THE BEST BEGINNER SOURDOUGH BREAD RECIPE
This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.
Provided by Jill Winger
Number Of Ingredients 4
Steps:
- In a large bowl, combine the starter and water.
- Stir in the flour, and then add the salt.
- Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
- Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
- After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
- Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
- The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
- After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
- Cover and rise for 2-3 hours, or until doubled.
- Preheat the oven to 450°F.
- Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
- Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
- Place the lid on the pot and bake for 20 minutes.
- Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
- Move to a cooling rack and allow the loaf to cool completely before slicing it.
SOURDOUGH BREAD FOR BEGINNERS RECIPE BY TASTY
Making sourdough bread can be intimidating, but this recipe is the perfect guide if you're ready to bake your first loaf of bread. The crust is crunchy, while the crumb is springy and delicious. The recipe calls for bread flour and whole wheat flour, but if you only have all-purpose flour, use 375 grams (1 ½ cups plus 2 tablespoons) water instead of 400 grams for the initial mix.
Provided by Katie Aubin
Categories Sides
Time 18h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
- Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
- Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
- Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
- After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
- Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
- Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
- Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
- Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
- After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
- Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
- Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
- When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
- Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
- Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
- Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
- Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
- Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
- Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
- Enjoy!
PLAIN AND SIMPLE SOURDOUGH BREAD
Simple sourdough bread for the bread machine.
Provided by Jennifer Meakings
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 5
Steps:
- Add all ingredients in order suggested by your manufacturer.
- Select white bread setting and push start.
Nutrition Facts : Calories 31.4 calories, Carbohydrate 6 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.6 g, Sodium 295.7 mg, Sugar 0.5 g
SOURDOUGH BREAD I
Sour dough bread that takes time to prepare, but worth the wait!!
Provided by Becky Richardson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 20
Number Of Ingredients 6
Steps:
- Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
- The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 38.3 g, Cholesterol 0.1 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 178.1 mg, Sugar 5.4 g
BASIC SOURDOUGH BREAD
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
- Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
- At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
- Pour starter into mixing bowl.
- Melt butter (microwave works well).
- Add milk to butter and warm briefly (85 degrees F).
- Add the salt and sugar, stir until dissolved.
- Add this mixture to the culture and mix well.
- Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
- Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
- Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
- Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
- When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
- Preheat oven to 375 degrees F.
- Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
- Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
- If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
BASIC ALL PURPOSE SOURDOUGH BREAD
You can make this all purpose flour sourdough bread recipe into beautiful crusty artisan-style bread or a soft and tender sandwich bread. The process will have you observe your starter ripening and dough rising during the day, followed by an evening bake or an overnight refrigeration of the dough for a morning bake. It's simple, easy to follow, and delicious.
Provided by Eric Rusch
Categories Recipes
Time 1h5m
Number Of Ingredients 19
Steps:
- See the videos and photos above for target dough consistency, expansion during the rising periods, and shaping and scoring techniques.
- Early in the day, build 100g sourdough starter by feeding 30g starter with 35g flour and 35g water. Allow this to ripen over the next 3-6 hours. When the starter is at least double in size, it is ready to use in your dough.
- Mix the dough ingredients together in a large bowl. Cover, let the dough sit for about 15 minutes, and then stretch and fold the dough, forming it into a smooth ball.
- Cover the dough and let it rise (bulk ferment) until it has almost doubled in size. At warm temps (low 80s) my dough doubled in 4 hours. Colder dough may need twice or more that time.
- Flour your work surface and scrape your dough out of the bowl and onto the flour.
- Shape your dough into a boule, sandwich loaf, or whatever shape you prefer.
- While the dough rests on it's seam for a minute or so, flour your proofing basket. If you don't have a proofing basket, you can use a colander or bowl lined with a well-floured tea towel. If using a loaf pan, oil it or line it with parchment paper.
- Place the dough in your proofing basket seam-side up, or in your loaf pan seam-side down.
- Cover and let the dough rise again (final proof) for about 30 minutes at room temperature and then refrigerate the dough overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and then bake it without the refrigeration stage. For baking in a loaf pan, let the dough rise almost completely before refrigerating it (1-2 hours) or bake it same-day.
- Artisan Style Bread Baking Instructions
- Preheat your oven and baking vessel at 500F for 30 minutes.
- Flip the dough out of the proofing basket and onto a sheet of parchment paper or the base of your hot baking vessel, score, cover, and return the vessel to the oven.
- If your baking vessel is a ceramic cloche, bake at:
- 500°F for 20 minutes, lid on
- 450°F for 5 minutes, lid on
- 450°F for 5-10 minutes, lid off
- If your baking vessel is cast iron, bake at:
- 500°F for 15 minutes lid on and then place a baking sheet under the cast iron on the same shelf
- 450°F for 10 minutes, lid on
- 450°F for 5-10 minutes, lid off
- When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
- Loaf Pan Baking Instructions
- Preheat your oven to 375F for about 15 minutes.
- Brush the top of the dough with water and place it in the oven on the middle shelf.
- Bake for 50-60 minutes, turning the pan halfway if the bread is browning unevenly. To firm up the bottom and sides of the loaf, take it out of the loaf pan for the last 5-10 minutes.
- When baking is complete, the bread should have an internal temperature of at least 200F.
- Brush the still-warm crust with butter or oil to keep it soft.
- Ideally, these loaves should cool for about 2 hours before slicing but I completely understand if you want to dive right into your steaming bread.
More about "basic all purpose sourdough bread recipes"
SOURDOUGH BREAD WITH ALL-PURPOSE FLOUR - THE PERFECT LOAF
From theperfectloaf.com
Cuisine AmericanPre-fermented Flour 10.00%Hydration 76.00%4Total Time 13 hrs
- (9:00 a.m.)Add the Main Dough ingredients, reserving 50g of water, to a mixing bowl and mix with wet hands. Mix and strengthen the dough for 2-5 minutes, pinching the ingredients together and folding the dough over itself repeatedly until it’s cohesive and smooths. During this time, slowly add in the 50g of the reserved water if the dough feels like it can handle it: it shouldn’t be soupy or extremely wet, if it is, don’t add the remainder of the reserved water.
- (9:15 a.m. to 12:45 p.m.)This dough will need 4 to 5 sets of stretch and folds during bulk fermentation, the first set 30 minutes after bulk fermentation begins. Perform the rest of them at 30-minute intervals as needed. After the last set, let the dough rest the remainder of bulk fermentation.
- (12:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, lightly shape the dough into a round shape. Let the dough rest for 20 minutes, uncovered.
- (1:05 p.m.)Shape the dough into a round (boule) or oval (batard), then place the dough in proofing baskets.
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4.6/5 (280)Total Time 2 hrs 35 minsServings 1Calories 110 per serving
- Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine., Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk., Lightly grease a 9" x 5" loaf pan., On a lightly greased work surface, gently deflate the dough, and form it into a 9" log.
- Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan., Preheat the oven to 350°F., Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F., Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool.
FABULOUS ALL-PURPOSE FLOUR SOURDOUGH BREAD RECIPE
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4.7/5 (72)Category Sourdough
- Add starter and water to a bowl. Whisk thoroughly until combined, with a fork. Add flour, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
- Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
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