Sourdough Bread Recipe
Easy rustic sourdough bread with a mild tang, crisp crust, and soft interior.
Servings: 12
Ingredients
- 3/4 cup sourdough start (ripe and active)
- 1 1/4 cups warm water (non-chlorinated)
- 1 Tbsp honey
- 1 1/2 tsp salt
- 3 1/2 cups all-purpose flour
Instructions
- Whisk together starter and water in a large mixing bowl. Add honey, salt, and about 2 cups of the flour. Stir together till smooth; let rest for 15-30 minutes.
- Add enough remaining flour to make a soft dough. Turn out onto a floured counter and knead a few times.
- Place dough in a large bowl that has been sprayed with non-stick spray. Cover and let rise and ferment for at least 6-8 hours, or up to 24 hours.
- On a floured countertop, form the dough into a round loaf and place it on a greased cookie sheet. Let it rise till doubled, usually one to two hours. Cut slits across the top.
- While the dough is rising, preheat your oven to 425°. Bake for 25-30 minutes, or until golden brown. If you like a darker crust, you can cook it longer. If desired, brush melted butter over the top of the bread.
- Let bread cool on a cooling rack. It slices best if allowed to cool for at least 30 minutes.
Nutrition
Serving: 12g | Calories: 152kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Calcium: 5mg | Iron: 2mg