White sourdough bread

It's very easy to make sourdough bread when it cools down outside, and I really enjoy the opportunity. It reminds me a bit of the bread we used to get from church when I was little, simple and with a clean taste. I don't always make it, but when I take the tray out of the oven, I know for sure that the effort was worth it.

Quick Info

Total time: about 5 hours (including proofing and baking)
Preparation: 20-30 minutes effective
Proofing: about 3 hours (2 hours initially, 45 minutes for shaping)
Baking: 45 minutes
Servings: 2 medium loaves
Difficulty: medium
Recipe type: white sourdough bread, suitable for daily consumption

Ingredients

1 kg wheat flour
200 g sourdough starter
540 ml warm water
1 teaspoon salt
1 teaspoon sugar

Preparation method

1. Preparing the sourdough starter

I take the sourdough starter out of the fridge about two hours before I start kneading. I put two tablespoons of flour over it, mix gently, and let it sit aside to activate. No additional water is needed at this step.

2. Kneading the dough

In a large bowl, I put 900 g of flour, then add the sourdough starter, warm water, and sugar. I mix everything until it comes together. I start kneading and gradually add the remaining flour and salt. I continue kneading until I get an elastic dough that no longer sticks too much to the countertop.

3. First proofing

I lightly oil a bowl, place the dough in it, and cover it with plastic wrap or a towel. I let it rise for two hours at room temperature.

4. Shaping and second proofing

I turn the dough out onto the table, divide it into two. I shape each piece into a cylinder, not too tight, just enough to take shape. I place them in a towel sprinkled with flour and let them proof for 45 minutes, covered.

5. Baking

I transfer the two loaves to a baking tray lined with parchment paper. I preheat the oven to 195-200°C. I place a tray or oven-safe dish with water on the bottom rack for steam. I put the tray with the loaves in the oven and bake for 45 minutes.

6. After baking

I take the loaves out of the oven, brush them with a bit of water on top, and cover them with a towel to keep the crust softer at first. I let them cool completely on a rack or a wooden board.

Why I make the recipe often

I love the simple taste and how well it keeps. It doesn't require many ingredients, and if I have the sourdough ready, everything goes quite quickly, aside from the proofing.

Tips and variations

Tips

If you're using sourdough that hasn't been fed for 2-3 days, it's better to refresh it beforehand to ensure it rises well.
Preheat the oven before putting in the loaves so they rise beautifully at the beginning of baking.
Grease the tray or use parchment paper to prevent sticking.
Don't cut the bread immediately after taking it out of the oven – let it cool completely.

Substitutions

Whole wheat flour or part whole flour can be used, but it will require a bit more water, and the proofing time may vary.
If you don't have sufficiently mature sourdough, it's better to wait another day than to risk the dough not rising.

Variations

You can add a bit of oil to the dough, but the texture will change slightly.
You can sprinkle seeds on top before baking.

Serving ideas

It goes well with butter, jam, cheese, or as plain bread for soups or sandwiches.
The crumb is quite dense yet airy, perfect for toast.

Frequently asked questions

1. Does the sourdough need to be very sour, or is fresher okay?

It's preferable for it to be well active and sour to ensure the dough rises well. If it's fresh, the bread may rise more slowly or not at all.

2. Can I let the dough proof for more than 2 hours?

Yes, if it's cooler in the kitchen, it may take longer to rise. Keep an eye on it to see if it doubles in volume.

3. Why does the oven need a water pan?

The steam in the oven helps the crust stay thin and elastic at first, which helps the bread rise better and prevents it from cracking uncontrollably.

4. Can the bread be baked without parchment paper?

It can be baked directly in a well-greased tray, but there is a risk of sticking. Parchment paper reduces this risk.

5. Can I add more salt or sugar?

It can be adjusted to taste, but too much sugar changes fermentation, and too much salt can slow down proofing.

Nutritional values

Approximately, a 50 g slice of bread (made according to this recipe) has about 120 kcal, with about 25 g of carbohydrates, 3-4 g of protein, and under 1 g of fat. Values vary depending on the flour and thickness of the slices. Without added fat, it is quite low in lipids.

Storage and reheating

Sourdough bread stores well at room temperature, wrapped in a towel or in a paper bag, for 2-3 days without drying out too much. For longer storage, it can be frozen sliced. When reheating, a few minutes in the oven or toaster helps to restore its good texture. If stored in the fridge, it dries out faster.