THE BEST SOURDOUGH BREAD RECIPE RECIPES
MY BEST SOURDOUGH RECIPE - THE PERFECT LOAF
This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.
Provided by Maurizio Leo
Total Time 24 hours 55 minutes
Prep Time 24 hours
Cook Time 55 minutes
Yield 2
Number Of Ingredients 9
Steps:
- (9:00 a.m.)In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.
- (12:00 p.m)In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
- (2:00 p.m.)To the mixing bowl holding your dough, add 95g water (holding back any as necessary if the dough is too wet), 17g sea salt, and the ripe levain (from step 1). Transfer your dough to a bulk fermentation container and cover.
- (2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.
- (6:15 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
- (6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place it in proofing baskets. Cover the baskets with a reusable plastic bag.
- (7:25 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal them shut. Then, place both baskets into the refrigerator and proof overnight.
- (Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). Remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 2 hours on a wire rack before slicing.
BEST SOURDOUGH BREAD RECIPE - HOW TO MAKE ... - DELISH
Reward yourself with fresh homemade Sourdough Bread with this recipe from Delish.com.
Provided by June Xie
Categories dairy-free low-fat low sugar nut-free vegan vegetarian brunch picnic weeknight meals baking breakfast brunch side dish
Total Time 19 hours
Prep Time 1 hours
Cook Time 0S
Yield 1
Number Of Ingredients 7
Steps:
- On day 1
- On day 2
More about "the best sourdough bread recipe recipes"
SOURDOUGH BREAD | JAMIE OLIVER RECIPES
Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
- Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.
See details
BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …
From culturesforhealth.com
- Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.
See details
MY BEST SOURDOUGH RECIPE - THE PERFECT LOAF
This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.
From theperfectloaf.com
Total Time 24 hours 55 minutes
Cuisine American
From theperfectloaf.com
Total Time 24 hours 55 minutes
Cuisine American
- (Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). Remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 2 hours on a wire rack before slicing.
See details
BEST SOURDOUGH BREAD RECIPE - HOW TO MAKE ... - DELISH
Reward yourself with fresh homemade Sourdough Bread with this recipe from Delish.com.
From delish.com
Reviews 4.7
Total Time 19 hours
Category dairy-free, low-fat, low sugar, nut-free, vegan, vegetarian, brunch, picnic, weeknight meals, baking, breakfast, brunch, side dish
Cuisine American
From delish.com
Reviews 4.7
Total Time 19 hours
Category dairy-free, low-fat, low sugar, nut-free, vegan, vegetarian, brunch, picnic, weeknight meals, baking, breakfast, brunch, side dish
Cuisine American
- On day 2
See details
SOURDOUGH BREAD | JAMIE OLIVER RECIPES
Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
- Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.
See details
BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …
From culturesforhealth.com
- Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.
See details
BEST BREAD MACHINE SOURDOUGH RECIPE - FOOD.COM
This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A “San Francisco” sourdough starter is appropriate for this recipe.
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 181.3 per serving
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 181.3 per serving
- Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.
See details
COUNTRY CRUST SOURDOUGH BREAD RECIPE: HOW TO MAKE IT
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Calories 113 calories per serving
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Calories 113 calories per serving
- In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
See details
BEST BREAD MACHINE SOURDOUGH RECIPE - FOOD.COM
This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A “San Francisco” sourdough starter is appropriate for this recipe.
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 181.3 per serving
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 181.3 per serving
- Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.
See details
COUNTRY CRUST SOURDOUGH BREAD RECIPE: HOW TO MAKE IT
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Calories 113 calories per serving
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Calories 113 calories per serving
- In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
See details
SOURDOUGH BREAD RECIPES | ALLRECIPES
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From allrecipes.com
From allrecipes.com
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EASY SOURDOUGH BREAD RECIPE - SAVOR THE BEST
Aug 10, 2021 · an easy sourdough bread recipe using your natural sourdough starter Do you need to knead the dough. Kneading dough helps form the gluten and gives the bread strength, structure, and better texture. With most bread recipes…
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From savorthebest.com
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SAN FRANCISCO SOURDOUGH BREAD RECIPE | ALLRECIPES
This is a great sourdough bread recipe. I will now be the only one I will use. The thing I've found with other recipes is that they are usually good to use as a side with soup or stew, but really not the right texture for sandwiches. This makes great bread …
From allrecipes.com
From allrecipes.com
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14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
Apr 03, 2020 · 14 Best Sourdough Recipes Tangy and Chewy, These Breads Have It All. By. Lizz Schumer. Lizz Schumer. Instagram; ... Don't get intimidated by the multiple steps in this dinkelbrot, or spelt, rye, and sourdough bread recipe…
From thespruceeats.com
From thespruceeats.com
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GLUTEN FREE SOURDOUGH BREAD RECIPE - AUTHENTIC BREAD, NO ...
Apr 06, 2021 · Gluten Free Sourdough with oil brushed on before baking (no extra gfJules Flour dusted on top). In anticipation of many questions to come, this recipe and process was developed using my gfJules Gluten Free All Purpose Flour because it works, I can rely on it every time, it’s easy, and it doesn’t taste funky or have any grit to it. If you try this recipe …
From gfjules.com
From gfjules.com
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THE BEST KETO SOURDOUGH BREAD - PERFECT KETO
Mar 18, 2022 · Preheat oven to 350F degrees and line a baking sheet with a silpat or parchment paper. Set aside. Add all dry ingredients to a large bowl (almond flour, psyllium husk, coconut flour, flax …
From perfectketo.com
From perfectketo.com
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14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
Apr 03, 2020 · 14 Best Sourdough Recipes Tangy and Chewy, These Breads Have It All. By. Lizz Schumer. Lizz Schumer. Instagram; ... Don't get intimidated by the multiple steps in this dinkelbrot, or spelt, rye, and sourdough bread recipe…
From thespruceeats.com
From thespruceeats.com
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GLUTEN FREE SOURDOUGH BREAD RECIPE - AUTHENTIC BREAD, NO ...
Apr 06, 2021 · Here it is: the much anticipated gluten free sourdough bread recipe! ... For best rise, feed your gluten free sourdough starter 4-12 hours again before using it and bring to to room temperature (if stored in the refrigerator) ... Okay I’ve had horrible luck with previous sourdough recipes …
From gfjules.com
From gfjules.com
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THE BEST KETO SOURDOUGH BREAD - PERFECT KETO
Mar 18, 2022 · Preheat oven to 350F degrees and line a baking sheet with a silpat or parchment paper. Set aside. Add all dry ingredients to a large bowl (almond flour, psyllium husk, coconut flour, flax …
From perfectketo.com
From perfectketo.com
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50 BEST BREAD RECIPES - THE SPRUCE EATS
Sep 17, 2020 · 50 Bread Recipes Every Baker Should Master Check These Loaves Off Your List. By. Cathy Jacobs. ... Don't be intimidated by the notion of bread baking—with the right recipe, it's easier than you might think. ... Old-fashioned sourdough bread is a favorite sandwich option that begins with a sourdough …
From thespruceeats.com
From thespruceeats.com
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BREAD MACHINE SOURDOUGH BREAD RECIPE - MY GREEK DISH
Making sourdough bread is certainly time consuming. When I was researching the internet for my bread machine sourdough recipe, I quickly discovered that in order to get that artisan look …
From mygreekdish.com
From mygreekdish.com
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EASY SOURDOUGH ARTISAN BREAD RECIPE (READY IN 1 DAY) - AN ...
Mar 16, 2022 · This easy sourdough artisan bread recipe is mixed together, kneaded in a stand mixer and left to rise with minimal hands-on time. The magic happens when it's cooked in an enamel cast-iron pan, which gives it a perfect crispy crust and delicious soft interior. You can find more easy bread recipes on the Best Bread Recipes …
From anoregoncottage.com
From anoregoncottage.com
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CINNAMON RAISIN SOURDOUGH BREAD - KING ARTHUR BAKING
The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer. Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread …
From kingarthurbaking.com
From kingarthurbaking.com
See details
50 BEST BREAD RECIPES - THE SPRUCE EATS
Sep 17, 2020 · 50 Bread Recipes Every Baker Should Master Check These Loaves Off Your List. By. Cathy Jacobs. ... Don't be intimidated by the notion of bread baking—with the right recipe, it's easier than you might think. ... Old-fashioned sourdough bread is a favorite sandwich option that begins with a sourdough …
From thespruceeats.com
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BREAD MACHINE SOURDOUGH BREAD RECIPE - MY GREEK DISH
Making sourdough bread is certainly time consuming. When I was researching the internet for my bread machine sourdough recipe, I quickly discovered that in order to get that artisan look …
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EASY SOURDOUGH ARTISAN BREAD RECIPE (READY IN 1 DAY) - AN ...
Mar 16, 2022 · Step 5: After the second rise, place a square of parchment on a cookie sheet or small skillet (see tip below), sprinkle the dough with flour and gently shape the dough into a ball or …
From anoregoncottage.com
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CINNAMON RAISIN SOURDOUGH BREAD - KING ARTHUR BAKING
The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer. Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread …
From kingarthurbaking.com
From kingarthurbaking.com
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