Homemade Plain and Simple Sourdough Bread Recipe

This homemade plain and simple sourdough bread recipe is perfect for beginners looking to create a delicious loaf of bread. Made with just a few basic ingredients and a bit of patience, this sourdough bread is crusty, tangy, and incredibly satisfying to make from scratch. With a total preparation time of 24 hours, including the fermentation process, this recipe is worth the wait. Dive into the world of homemade bread baking with this foolproof sourdough bread recipe.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 ¼ cups lukewarm water

Directions

1. In a large mixing bowl, combine the sourdough starter, flour, salt, and water.
2. Stir well until the ingredients are fully combined and a sticky dough is formed.
3. Cover the bowl with plastic wrap or a towel and let it sit at room temperature for about 6-8 hours. This is the initial fermentation stage.
4. After the initial fermentation, lightly flour a clean surface and transfer the dough onto it.
5. Fold the dough onto itself a few times, gently shaping it into a round loaf.
6. Place the dough seam-side up into a proofing basket or a bowl lined with a well-floured kitchen towel.
7. Cover the dough with the towel and let it rise at room temperature for another 2-3 hours. This is the final proofing stage.
8. Meanwhile, preheat your oven to 450°F (230°C). Place a large cast-iron Dutch oven or a baking stone in the oven while preheating.
9. Once the oven is fully preheated and the dough has completed its final proofing, carefully remove the hot Dutch oven or baking stone from the oven.
10. Gently transfer the dough from the proofing basket into the hot Dutch oven or onto the baking stone.
11. Cover the Dutch oven with its lid or use an overturned baking dish as a cover if using a baking stone.
12. Bake the bread covered for 20 minutes.
13. After 20 minutes, remove the lid or cover and continue baking for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
14. Once baked, carefully remove the bread from the Dutch oven or baking stone and let it cool on a wire rack before slicing.

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