Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
12 hrs
total:
12 hrs 45 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups flour, water, sourdough starter, butter, sugar, and salt in a bowl. Mix into a stiff batter. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.

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  • Turn dough into an oiled bowl, flipping to coat all sides. Cover the bowl with a clean towel and leave at room temperature to ferment 8 hours to overnight.

  • Turn dough onto a liberally floured surface. Knead for at least 10 minutes, adding an additional 1/2 cup flour or more as needed; the dough should be very smooth and elastic when done.

  • Butter a loaf pan. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in bulk, 4 to 12 hours depending on temperature.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.

  • Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.

  • Turn loaf out onto a rack and cool completely before slicing.

Nutrition Facts

220 calories; protein 5.6g; carbohydrates 34.3g; fat 6.5g; cholesterol 36.1mg; sodium 212.1mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2018
I really enjoyed this bread! It was definitely worth the wait; I've. had my starter for a good while but most of the sourdough recipes I've tried just didn't do it for me. Read More
(1)

Most helpful critical review

Rating: 3 stars
03/25/2018
I followed the directions as closely as possible. Step # 2 wasn't possible as the dough was more like a thin batter so I decided to treat it as a no knead and let it sit overnight about 13 hours. For step three I used a bench scraper until there was enough flour added to work the dough I then kneaded the dough for 10 minutes and let it rise for four hours. Nice texture but probably not something that I'll make again. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2018
I really enjoyed this bread! It was definitely worth the wait; I've. had my starter for a good while but most of the sourdough recipes I've tried just didn't do it for me. Read More
(1)
Rating: 3 stars
03/24/2018
I followed the directions as closely as possible. Step # 2 wasn't possible as the dough was more like a thin batter so I decided to treat it as a no knead and let it sit overnight about 13 hours. For step three I used a bench scraper until there was enough flour added to work the dough I then kneaded the dough for 10 minutes and let it rise for four hours. Nice texture but probably not something that I'll make again. Read More
Rating: 5 stars
08/05/2020
This was excellent! I tripled the recipe because I misread the sugar to be 3 tablespoons - oops, but the dough was forgiving as I added the increase out of order. The loaves are light and rich with an outstanding balance of air. Read More
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