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This sourdough loaf is what convinced me anyone can whip up tasty, bakery-worthy bread at home. The crust’s got a chewy bite, the inside’s soft, and the smell while it bakes is magic — you’ll want a slice morning, noon, or night.
Baked this for my first dinner party and, honestly, it vanished before dinner even started. My friends still bug me, wanting to know when I’ll make another one.
Tasty Ingredients
- Olive oil: Slicks the bowl so nothing sticks — extra virgin means better flavor
- Sugar: Gets fermentation moving quick and adds a golden crunch — I always reach for fine white sugar since it mixes in smooth
- Salt: Makes everything pop and keeps the yeast in check — I go for sea salt or kosher
- Warm water: Use water around 110F — filtered is best — to kickstart the rise
- Active, bubbly sourdough starter: Brings on that signature tang — float test’s how you know it’s ready
- All-purpose flour: Reliable for a fluffy inside and chewy crust — fresh is best
Simple How-To Guide
- Cool Down and Dig In:
- Move the finished loaf to a wire rack. Wait before slicing so it keeps the right texture.
- Bake and Score:
- Fire up your oven to 450F. Slash the top of the dough with a sharp knife so steam gets out. Bake 25-30 minutes—look for a deep golden top and that hollow sound when you tap underneath.
- Final Rest:
- Cover the dough again and let it sit 1-2 more hours. It’ll puff up and feel pillowy.
- Shaping Time:
- Gently knock the air out, and shape into a round loaf. Set it on parchment paper, ready for the next rise.
- Let It Rise First:
- Drop your dough in an oiled bowl, throw a damp towel or plastic over it, and let it sit somewhere cozy for 4-6 hours. It should double and smell awesome.
- Knead with Your Hands:
- Flour your surface, then knead the dough for about 10 minutes. It should bounce back when pressed and feel super stretchy and nice.
- Add Flour and Salt:
- Bit by bit, stir the salt and flour in so you get a messy, sticky dough.
- Mix Starter and Liquids:
- In a big bowl, throw in your starter, water, and sugar. Stir until there’s no sugar left at the bottom.
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I ended up falling in love with my sourdough starter — it’s kind of like a kitchen pet. Raising one from scratch got me totally hooked on bread baking. My crew goes nuts when we toss herbs or seeds into the dough for extra flavor.
Storage Hacks
Keep the bread at room temp wrapped in a towel or paper bag — that keeps it moist inside and the crust crunchy. Don’t use airtight containers, since that’ll just make it chewy. Want it to last? Freeze slices and pop ‘em right in the toaster, straight from the freezer.
Swap-Out Ideas
No all-purpose flour? Bread flour gives chewier bites, or swap in some whole wheat for more depth. Swap sugar for honey if you’re after a milder sweetness. No olive oil? Melted butter or plain veggie oil works to grease your bowl too.
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How to Serve It
This bread’s spot-on with a bowl of soup — think tomato or lentil. For next-level toast, slather on peanut butter and honey or top with ricotta and green herbs. Makes killer avocado toast, dreamy French toast, or the ultimate grilled cheese.
Bread’s Story
This type of bread goes way back — from the days of ancient Egypt through those old San Francisco gold rush times. With nothing but flour, water, and patience, wild yeast makes it rise. Letting it ferment slow brings out tastes and textures that store-bought can’t touch.
Frequently Asked Questions
- → Can I swap in whole wheat for all-purpose flour?
Tossing in some or all whole wheat totally works, but expect a heavier, heartier loaf. You might need a little more water since wheat flour soaks up extra.
- → Why is my loaf heavy and tough?
Usually, dense bread means your dough didn’t rise enough, you used a tired starter, or you didn’t knead the dough long enough. Make sure the starter’s lively and the dough has doubled before baking.
- → Is olive oil a must for greasing?
Nah, olive oil just keeps the dough from sticking, but feel free to use a neutral oil or even just sprinkle in some flour for the same result.
- → Any tricks for a super crispy crust?
Pop a pan of water on the oven’s lower rack while it bakes. The steam will lift the loaf and make that perfect crusty shell.
- → What’s with cutting the dough before baking?
Those shallow cuts let steam out and help the dough open up while baking. Plus, it looks extra cool when it’s done.
- → Can I toss in herbs or garlic?
Absolutely! Mix in things like chopped herbs, a little garlic powder, or even crunchy nuts before you shape the loaf for bursts of flavor.