Sourdough Bread Recipe: The Lazy Baker’s Guide to Artisan Loaf Perfection

A Quick, Catchy Intro with a Viral Hook

Ever tried making sourdough bread and ended up with a doughy doorstop? Yeah, me too. But fear not! This recipe is your golden ticket to crusty, chewy, tangy perfection—no PhD in fermentation required.

Why This Recipe Is Awesome

• Flavor Explosion: Tangy, complex, and downright addictive.
• Impress Your Friends: They’ll think you trained in Paris.
• Therapeutic Process: Kneading dough is cheaper than therapy.

Ingredients

• 500g bread flour (or all-purpose, if you’re rebellious)
• 350g water (lukewarm, like your feelings about Mondays)
• 100g active sourdough starter (alive and bubbly)
• 10g salt (because bland bread is a crime)

Substitutions: Whole wheat flour for a nuttier flavor, or rye flour for a denser loaf.

Tools & Kitchen Gadgets Used

• Mixing bowl: Preferably large and non-metallic.
• Kitchen scale: Precision matters.
• Bench scraper: Your new best friend.
• Dutch oven: For that crispy crust.
• Lame or sharp knife: To score the dough.
• Proofing basket: Optional, but makes you look legit.
• Oven mitts: Safety first, folks.

Step-by-Step Instructions

1. Mix: Combine flour and water. Let it rest for 30 minutes (autolyse).
2. Add Starter & Salt: Mix in the sourdough starter and salt until fully incorporated.
3. Bulk Fermentation: Let the dough rise for 4-5 hours, folding every 30 minutes.
4. Shape: Form the dough into a tight ball.
5. Proof: Place in a proofing basket and refrigerate overnight.
6. Preheat Oven: Heat your Dutch oven at 500°F (260°C) for 30 minutes.
7. Bake: Score the dough, place it in the Dutch oven, and bake covered for 20 minutes, then uncovered for another 25 minutes.
8. Cool: Let the bread cool on a wire rack before slicing.

Calories & Nutritional Info

• Calories: ~180 per slice
• Carbs: 36g
• Protein: 6g
• Fat: 1g
• Fiber: 2g

Note: Values are approximate and depend on slice thickness.

Common Mistakes to Avoid

• Skipping the Autolyse: Patience, young grasshopper.
• Underproofing: Leads to dense bread.
• Overproofing: Hello, flatbread.
• Not Preheating the Oven: Temperature matters.
• Cutting Too Soon: Let it cool, or you’ll ruin the crumb.

Variations & Customizations

• Add-Ins: Olives, nuts, dried fruits.
• Flour Mix: Experiment with whole wheat or rye.
• Herbs & Spices: Rosemary, thyme, or even cinnamon for a twist.

FAQ Section

Q1: Can I use all-purpose flour instead of bread flour?
A: Yes, but bread flour gives a better structure.

Q2: How do I know when my starter is ready?
A: It should double in size and pass the float test.

Q3: Can I speed up the fermentation process?
A: Not recommended; good sourdough takes time.

Q4: Why is my bread too dense?
A: Possible underproofing or inactive starter.

Q5: Can I freeze sourdough bread?
A: Absolutely. Slice it first for convenience.

Q6: What’s the best way to store sourdough bread?
A: In a paper bag at room temperature for up to 3 days.

Q7: Can I make sourdough bread without a Dutch oven?
A: Yes, but the crust might not be as crispy.

Final Thoughts

Congratulations! You’ve just made a loaf of sourdough bread that could make a Parisian baker weep. Share your masterpiece on social media and bask in the glory.