This easy and delicious sourdough bread recipe from Martha Stewart is perfect for a hearty homemade treat. With a crispy golden crust and a soft, tangy interior, it’s ideal for everything from toast to sandwiches. Using just simple pantry staples, this flexible recipe allows you to enjoy fresh, artisanal bread right from your own kitchen.
Recipe Ingredients:
Levain
- 50 grams fed Sourdough Starter (about ¼ cup)
- 75 grams unbleached organic bread or all-purpose flour (½ cup plus 1 tablespoon), plus more for dusting
- 75 grams lukewarm water (⅓ cup)
Dough
- 575 grams lukewarm water (2 ½ cups)
- 750 grams unbleached organic bread flour (5 ¾ cups)
- 17 grams fine sea salt (1 tablespoon)
How To Make Sourdough Bread?
- Prepare the Levain: Mix 50g (¼ cup) starter, 75g (½ cup + 1 tbsp) flour, and 75g (⅓ cup) water in a large bowl. Cover with a damp kitchen towel or plate and let stand at room temperature for 10–12 hours.
- Morning: Make the Autolyze: Add 525g (2 ¼ cups) water to the levain and stir to dissolve. Stir in 750g (5 ¾ cups) flour using a scraper or your hands until fully incorporated. Cover with a damp towel and let rest for 30 minutes to 4 hours.
- Add the Salt: Dissolve 17g (1 tbsp) salt in the remaining 50g (¼ cup) water. Incorporate it into the dough by squeezing it in with your hands. Cover and let stand for 30 minutes.
- Stretch and Fold: With damp hands, stretch and fold the dough: grab the underside, stretch it out, and fold it back over itself. Rotate the bowl one-quarter turn and repeat 6 times. Cover and rest for 30 minutes. Repeat this process 5 more times, resting 30 minutes between each stretch. After the final fold, let the dough rest for an additional 30 minutes.
- Shaping the Dough: Turn the dough onto a floured surface and divide it into two pieces. Shape each into a loose round and let stand for 10 minutes. Prepare two bannetons or bowls lined with floured kitchen towels. Shape the dough into tight rounds, folding edges toward the center. Place the rounds seam-side up into the bannetons or bowls. Cover with damp towels and refrigerate for at least 8 hours or up to 1 day.
- Preheat the Oven: Place a 6-quart Dutch oven (or larger) with its lid into the oven. Preheat to 260°C/500°F.
- Bake the First Loaf: Invert one dough round seam-side down into the preheated Dutch oven. Score the top with a bread lame or knife. Optionally, add a few ice cubes for steam. Bake with the lid on for 20 minutes. Reduce the temperature to 230°C/450°F and bake for another 10 minutes. Remove the lid and bake until the crust is golden brown and the loaf sounds hollow when tapped, about 15–25 minutes.
- Cool and Repeat: Transfer the loaf to a wire rack and let cool completely. Cool the Dutch oven for 10 minutes before baking the second loaf. If you have two Dutch ovens, you can bake both loaves simultaneously.
Recipe Tips:
- Use a Strong Starter: Make sure your sourdough starter is active and bubbly before starting. A weak starter will result in flat, dense bread.
- Measure Accurately: Weigh your ingredients using a digital scale for best results. Sourdough is sensitive, and even small changes in measurements can affect the texture.
- Be Patient with Rest Times: Allow the dough to rest and rise fully during each step. Rushing can lead to underdeveloped flavor and texture.
- Shape with Tension: When shaping the dough, create a tight surface by pulling and tucking. This helps the loaf hold its shape and rise well in the oven.
- Preheat Your Dutch Oven: A properly preheated Dutch oven ensures a burst of steam, creating the signature crispy crust and excellent oven spring.
How To Store & Reheat Leftovers?
- Freeze: Allow the bread to cool fully, then slice or quarter it for convenience. Wrap it tightly in plastic wrap or place it in a freezer-safe bag. Store in the freezer for up to 1 month. To thaw, leave it at room temperature or warm slices in a toaster for fresh taste.
- Reheat: Preheat the oven to 180°C (350°F). Wrap the bread in aluminum foil to prevent drying and heat for 10–15 minutes until warm.
Nutrition Facts
- Calories: 174
- Total Fat: 1.5g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 385mg
- Potassium: 75mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1.4g
- Sugars: 3g
- Protein: 6.9g
Check out More Recipes:
Martha Stewart Sourdough Bread
Description
This easy and delicious sourdough bread recipe from Martha Stewart is perfect for a hearty homemade treat. With a crispy golden crust and a soft, tangy interior, it’s ideal for everything from toast to sandwiches. Using just simple pantry staples, this flexible recipe allows you to enjoy fresh, artisanal bread right from your own kitchen.
Ingredients
Levain
Dough
Instructions
- Prepare the Levain: Mix 50g (¼ cup) starter, 75g (½ cup + 1 tbsp) flour, and 75g (⅓ cup) water in a large bowl. Cover with a damp kitchen towel or plate and let stand at room temperature for 10–12 hours.
- Morning: Make the Autolyze: Add 525g (2 ¼ cups) water to the levain and stir to dissolve. Stir in 750g (5 ¾ cups) flour using a scraper or your hands until fully incorporated. Cover with a damp towel and let rest for 30 minutes to 4 hours.
- Add the Salt: Dissolve 17g (1 tbsp) salt in the remaining 50g (¼ cup) water. Incorporate it into the dough by squeezing it in with your hands. Cover and let stand for 30 minutes.
- Stretch and Fold: With damp hands, stretch and fold the dough: grab the underside, stretch it out, and fold it back over itself. Rotate the bowl one-quarter turn and repeat 6 times. Cover and rest for 30 minutes. Repeat this process 5 more times, resting 30 minutes between each stretch. After the final fold, let the dough rest for an additional 30 minutes.
- Shaping the Dough: Turn the dough onto a floured surface and divide it into two pieces. Shape each into a loose round and let stand for 10 minutes. Prepare two bannetons or bowls lined with floured kitchen towels. Shape the dough into tight rounds, folding edges toward the center. Place the rounds seam-side up into the bannetons or bowls. Cover with damp towels and refrigerate for at least 8 hours or up to 1 day.
- Preheat the Oven: Place a 6-quart Dutch oven (or larger) with its lid into the oven. Preheat to 260°C/500°F.
- Bake the First Loaf: Invert one dough round seam-side down into the preheated Dutch oven. Score the top with a bread lame or knife. Optionally, add a few ice cubes for steam. Bake with the lid on for 20 minutes. Reduce the temperature to 230°C/450°F and bake for another 10 minutes. Remove the lid and bake until the crust is golden brown and the loaf sounds hollow when tapped, about 15–25 minutes.
- Cool and Repeat: Transfer the loaf to a wire rack and let cool completely. Cool the Dutch oven for 10 minutes before baking the second loaf. If you have two Dutch ovens, you can bake both loaves simultaneously.
Notes
- Use a Strong Starter: Make sure your sourdough starter is active and bubbly before starting. A weak starter will result in flat, dense bread.
- Measure Accurately: Weigh your ingredients using a digital scale for best results. Sourdough is sensitive, and even small changes in measurements can affect the texture.
- Be Patient with Rest Times: Allow the dough to rest and rise fully during each step. Rushing can lead to underdeveloped flavor and texture.
- Shape with Tension: When shaping the dough, create a tight surface by pulling and tucking. This helps the loaf hold its shape and rise well in the oven.
- Preheat Your Dutch Oven: A properly preheated Dutch oven ensures a burst of steam, creating the signature crispy crust and excellent oven spring.
Martha Stewart Sourdough Bread