A simplified yet flavorful sourdough bread recipe, perfect for home bakers.
Combine the sourdough starter with half of the water in a mixing bowl.
Ensure the starter is bubbly and active for the best results.
Gradually add the flour and remaining water, mixing until a shaggy dough forms.
Use a wooden spoon to mix; it helps incorporate the ingredients evenly.
Let the dough rest for 30 minutes, then add the salt and knead until smooth.
Allowing the dough to rest helps hydrate the flour and develop gluten.
Cover the dough and let it rise at room temperature until doubled in size, about 4 hours.
Place the dough in a warm, draft-free area for an even rise.
Shape the dough into a round loaf and place it on parchment paper.
Handle the dough gently to retain its airiness.
Let the shaped dough rise again until puffy, about 2 hours.
Cover the dough loosely to prevent it from drying out.
Preheat the oven to 450°F with a baking stone inside.
A hot baking stone ensures a crisp crust.
Slash the top of the dough with a sharp knife and transfer it to the baking stone.
Scoring allows the bread to expand properly during baking.
Bake for 30-35 minutes until golden brown. Cool on a wire rack before slicing.
Let the bread cool completely to set its structure before slicing.
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