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A video thumbnail with an image of Mary holding fresh baked bread on a pan and with text How to Make Sourdough Bread on the left.
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5 from 3 votes

How to Make a Sourdough Bread Using a Foolproof Starter

Follow this easy recipe to make a delicious sourdough bread that starts with making a sponge. The benefit of using a sponge is that you never have a large amount of starter that you have to tend to. Your actual starter will never be more than a few tablespoons contained in a jar no larger than 8-ounces. No more feeling guilty for throwing out cups of starter before each feeding!
Prep Time15 minutes
Cook Time30 minutes
Total Time8 hours 45 minutes
Course: Breads
Cuisine: Americana
Servings: 2 loaves

Ingredients

  • 2 tbsp Rye sourdough starter
  • 1/3 cup Rye flour
  • 2 1/3 cups Filtered water lukewarm, divided
  • 4 1/2 cups Bread flour
  • 1 tbsp Fine ground sea salt
  • Additional bread flour for dusting

Instructions

  • Make the "Sponge". Add the starter to the rye flour and 1/3 cup of the water. Mix well and allow to rest for 6-10 hours. It should become bubbly and foamy.
  • Add the bread flour to a clean bowl and add the salt. Mix well. Make a well in the center of the bread flour and pour in the remaining 2 cups of water and the sponge. Mix well using a wooden spoon or spatula. You can also use your well-floured hand. The dough will be sticky. (You can use an electric mixer to do this, but it really isn't necessary.) All the flour should be moistened and pull away from the bowl, leaving the bowl with a clean appearance. This takes approximately one minute to do.
  • Cover the bowl tightly with plastic wrap. Place the bowl in a warm (approximately 75 degrees Fahrenheit), undisturbed place for approximately 6-8 hours.
  • At six hours check the dough to see if it has doubled in size. If so, it is time to check the dough to see if it has risen sufficiently. The easiest way to do this is with the "Finger Test". (See the recipe notes.)
  • Once the dough passes the finger test, you are ready to transfer it from the bowl to a well-floured board. Divide the dough into two portions and shape each portion into a round "boule" loaf. Watch the video for a detailed demonstration on how to do this.
  • Place a dish towel on a wooden cutting board and flour the dish towel. Flour the top of each round loaf and cover with a second dish towel. Allow each round loaf to double in size. This will take approximately 1-2 hours depending on the temperature in your kitchen.
  • While you are waiting for the round loaves to rise, preheat the oven to 475°F (246°C) for at least 30 minutes before baking the round loaves.
  • Once the round loaves have doubled in size, transfer each one to its own parchment-lined and floured baking sheet. (You can also transfer them to a baking stone that has been sprinkled with cornmeal or wheat bran to prevent sticking.)
  • Once you place the round loaves in the oven to bake, immediately turn the heat down to 450°F (232°C).
  • Use a lame to make some cuts on the top of each round loaf to allow for proper baking. If you do not have a lame, use a sharp knife. If you would prefer to skip this step, invert your loaf and place it on the parchment-lined and floured baking sheet with the seam side facing up.
  • Bake the bread for approximately 30 minutes. You can tell that it is done when it is nicely browned on top and when it has a hollow sound when you tap on the bottom of the round loaf. Transfer to a wire rack to cool for at least one hour.
  • After one hour, you can slice and enjoy the bread. It will stay relatively fresh on the counter for a few days (if it's not all eaten by then!!) or you can transfer it to a plastic bag and refrigerate it. It will stay fresh for about one week. You can also wrap the bread well in plastic wrap.

Video

Notes

Use the "Finger Test" to check your dough before baking. This determines whether or not the dough has risen properly and is ready to bake.
Don't worry if your dough overproofs. While it won't make a light bread you can use it to make a flatbread like pizza or focaccia, and it will be fine.
Your homemade bread will stay relatively fresh on the counter for a few days (if it’s not all eaten by then!!)
To store longer than a few days transfer it to a plastic bag and refrigerate it. It will stay fresh for about one week. You can also wrap the bread well in plastic wrap.
Find this recipe and video at https://marysnest.com/recipe/how-to-make-sourdough-bread-using-a-foolproof-starter/
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