Loaf Sourdough Bread Recipe
Make Loaf Sourdough Bread Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread Ingredients
Method
Bread Preparation
Mix the Dough
In a large bowl, combine the all-purpose flour and salt. In a separate bowl, mix the water and active sourdough starter until well combined. Gradually add the liquid mixture to the flour mixture, stirring with a wooden spoon or your hands until a shaggy dough forms.
Knead the Dough
Transfer the shaggy dough onto a floured surface and knead for about 10-15 minutes until smooth and elastic. You can also use the stretch and fold technique: stretch the dough, fold it over itself, and repeat for about 10 minutes.
Bulk Fermentation
Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth. Let it rise at room temperature for 4-6 hours or until it doubles in size. During this time, perform stretch and folds every 30 minutes for the first 2 hours.
Shape the Loaf
Once the dough has doubled in size, turn it out onto a lightly floured surface. Gently shape it into a round or oval loaf, depending on your preference. Place the shaped dough seam side down in a floured proofing basket or bowl.
Final Proof
Cover the shaped loaf with a damp cloth or plastic wrap and let it proof for another 1-2 hours at room temperature, or overnight in the refrigerator for a more complex flavor.
Preheat the Oven
About 30 minutes before baking, preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven to heat up as well.
Bake the Bread
Once the oven is preheated, carefully remove the Dutch oven and place the loaf inside (or place the loaf directly on a baking sheet). Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes or until the loaf is golden brown and sounds hollow when tapped.
Cool the Bread
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This will allow the inside to set properly.