How do I know if my sourdough starter is ready to use?

Your starter should be active and bubbly, roughly doubling in size after feeding. A good test is the "float test" – drop a small spoonful into a glass of water. If it floats, it's ready to use. If it sinks, give it more time to develop or feed it again and wait.

Why did my bread turn out dense instead of light and airy?

Dense sourdough usually indicates either an insufficiently active starter, not enough proofing time, or poor tension during shaping. Make sure your starter is very active before mixing, allow adequate time for both bulk fermentation and final proofing, and work on creating tension when shaping your loaves.

Can I make this recipe with whole wheat flour instead?

Yes, but I wouldn't recommend going 100% whole wheat for beginners. Start by replacing 20-30% of the bread flour with whole wheat. Whole wheat flour absorbs more water, so you'll likely need to increase water by about 2 tablespoons per cup of whole wheat flour substituted.

How can I get a more sour flavor in my bread?

For a tangier loaf, try using a starter that's been fed less recently (but is still active), extend the cold fermentation time to 24-48 hours, or use a portion of whole grain flour in your dough. The longer fermentation especially develops those complex sour notes that sourdough enthusiasts love.

Easy Sourdough Bread Recipe in Dutch Oven

Name: Easy Sourdough Bread Recipe in Dutch Oven
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Artisan
Ingredients: 5 cups bread flour or all-purpose flour; 1 tablespoon salt; 1 cup active starter; 2 cups warm water (70-80°F)

Description

This Easy Sourdough Bread recipe creates a beautifully crusty artisan loaf with minimal effort. Using just four simple ingredients and a Dutch oven, this process maximizes flavor and texture through natural fermentation. Perfect for beginners and seasoned home bakers alike, this sourdough recipe yields a crispy crust, soft interior, and a depth of flavor that makes it irresistible.

Ingredients

Units Scale

Dry Ingredients

5 cups bread flour or all-purpose flour
1 tablespoon salt

Wet Ingredients

1 cup active starter
2 cups warm water (70-80°F)

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Instructions

Prepare the Active Starter
Before starting, ensure you have an active sourdough starter. It generally takes 5 days to create a full active sourdough starter. This starter is the foundation of a good sourdough loaf.
Mix the Dough
In a medium-sized bowl, combine your flour, salt, and active starter. Add the warm water gradually, mixing well to ensure the starter integrates with the water and flour. Use a dough scraper or spatula to stir, and then finish mixing with your hands to create a shaggy dough. Cover and let it rest for 1-2 hours at room temperature (up to 4-5 hours for deeper flavor).
Knead the Dough
Wet your hands and fold the dough. Pull the bottom of the dough upward onto the top repeatedly. Cover and let it rest for 30 minutes at room temperature. Repeat this folding process every 30 minutes for the next 2 hours (4 times in total). By the end, the dough should be elastic.
Bulk Fermentation
After finishing the folding, cover the dough again and allow it to rise for another 1-2 hours at room temperature until it becomes airy and puffy. Then, transfer it to the fridge and let it rest overnight to develop the flavor further.
Shape the Dough
Remove the dough from the fridge and let it come to room temperature for about 2 hours. Divide the dough into two equal portions and shape each into a round ball.
Prepare for Baking
Line a Dutch oven with parchment paper and place one of the dough balls in the center. Cover with the lid and let it rest while preheating the oven to 450°F. Keep the second dough ball covered until the first loaf is finished (or use a second Dutch oven if available).
Bake the Bread
Place the Dutch oven (with the lid on) into the preheated oven. Bake for 30-40 minutes until the bread turns light golden. Remove the lid and continue baking for another 10 minutes. The bread should sound hollow when tapped and have a golden brown color. Repeat the baking process for the second dough ball.
Cool the Loaf
Allow the baked sourdough bread to rest on a wire rack for 30-40 minutes. This helps maintain its perfect crust texture before slicing.

Notes

Ensure your starter is very active for best results.
Warm water (not hot) helps activate fermentation without killing the yeast.
Patience is key; longer rise times develop deeper, tangier flavors.
Use a Dutch oven to achieve a professional-grade crispy crust.
Score the top of the bread dough for a decorative and practical artisan effect.
Allow the bread to cool completely on a wire rack to ensure a crusty, crispy exterior.

Nutrition

Serving Size: 2 loaves
Calories: 800kcal
Sugar: 0g
Sodium: 1160mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 160g
Fiber: 6g
Protein: 22g
Cholesterol: 0mg