Basic Homemade Sourdough Bread
If you're new to sourdough or you're looking for a simple bread to make, start with this basic homemade sourdough bread! It's a very forgiving recipe and easy to throw together. You essentially just mix the ingredients together at night, let it rise on the counter, and bake the next day. There's nothing more satisfying than a loaf of fresh homemade bread especially slathered with butter. It's something to be really proud of in my opinion! This bread is warm and comforting and is perfect for eating as it is, as toast, french toast, sandwiches, etc. I hope you love it!
Servings: 0
Ingredients
- 25 g olive oil
- 15 g sea salt
- 150 g sourdough starter (fed), this is the one I have
- 250 g filtered water
- 500 g bread flour (or all-purpose flour)
Instructions
- In a large mixing bowl, add in olive oil, sourdough starter, sea salt, and water. Mix with a dough hook or a wooden spoon. Add in 500g of flour.
- Mix everything together again until everything is pretty incorporated. You can use your hands as well. The dough will be shaggy, that's okay.
- Cover the bowl with a a damp towel, plastic wrap, a plate or a shower cap and let it sit for 30 minutes or up to an hour.
- After the dough has rested, uncover and form the dough into a ball. There’s no need to knead the bread (you’ll do that later), you just need to get it into a ball form.
- Cover the bowl again with whatever you're using to cover. Let it rise for 10-18 hours.
- Once the bread is done rising, clean a space on your counter and sprinkle a little flour. Take dough out and knead it on the counter 10-15 times. Place it in a dutch oven with a good sprinkle of flour on the bottom or just line with parchment paper so it doesn't stick.
- Let the dough rest in the dutch oven for 1-2 hours. Close to the end of the second rise, preheat your oven to 450F degrees.
- Once the time is over, slash a line in the top with a bread lame or a sharp knife. Then, turn the oven to 400 degrees and bake in the oven with the top on for 20 minutes.
- After 20 minutes, remove the lid from the dutch oven and let the bread cook for another 20-30 minutes until the internal temperature is about 200F. I use a food thermometer which I highly suggest using so you can ensure the bread is done inside!
- Let cool on a wire rack for at least an hour before slicing into the bread so it can set! Enjoy!