Easy Sourdough Bread with All-Purpose Flour

Discover the joy of baking sourdough bread with all-purpose flour! This simple recipe requires no complex steps or special flour blends – just your active sourdough starter, basic ingredients, and a little time. The result? A crusty, chewy loaf with a tender crumb, perfect for sandwiches, soups, or enjoying on its own.

Main Dough:

• 460g All-Purpose Flour (about 3½ cups)
• 340g Water (1½ cups)
• 9g Fine Sea Salt (1½ teaspoons)
• 92g Ripe Sourdough Starter (about ½ cup)

1. In a large mixing bowl, combine 460g all-purpose flour, 290g water, and 92g ripe sourdough starter.
2. Mix with wet hands, pinching and folding the dough until cohesive and smooth (about 2-5 minutes).
3. Gradually add the remaining 50g of water if the dough can handle it (avoid making it soupy).

1. Let the dough ferment at room temperature (around 75°F/23°C) for 3-4 hours.
2. During the first 2 hours, perform 4-5 sets of stretch and folds at 30-minute intervals.
3. After the last set, let the dough rest for the remaining bulk fermentation time.

1. Lightly flour your work surface and transfer the dough.
2. Use a bench scraper to gently shape it into a round. Let it rest uncovered for 20 minutes.

1. Shape the dough into a boule (round) or batard (oval).
2. Place it seam-side up in a floured proofing basket or bowl lined with a cloth.

1. Cover the dough and let it proof at room temperature for 2-4 hours.
2. The dough is ready when it has increased in size and feels airy.

Optional Overnight Proof: Place the dough in the refrigerator after shaping and proof overnight (8-12 hours). Bake directly from the fridge.

1. Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside (preheat for at least 30 minutes).
2. Carefully transfer the dough onto parchment paper, score the top, and place it in the preheated Dutch oven.
3. Cover and bake for 20 minutes.
4. Remove the lid and bake for another 30 minutes until the crust is deep golden brown.
5. The bread is done when the internal temperature reaches 204°F (95°C).

• Let the loaf cool on a wire rack for at least 2 hours before slicing.

• Hydration: If the dough feels too wet, reduce water slightly. If it’s too dry, add a little more water.
• Scoring: A clean, deep score helps control how the bread expands during baking.
• Flavor Boost: The optional overnight proof enhances flavor and makes the dough easier to handle.

Using all-purpose flour makes this sourdough bread approachable for everyday baking. A simple bulk fermentation and shaping process ensure you get great results with minimal fuss. The crust is beautifully crisp, while the interior is soft, chewy, and full of flavor.

We love seeing your sourdough creations. Share your photos with #connect_homebakers and tag us @connect_homebakers for a chance to be featured!