Sourdough bread is a classic staple known for its tangy flavor, chewy texture, and crispy crust. While traditional sourdough loaves are often baked in Dutch ovens, this recipe allows you to make perfect sourdough bread using standard baking pans. The result is a beautifully risen, golden-brown loaf with a soft interior and a deliciously crisp crust. Whether you’re a beginner or an experienced baker, this recipe is simple, rewarding, and will fill your home with the irresistible aroma of fresh-baked bread.
Ingredients
- 3 ½ cups (450g) bread flour
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) filtered water
- 2 teaspoons (10g) salt
- 1 tablespoon (15ml) olive oil (optional, for extra softness)
- Extra flour for dusting
Instructions
- Activate the Starter
- Ensure your sourdough starter is active and bubbly before using it. Feed it at least 4-6 hours before making the dough, and it should double in size.
- Mix the Dough
- In a large mixing bowl, combine the bread flour and water. Stir until just incorporated, then cover and let it rest for 30-45 minutes. This process, called autolyse, helps improve gluten development.
- Incorporate the Starter and Salt
- Add the sourdough starter to the flour-water mixture, followed by salt. Mix well until a shaggy dough forms. You can use a stand mixer or mix by hand.
- Kneading and Stretching
- Perform a series of stretch-and-folds every 30 minutes over the next 2 hours. To do this, grab one side of the dough, stretch it upward, then fold it over. Repeat on all four sides. This builds structure in the dough.
- Bulk Fermentation
- Cover the dough with a damp cloth and let it ferment at room temperature (70-75°F) for 6-8 hours or until it doubles in size. If your kitchen is cooler, fermentation may take longer.
- Shaping the Loaves
- Lightly flour your work surface and divide the dough in half. Shape each portion into a rectangle and gently roll it into a log, tucking the ends underneath.
- Final Proofing
- Grease two standard baking pans and place the shaped dough inside. Cover loosely with plastic wrap or a damp towel and let it proof for 3-4 hours, or until the dough is puffy and rises near the top of the pan.
- Preheat the Oven
- Preheat your oven to 425°F (220°C) at least 30 minutes before baking. Place a tray of hot water on the bottom rack to create steam, which helps achieve a crisp crust.
- Baking the Bread
- Using a sharp knife or lame, score the tops of the loaves with a few slashes. This allows the bread to expand while baking.
- Place the pans in the oven and bake for 35-40 minutes or until the loaves are golden brown and sound hollow when tapped.
- Cooling and Serving
- Remove the loaves from the baking pans and let them cool on a wire rack for at least an hour before slicing. This allows the interior to set properly and enhances flavor.
- Slice, serve, and enjoy your homemade sourdough bread with butter, jam, or your favorite spread.