Beginners Sourdough Bread Loaf
I've used this recipe for years my family loves this sourdough loaf. it's easy ,reliable and makes the most delicious crusty sourdough bread. Take it step-by-step this sourdough bread recipe is perfect for beginners. Made with just flour, water, salt, and an active sourdough starter.
Equipment
- 1 9x5 Loaf Pan
- 1 Pastry Brush
- 1 Large Bowl
- 1 Plastic wrap
Ingredients
- 500 g All purpose flour
- 100 g Active Sourdough starter
- 350 g Water
- 10 g Salt
- 1 tbsp Honey
Egg Wash
- 1 whole Egg
- 2 tbsp Water
Instructions
- Start by feeding your sourdough starter a 1:1 ratio of water and flour , 2-4 hours prior to making your bread dough. (the time span depends on how active your stater is after feed)
- The starter has to be bubbly and active before using it in your bread dough. In a large bowl add water,starter and honey.
- Next add flour add salt, use a dough whisk or your hands to mixing and knead til the mix comes together into a dough ball.
- Take a a pice of plastic wrap and spray with oil and lay oil side down over the bowl. Let the dough rest (autolyse) for 1 hour.
- Next perform 4 stretch and folds in the directions of north,south, east and west on the dough while roting the bowl. Every 30 minutes do three sets of stretch and folds, this should take 2 hours.
- Now cover the dough again and let rise in the bowl for at room tempature for 1-2 hours. dough needs to double in size and be visibly puffy.
- Turn the dough out onto a lightly floured surface lightly press dough and shape into a loose square take one end corner and fold it into the center. Turn dough so the seam side is facing up pinch the dough vertically til sealed. It should look like a cylindrical log , next pinch the ends of the dough to seal the sides.
- Place dough in a greased 9x5 greased loaf pan and place seam-side up. Cover with oil plastic wrap and refrigerate for 8–12 hours. This step develops flavor and makes scoring easier.
- Place a pot of boiling water in oven and preheat to 450°F (232°C) for 30 minutes. Score the top with a sharp blade 3 slits at the top. And brush on water or egg and water mix.
- Bake for 30-45minutes check the oven see of the loaf is golden brown or deep brown. the bread should spring back when pressed, and have a crisp crust.
- Remove the bread from the oven, allow it cool COMPLETELY for 1-3 hours before cutting into the loaf. The bread is still cooking even after it's taken out the oven, if you cut into it while it's hot, the bread will be gummy.
Wet hands prevent sticking and make this step easier.
The oil provides slip which stops any dough from sticking to the cover.
Stretch and folds deveolps gluten if your dough rips when stretched it needs more gluten devolopment.
Notes
- Use starter at peak bubbly activity it gives bread the best rise and prevents dense bread.
- Use warm (not hot) water to encourage fermentation.
- Autolyse makes the dough easier to handle and improves texture.
- Fermentation time depends on kitchen temperature. Warmer kitchens ferment faster.
- Cold dough holds shape better and gives beautiful oven spring.
- Scoring controls where the bread expands during baking.
- Cutting too early causes gummy bread — patience pays off!
Nutrition Facts
Beginners Sourdough Bread Loaf
Amount per Serving
Calories
1750
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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