{"id":5838,"date":"2025-03-08T13:21:33","date_gmt":"2025-03-08T13:21:33","guid":{"rendered":"https:\/\/doughie.be\/?p=5838"},"modified":"2025-08-19T18:34:13","modified_gmt":"2025-08-19T18:34:13","slug":"eenvoudig-zuurdesembrood-recept-bak-zelf-een-perfect-knapperig-brood","status":"publish","type":"post","link":"https:\/\/doughie.be\/en\/eenvoudig-zuurdesembrood-recept-bak-zelf-een-perfect-knapperig-brood\/","title":{"rendered":"Simple Sourdough Bread Recipe \u2013 Bake Your Own Perfect Crispy Loaf!"},"content":{"rendered":"
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Many people ask for a simple sourdough bread recipe \u2013 a recipe that is so easy that you only need to mix the dough, can let it rest while you work or go about your day, and then shape and bake it when you get home. This <\/span>simple sourdough bread recipe<\/b> is exactly that. It is the ultimate way to bake a delicious, crispy loaf without any hassle.<\/span><\/span><\/p>

Do you think sourdough baking takes too much time? This recipe proves otherwise! You can enjoy fresh, naturally risen dough at home. <\/span>sourdough bread<\/b> and say goodbye to supermarket bread forever. Trust us \u2013 homemade sourdough bread is so much better!<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Why you will appreciate this simple sourdough bread recipe<\/b><\/span><\/h3>

\u2714<\/span> Super simple<\/b> \u2013 This recipe is simple and makes a delicious loaf of bread in a few steps.<\/span><\/p>

\u2714<\/span> Crispy crust, soft inside<\/b> \u2013 The perfect balance between a crispy crust and a soft, airy crumb.<\/span><\/p>

\u2714<\/span> Versatile<\/b> \u2013 Add ingredients as desired, such as herbs or nuts, and create your own unique variant!<\/span><\/p>

\u2714<\/span> Delicious taste<\/b> \u2013 This sourdough bread has a subtly sour taste, but you can adjust the acidity to your preference.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Why does this sourdough bread recipe work so well?<\/b><\/span><\/h3>

This <\/span>sourdough bread recipe<\/b> makes use of an active, effervescent <\/span>sourdough starter<\/b> instead of instant or dry yeast. You can make your own starter, buy one, or ask a friend who already bakes.<\/span><\/p>

This recipe is ideal for beginners: it contains a smaller percentage of starter, allowing the dough to rise slowly during the day or night. The result? A delicious, tender bread with a soft crumb, without complicated techniques.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Important ingredients for sourdough bread<\/b><\/span><\/h3>

With only <\/span>four ingredients<\/b> is this sourdough bread much healthier than supermarket bread, without unnecessary additives.<\/span><\/span><\/p>

\u2714<\/span> Active sourdough starter<\/b> \u2013 Make your own starter, get one from a friend, or buy one.<\/span>
<\/span>\u2714<\/span> Bread flour<\/b> \u2013 Use high-quality flour with 12-12.51 TP3T protein.\u00a0<\/span>
<\/span>\u2714<\/span> Water<\/b> \u2013 Use warm water to make the dough rise faster, or cool water to slow down the process.<\/span>
<\/span>\u2714<\/span> Salty<\/b> \u2013 Use Celtic sea salt, preferably ours <\/span>\ud83d\ude0a<\/span>\u00a0Celtic Sea Salt 500 grams<\/a><\/span><\/span><\/p>

Do you want to experiment? For example, add <\/span>fresh rosemary<\/b><\/span> or add other herbs after the first rise.<\/span> <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Schedule for baking sourdough bread<\/b><\/span><\/h3>

Because working with a sourdough starter can be new, we provide a sample schedule. The exact times depend on the temperature of your dough and starter.<\/span><\/p>
Day 1: Evening<\/th>Day 2: During the day<\/th><\/tr><\/thead>
20:00 \u2013 08:00: Feed your sourdough starter and let it ripen overnight at 20-24\u00b0C.<\/td>08:00: Mix the dough.<\/td><\/tr>
\u00a0<\/td>08:00 \u2013 18:00: First rise (bulk fermentation) at 20-24\u00b0C.<\/td><\/tr>
\u00a0<\/td>18:00: Shape the dough. Let it rest for the second rise.<\/td><\/tr>
\u00a0<\/td>20:00: Bake the bread.<\/td><\/tr><\/tbody><\/table>

Is your starter or dough colder? Then the rising takes longer. Warmer? Then it goes faster.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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How do you make this simple sourdough bread?<\/b><\/span><\/p>

  1. Feed your sourdough starter<\/b><\/span><\/li><\/ol>

    A ripe starter is essential. Ensure it doubles in volume before using it.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    1. Mix the dough<\/b><\/span><\/li><\/ol>

      Combine active sourdough starter, water, salt, and flour. Mix with a dough whisk or your hands into a coarse dough.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      1. Bulk fermentation (first rise)<\/b><\/span><\/li><\/ol>

        Cover the dough and let it rise for 10-12 hours in a warm place (24-26\u00b0C) until it has doubled in volume.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        \"Bulkfermentatie\"<\/figure>
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        1. Shaping and second rise<\/b><\/span><\/li><\/ol>

          Shape the dough into a ball and place it on baking paper. Let it rise for another 1-2 hours.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          1. Scoring and baking<\/b><\/span><\/li><\/ol>

            Make an incision in the dough with a sharp knife. Heat a <\/span>Dutch oven<\/b> Preheat to 260\u00b0C and lower the temperature to 230\u00b0C as soon as the bread goes in.<\/span><\/span><\/p>

            \u2714<\/span> Bake for 25 minutes with the lid on.<\/b>
            <\/span>\u2714<\/span> Bake for 20 minutes without a lid<\/b><\/span><\/p>

            Let cool completely before cutting!<\/span><\/p>

            No Dutch oven?<\/b> Use a baking sheet with a pan of ice cubes underneath for steam, or bake the bread in a loaf pan.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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            How do you store sourdough bread?<\/b><\/span><\/h3>

            \u2714<\/span> Room temperature:<\/b> In a sourdough bread bag <\/strong><\/a><\/span>Sourdough bread stays fresh for 2-3 days in a bread box.<\/span>
            <\/span>\u2714<\/span> Freeze:<\/b> Slice the bread, place baking paper between slices, and freeze it. This way, it will keep for up to 2 months.<\/span><\/span><\/p>

            Tips for the best sourdough bread<\/b><\/span><\/h3>

            \u2714<\/span> Maintain your starter well<\/b> \u2013 The healthier your starter, the better your bread.<\/span>
            <\/span>\u2714<\/span> Use active starter<\/b> \u2013 A starter that has just peaked contains the most wild yeasts and provides the best leavening behavior.<\/span>
            <\/span>\u2714<\/span> Temperature is crucial<\/b> \u2013 Check your dough temperature with a thermometer. This affects the rising time.<\/span>
            <\/span>\u2714<\/span> Use a scale<\/b> \u2013 Weighing flour is much more accurate than measuring with cups. This ensures a consistent result.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Do you think baking sourdough takes too much time? This recipe proves otherwise! You can enjoy fresh, naturally risen sourdough bread at home and say goodbye to supermarket bread forever. Trust us \u2013 homemade sourdough bread is so much better!<\/p>","protected":false},"author":1,"featured_media":5840,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[],"class_list":["post-5838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zuurdesembrood"],"featured_image_src":{"landsacpe":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Vers-gesneden-zuurdesem-Cover-1080x445.jpg",1080,445,true],"list":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Vers-gesneden-zuurdesem-Cover-463x348.jpg",463,348,true],"medium":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Vers-gesneden-zuurdesem-Cover-300x167.jpg",300,167,true],"full":["https:\/\/doughie.be\/wp-content\/uploads\/2025\/03\/Vers-gesneden-zuurdesem-Cover.jpg",1080,600,false]},"yoast_head":"\nEenvoudig Zuurdesembrood Recept \u2013 Bak Zelf Een Perfect Knapperig Brood! - Van thuisbakkers voor thuisbakkers<\/title>\n<meta name=\"description\" content=\"Met dit eenvoudige recept bak je knapperig zuurdesembrood. 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