Sourdough bread might seem intimidating at first, but don’t let that fool you—it’s simpler than it looks! This beginner-friendly recipe guides you step by step to create an artisan sourdough loaf with a crispy crust and soft, airy interior. With just a few basic ingredients and your Kuha cast iron bread oven, you’ll see how easy it is to bake bakery-quality bread at home. Once you get started, you’ll never go back to store-bought bread!
Ingredients
- 500g (3 1/3 cups) bread flour (or all-purpose flour)
- 350g (1 1/2 cups) water (room temperature)
- 100g (1/2 cup) active sourdough starter (fed and bubbly)
- 10g (1 3/4 tsp) sea salt
Equipment
- Large mixing bowl
- Bench scraper
- Proofing basket or clean towel-lined bowl
- Kuha cast iron bread oven with lid
Instructions
1. Mix the Dough
- In a large bowl, mix flour and water until combined. Cover and let rest for 30 minutes (autolyse).
- Add the sourdough starter and salt. Mix by pinching and folding the dough until well incorporated.
2. Bulk Fermentation
- Stretch and fold the dough every 30 minutes for 2 hours (4 sets of folds).
- Let it rise at room temperature until it’s puffy and has increased in size by about 50% (4-6 hours).
3. Shape and Final Proof
- Turn the dough onto a lightly floured surface and shape it into a round or oval loaf.
- Place the dough, seam side up, into a proofing basket or a bowl lined with a well-floured towel. Cover and refrigerate overnight (8-12 hours).
4. Preheat the Oven
- Place your Kuha cast iron bread oven in the oven and preheat to 475°F (245°C) for at least 30 minutes.
5. Bake the Bread
- Carefully place the dough, seam side down, into the preheated Kuha cast iron bread oven. Score the top with the bread lame (included with the bread oven).
- Optional: Place an ice cube into a corner of the pan (away from the dough) before covering with the lid. The steam created will help achieve a shinier, crispier crust.
- Cover with the lid and bake for 20 minutes at 475°F (245°C).
- Reduce the oven temperature to 425°F (220°C), remove the lid, and continue baking for another 20-25 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
6. Cool the Bread
- Transfer the bread to a wire rack and let cool completely (at least 1 hour) before slicing.
Tips for Success
- Ensure your sourdough starter is active and bubbly before starting.
- Adjust water slightly if the dough feels too dry or too sticky.
- Steam helps to create a shiny, crispy crust, but it’s optional if you prefer a simpler method.
- Don’t rush the bulk fermentation—patience yields the best flavor and texture.
Enjoy your rustic sourdough bread, baked to perfection in the Kuha cast iron bread oven!
