Homemade Gluten-Free Sourdough Bread Recipe with Simple Techniques
Learn how to make a simple homemade sourdough bread recipe in your kitchen. This homestead version of sourdough bread is a non-fussy technique that does not need complicated measurements or instructions. This recipe is perfect for people (like me). These people like a simple, hearty loaf. It doesn’t need much effort and time.
What is sourdough?
Sourdough is a type of bread made from a natural fermentation process. It uses flour and water left to ferment over several days. This creates a unique flavor, texture, and aroma. These qualities set sourdough apart from other breads.
Can I make gluten-free sourdough bread?
Absolutely! You can use gluten-free bread flour instead of the traditional one. You can use brown rice flour and a gluten-free starter to make gluten-free sourdough.
How can I make simple sourdough bread tastier?
Although sourdough has a unique, slightly sour flavor that makes it tasteful, there is always room to improve it. If you are wondering how to add more flavors to this simple sourdough bread recipe, here are a few things to try:
- Seeds: Adding sesame or sunflower seeds to your sourdough bread can give it a crunchy texture and add flavor.
- Herbs: Herbs are not just flavorful but are also aromatic. Adding fresh or dried herbs to bread takes the flavors up a notch. The smell of freshly baked bread and herbs is heavenly.
- Cheese: Add shredded cheddar or grated Parmesan cheese to your bread, giving it a cheesy flavor and texture.
How can I store it?
Storing bread is easy, though you must remember a few things.
- Storing the bread is effortless; you don’t have to refrigerate it. Once it cools, place it in a kitchen towel or bread bag in a cool, dry place. It will last for up to three days.
- I recommend not refrigerating sourdough bread. Refrigerating it will only make it dry.
- Moreover, you can also freeze bread. Once it cools down, wrap the loaf in cling film and freeze it. It will stay suitable for up to three months. Thaw it until it reaches room temperature, and enjoy.
Sourdough Bread
Ingredients
- 4 cups bread flour plus more for dusting
- 1⅓ cups warm filtered water 90 degrees F
- ½ cup active starter
- 2 tsp. salt
Instructions
- Start by pouring water into a large glass bowl and adding the crucial starter. Mix until it completely dissolves. Then, add salt and flour, and mix with your hands until the flour almost mixes in and becomes shaggy. Cover the bowl with a clean kitchen towel and leave it for 1 hour.
- After an hour, gently and thoroughly fold the dough four times using hands dipped in cold water. Cover the bowl with a kitchen towel and leave it to rest for 20 minutes. You can repeat the folding process twice or three more during this time.
- After a final stretch, shape the dough into a ball, cover it with a kitchen towel, and leave it to rise for 8 to 12 hours. Patience is key here, as this time allows the dough to develop the desired spring-like texture and bounce back when your finger is inserted.
- Once the dough is ready, please remove it from the bowl and place it on the counter. Put a little flour on top of the dough and turn it over. Pinch the edges and bring them to the center like a tied-up sack.
- Turn the dough upside down on the counter so the seams face down. Use your hands to gently pull the dough towards you and shape it into a ball by rotating it. Make sure to tighten the edges all around. Sprinkle a little flour on it.
- Put a kitchen towel in a bowl or colander and sprinkle flour. Use a dough scraper to pick up the dough and turn it over onto the towel. Cover it and let it rise at room temperature for 30 minutes. After 30 minutes, place the dough in the refrigerator for at least 1 hour.
Notes
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- You will need a very active sourdough starter that passes the float test. Learn how to make your own and care for one here.
- When the dough first comes together, it may seem dry. Resist adding more water. If the dough is too sticky, use wet hands during the stretching and folding.
- The amount of time it takes for your dough to double can be determined by many environmental factors, such as the temperature in your home, the maturity of your starter, and the hydration status of the loaf.
- Using a kitchen scale is the most accurate way to create consistent results. I’ve included both gram and cup measurements in the recipe.
