Go Back
sourdough bread with a slice of buttered toast

Homemade Sourdough Bread from Scratch

This sourdough bread has a crunchy crust and soft interior. It's the perfect complement to any meal or just add butter and enjoy on its own.
Prep Time 1 d
Cook Time 40 mins
Course Breakfast, Dinner, Lunch, Side Dish

Equipment

  • Stand Mixer
  • Cast Iron Dutch Oven

Ingredients
  

  • 4 cups Organic flour
  • 1 cup sourdough starter
  • 1 1/4 cups filtered water
  • 2 tsp salt

Instructions
 

The Night Before

  • Add all the ingredients in the order they are listed to the bowl of a stand mixer.
  • Using the dough hook attachment, mix the dough on medium speed for about 8-10minutes. After 1 minute, stop the mixer and scrap down the sides, if needed. Continue mixing. Dough should be stretchy.
  • Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 - 24hours.

The Next Day

  • Place your empty Dutch oven with lid in the oven and preheat to 490oF.
  • Place a piece of parchment on a Banneton bowl or shallow bowl. Sprinkle with flour. Over turn the dough onto the parchment and shape it. Let sit until oven is ready. (Optional: After the dough has had a chance to sit, score a design in the top of the dough ball with a sharp blade).
  • Remove the Dutch oven, remove the lid, carefully place the parchment and dough inside the Dutch oven, cover and place back in the oven. Bake for 25 minutes.
  • Reduce heat to 450oF and remove the lid from the Dutch oven. Your bread should be light golden in colour. Cook another 5 minutes for a lighter crust or 10 minutes if you like a hard deeper coloured crust.
  • Remove from oven and place on a cooling rack. Enjoy!
Keyword Sourdough