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Golden Sourdough Bread with a Soft Chewy Center

Golden Sourdough Bread with a Soft Chewy Center

Melena
This golden sourdough bread features a crispy, golden crust and a soft, chewy center — the ultimate homemade loaf that fills your kitchen with warmth and comfort. Perfect for sandwiches, toast, or simply enjoying with butter. Learn how to make bakery-quality sourdough right in your own oven!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 7 hours

Ingredients
  

  • Essential Ingredients
  • 3 cups bread flour or all-purpose flour
  • 1 cup active sourdough starter
  • 1 cup lukewarm water
  • 2 teaspoons salt
  • Optional Ingredients for Flavor & Texture
  • 1 –2 tablespoons olive oil or melted butter
  • 2 tablespoons seeds sesame, sunflower, flax for topping
  • 1 teaspoon herbs rosemary or thyme for aroma

Instructions
 

  • Prepare Your Starter
  • Feed your sourdough starter 4–8 hours before baking. Make sure it’s bubbly, active, and smells pleasantly tangy.
  • Mix the Dough
  • In a large bowl, mix flour, water, and starter until just combined. Let it rest for 30 minutes (autolyse).
  • Add Salt & Knead
  • Add salt, then knead until smooth and elastic (about 8–10 minutes).
  • Optional: Perform 2–3 stretch-and-folds every 30 minutes for stronger gluten.
  • Bulk Fermentation
  • Cover the dough and let it rest for 4–6 hours at room temperature, folding occasionally.
  • It’s ready when it doubles in size and shows bubbles on the surface.
  • Shape & Proof
  • Shape into a boule or batard. Place in a floured proofing basket or loaf pan.
  • Proof 1–2 hours until slightly puffy and springy to the touch.
  • Preheat & Score
  • Preheat oven to 450°F (230°C) with a Dutch oven inside.
  • Score the dough using a sharp blade to guide expansion.
  • Bake to Golden Perfection
  • Place dough in the hot Dutch oven. Cover and bake 25 minutes, then uncover and bake 10–20 minutes more until golden brown.
  • Cool Before Slicing
  • Let the bread cool completely on a wire rack for at least 1 hour before slicing.

Notes

  • Hydration = Soft Crumb: Add a touch more water for extra chewiness.
  • Steam for Crust: Bake with steam or in a Dutch oven for a crisp exterior.
  • Don’t Overproof: Slightly underproofed dough gives a better oven spring.
  • Cool Fully: Cutting too early makes the crumb gumm