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KITCHEN ESSENTIALS
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Ways to Make Sourdough Bread
Turn simple ingredients into something extraordinary. Sourdough baking made easier, better, and more delicious with Gizmo kitchens.
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Sourdough Bread Ingredients
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1 cup active sourdough starter
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1 ½ cups warm water
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4 cups bread flour
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1 ½ teaspoons salt
Optional:
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Extra flour for dusting
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Rice flour for shaping
Sourdough Pro Tips
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Feed your starter ahead of time
Make sure your sourdough starter is active and bubbly before baking. A strong starter = better rise and flavor. -
Use a kitchen scale
Measuring by weight gives you more consistent results than cups. -
Be patient with fermentation
Sourdough takes time. Let the dough rise slowly for the best texture and flavor—don’t rush it. -
Stretch and fold instead of kneading
This helps build gluten gently and improves structure without overworking the dough. -
Don’t skip the preheat
A fully preheated oven (and Dutch oven, if using) helps create that crispy, bakery-style crust. -
Score your dough
A quick slash on top allows the bread to expand properly and gives it that artisan look. -
Steam is key
Moisture in the oven during the first bake phase helps develop a beautiful crust. -
Let it cool before slicing
It’s tempting, but cutting too early can ruin the texture inside—give it time to set. - Practice makes perfect
Every loaf teaches you something. Keep experimenting and enjoy the process.
Classic Sourdough Bread Recipe
Ingredients
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1 cup active sourdough starter
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1 ½ cups warm water
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4 cups bread flour
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1 ½ teaspoons salt
Instructions
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Mix the Dough
In a large bowl, combine the sourdough starter and warm water. Stir until dissolved, then add the flour and salt. Mix until a rough dough forms. -
Rest (Autolyse)
Let the dough sit for 30 minutes. This helps develop gluten and improves texture. -
Stretch and Fold
Over the next 2 hours, perform 3–4 sets of stretch and folds every 30 minutes. Cover the dough between each set. -
Bulk Fermentation
Let the dough rise at room temperature for 4–6 hours, or until it has doubled in size and looks airy. -
Shape the Dough
Turn the dough onto a lightly floured surface. Shape it into a round loaf and let it rest for 20–30 minutes. -
Final Proof
Place the dough into a floured bowl or proofing basket. Cover and let it rise for 2–3 hours at room temperature, or overnight in the fridge. -
Preheat the Oven
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. -
Score and Bake
Carefully place the dough into the hot Dutch oven. Score the top, cover, and bake for 20 minutes. Remove the lid and bake another 20–25 minutes until golden brown. -
Cool and Enjoy
Let the bread cool completely before slicing for the best texture and flavor.
Tips for Best Results
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Use an active, bubbly starter
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Don’t rush fermentation
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Let the bread cool fully before cutting
