Easy Sourdough Bread

Why You’ll Love This Recipe

Making sourdough bread at home doesn’t have to be intimidating. With just a few basic ingredients and a bit of patience, you can create bakery-quality bread in your own kitchen. The recipe uses a sourdough starter to achieve a distinct, tangy flavor without the need for store-bought yeast. The addition of maple syrup or honey adds a subtle sweetness, while the olive oil helps keep the dough moist and easy to handle. The result is a perfect balance of flavor and texture that will elevate any meal, whether you’re using it for sandwiches or simply enjoying it with butter.

Ingredients

Sourdough Bread Dough

• ¾ cup sourdough starter (100% Hydration), unfed & room temperature (6 ounces)
• 1⅛ cups lukewarm water (9 ounces), 105°-110°F (40°-44°C)
• 3 cups unbleached all-purpose flour
• 1 tablespoon maple syrup or honey
• 1½ teaspoons kosher salt

Additional Ingredients

• 6 tablespoons extra-light olive oil (or other neutral cooking oil), for oiling bowl

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, lukewarm water, maple syrup (or honey), and salt. Stir until well combined.
2. Add the Flour: Gradually add the flour to the mixture, stirring as you go. Once it becomes too thick to stir with a spoon, use your hands to knead the dough in the bowl until it forms a rough dough.
3. Knead the Dough: Turn the dough out onto a clean, lightly floured surface. Knead it for about 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky. If the dough is too sticky, add a little more flour, but avoid adding too much, as this can result in a dense loaf.
4. First Rise: Lightly oil a clean bowl with some of the olive oil. Place the dough in the bowl and cover it with a damp cloth or plastic wrap. Let the dough rise at room temperature for about 4-6 hours, or until it has doubled in size.
5. Shape the Dough: Once the dough has risen, gently deflate it and turn it out onto a lightly floured surface. Shape the dough into a round or oval shape, depending on your preferred loaf style.
6. Second Rise: Place the shaped dough onto a parchment-lined baking sheet or into a proofing basket. Cover with a cloth and let it rise for 2-3 hours, or until it has puffed up and looks airy.
7. Preheat the Oven: While the dough is rising, preheat your oven to 450°F (232°C). If you have a Dutch oven, you can preheat it inside the oven as well, but it’s optional.
8. Bake the Bread: Once the dough has finished rising, gently transfer it (if necessary) to the preheated Dutch oven or leave it on the baking sheet. If using a baking sheet, consider scoring the top of the dough with a sharp knife to allow it to expand during baking. Bake the bread for about 25-30 minutes or until the top is golden brown and the internal temperature reaches 200°F (93°C).
9. Cool the Bread: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This ensures the texture will set properly.

Servings and Timing

• Servings: 8-12 slices (depending on thickness of slices)
• Total Time: 6-8 hours (including rise time)

Variations

• Add-ins: For extra flavor, consider adding herbs, olives, or sun-dried tomatoes to the dough during the mixing phase.
• Whole Wheat Option: You can substitute part of the all-purpose flour with whole wheat flour for a slightly denser, more rustic loaf.
• Sweet Sourdough: If you prefer a sweeter loaf, increase the amount of maple syrup or honey. You can also add dried fruit, like raisins or cranberries, for a sweet and tangy twist.

Storage/Reheating

• Storage: Store your sourdough bread in a paper bag or wrapped in a clean kitchen towel to maintain its crisp crust. Keep it at room temperature for up to 3-4 days. If you want to keep it fresh longer, wrap it in plastic wrap and store it in the refrigerator.
• Freezing: You can freeze the bread for up to 3 months. Slice the bread before freezing for easy access. To reheat, simply warm the slices in the toaster or wrap the entire loaf in foil and heat it in a 350°F (175°C) oven for 10-15 minutes.

FAQs

How do I know if my sourdough starter is active?

Your sourdough starter should be bubbly and have a pleasant, tangy smell. It should also double in size within 4-6 hours after feeding. If your starter doesn’t show these signs, it may need more time or additional feedings before it’s ready to bake.

Can I make sourdough bread without a starter?

No, sourdough bread requires a starter for natural leavening. However, you can easily make your own starter by combining equal parts water and flour and allowing it to ferment for about 5-7 days.

How do I shape the dough properly?

When shaping the dough, use a gentle touch to avoid deflating the air pockets that developed during the rise. For a round loaf, fold the edges into the center and then flip it over so the smooth side is facing up. For an oval loaf, shape it similarly but elongate the dough.

Why does my sourdough bread not rise properly?

If your dough isn’t rising, it may be due to an inactive starter, too cold a room temperature, or not enough time for fermentation. Ensure your starter is active, and try placing your dough in a warmer spot to help the rise.

Can I use a different type of flour?

Yes, you can experiment with other types of flour, such as whole wheat or spelt. However, using different flours may affect the texture and rise of your bread, so adjustments to water may be needed.

Can I bake the bread in a Dutch oven?

Yes, baking the bread in a preheated Dutch oven is a great way to create a crispy, golden crust. Just be sure to place the dough into the preheated Dutch oven carefully to avoid burning yourself.

How long should I let the bread cool?

Let the bread cool for at least 30 minutes before slicing. This helps the bread firm up and ensures a better texture when you cut into it.

Can I add flavorings to the bread?

Absolutely! You can add herbs, garlic, olives, or seeds to your dough to enhance the flavor. Mix these in after the first rise.

Why is my sourdough bread too dense?

Your sourdough bread may be too dense if your starter wasn’t strong enough, the dough was overworked, or the rise times weren’t long enough. Give your starter plenty of time to develop, and ensure the dough has a long enough rise to achieve a lighter texture.

Can I make sourdough bread without maple syrup or honey?

Yes, you can omit the sweetener altogether if you prefer a more traditional, savory sourdough. The sweetener is there to aid fermentation, but it’s not essential for the bread to rise.

Conclusion

This Easy Sourdough Bread recipe simplifies the art of sourdough baking while still delivering the classic, tangy flavor and perfect texture. With just a few ingredients and minimal hands-on time, you can enjoy homemade sourdough that’s soft, chewy, and flavorful. Whether you’re new to baking or a seasoned pro, this recipe will help you create a loaf of bread that’s perfect for any occasion. Enjoy it fresh out of the oven or save it for later; this sourdough bread is sure to become a staple in your home!

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