Sourdough Bread Recipe
This easy to make sourdough bread recipe is amazingly good with that authentic sourdough taste.
Servings: 1 loaf
Equipment
- Enameled Dutch Oven
Ingredients
- 4.5 cups bread flour
- 1 Package Red Star Platinum Instant Sourdough Yeast
- 1 tablespoon salt
- 1 ¾ cups warm water 105-110 degrees F
Instructions
- In a large mixing bowl mix instant sourdough yeast and salt. Slowly add the warm water (105-110 degrees F) and stir well. Let sit to "bloom" for a couple od minutes, then stir in the flour until a dough forms. If you need to add some water for dry spots or leftover flour add a tablespoon at a time.
- Cover with a moist towel or plastic wrap for 2 hours in a warm place. If using plastic wrap poke a few tiny holes in it for gasses to escape.
- Sprinkle some flour onto a flat surface and place the dough onto it. Stretch and fold over the sides to create a round domed shape with the edges tucked (folded) into the bottom.
- Cover again and let dough rise for 1 additional hour in a warm dry place, or cover and refrigerate if baking the next day (see notes).
- While the dough is rising (and around the 30 minutes mark) preheat oven to 500 degrees F. Line an enameled Dutch Oven with parchment paper and cover with the lid. Place in the oven while it's preheating.
- Carefully remove the pot from the oven and remove the lid. Sprinkle some flour on the parchment paper and place the dough inside. Use a sharp knife to make a few slits across the top of the bread to help with expansion.
- Replace the lid and place the pot in the oven. Reduce heat to 425 degrees F and bake for 30 minutes, covered.
- Remove the lid to the Dutch oven and bake for another 10-15 minutes. The internal temperature at the center of bread should be around 205 degrees F.
- Carefully remove the bread from the dutch oven and let cool on a wire rack.
Notes
To make ahead, you can refrigerate the dough after step 3. If refrigerated, let dough warm up for 1 hour at room temperature before baking in step 5.
Sheet pan method:
Place parchment paper on a rimmed baking sheet and sprinkle with flour. Place dough on the parchment paper, score across the top, then cover with foil, making a tight seal around the sheet pan. Preheat to 500 degrees F, then reduce heat to 425 and bake for 30 minutes. Remove foil for an additional 10-15 minutes until center reads 205 degrees F. Please not that nutritional content is provided for informational purposes only. Actual serving size and nutritional value will vary.
Place parchment paper on a rimmed baking sheet and sprinkle with flour. Place dough on the parchment paper, score across the top, then cover with foil, making a tight seal around the sheet pan. Preheat to 500 degrees F, then reduce heat to 425 and bake for 30 minutes. Remove foil for an additional 10-15 minutes until center reads 205 degrees F. Please not that nutritional content is provided for informational purposes only. Actual serving size and nutritional value will vary.
Nutrition
Calories: 2034kcal | Carbohydrates: 408g | Protein: 68g | Fat: 9g | Saturated Fat: 1g | Sodium: 7009mg | Potassium: 573mg | Fiber: 14g | Sugar: 2g | Vitamin A: 11IU | Calcium: 101mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
