Easy Sourdough Bread Recipe

Delicious and well formed loaf. I refrigerated it overnight instead of the second rise. The dough is wet and difficult I handle so I added some flour to it when doing the stretch and folds. Later saw a bite after the recipe to reduce water to 325g if using all purpose flour.

As always, the starter is the hardest part. Great notes from the writer on what right looks and feels like and how to tell if you're too far over or under on things. I'll be making this again, I'm sure.

Best recipe I have used for begginer sourdough

My favorite recipe for sourdough! It always comes out perfect. I have started adding in other ingredients (roasted garlic, cheese, etc) in during the final shape and it works out great.

It was first time trying this bread recipe but I'm really happy with it. Not bad for my second bread in my life time. I'm looking forward to create more and learn new recipes. Tasted superb with butter and jam still a bit warm from oven.

ETA: Having made this one several times now, I'm a big fan of the cold proof- either overnight or during the day for an evening baking. This makes it extra easy to cut a pattern into the top, because the loaf is quite firm. With the overnight ferment, I do in fact preheat the Dutch oven since the loaf is chilled. A very easy to make sourdough, I accidentally discovered that a little extra rising time does wonders for the size. There is no need to preheat the Dutch oven either. Following Elaine Boddy's suggestions, I put it in a hot oven covered, for 55 minutes and it turned out fantastic!

My house smelled so good while this was baking and it didn’t disappoint. Easy instructions to follow and the result is delicious.

This is the first almost perfect loaf that I have made. I'm already getting ready to bake another one!