Description
A delicious homemade sourdough bread recipe.
Ingredients
Scale
- 500 grams (4 cups + 3 tablespoons) bread flour
- 450 grams (1 ¾ cups + 2 tablespoons) warm water
- 100 grams (½ cup) sourdough starter discard
- 10 grams (2 ½ teaspoons) kosher salt
- 6 tablespoons extra virgin olive oil (divided)
- Fresh or dried herbs (for sprinkling on top)
Instructions
- In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix until you achieve a batter-like consistency. Cover and rotate the bowl 90 degrees and repeat. Cover and let rest for another 15 minutes. Repeat this stretching process a total of 6 times.
- Transfer the dough to an oiled bowl. Brush some oil on top of the dough, cover, and let it rise at room temperature until doubled in size, about 4 hours.
- Prepare your baking pan(s) by lining with parchment paper and oiling with 2 tablespoons of olive oil. Transfer the dough to the prepared pan and spread it out gently. Let it rest for 10 minutes if it springs back.
- Cover and let the dough proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight, then allow to warm and proof again.
- Preheat the oven to 375°F (190°C). Poke the dough all over with your fingertips to create dimples.
- Drizzle the top with the remaining 2 tablespoons of olive oil, sprinkle with kosher salt and herbs, then bake for 25-30 minutes until golden brown.
- Cool in the pan for 10 minutes before cutting and serving warm.
Notes
- For a deeper flavor, allow the dough to proof overnight in the refrigerator.
- This bread pairs well with a variety of toppings, including cheese or spreads.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0 grams
- Sodium: 200 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 0 mg