There’s something magical about sourdough bread. For me, it all started one weekend when I decided to try baking bread that reminded me of the rustic loaves I used to pick up at a local farmer’s market.
I didn’t have any fancy equipment or secret techniques, just a love for homemade comfort food and a desire to try something new.
That’s when I discovered the Ballerina Farm Sourdough Bread Recipe—a straightforward, flavorful recipe that anyone can master.
Whether you’re a seasoned baker or just starting, this recipe will bring a little slice of Ballerina Farm’s charm into your kitchen. Let’s dive in!
Easy Ballerina Farm Sourdough Bread Recipe For Home Bakers
This Ballerina Farm Sourdough Bread Recipe is as simple as it gets. It’s a rustic sourdough loaf with a perfectly crisp crust and a soft, airy crumb. And guess what? You don’t need any special equipment—just a few simple ingredients and a bit of patience.
Recipe Overview
- Prep Time: 10 minutes (plus overnight resting)
- Cook Time: 40 minutes
- Total Time: ~24 hours
- Cuisine: Artisan, Rustic
- Course: Bread
- Difficulty Level: Easy
- Yield: 1 sourdough loaf
- Calories: ~120 calories per slice
Ingredients
Here’s what you’ll need to create your very own sourdough masterpiece:
- 1 cup (240g) active sourdough starter
- 3 ½ cups (420g) bread flour
- 1 ¼ tsp sea salt
- 1 ½ cups (360ml) water
Optional Variations:
- Substitute whole wheat flour for up to 1 cup of bread flour for a nuttier flavor.
- Add seeds or herbs for extra texture and aroma.
Instructions
Step 1: Mix Your Dough
- In a large mixing bowl, combine the sourdough starter, water, and bread flour. Stir until a sticky dough forms.
- Place a moist cloth over the bowl and leave it for half an hour. This allows the flour to absorb the water, making the dough easier to work with.
Step 2: Add Salt And Knead
- Sprinkle in the sea salt and knead the dough gently for about 5 minutes. Don’t stress—sourdough loves a bit of a rough start!
- Place the dough back into the bowl, cover it, and let it rest for 30 minutes.
Step 3: Stretch And Fold
- Every 30 minutes, do four rounds of “stretch and fold.” Take hold of one edge of the dough, fold it over, and stretch it upward. Rotate the bowl and repeat.
- After the final fold, let the dough rest for 4-6 hours at room temperature until it doubles in size.
Step 4: Shape And Rest
- Gently shape the dough into a round loaf. Place it seam-side down on parchment paper or into a proofing basket.
- Cover and refrigerate overnight (8-12 hours). This slow fermentation is the secret to sourdough’s rich flavor.
Step 5: Bake To Perfection
- Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
- Carefully transfer the dough into the hot Dutch oven, score the top with a sharp knife, and bake for 20 minutes with the lid on.
- Remove the lid and bake for another 15-20 minutes until the crust is golden brown.
Step 6: Cool And Enjoy
Let your loaf cool completely on a wire rack before slicing. This allows the crumb to set perfectly.
Video Tutorial:
Tips And Tricks
- The Secret To Good Sourdough Bread: Patience! The slow fermentation gives sourdough its depth of flavor.
- Best Ratio For Sourdough Bread: Stick to a 1:2:3 ratio—starter:water:flour—for consistent results.
- Secret Ingredient: Your sourdough starter! A well-fed and active starter is the heart of this recipe.
- Storage Tip: Keep leftover bread in a paper bag or wrapped in a tea towel for up to 3 days. You can also freeze slices for up to 3 months.
Serving Suggestions
- Pair your sourdough slices with creamy butter or homemade jam for breakfast.
- Serve it as a side with hearty soups or stews.
- Use it for sandwiches—the rustic texture makes for a perfect base.
Frequently Asked Questions
Can I Make This Without A Sourdough Starter?
No, a sourdough starter is essential for this recipe. If you don’t have one, you can easily make your own—just mix flour and water and let nature do the rest!
What’s The Best Flour For Sourdough Bread?
Bread flour works best due to its higher protein content, but you can mix in some whole wheat or rye for variety.
My Dough Is Too Sticky—What Do I Do?
Sticky dough is normal for sourdough. To facilitate handling, lightly dust your hands and work surface.
How Do I Know When My Sourdough Is Ready To Bake?
After the final proof, press the dough gently with your finger. It should spring back slowly, not immediately.
Ready To Bake Your Best Loaf?
Give this Ballerina Farm Sourdough Bread Recipe a try! I’d love to hear how it turns out for you. Leave a comment below or tag me on social media with your sourdough creations. Let’s keep the joy of baking alive—one loaf at a time!
Ballerina Farm Sourdough Bread Recipe: No-Fuss Homemade Bread
Ingredients
- 1 cup 240g active sourdough starter
- 3 ½ cups 420g bread flour
- 1 ¼ tsp sea salt
- 1 ½ cups 360ml water
Instructions
Step 1: Mix Your Dough
- In a large mixing bowl, combine the sourdough starter, water, and bread flour. Stir until a sticky dough forms.
- Place a moist cloth over the bowl and leave it for half an hour. This allows the flour to absorb the water, making the dough easier to work with.
Step 2: Add Salt And Knead
- Sprinkle in the sea salt and knead the dough gently for about 5 minutes. Don’t stress—sourdough loves a bit of a rough start!
- Place the dough back into the bowl, cover it, and let it rest for 30 minutes.
Step 3: Stretch And Fold
- Every 30 minutes, do four rounds of “stretch and fold.” Take hold of one edge of the dough, fold it over, and stretch it upward. Rotate the bowl and repeat.
- After the final fold, let the dough rest for 4-6 hours at room temperature until it doubles in size.
Step 4: Shape And Rest
- Gently shape the dough into a round loaf. Place it seam-side down on parchment paper or into a proofing basket.
- Cover and refrigerate overnight (8-12 hours). This slow fermentation is the secret to sourdough’s rich flavor.
Step 5: Bake To Perfection
- Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
- Carefully transfer the dough into the hot Dutch oven, score the top with a sharp knife, and bake for 20 minutes with the lid on.
- Remove the lid and bake for another 15-20 minutes until the crust is golden brown.
Step 6: Cool And Enjoy
- Let your loaf cool completely on a wire rack before slicing. This allows the crumb to set perfectly.
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