Easy Sourdough Bread

I love the smell of bread baking! Sourdough Bread is a favorite and a staple at our house.  I make it almost every other week.  It's an easy two-day process and worth the wait!  

Often, I make one big loaf, but lately I've been making two smaller loafs and I freeze the other one.  

This recipe assumes you already have sourdough starter.  If you don't, there are recipes out there that can teach you how to make it, or maybe a friend has some to share!

Day 1:

Feed the Starter

Feed your starter first thing in the morning; the earlier the better.

1 cup Flour, 1/2 cup Sourdough Starter, 1/2 cup lukewarm water.

Mix well, place in quart jar, leave on the counter, and wait most of the day to watch the goodness explode into nice healthy bubbles.  

All that goodness is ready!

Make the Bread

You will want to start this process at least four hours before going to bed. 

Measure one cup of freshly made sourdough starter into measuring cup.  Set aside for bread.

Use the remaining 1/2 cup to feed another batch of starter, using the recipe above. Once made, leave it on the counter for 2 hours and then refrigerate until needed.

Using a stand Mixer with the paddle blade, add 1 cup starter (that was set aside), 3 cups unbleached flour, and 1 1/2 cups of lukewarm water to stand mixing bowl.  Mix well.  Pour mixture into large glass mixing bowl. Cover with plastic wrap and let rest at room temperature for 4 hours. 

Day 1: Mix using paddle blade

After 4 hours place the bowl in the refrigerator.  

Day 2: Finish the Bread

Remove bread dough from refrigerator.  Move bread to a heavy duty stand mixing bowl.  With the dough blade in place, add 2 cups unbleached flour, 2 1/2 teaspoons kosher salt.  Mix/knead well on speed two until a smooth ball. 

Day 2: Mix using dough blade

Place back in glass bowl and cover with plastic wrap. Let rest at room temperature 5 hours. 

For best results, gently deflate the dough once an hour by turning it out onto a lightly floured work surface, stretching and folding the edges into the center, and turning it over before returning it to the bowl.  Adding these folds will give you a better sense of how the dough is progressing, as well as strengthen it.  

Next divide dough in half and shape in two loaves (or one large). Place both loaves in a 5 1/2-quart cast iron Dutch oven lined with parchment paper. 

Cover with plastic wrap and let rest at room temperature for 4 hours.

After 4 hours, preheat oven to 425 degrees, remove plastic wrap, brush top with a small amount of warm water, then make slices in top using a bread lame (or serrated knife) and cover with cast iron lid. 

You can make any design you want with your lame. 

Bake 30 minutes with lid on, then remove lid and bake another 10-15 minutes (or 15 minutes for one loaf) or until golden brown (internal temperature of 200 degrees).  Baking time isn't much difference between two loaves or one loaf since they are both in the same pan.  

Remove from oven, lift the bread out of the pan holding on to the parchment paper, and set on a rack to cool.

 

Once cooled, pull the two loaves apart in the middle. Wrap the first loaf in wax paper, and place in zip lock freezer bag and freeze.  Wrap the 2nd loaf in the used parchment paper and place in zip lock bag.  Store at room temperature for a week. 

Cut with bread knife and enjoy!

Tools I use: Links are provided for your convenience. We appreciate your support by clicking through our links if you find them helpful.  Thank you! 

5 1/2 Quart Dutch Oven

Bread Lame

Parchment Paper

(Above links redirect to Amazon)

Get the Recipe: Easy Sourdough Bread

One larger loaf using the same recipe

Happy Baking!