Classic Sourdough Bread

There’s just something so satisfying about making fresh bread. Some would say that it’s the amazing smell that fills the house when it’s baking, others would argue that it’s the outstanding freshness of loaves when you eat them. I’d like to say that it’s both – and then some.

For me, I think it’s also the sense of accomplishment that comes with successfully making bread. This is very different from simply following a recipe from scratch or putting together a great dinner. Maybe it’s because it’s somewhat more “scientific” – that precise blend of flour and yeast that cause the perfect chemical reaction. It’s even more satisfying when the yeast comes from your own sourdough starter which you’ve nurtured carefully on your kitchen counter for days, months, or even years.

In the end, this simple recipe puts all that together and delivers a delicious classic sourdough.

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Prep Time 30

Cook Time 25

Proofing 16

Total Time 16 55

Servings: 2

Course: Stunning Sides

Cuisine: Global

Calories: 920

Ingredients Equipment Method Notes

Ingredients

3 1/2 cups bread flour divided
1 cup sourdough starter
1 1/2 cups warm water
1 tbsp Kosher salt
1 tbsp olive oil

Equipment

large mixing bowl
wooden spoon
large baking sheet
parchment paper
plastic wrap
sharp knife
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Measure and separate all ingredients.

Bring it Together

Add 3 cups of the flour, the water, and sourdough starter to a large mixing bowl. Use a wooden spoon to mix ingredients until a rough dough ball has been formed. Cover with plastic wrap and allow to rise for 4 hours at room temperature.
After the first rise has completed, place the dough in the refrigerator for a minimum of 8 hours (or overnight).
Remove from the fridge and add the remaining 1/2 cup of flour and the salt. Knead the dough on a floured surface for approximately 3 minutes until smooth. Place the dough in a greased bowl, turning until fully coated. Cover with plastic wrap and allow to rise for another 2 hours at room temperature.
When the second rise has completed, separate the dough into two equal portions and place onto parchment-lined baking sheets. Shape into loaves and cover with plastic wrap sprayed with oil. Allow to rise one final time for an additional 2 hours at room temperature.
Preheat oven to 425 degrees F.
Use a sharp knife to cut a slit (or design of your choice) into the top of the dough. Place the dough in the oven and bake for approximately 25 minutes until crispy and golden brown.
Remove and place on wire racks to cool before serving.

Notes

Even though this is an “overnight” recipe, it’s incredibly simple and straightforward and removes a lot of the requirements for leavening and rising the dough (which can be very complex and confusing).
This is a plain sourdough recipe, but feel free to experiment by adding seasonal herbs or vegetables to create new flavours.
The cooking time for this bread will depend significantly on the temperature of your oven. To avoid overcooking, check the bread regularly (especially near the end of the baking) and adjust the cooking time accordingly.
Go to our blog to see how to make your own sourdough starter.

Classic Sourdough Bread