Classic sourdough bread recipe has a chewy crumb and thin, crisp crust. Super easy to make because there is no kneading required. Perfect for beginners! You'll need to make the starter about 5 days ahead of time.
2teaspoonssea salt dissolved in 1 teaspoon warm water10g
Instructions
Sponge
Combine the starter, water, and flour in a large bowl.
Mixture will be thick -- you'll need to stir with your hands until all of the flour is mixed in.
Cover with plastic wrap and let it rest one hour.
Dough
Add the salt and water mixture to the dough and squish in with your fingers.
Cover with plastic wrap and let stand until doubled - about 6 to 12 hours.
Baking the Sourdough.
Lightly grease a heavy dutch oven and sprinkle lightly with cornmeal.
Gently ease the dough out of the bowl - you don't want to break up the air pockets.
Shape it into a round and place it carefully in to the dutch oven.
Put the cover on.
Let it rise until puffy, about 45 minutes.
Make 3 shallow slashed in the dough with a very sharp knife.
Preheat the oven to 450F.
Bake for 20 minutes.
Remove the cover and bake until golden brown - about 30 to 40 more minutes. You can double check the temperature by inserting and insta-read thermometer in the center. When it's done the temperature will be about 205F.
Remove the loaf immediately from the dutch oven and let cool completely before slicing.
Notes
Expert Tip: Tap water has chemicals in it that can kill the wild yeast in sourdough. Be sure to use spring water from the store to ensure success.
Dutch oven sourdough bread gets a crispy crust and chewy texture because of baking inside the covered dutch oven. You can also use a cloche baking method for this recipe.
If you prefer a no knead sourdough sandwich bread fill your greased bread pan ⅔ of the way full with the dough rather than putting it in a dutch oven. Watch the rising carefully - it may take a little less time.
You can use half bread flour and half whole wheat flour in this recipe.
If you'd like to add raisins, seeds, or herbs you can do that when you add the salt mixture.
The trick is to use filtered water or bottled spring water in both your starter and your bread. The chemicals in tap water kill off the wild yeast.
You have to be patient when you are making sourdough. The rising times can be painfully long -- especially in the colder months of the year. You'll know when it's ready, don't hurry it.
You can also try this sourdough bread that uses commercial yeast as well as starter so the rising times are faster and more predictable.