Homemade Sourdough Bread

Homemade Sourdough Bread recipe:

Ingredients

1. Sourdough starter: 1 cup (240g) active, bubbly starter (100% hydration)

2. Flour: 3 cups (360g) bread flour

3. Water: 1 1/2 cups (360ml) water

4. Salt: 1 teaspoon (6g) kosher salt

Instructions

1. Feed your starter: Before baking, feed your sourdough starter with equal parts flour and water (e.g., 1/2 cup flour, 1/2 cup water). Let it rest at room temperature for 4-6 hours.

2. Mix dough: In a large bowl, combine flour, water, sourdough starter, and salt. Mix until shaggy dough forms.

3. Knead: Knead dough for 5-10 minutes, until smooth and elastic.

4. Bulk fermentation: Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel. Let ferment at room temperature (70°F-75°F) for 4-5 hours, or until doubled in size.

5. Shape: Gently shape dough into a round or oblong loaf.

6. Proofing: Place shaped dough onto a baking sheet or proofing basket, cover with plastic wrap or damp towel. Let proof at room temperature for 2-3 hours, or until doubled in size.

7. Preheat oven: Preheat oven to 450°F (230°C) with a Dutch oven or baking stone.

8. Score: Gently score the bread with a sharp knife or razor.

9. Bake: Bake for 25-35 minutes, or until golden brown.

10. Cool: Let cool on wire rack for at least 1 hour before slicing.