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Sourdough Bread Recipe In Cups 1764044953.1290236

sourdough bread recipe in cups

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  • Author: Liana Cami
  • Total Time: 1395 minutes
  • Yield: 1 large loaf (10 servings)
  • Diet: General

Description

This easy sourdough bread recipe simplifies baking for home cooks, allowing you to create stunning loaves without needing a scale, featuring the savory depth of roasted garlic and the aromatic brightness of fresh rosemary.

Ingredients

  • 1 cup (240g) Active Sourdough Starter
  • 1.5 cups (360ml) Warm Filtered Water, ideal temperature 95-100F (35-38C)
  • 4 cups (480g) Bread Flour, plus extra for dusting (can substitute up to 1 cup with whole wheat flour for healthier, high-fiber loaf)
  • 2 teaspoons (12g) Fine Sea Salt
  • 1 head Whole Head Garlic, cloves peeled
  • 1 tablespoon (15ml) Olive Oil, plus extra for brushing (avocado oil works too)
  • 2 tablespoons (10g) Fresh Rosemary, finely chopped
  • 1 teaspoon (6g) Flaky Sea Salt, for garnish

Instructions

  1. Roast the Garlic First: Preheat oven to 400F (200C). Toss peeled garlic cloves with 1 tablespoon olive oil on a small baking sheet. Roast for 20-25 minutes, or until deeply golden brown and very tender. Let cool completely, then roughly chop.
  2. Combine Starter and Water: In a large mixing bowl, combine 1.5 cups warm filtered water and 1 cup active sourdough starter. Stir gently until starter mostly dissolves and mixture looks cloudy.
  3. Add Flour and Salt: Add 4 cups bread flour and 2 teaspoons fine sea salt. Mix with a spoon or hands until a shaggy dough forms and no dry flour remains. Cover bowl with a clean kitchen towel and let rest for 30 minutes (autolyse) to allow flour to fully hydrate.
  4. Incorporate & Fold: After autolyse, gently incorporate the chopped roasted garlic and finely chopped fresh rosemary into the dough. Perform a series of ‘stretch and folds’: grab a portion of dough, stretch it upwards, and fold it over itself. Rotate bowl and repeat 3-4 times. Cover and let rest for 30 minutes. Repeat this stretch and fold process 3 more times, for a total of 4 sets, with 30-minute rests in between each set. The dough should become smoother and more elastic. (If dough feels too stiff, a splash of water (1-2 Tbsp) can help ease the stretches.)
  5. Bulk Ferment the Dough: After the final stretch and fold, cover the bowl and let the dough bulk ferment at room temperature (around 70-75F / 21-24C) for 3-4 hours. It should increase by about 30-50% in volume and feel noticeably airy and jiggly. (Time may vary based on starter activity and room temperature.)
  6. Pre-shape and Rest: Lightly flour your work surface. Gently turn the dough out onto the surface. Pre-shape the dough into a loose round or rectangle. Cover with the towel and let rest for 20 minutes (bench rest) to allow the gluten to relax.
  7. Final Shape & Cold Proof: Generously flour a proofing basket (banneton). Shape the dough into its final round or oval loaf. Place it seam-side up into the floured banneton. Cover the banneton with a plastic bag or shower cap and refrigerate for 12-16 hours for a cold proof. (This develops deep flavor and makes dough much easier to handle the next day.)
  8. Preheat Oven & Dutch Oven: The next day, preheat your oven to 450F (230C) with a Dutch oven (with lid) inside for at least 30 minutes to get it piping hot.
  9. Bake Covered: Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or lame in a decorative pattern. Cover the Dutch oven with its lid and bake for 30 minutes.
  10. Finish Baking Uncovered: Remove the lid and continue baking for another 20-25 minutes, or until the crust is deeply golden brown and blistered. The internal temperature should be around 200-210F (93-99C).
  11. Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 2-3 hours before slicing. (Cooling fully is crucial for the crumb structure to set and for the best texture.)

Notes

The overnight cold proof is a built-in convenience, allowing you to bake your fresh loaf anytime the next day. If time is very tight, you can limit stretch and folds to 2-3 sets, though this might slightly impact the final crumb texture. For an extra rustic crust, if not using a Dutch oven, try spritzing the dough with water before baking to help create steam, ensuring a beautiful, crispy exterior.

  • Prep Time: 470 minutes
  • Cook Time: 85 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 80 g)
  • Calories: 140 calories
  • Sugar: 1 g
  • Sodium: 250 mg
  • Fat: 2 g
  • Saturated Fat: 0.3 g
  • Unsaturated Fat: 1.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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Find it online: https://cookingwithlora.com/sourdough-bread-recipe-in-cups/