, which is pure citric acid. This ingredient can be sourced from specialty baking suppliers like The King Arthur Baker’s Catalogue.
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Baking Environment: Keep in mind that the sourness of your sourdough bread is also influenced by your local climate and the natural strains of wild yeast in your environment. Experimenting with fermentation times and temperatures can help you achieve the desired tanginess.
Enjoy your freshly baked sourdough bread with its delightful crust and flavorful crumb. Perfect for sandwiches, toast, or simply enjoying with a pat of butter! 🍞🧈
