Sourdough Bread Recipe in Cups: Effortless Loaves, Every Time!

Sourdough bread. The mere mention conjures images of crusty, tangy perfection. But the world of sourdough can seem intimidating, filled with percentages, hydration calculations, and baker’s math. Fear not! This recipe demystifies the process, offering a straightforward, cup-based approach to baking beautiful, delicious sourdough bread right in your own kitchen. We’re ditching the scales and embracing simplicity, proving that incredible sourdough is within everyone’s reach. Get ready to impress yourself (and your friends!) with this easy-to-follow guide.

Why This Recipe Works

This recipe is designed for consistency and ease of use, particularly for those new to sourdough baking. Here’s why it’s so successful:

• Cup-Based Measurements: We’ve translated traditional sourdough recipes into cup measurements, eliminating the need for a kitchen scale. This makes the process more accessible and less intimidating.
• Simplified Process: We’ve streamlined the steps, focusing on the essential techniques for successful sourdough baking.
• Emphasis on Observation: While we provide measurements, we also emphasize the importance of observing the dough’s texture and consistency. This allows you to adjust the recipe based on your environment and starter activity.
• Beginner-Friendly Instructions: The instructions are clear, concise, and easy to follow, even for those with no prior baking experience.
• Reliable Results: This recipe has been tested and refined to ensure consistent results, producing a flavorful and satisfying loaf of sourdough bread.

Ingredients

• Sourdough Starter (active and bubbly): 1 cup (240ml)
• Warm Water (85-90°F / 29-32°C): 1 ½ cups (360ml)
• Bread Flour (unbleached): 4 cups (480g)
• Salt (sea salt or kosher salt): 1 ½ teaspoons (9g)

Instructions

1. Combine Starter and Water: In a large bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
2. Add Flour: Add the bread flour to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. There should be no dry flour remaining.
3. Autolyse (Rest): Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes to 1 hour. This process, called autolysing, allows the flour to fully hydrate, resulting in a more extensible dough.
4. Add Salt: After the autolyse, sprinkle the salt over the dough.
5. Mix and Knead (Stretch and Fold): Using your hands, gently incorporate the salt into the dough. Now, begin the stretch and fold process. Reach under one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process 4-6 times. Cover the bowl and let it rest for 30 minutes. Repeat this stretch and fold process 3-4 times over the next 2-3 hours. This develops the gluten and strengthens the dough.
6. Bulk Fermentation (First Rise): After the stretch and folds, cover the bowl and let the dough bulk ferment (rise) at room temperature for 4-6 hours, or until it has nearly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your starter. Look for bubbles throughout the dough and a slight jiggle when you gently shake the bowl.
7. Shape the Dough: Gently turn the dough out onto a lightly floured surface. Shape it into a round (boule) or an oval (batard), depending on the shape of your proofing basket.
8. Proofing (Second Rise): Place the shaped dough in a well-floured proofing basket (banneton) or a bowl lined with a floured kitchen towel. Cover the dough with plastic wrap or a damp towel and refrigerate for 12-24 hours. This cold proofing develops flavor and makes the dough easier to score.
9. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. The Dutch oven helps to create steam, which is essential for a crispy crust and a good oven spring.
10. Score the Dough: Carefully remove the hot Dutch oven from the oven. Remove the lid. Gently invert the dough from the proofing basket into the hot Dutch oven. Score the top of the dough with a sharp knife or lame. This allows the dough to expand evenly during baking. A simple “X” or a single slash works well.
11. Bake: Cover the Dutch oven with the lid and bake for 20 minutes.
12. Remove Lid and Bake Further: Remove the lid and continue baking for another 25-30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
13. Cool: Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying. This is crucial for preventing a gummy texture.

Tips for Success

• Use Active Starter: A strong, active starter is the key to successful sourdough baking. Your starter should double in size within 4-8 hours after feeding.
• Don’t Overmix: Avoid overmixing the dough, as this can lead to a tough bread. The stretch and fold technique is gentle and effective for developing gluten.
• Observe the Dough: Pay attention to the dough’s texture and consistency throughout the process. Adjust the bulk fermentation time based on your kitchen temperature and starter activity.
• Use a Dutch Oven: A Dutch oven is highly recommended for baking sourdough bread. It creates a steamy environment that promotes a crispy crust and a good oven spring. If you don’t have a Dutch oven, you can try placing a baking sheet with water on the bottom rack of your oven to create steam.
• Score Deeply Enough: Scoring the dough allows it to expand properly during baking. Make sure your score is deep enough to prevent the bread from cracking in undesirable places.
• Cool Completely: Resist the temptation to cut into the bread while it’s still warm. Allowing it to cool completely allows the crumb to set and prevents a gummy texture.

Storage Instructions

Store your sourdough bread at room temperature in a bread box or a paper bag for up to 3 days. For longer storage, you can slice the bread and freeze it in an airtight container for up to 2 months. To thaw, simply leave the slices at room temperature for a few hours or toast them directly from frozen.

FAQ

• Can I use all-purpose flour instead of bread flour? While bread flour is recommended for its higher protein content, which contributes to a chewier texture, you can use all-purpose flour in a pinch. The results may be slightly different, but the bread will still be delicious.
• My dough is too sticky. What should I do? A sticky dough is common in sourdough baking. Try using slightly less water in the next batch. Also, make sure your hands are lightly floured when handling the dough.
• My dough didn’t rise. What happened? There are several reasons why your dough might not have risen. Your starter might not be active enough, the temperature of your kitchen might be too cold, or you might not have given the dough enough time to ferment. Make sure your starter is doubling in size after feeding, and try placing the dough in a warmer spot to rise.
• Why is my bread gummy? Gummy bread is often caused by not allowing it to cool completely before slicing. It can also be caused by underbaking. Make sure the internal temperature reaches 205-210°F (96-99°C) before removing it from the oven.
• Can I add seeds or other ingredients to the dough? Absolutely! Feel free to add seeds, nuts, herbs, or other ingredients to the dough during the second or third stretch and fold.

Conclusion

Congratulations! You’ve successfully baked a beautiful loaf of sourdough bread using this simple, cup-based recipe. Embrace the process, experiment with different techniques, and most importantly, enjoy the delicious results of your labor. Sourdough baking is a journey, and every loaf is a learning experience. Now, go forth and bake! The aroma of freshly baked sourdough awaits.