Homemade, easy and delicious

Explore the realm of handmade baking by attempting our traditional sourdough bread recipe. Using the power of spontaneous fermentation, this age-old recipe produces a delicate, airy crumb and a tart, crusty loaf. Prepare yourself for a delectable voyage of sourdough exploration!

Ingredients:

• 1 cup active sourdough starter
• 2 cups lukewarm water
• 4 cups bread flour
• 1 1/2 teaspoons salt

Instructions:

Warm water and the active sourdough starter should be combined in a sizable mixing dish. Mix thoroughly until fully incorporated.

Stirring constantly, gradually incorporate the bread flour into the sourdough mixture until a shaggy dough forms.

Before kneading the dough, sprinkle the salt on top and mix it in thoroughly.

Allow the dough to rest for half an hour at room temperature in the bowl covered with a fresh kitchen towel.

Stretch and fold the dough several times after the rest period. Grab one of the dough's edges, stretch it upward, and then fold it over upon itself to do this. After doing this on each of the dough's four sides, cover the piece and allow it to rest for a further half-hour.

Three more times, perform the stretch-and-fold method, letting the dough rest for half an hour in between.

Shape the dough into a circular loaf and set it seam-side down in a proofing basket that has been lightly greased after the last round of stretch-and-folds.

After placing a kitchen towel over the proving basket, leave the dough to rise at room temperature for two to four hours, or until it has doubled in size.

Turn the oven on to 450°F (230°C) and place a baking stone or Dutch oven inside.

After the dough has done rising, carefully place it onto the baking stone or Dutch oven that has been warmed.

Using a razor blade or sharp knife, score the top of the dough to make room for expansion during baking.

To produce steam in the oven, cover the Dutch oven with its lid or set a heatproof dish over the baking stone.

Cover and bake the sourdough bread for 20 minutes. Then, take off the lid or bowl and bake for a further 20 to 25 minutes, or until the bottom of the bread sounds hollow when tapped.

When the sourdough bread is baked, move it to a wire rack to cool fully before slicing and serving.

Savor your freshly prepared traditional sourdough bread!