Published: by Absolutely Recipes, in the recipes category.

Sourdough Bread Recipe.

Ingredients:

3 ½ cups bread flour
1 ½ cups active sourdough starter
1 ½ teaspoons salt
1 ½ cups warm water (around 110°F/43°C)

Recipe Instructions:

Prepare the sourdough starter:

Ensure you have a well-fed and active sourdough starter. If your starter is not active, feed it with equal parts of flour and water and let it ferment at room temperature for several hours or until it becomes bubbly and doubles in size.

Mix the dough:

In a large mixing bowl, combine the bread flour and salt.
Add the sourdough starter and warm water to the bowl.
Stir the ingredients together until they form a shaggy dough.

Knead the dough:

Flour a clean work surface and transfer the dough onto it.
Begin kneading the dough by pushing it away from you with the heel of your hand and then folding it back over itself.
Knead the dough for about 10-15 minutes until it becomes smooth and elastic.

First rise:

Lightly oil a large bowl and place the kneaded dough into it, turning it around to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 4-6 hours or until it doubles in size. The fermentation time may vary depending on the strength and activity of your sourdough starter.

Shape the dough:

Once the dough has risen, gently punch it down to release any air bubbles.
Transfer the dough to a floured surface and shape it into a round or oval loaf by folding the edges towards the center, rotating the dough as you go.
Pinch the seams to seal the loaf and create surface tension.

Second rise:

Place the shaped dough into a proofing basket or a bowl lined with a well-floured kitchen towel.
Cover the dough with a kitchen towel or plastic wrap and let it rise for another 2-3 hours until it increases in size. You can also place the dough in the refrigerator overnight for a longer, slower rise, which enhances the flavor.

Preheat and bake:

Preheat your oven to 450°F (230°C) during the last 30 minutes of the second rise.
If using a proofing basket, gently invert the dough onto a parchment-lined baking sheet or a Dutch oven.
If using a bowl, carefully transfer the dough onto the parchment-lined baking sheet or the preheated Dutch oven.
Score the top of the dough with a sharp knife or a bread lame to allow for even expansion during baking.
Place the dough in the preheated oven and bake for 40-45 minutes or until the crust turns golden brown and the bread sounds hollow when tapped on the bottom.
If using a Dutch oven, you can cover it with the lid for the first 20 minutes of baking to create a steamy environment for better crust development.

Cool and enjoy:

Once the bread is baked, remove it from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Enjoy the wonderful aroma and flavor of your homemade sourdough bread.

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