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Vegan Sourdough Bread Recipe

While sourdough recipes can vary significantly from one region or household to the next, this basic vegan recipe offers a straightforward introduction to naturally leavened bread. Enjoy your baking journey!
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Dessert, Side Dish
Cuisine Europe
Servings 8 people
Calories 237 kcal

Equipment

  • 1 Large mixing bowl
  • 1 Digital kitchen scale
  • 1 Spatula
  • 1 Banneton basket or another bowl for proofing (lined with a floured cloth)
  • 1 Dutch oven or a baking stones/steel with a steam tray
  • 1 sharp knife for scoring
  • 1 Cooling rack
  • 1 Thermometer optional, but helpful in checking doneness

Ingredients
  

  • 100 g active sourdough starter well-fed and bubbly
  • 375 g lukewarm water
  • 500 g bread flour You can also use a mix of whole wheat and white if preferred.
  • 9 g salt

Instructions
 

Mix

  • In a large bowl, combine the sourdough starter and water until the starter is dissolved. Add the flour and mix until all the flour is hydrated. Let the mixture sit for 30 minutes. This rest is known as the autolyze.

Salt

  • Sprinkle the salt over the dough and integrate it thoroughly using your hands or a scraper.

Bulk Fermentation

  • Allow the dough to ferment at room temperature for about 4 to 8 hours, with periodic stretch-and-folds every 30-45 minutes for the first 2 hours.

Shape the dough

  • Shape the dough on a lightly floured surface into a tight ball.

Second Rise

  • Place the dough seam-side up in a floured banneton basket or bowl. Cover and let rise for another 3-4 hours or until the dough has expanded and holds a slight indentation when gently pressed.

Preheat Oven

  • About 45 minutes before baking, preheat your oven to 475°F (245°C). If using a Dutch oven, place it in the oven to preheat.

Score and Bake

  • Carefully turn your risen dough onto parchment paper. Score the top of the dough using a razor blade or sharp knife. If using a Dutch oven, carefully remove it from the oven, place the dough (with the parchment) inside, and cover it with the lid.

Bake Time

  • Bake for 30 minutes covered, then remove the lid and bake for another 15-20 minutes or until the crust is deeply golden and the bread's internal temperature is around 210°F (99°C).

Cool

  • Once baked, transfer the bread to a cooling rack and allow it to cool for at least an hour before slicing.

Notes

  • Ambient temperature will affect fermentation times. In warmer environments, the dough will rise faster; in cooler ones, it will take longer.
  • If you want a more tangy flavor, you can extend the bulk fermentation in the fridge for up to 24 hours.
  • For those new to sourdough, maintaining a starter is essential. Feed it regularly for the best results.
  • Bread flour provides strength and structure to the bread, but feel free to experiment with other flour for varied textures and flavors.
Sourdough bread, especially when made purely, is a product of time and patience. The lack of commercial yeast and the long fermentation process allows for a deep, tangy flavor and a chewy, crusty texture.

Nutrition

Calories: 237kcalCarbohydrates: 48gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 440mgPotassium: 63mgFiber: 2gSugar: 0.2gVitamin A: 1IUCalcium: 11mgIron: 1mg