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Sourdough Bread | Traditional Homemade Recipe 🍞

INGREDIENTS

LEVAIN (SOURDOUGH STARTER)

Flour
Water
DOUGH
3 cups white flour
1½ cups water
1½ teaspoons salt
½ cup sourdough starter

DIRECTIONS

In order to make sourdough bread, a levain (sourdough starter) is needed. This takes the place of commercial yeast.
Levain is easily made by mixing two ingredients — flour and water — and letting them sit at room temperature for at least 12 hours.
Wild yeast and bacteria from the flour and air will begin to ferment the mixture, producing gases that help the dough rise and develop flavor.
We’ll use a small amount of this starter for the dough and feed the rest daily to keep the culture alive.

Step 1. Mix sourdough starter, water, and flour. Let sit in a bowl for 30–60 minutes.
Step 2. Add salt and mix by hand until completely dissolved.
Step 3. Shape into a ball and place in an oiled bowl. Cover with a clean linen towel.
Step 4. Let rise in a warm, draft-free place for 2 hours, until soft and pillowy and doubled in size.
Step 5. Turn dough out, seam-side up, onto a lightly floured surface. Gently stretch and tuck edges toward the center, working around the dough. Turn seam-side down and shape into a smooth round.
Step 6. Cover and let rest for 30 minutes, until relaxed and spreading slightly.
Step 7. Reshape by repeating Step 5.
Step 8. Place dough seam-side up in a floured bowl. Proof for 3 hours in a warm spot.
Step 9. Preheat a Dutch oven at 450°F (232°C) for 20 minutes.
Step 10. Place dough seam-side down into the Dutch oven over parchment paper.
Step 11. Score the top with scissors or a serrated knife. Cover.
Step 12. Bake for 20 minutes until lightly browned. Remove lid to vent.
Step 13. Continue baking another 20–25 minutes, rotating for even color.
Step 14. Remove and cool on wire racks.

Cook’s Note:
Sourdough baking is a patient process — fermentation gives this bread its signature flavor, texture, and rustic crust. Feed your starter regularly to keep it active for your next loaf!

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