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: Prepare the Dough
In a large mixing bowl, combine the 500g of bread flour and 100g of your active sourdough starter. Make sure the starter is bubbly and well-fed for the best results. Add the 350g of water and mix everything together until a shaggy dough forms. This will take about 3-4 minutes of stirring with a wooden spoon or your hands.
Step 2: Knead the Dough
Once the dough comes together, turn it out onto a lightly floured surface. Begin kneading the dough for about 10 minutes, or until it becomes smooth and elastic. This process is essential to develop the gluten structure that will give the bread its chewy texture.
If the dough feels sticky at any point, sprinkle just a little flour on it. But be cautious, as adding too much flour can make the bread dense.
Step 3: Bulk Fermentation
After kneading, transfer the dough back into the mixing bowl and cover it with a damp towel. Let it rest at room temperature for 3-4 hours. During this time, the dough will undergo its first rise. Every 30 minutes for the first two hours, perform a series of “stretch and folds” to strengthen the dough. Simply reach under the dough, stretch it up, and fold it over itself. Repeat 4-5 times around the edges of the dough.
This step encourages the development of the dough’s texture and helps with the rise. After the bulk fermentation, the dough should have risen noticeably and have a light, airy feel.
Step 4: Shape the Dough
Once the dough has risen, it’s time to shape it. Gently turn it out onto a floured surface and shape it into a round loaf. You can do this by gently folding the edges of the dough towards the center and pinching the seams. Then, flip the dough over and use your hands to create tension by pulling it toward you.
If you’re using a banneton or proofing basket, generously flour it and place the shaped dough seam-side up in the basket. If you don’t have a banneton, you can use a bowl lined with a floured kitchen towel.
Step 5: Second Rise
Cover the dough with a towel and let it rise for 2-3 hours at room temperature. Alternatively, you can refrigerate it overnight for a slower fermentation, which will enhance the flavor.
Step 6: Preheat the Oven
About 30 minutes before you’re ready to bake, preheat your oven to 500°F (260°C). If you’re using a Dutch oven, place it in the oven during the preheat to ensure it’s hot when you place the dough inside.
Step 7: Bake the Bread
Once the dough has completed its second rise, carefully transfer it onto a piece of parchment paper. Score the top of the dough with a sharp knife or bread lame to allow the bread to expand as it bakes.
If you’re using a Dutch oven, carefully place the dough into the pot, cover it with the lid, and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 450°F (230°C) and remove the lid. Continue baking for another 25-30 minutes, until the bread is a deep golden brown with a hollow sound when tapped on the bottom.
If you’re using a baking stone, slide the dough onto the preheated stone with the parchment paper and bake for 30-35 minutes, rotating halfway through.
Step 8: Cool and Enjoy
Remove the bread from the oven and allow it to cool on a wire rack for at least an hour before slicing. This is an essential step, as the bread continues to cook and set its texture during the cooling process.
2. Tips for Perfect Sourdough Bread
Use High-Quality Flour: The quality of your flour greatly impacts the final result. Opt for a high-protein bread flour to give your dough structure and help it rise properly.
Properly Feed Your Starter: An active and healthy starter is key to great sourdough. Make sure to feed your starter regularly, especially before you begin baking, so that it’s at its peak of activity.
Patience is Key: Sourdough bread takes time, but it’s well worth the effort. Don’t rush the fermentation process. Give the dough ample time to rise and develop flavor. Slow and steady wins the race!
Control the Temperature: Temperature can significantly affect the fermentation process. If it’s too cold, the dough will rise slowly; if it’s too warm, it can ferment too quickly and develop off flavors. Room temperature is ideal for most of the process.
Preheat the Oven Properly: A hot oven is crucial for getting the perfect rise and crispy crust. Be sure to preheat your oven well in advance and use a Dutch oven or baking stone if you have one.
3. What to Do With Sourdough Bread
Once your beautiful loaf of sourdough is ready, there are endless possibilities for how to enjoy it. Here are a few ideas:
Classic Sourdough Toast: Slice it up, pop it in the toaster, and spread with butter or jam. The tangy flavor of the sourdough combined with the crunch of the toast is unbeatable.
Sourdough Sandwiches: Perfect for any filling, from deli meats to veggie sandwiches, or even a simple grilled cheese.
Bread for Dips: Sourdough pairs wonderfully with soups and stews, or you can use it for dipping into homemade hummus or olive tapenade.
Bread Crumbs: Don’t let leftover sourdough go to waste. Simply dry it out and blitz it into bread crumbs to use in recipes like meatballs, casseroles, or coatings for fried foods.
4. How to Store Leftover Sourdough Bread
If you’re lucky enough to have leftover sourdough, the best way to store it is at room temperature in a paper bag or a bread box. Paper allows the bread to breathe, preventing it from becoming soggy, while still keeping the crust crispy.
To maintain the freshness of the bread, avoid wrapping it in plastic, as this can make the crust soft. Sourdough typically stays fresh for about 2-3 days at room temperature.
If you need to store it for a longer period, you can freeze it. Slice the loaf before freezing so you can take out individual pieces as needed. When you’re ready to enjoy it again, simply thaw it at room temperature or toast the slices straight from the freezer for a quick snack.
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.
