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sliced loaf of sourdough bread on wood cutting board

Sourdough Bread Recipe

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Course Bread

Ingredients
  

  • 700 g warm water (3 cups) 90 to 95 degrees
  • 200 g mature sourdough starter (1 cup)
  • 112 g sugar (about 1/2 cup)
  • 1000 g bread flour (8 cups)
  • 24 g kosher salt (1 tablespoon and 1 teaspoon)
  • 40 g oil (1/8 cup)

Instructions
 

  • In a large bowl, add the water and ripe sourdough starter and whisk until the starter is fully dissolved. Add the sugar and whisk again. In a medium bowl, stir flour and salt together. Add the flour mixture and oil to the starter-water mixture and stir with a spatula until completely combined.
  • Cover the bowl and let the dough rest for 8 -12 hours, or until the dough nearly doubles.
  • Lightly grease 2 loaf pans.
  • Gently turn the dough out onto a lightly floured surface. Shape into a rectangle. Cut the dough in half with a sharp knife and shape each half into a loaf. Place each sourdough loaf into the prepared loaf pans, seam side down. Let the dough rise for about 3 hours or until it is about 1 inch from the rim of the pan.
  • About an hour before baking, preheat the oven to 425°F.
  • Once the dough has risen fully, uncover and bake bread for 45 to 55 minutes, or until the crust is golden brown and the internal temperature reaches 204°F.
  • Remove each loaf from the oven. Turn the loaves out and place them on a cooling rack for at least an hour before slicing.
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