James Martin’s Sourdough Bread recipe serves 6-8 people. Combine sourdough starter, water, flour, and salt to form dough. After two rise periods, bake in a preheated Dutch oven. Total preparation and baking time is about 6-7 hours.
Try More James Martin Recipes:
🤎 Why You’ll Love This Sourdough Bread Recipe:
- Simple Ingredients: Uses basic ingredients like flour, water, salt, and sourdough starter, making it accessible for anyone to try.
- Natural Fermentation: The natural leavening process enhances flavor complexity and texture, offering a healthier alternative with beneficial bacteria.
- Crusty Exterior: The use of a Dutch oven mimics a professional baking environment, creating a beautifully crispy crust.
- Soft, Chewy Interior: The bread boasts a tender, airy crumb with the distinctive chew that sourdough lovers appreciate.
- Rewarding DIY Project: Making sourdough from scratch is a fulfilling endeavor that can become a rewarding hobby.
❓ What Is James Sourdough Bread Recipe?
James Martin’s Sourdough Bread recipe involves mixing sourdough starter, water, flour, and salt, followed by a series of rises and baking in a Dutch oven. This results in a crusty loaf with a chewy interior, serving 6-8 people.
🍚 James Martin Sourdough Bread Ingredients
- 1 cup (200g) sourdough starter
- 1½ cups (350ml) lukewarm water
- 4 cups (500g) all-purpose flour
- 2 teaspoons (10g) salt
🍞 How To Make James Martin Sourdough Bread
- In a large bowl, combine the sourdough starter and water. Add the flour and salt. Mix until all ingredients are well combined into a shaggy dough.
- Cover the bowl with a damp cloth and let it sit at room temperature for about 3 to 4 hours, or until the dough has roughly doubled in size.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself a few times and shape it into a round loaf.
- Place the shaped dough into a well-floured proofing basket or a bowl lined with a floured towel. Let it rise for another 2 to 3 hours, or until it has puffed up noticeably.
- About 30 minutes before baking, place a Dutch oven with its lid in your oven and preheat to 450°F (230°C).
- Carefully remove the hot Dutch oven from your oven. Transfer the dough into it (be careful as it’s very hot).
- Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 10 to 20 minutes or until the bread is golden brown and sounds hollow when tapped.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
💭 Recipe Tips
- Maintaining Starter: Ensure your sourdough starter is active and bubbly before you begin. Feed it a few hours before you start your bread to make sure it’s ready.
- Water Temperature: Lukewarm water helps activate the starter better. Aim for water around 80°F (27°C), which is comfortable to touch without feeling hot or cold.
- Scoring Dough: Before baking, use a sharp knife or a lame to score the top of your dough. This helps it expand during baking and can also be a creative way to personalize your bread.
- Steam in the Oven: Creating steam in your oven can help achieve a better crust. You can do this by placing a tray of water in the oven during preheating, which will produce steam as it bakes.
- Cooling: Allow the bread to fully cool before slicing to complete the cooking process inside, ensuring the perfect texture and flavor.
🥪 What To Serve With Sourdough Bread?
Serve sourdough bread with Chicken Soup, Beef Stew, or as a base for Texas Meatballs pair with Roast Pork Shoulder, Chicken Curry or use for sandwiches also great with Pepper Sauce ,Blackcurrant Jam, or as a side for Caesar Salad.
🎚 How To Store Leftovers Sourdough Bread?
- Room Temperature: Wrap leftovers sourdough bread in a cloth or place it in a paper bag and store at room temperature for up to 3 days.
- Freezer: Slice leftovers sourdough bread wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat as needed.
🥵 How To Reheat Leftovers Sourdough Bread?
- On The Oven: Preheat the oven to 350°F (175°C) lightly sprinkle leftovers sourdough bread with water wrap it in foil and heat for about 10-15 minutes until warm.
- On The Toaster: Slice leftovers sourdough bread and toast it in a toaster until warm and crispy for up 4-7 minutes perfect for a quick crunchy slice.
FAQs
Is sourdough bread suitable for a low-carb diet?
Sourdough bread is not particularly low in carbohydrates, but its lower glycemic index compared to regular bread might make it a more suitable option for those managing blood sugar levels.
What toppings or flavors can I add to my sourdough bread?
Popular additions include olives, nuts, seeds (like sesame, sunflower, or flaxseed), dried fruits, herbs (such as rosemary or thyme), and cheeses. Incorporate these ingredients into the dough during the mixing stage for a flavorful loaf.
How do I know when my sourdough is ready to bake?
The dough should pass the “poke test” before baking: gently poke the dough with your finger if the indentation fills back slowly, it’s ready to bake. If it springs back immediately, the dough needs more time to ferment.
What flour is best for making sourdough bread?
Bread flour is typically the best choice for making sourdough due to its higher protein content, which helps develop more gluten. However, you can also use all-purpose flour, whole wheat, or a mix of different flours to achieve varying textures and flavors.
How can I make my sourdough bread crustier?
For a crustier loaf, ensure high hydration in your dough, use a Dutch oven to trap steam, and uncover the bread for the last portion of baking to harden the crust. Spraying the surface of the dough with a little water before placing it into the oven can also help.
Why is my sourdough bread not rising?
If your sourdough bread isn’t rising, it could be due to an inactive starter, incorrect temperatures during fermentation, or old flour. Make sure your starter is bubbly and active before using it, and try to maintain a consistent, warm environment for the best fermentation results.
Why does my sourdough bread have a dense texture?
A dense sourdough loaf often results from insufficient proofing time, a lack of steam during baking, or not enough water in the dough. Ensure your dough is hydrated enough, and allow it to rise until it doubles in size.
Try More James Martin Recipes:
- James Martin Panettone Bread And Butter Pudding
- James Martin Millionaires Shortbread
- James Martin Chicken Soup
James Martin Sourdough Bread Nutrition Fact
Serving Size: 1 slice (about 50g)
- Calories: 140
- Total Fat: 0.5g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 0.1g
- Protein: 5g
James Martin Sourdough Bread Recipe
Description
James Martin’s Sourdough Bread recipe serves 6-8 people. Combine sourdough starter, water, flour, and salt to form dough. After two rise periods, bake in a preheated Dutch oven. Total preparation and baking time is about 6-7 hours.
Ingredients
Instructions
- In a large bowl, combine the sourdough starter and water. Add the flour and salt. Mix until all ingredients are well combined into a shaggy dough.
- Cover the bowl with a damp cloth and let it sit at room temperature for about 3 to 4 hours, or until the dough has roughly doubled in size.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself a few times and shape it into a round loaf.
- Place the shaped dough into a well-floured proofing basket or a bowl lined with a floured towel. Let it rise for another 2 to 3 hours, or until it has puffed up noticeably.
- About 30 minutes before baking, place a Dutch oven with its lid in your oven and preheat to 450°F (230°C).
- Carefully remove the hot Dutch oven from your oven. Transfer the dough into it (be careful as it’s very hot).
- Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 10 to 20 minutes or until the bread is golden brown and sounds hollow when tapped.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
Notes
- Maintaining Starter: Ensure your sourdough starter is active and bubbly before you begin. Feed it a few hours before you start your bread to make sure it’s ready.
- Water Temperature: Lukewarm water helps activate the starter better. Aim for water around 80°F (27°C), which is comfortable to touch without feeling hot or cold.
- Scoring Dough: Before baking, use a sharp knife or a lame to score the top of your dough. This helps it expand during baking and can also be a creative way to personalize your bread.
- Steam in the Oven: Creating steam in your oven can help achieve a better crust. You can do this by placing a tray of water in the oven during preheating, which will produce steam as it bakes.
- Cooling: Allow the bread to fully cool before slicing to complete the cooking process inside, ensuring the perfect texture and flavor.