This old fashioned sourdough bread recipe uses a natural, wild yeast starter to create a delicious, rustic loaf with a mild tang, a chewy crumb, and a crisp, golden crust. The process requires time and patience, but the result is well worth the effort. This recipe is perfect if you want to make sourdough bread the traditional way, without commercial yeast.
1. Old Fashioned Sourdough Bread Recipe
Ingredients
- 500g (4 cups) bread flour
- 100g (½ cup) active sourdough starter (fed and bubbly)
- 350g (1 ½ cups) water, room temperature
- 10g (2 teaspoons) salt
Equipment Needed
- Large mixing bowl
- Banneton (proofing basket) or a bowl lined with a floured kitchen towel
- Dutch oven or baking stone
- Parchment paper
- Sharp knife or bread lame for scoring
Instructions
Step 1: Feed Your Sourdough Starter
Feed your starter: Make sure your starter is active and bubbly. You’ll need to feed it about 4-6 hours before you plan to make the bread. It should double in size and be ready to use when it passes the float test (a small amount of starter should float in water).
Step 2: Autolyse (Mix the Flour and Water)
Mix the flour and water: In a large mixing bowl, combine 500g flour and 350g water. Stir until just combined. This step is called autolyse and helps the flour hydrate and begin developing gluten.
Rest: Cover the bowl with a damp towel and let it rest for 30-60 minutes. This simple resting period improves the dough’s structure.
Step 3: Add the Starter and Salt
Add the sourdough starter: After the autolyse, add 100g of active sourdough starter to the dough. Use your hands to incorporate it fully into the dough by pinching, folding, and mixing.
Add salt: Sprinkle 10g salt over the dough and mix it in thoroughly.
Step 4: Bulk Fermentation (First Rise)
Stretch and fold: Perform a series of stretch-and-folds every 30 minutes for the first 2 hours of the bulk fermentation. To stretch and fold, wet your hands, gently lift one side of the dough, and fold it over itself. Turn the bowl and repeat on all sides.
Bulk fermentation: After the stretch-and-folds, cover the bowl and let the dough ferment for 4-6 hours at room temperature, or until it has nearly doubled in size. The exact time will depend on the temperature in your kitchen.
Step 5: Shape the Dough
Pre-shape the dough: Once the dough has fermented, turn it out onto a lightly floured surface. Gently shape it into a round by folding the edges toward the center. Let it rest for 15-20 minutes.
Final shaping: After resting, shape the dough into a boule (round shape) or batard (oval shape). Place it into a banneton or a bowl lined with a floured kitchen towel, seam-side up.
Step 6: Final Proof (Second Rise)
Final proof: Allow the dough to proof at room temperature for 2-4 hours or refrigerate it for an extended overnight rise (8-12 hours). The dough should become slightly puffy, but not double in size.
Step 7: Preheat the Oven
Preheat the oven: Place a Dutch oven (or baking stone) in your oven and preheat to 450°F (230°C) for at least 30 minutes. If you’re proofing the dough overnight in the fridge, bake it directly from cold.
Step 8: Score and Bake
Score the dough: When ready to bake, carefully turn the dough out onto a piece of parchment paper. Use a sharp knife or bread lame to score the top of the dough with a few slashes. This allows the bread to expand properly in the oven.
Bake covered: Transfer the dough (on the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Bake uncovered: After 20 minutes, remove the lid and reduce the oven temperature to 425°F (220°C). Bake uncovered for an additional 20-25 minutes, or until the crust is deep golden brown.
Check for doneness: The bread is done when it sounds hollow when tapped on the bottom, and the internal temperature reaches 200-210°F (93-99°C).
Step 9: Cool and Serve
Cool completely: Let the sourdough loaf cool on a wire rack for at least 1 hour before slicing. This helps the crumb set and prevents any gummy texture.
2. Tips for Perfect Sourdough Bread
Use an Active Starter: Your starter should be fed, bubbly, and active before using it. An underdeveloped starter will result in dense bread.
Patience is Key: Sourdough bread takes time. Be mindful of the fermentation and proofing times, and adapt them based on the temperature in your kitchen.
Steam is Important: Baking the bread in a covered Dutch oven creates steam, which helps the bread rise and develop a crispy crust. If you don’t have a Dutch oven, place a shallow pan of water in the oven to create steam.
3. Variations
Whole Wheat Sourdough: Replace up to 50% of the bread flour with whole wheat flour for a more rustic, hearty loaf.
Seeded Sourdough: Add a mix of pumpkin seeds, sunflower seeds, and flaxseeds during the final shaping for a nutty, crunchy texture.
Olive and Herb Sourdough: Fold in chopped olives, rosemary, or thyme for a Mediterranean-inspired loaf.
4. Leftovers and Storage
Room temperature: Store the sourdough bread in a bread box or wrap it in a clean kitchen towel at room temperature for up to 3 days. Avoid storing it in plastic, as it can soften the crust.
Freezing: Sourdough bread freezes well. Wrap the loaf tightly in plastic wrap and then in foil, or a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature and reheat in the oven to restore the crust.
With this old fashioned sourdough bread recipe, you have the foundation to embark on an exciting journey into the world of sourdough bread-making. By following the step-by-step instructions in this article, you’ll gain the skills and confidence to create delicious, homemade sourdough bread.
