Sourdough Bread Recipe

4.96 from 24 votes

Sourdough Bread Recipe

This rustic sourdough bread recipe is soft and chewy with a very mild tang. It's a mostly hands-off recipe and easy to make from scratch!

Prep Time10

Cook Time30

Rising Time8

Total Time8 40

Course: Bread

Cuisine: American

Servings:

Author: Kara Cook

Ingredients

¾ cup sourdough start, (ripe and active)
1¼ cups warm water, (non-chlorinated)
1 tablespoon honey
1½ teaspoons salt
3½ cups all-purpose flour

Instructions

Whisk the starter and water in a large mixing bowl. Add honey, salt, and about 2 cups of the flour. Stir 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°F. Bake for 25-30 minutes, or until golden brown. For a darker crust, cook it longer. If desired, brush melted butter over the top of the bread.
Let the bread cool on a cooling rack. It slices best if allowed to cool for at least 30 minutes.

Notes

How to make a sourdough starter?

Day 1. Combine a cup of flour and ½ cup of water in a clear jar, large enough to allow the mixture to grow. Mix until there is no dry flour. Cover the jar with fabric and let it stay at room temperature (70°F) for 24 hours.
Day 2. Discard half of the starter and add 1 cup of flour and ½ cup of water. Stir, cover, and sit for 24 hours.
Days 3+. Feed every 12 hours (Pour out all but ½ cup of the starter. Add 1 cup flour and ½ cup of water. Mix and cover) Repeat until the starter doubles in size within the first 4 hours of being fed, is very bubbly, and takes on a tangy aroma. This can take 5-7 days or longer.

Store. Allow the bread to cool and wrap plastic wrap and store at room temperature for 3-4 days or wrap again with foil and freeze for up to 3 months.

Nutrition