Who said homemade sourdough bread needs to be difficult? This is my super easy sourdough bread recipe with starter (psomi me prozimi) for you to make every day with minimal effort and superb taste!
If you’re like me and the current lockdown has pushed you to explore your bread making skills you would have been overwhelmed with how complicated and difficult most homemade sourdough bread recipes are. Thing is, it doesn’t have to be this way!
And of course all my tips and tricks so you get that amazing open crumb and crackly texture in your homemade sourdough breadthat you crave for! For the full recipe scroll down to the recipe card at the end of the page.So, let’s get started!
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A strong healthy sourdough starter is key to making a delicious homemade sourdough bread. Most sourdough bread recipes with starter I’ve seen call for you to prepare your own starter. However this process usually takes time – about 1 to 2 weeks and it may not always be successful.
So if you want to spare yourself the effort and get fool proof results every time simply buy a ready made culture from Amazon or your local bakery. Personally, I boughtthis one from Amazon and I was amazed by how well it works. And most importantly, it is reliable, consistent and needs very little maintenance!
The starter is a mix of fungi and yeasts that need regular feeding with flour and water to keep it alive, active and healthy. If you bake more than 3 times a week I have found it is best to feed your sourdough starter every day. If you bake weekly, its best to feed it once a week and keep it in the fridge.
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I must admit, preparing the bread dough was what I’ve found to be the most challenging and time consuming part of making sourdough bread. Most recipes that I’ve seen required spending multiple hours kneading, letting it rise, kneading again and so forth. So I’ve developed a couple of “cheats” to help me make my sourdough bread easily with as little effort as possible!
TIP: Do the poke test. Bulk fermentation is done when you poke the dough and it springs back leaving all but a small dimple in the dough!Due to the high amount of water in this recipe you may find the dough becoming a bit sticky. This is intentional as it will give it an amazing open crust. If the dough becomes too sticky, let it rest for 15 minutes and try again.
This is the fun part! You can get creative and shape your dough in many different shapes to suit your taste! My personal favourite is making it into a boule, a round ball with a nice deep score in the middle. You can also shape it into a batard, which is an oblong shape, more akin to a traditional loaf.
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Shaping plays a critical role in getting a decent rise and volume in your homemade sourdough bread. If you don’t shape the dough properly with enough tension it will flatten out and won’t rise as much when baking. So here are my tips to getting the perfect shape and oven spring!
TIP: Be careful not to poke all the air out of the dough. Handle it gently. You want to keep as many of the air bubbles in as possible. Also if the dough starts to become too sticky, let it rest for 15 minutes and then try to shape it again.
Hands down, the best way to bake your homemade sourdough bread is using a dutch oven. A dutch oven mimics the steam baking process that is used in professional bakeries. It traps the dough’s steam during baking, keeping the top crust soft and allowing for the dough to rise and expand. This results in exceptional oven spring, rise and that delicious open crumb you’ve been craving for!
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So how do you do it? All you need is a large steel or aluminum pot, 25/30 cm wide (~10 inches). Place your pot with its lid on in your oven and turn it on at 230C/450F fan. Let your oven warm up for about 1 hour.
When the oven is hot, remove your dutch oven from the oven, take your bread out of the fridge, tip it overand score it using a sharp knife, scissors or a razor, lengthwise, about 3 cm / 1 inch deep and at a shallow 30 degree angle. This will result in your homemade sourdough bread opening up beautifully when baked and developing that wonderfully tasting ear! Sprinkle some flour on top for that artisan look!
When done, put the lid back on and place it back in the hot oven for 20 minutes. During this first stage, the bread will cook while also steaming on the outside. This will result in the bread puffing up and developing its “ear”.
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Finally, once the 20 minutes are up, take your dutch oven out of the oven, remove the lid and place back in again for another 15 to 20 minutes or until deep golden brown on the outside.
Your bread is now done! Remove it and tip it over on an airing rack and let it cool down for 30 minutes to 1 hour until it has reached room temperature.
The secret to keeping your sourdough bread fresh is to control its moisture. Therefore, never store your bread in an airtight container as this doesn’t let the moisture out and the bread will become soggy and mouldy. But also don’t store it on the counter as it will go dry and stale quickly.
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The best way to keep your easy homemade sourdough bread from going stale is to keep it in a bread basket. This allows just enough moisture out while still retaining some on the inside. Alternatively wrap it in a paper bag or, if you’re in a pinch, with some parchment paper.
Who said homemade sourdough bread needs to be difficult? This is my super easy sourdough bread recipe with starter for you to make every day with minimal effort and superb taste!Tim Chin is a professional cook and writer who started contributing to Serious Eats in early 2020. He holds a degree in Classic Pastry Arts at The International Culinary Center.
At the outset, the process of making your own sourdough starter can seem daunting, an inscrutable mix of microbial science and metaphysics. But if you understand the underlying concepts and follow the right steps, you will be rewarded with an active, well-developed starter that can raise bread.
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One thing that can frustrate newcomers to the world of sourdough is the lack of concrete instruction. There's not one perfect roadmap to success, largely because you're dealing with wild yeast and bacterial cultures. No two cultures are the same, nor are the conditions under which they are cultivated. But here's the truth: Making a starter is not that hard. Follow the basic guidelines, use your senses, and your starter will live and thrive.
“You need to realize: It’s your starter. Your starter is going to need different things than my starter, says Kristen Dennis, a former scientist, baker, and face behind the popular Full Proof Baking Instagram account. She has devoted the last few years to teaching the finer points of sourdough bread. If you live in San Francisco, you’re gonna have a different culture than I have here in Chicago, and a different culture than somebody in Singapore. So it’s a lot of subjective-ness and playing with it, and getting a feel for what your starter needs.”
Here's the process in a nutshell: Mix equal parts flour and water, then wait. After a while, mix some of that pasty stuff with a fresh dose of flour and water, and wait again. After repeating this process, over time this mixture will start to bubble, rising and falling with increasing predictability. After even more time (two weeks, or longer), you will have a mature sourdough starter—a stable community of microbes that can leaven bread. These microbes metabolize the flour's natural sugars to produce carbon dioxide, ethanol, lactic acid, and other desirable byproducts. These byproducts are responsible not only for raising bread, but also for providing that characteristic tangy flavor and light texture of sourdough.
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People get really sentimental about their starters—so much so that they name them. And rightly so—a starter is a living ecosystem, so often thought to be shaped by some glossy, romanticized notion of “terroir.” Specifically, we could call it a microbial terroir—the net effect of flour, water, air, temperature, feeding, time, probability, and your own two hands. It’s important to remember that as much as we want to keep things tidy and sterile in the kitchen, we don’t cook in a vacuum. In fact, cultivating a sourdough starter depends on this imperfection.
In The Noma Guide to Fermentation (at Amazon), David Zilber writes about the Korean concept of “hand taste” (son-mat), “an irreplicable quality imbued by individual cooks to their food” or “the distinct character of a ferment imparted by its maker and the time and place in which it was
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