Sourdough Bread Recipe
Make Sourdough Bread Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
Feed the Starter
Begin by ensuring your sourdough starter is active. Feed it with equal parts flour and water and let it sit at room temperature for at least 4 hours or until bubbly.
Mix Ingredients
In a large mixing bowl, combine 1 cup of the active sourdough starter, 4 cups of all-purpose flour, 1.5 cups of water, and 2 teaspoons of salt. If using, add 1 tablespoon of olive oil for added flavor. Mix until a shaggy dough forms.
Kneading and Rising
Knead the Dough
Turn the dough out onto a floured surface. Knead the dough for about 10 minutes, until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
First Rise
Place the kneaded dough in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
Shaping and Second Rise
Shape the Dough
Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a round loaf or a batard, depending on your preference.
Second Rise
Place the shaped dough onto a floured proofing basket or a baking sheet. Cover it with a cloth and let it rise for an additional 2-3 hours, until it has puffed up again.
Baking
Preheat the Oven
Preheat your oven to 450°F (230°C) for at least 30 minutes before baking.
Bake the Bread
Carefully transfer the risen dough onto a baking stone or a baking sheet lined with parchment paper. Optionally, sprinkle sesame seeds on top for garnish. Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Cool the Bread
Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the interior to set properly.