EASY SOURDOUGH BREAD RECIPE FOR BEGINNERS

The beauty of sourdough keeps in its simplicity and the special flavors that create through the fermentation process. To make this easy sourdough bread recipe you will need just flour, water, salt, and an active sourdough starter. Your starter takes action as the natural rise agent to catch wild yeast and bacteria from the environment. This helps to make the bread rise that enhances your baking. This homemade bread is a lovely experience for beginners. You can also try this easy cinnamon raisin sourdough bread recipe.

Ingredients Needed:

INGREDIENTS	QUANTITY
Active Starter	50 grams
Water	350 grams room temperature
Bread Flour	500 grams
Salt	10 grams
All-Purpose Flour(Optional)	500 grams

Supplies Needed:

• Large bowl
• Bowl scraper (optional)
• Kitchen Scale
• Danish dough whisk (optional)
• Banneton or small mixing bowl
• Parchment Paper
• Dutch Oven
• Tea towel
• Sharp knife

Baking Schedule: 1

Day 1:

Feed your starter with flour and water, it nurtures the wild yeast and bacteria living within. 

Day 2:

8:AM –    Mix your Ingredients

8:30 – 10:30 AM – Stretch and fold 

4 PM – Preshape the doug

4:30 PM –  Final shape  and place in the fridge

Day 3:

On the third day we will design the dough and bake it.

How to Make This Easy Sourdough Bread Recipe:

Simple Schedule:

12 PM – Feed your sourdough starter: 

Feed your sourdough starter It takes about 6-10 hours. 

6:00 PM – Make the dough:

Turn on a digital scale and place a large bowl atop it, ready to for your sourdough journey. Set the scale to zero. Begin by mixing with a Dough Whisk or your hand into a active sourdough starter with filtered water, mix until it look milky.

Then add flour and salt in it. As you combine these dry ingredients, you’ll notice the texture shifting. Mix vigorously until the flour is incorporated, and a shaggy mass starts to form. This initial stage is essential for developing gluten.

Let the dough rest for at least30 minutes

6:30 PM – Stretch and Folds:

Stretch and folds is an art that elevates your dough from a shaggy mass to a beautifully structured loaf. With a wet finger, scrape the dough from the bowl, that is glide effortlessly without sticking. As you stretch the dough above the bowl you can feel its flexibilty develop. Folding over the top of the dough moves the bowl clockwise a quarter after each fold creates a routine that saturates your dough with strength and unity.

Repeat this process after every 30 minutes. Stretching and folding is a essential step for making easy sourdough bread.

7:00 PM – 2nd Stretch and Fold:

Repeat the same action after 30 minutes.

7:30 PM – 3rd Stretch and Fold:

Again repeated the third stretch and fold. 

08:00 PM– 4th Stretch and Fold:

This is the last stage of your stretch and fold for making sourdough bread recipes.

Overnight – Bulk Fermentation:

Bulk fermentation allows the dough that develop flavor and texture. As the dough ferments, dough produce carbon dioxide that creates bubbles in our loaves.

During bulk fermentation, the environment plays a vital role. A warmer setting accelerates yeast activity, while cooler conditions slow it down. At 70 degrees F dough will take about 8- 9 hours.

6:00 AM – Pre-Shape The Dough:

Use wet fingers to release the dough from the sides of the bowl. This method prevents sticking. Turn it out onto a floured counter that make it easier to shape later on.

As you begin to shape again repeat the stretch and folds technique. Gently pull one edge of the dough towards the center, then repeat this process until the dough become ball shape. 

use a bench scraper to divide your dough into manageable portions. ensure that don’t deflate all the air bubbles.

Turn the dough upside down and lightly dust it with some flour to prevent sticking. Let it rest for 30 minutes.

As you permit the dough to rest prepare your proofing basket or banneton even a small mixing bowl lined with a tea towel. Dust the banneton with all-purpose flour to prevent sticking, make sure a clean free once fermentation is complete. This simple act helps in the final shape of your sourdough recipe.

6:30 AM – Final Shape:

After your dough rest for 30 minutes, gently flip the dough onto a floured surface with the floured side down. This step is essential to create in the final shape. Pull the bottom of the dough and fold it towards the center. Next, take the right side of the dough and fold it towards the center followed by the left side. this method builds strength that encourages a uniform rise. Finally, stretch the top of the dough gently and fold it towards the center. 

Start by flipping it over so that the seam side is down on your work surface. With a yet firm grip, cup your hands around the dough ball using your palms to create tension. As you move the dough, rotate it in a clockwise motion and give it a quarter turn after each pull. 

Repeat again, pulling the dough toward you with each motion. You’ll notice the dough tightening up beautifully, transforming from a loose mass into a well formed ball. 

Use a bench scraper with a swift motion, you can scope up the dough from your work surface. Place your dough into a floured proofing basket. Cover the basket with a plastic bag to create a warm environment that encourages the yeast to work.

Cold Proof:

Cold proofing is an art that transforms your simple sourdough recipe from ordinary to extraordinary. 

By placing your dough in a proofing basket and then into the fridge for 8-72 hours. On this environment fermentation slows down but flavor development accelerates. 

Score The Dough:

About 30 minutes before baking, it’s essential to prepare your dough by placing it in the freezer for a short period. This chilling  enhance the dough texture. Flip the banneton upside down onto a piece of parchment paper, allow the dough to slowly release retaining its beautiful shape. 

ensure the banneton is lightly dusted with flour to prevent sticking.

With a sharp knife scoring the moon shape on top of your dough. 

Before placing your moon shape dough into a cold dutch oven, don’t forget to grab the corners of your dough and stretch them. This little trick creates surface tension.

Bake:

Preheat the dutch oven 450 degrees before placing your dough inside. place the cookie sheet lined with parchment paper in a oven. It prevents the loaf from burning. Bake it about 25- 30 minutes until it look golden brown.

When your sourdough bread are ready place it in on a cooling rack before cutting.

Conclusion:

This easy sourdough bread recipe clarifies the process and makes sure, that you can enjoy the lovely flavors and textures, that homemade bread offers. With just a few simple ingredients you can make this recipe easily. Do not delay to experiment. So gather your starter and get baking today.

FAQs.

Is sourdough the easiest bread to make?

Sourdough bread is the effortless way to make the bread. It turns on your baking experience and comfort level with fermentation. For beginners, it might take a few tries to get the same with the timing and techniques.

What is the trick for sourdough bread?

The trick for making sourdough bread is to keep three key elements, starter, hydration, and fermentation. A healthy and active sourdough starter is crucial. It should be bubbly that shows the wild yeast and bacteria are comfort. Feeding your starter usually.

What is the secret to a good sourdough starter?

The secret to a good sourdough starter lies in the ingredients. Start with equal parts of high quality flour and water. A normal ratio is 1:1:1 (starter: flour: water), but you can adjust based on the hydration level you desire.

What is the fastest way to activate a sourdough starter?

Begin by feeding your starter with equal parts of flour and water, normally in a 1:1 ratio by weight. Use warm water (around 75°F or 24°C) to cheer yeast activity.

You can get this by putting it in an oven with a heating pad.

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