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A Slice of Home: The Magic of Homemade Sourdough Bread

This homemade rustic sourdough bread is the perfect blend of tangy flavor and chewy texture. Made with a simple combination of flour, water, and a well-maintained sourdough starter, this bread is an artisanal delight that you’ll want to make again and again. Whether you're a beginner or a seasoned baker, this recipe will guide you through the process, resulting in a golden, crusty loaf with a soft, flavorful interior.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 1 loaf
Course: Bread
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 200 g 1 cup fresh sourdough starter
  • 600 g 5 cups wheat flour
  • 400 g 3¼ cups all-purpose or bread flour
  • Water approximately 400ml, adjust as needed
  • Salt around 10g or 1 teaspoon

Method
 

  1. Combine Ingredients: In a large mixing bowl, combine the sourdough starter with the wheat flour and all-purpose flour. Gradually add the water, mixing until a rough dough forms.
  2. Knead the Dough: Transfer the dough to a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not too sticky.
  3. First Rise: Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 4-6 hours at room temperature, or until it doubles in size.
  4. Shape the Dough: Once the dough has risen, gently punch it down and transfer it to a floured surface. Shape it into a round or oval loaf, depending on your preference.
  5. Second Rise: Place the shaped dough into a proofing basket or bowl, cover, and let it rise for another 2-3 hours, until the dough puffs up.
  6. Preheat the Oven: Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 30 minutes.
  7. Bake the Bread: Carefully transfer the dough to the preheated Dutch oven or stone. Cover with a lid or baking dish and bake for 30 minutes. Then, remove the cover and continue baking for another 15-20 minutes, until the loaf is golden brown with a crisp crust.
  8. Cool and Slice: Let the bread cool on a wire rack for at least 30 minutes before slicing to allow the flavors to fully develop.

Notes

  • Sourdough Starter: Make sure your sourdough starter is bubbly and well-fed before use. A mature starter gives better results.
  • Steam is Key: For a crispy crust, create steam in the oven by baking the bread inside a covered Dutch oven or by adding a pan of hot water to the oven.
  • Let It Rest: Allow your bread to cool completely before slicing to preserve the texture and flavor.