Quick & Easy Sourdough Bread
Ingredients
Main Ingredients
bread flour
500 g
water
350 ml
active sourdough starter
100 g
salt
10 g
Instructions
Mix the dough
Combine flour, water, and active starter in a large bowl until no dry flour remains.
Rest the dough
Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
Add salt
Sprinkle salt over the dough and mix until fully incorporated.
Bulk fermentation
Cover and let the dough rise at room temperature for 3-4 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
Shape the loaf
Turn the dough out onto a lightly floured surface and shape it into a tight boule.
Final proof
Place the shaped loaf in a proofing basket or bowl lined with a floured towel and let it proof for 2-3 hours or overnight in the refrigerator.
Bake the bread
Preheat the oven to 230°C with a Dutch oven inside. Score the loaf and bake covered for 20 minutes, then uncovered for another 20-25 minutes until deep golden brown.
Cool the loaf
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Original recipe
Storage
Store in a paper bag or bread box at room temperature for up to 3 days. Slice before freezing for easy portions.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.