Easygoing Sourdough Bread Delight

Homemade sourdough is the loaf that made me sure anyone can pull off amazing bread without leaving their house The crust has a nice chew the middle is soft The whole place smells fantastic and waking up to warm slices is the best

The first time I served this at a get-together it vanished before dinner even made it to the table Friends still pester me to bake it again

Tasty Ingredients

• All-purpose flour: go for the freshest you can get for a soft center and chewy outside
• Sourdough starter (active and bubbly): makes the loaf tangy don’t skip the float test to check it’s ready
• Warm water: about 110F gets things moving quick use filtered water if you can
• Salt: pulls out flavor and keeps the yeast working right sea salt or kosher salt gives best flavor
• Sugar: helps the starter grow and gives you a nice golden crust I stick with fine white sugar so it melts faster
• Olive oil: add this if you’re oiling the bowl pick extra virgin for extra-good smell

Simple How-To

Let’s Finish It Up:

After it comes out of the oven cool the loaf on a rack Don’t slice until it’s set This keeps your bread soft in the middle

Bake and Score:

Get your oven super hot—about 450F Slash some lines on top of the dough right before it goes in so steam can sneak out Bake for 25-30 minutes until it’s deep golden and sounds hollow underneath

Second Rise and Proof:

Cover the formed loaf Let it sit for another hour or two until the surface feels puffy and light

Shape Time:

Punch down the dough after the first big rise Gently shape it into a ball Drop it onto a parchment-lined pan

Bulk Rise:

Grease a bowl and drop in your dough Cover up and leave it somewhere warm for 4 to 6 hours It should get twice as big let it take its time for better flavor

Knead It:

Move the dough to a floured counter Give it a knead for about 10 minutes It’ll turn smooth bouncy and hold together easily

Add Dry Stuff:

Slowly pour in the flour and salt Keep stirring with a wooden spoon The mix should get sticky and rough-looking

First Steps:

Stir together your lively sourdough starter with sugar and warm water in a big bowl Watch for the sugar to fully mix in

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Sourdough starter’s become my favorite little science project Raising one from scratch hooked me on making bread My crew loves to toss seeds or fresh herbs right in before baking

Easy Storage

Keep extra bread wrapped in a dry towel or put it inside a paper bag on your counter This trick keeps the outside crispy and the inside moist Don’t use airtight containers or the crust will get rubbery For keeping longer slice it up freeze it and pop slices straight in the toaster

Swap Options

No all-purpose? Use bread flour for more chew or mix in whole wheat for extra nutty flavor Out of sugar? A drizzle of honey works Oil for greasing? Try melted butter or a splash of plain oil if that’s all you have

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Yummy Ways to Eat

This bread is best with a hot bowl of soup especially something like tomato or lentil For an awesome breakfast add peanut butter and honey to a slice or spread on some creamy ricotta and herbs It’s also made for avocado toast French toast or melty grilled cheese

Story & Tradition

People all over the world have baked sourdough for ages from Egyptians through Gold Rush miners It’s the original wild yeast loaf made only with flour water and time Waiting for it to rise gives the bread more taste and a nicer texture than anything from a store

Recipe FAQs

→ Can I use whole wheat flour instead of all-purpose?

Yep, swapping in some or all whole wheat works fine, but the bread will come out thicker and heavier. You might need a touch more water.

→ Why is my sourdough dense?

If your loaf’s heavy, it could be you didn't let it rise enough, the starter's not strong, or you needed to knead longer. Make sure that starter looks lively and bubbly and the dough’s nice and puffy before baking.

→ Do I need to use olive oil for greasing?

Not really! Olive oil just keeps dough from sticking. A neutral oil or just some flour in the bowl works too.

→ How do I get a crustier loaf?

Slide a pan with water onto the oven’s bottom rack. That steam lifts the dough and crunches up the crust just right.

→ Why score the bread before baking?

Slashing lets steam escape and keeps your loaf from blowing out weird. Plus, it gives it that awesome rustic look.

→ Can I add flavors like herbs or garlic?

For sure! Try stirring in chopped herbs, a hit of garlic, or even some nuts before your last shape for extra flavor.