recipe with sourdough bread
The Best recipe with sourdough bread
What really makes this recipe special is how it’s versatile. Whether it’s for a simple weeknight dinner or a special occasion like a family gathering, sourdough works. My husband loves it for his sandwiches, my kids eat it with their lunches, and my mom still asks for it when she visits. Plus, it’s not just about taste—it’s better for you than store-bought bread. No preservatives, no refined flour, and that tangy flavor comes from the natural fermentation, which means better digestion and more nutrients. It’s a healthier way to eat bread without giving up on flavor or texture. My family doesn’t even notice the difference when it’s homemade.
Sourdough Bread with Tomato Basil Butter
A rustic, homemade sourdough bread paired with a fresh tomato basil butter for a simple yet flavorful meal. Perfect for sandwiches or toast.
🥘Ingredients
- 3 cups (360g) bread flour
- 1 cup (240ml) warm water
- 1 tbsp (15g) salt
- 1 tbsp (7g) active sourdough starter (10% hydration)
- 1 tbsp (15ml) olive oil
- ½ cup (120g) unsalted butter, softened
- ½ cup (120g) cherry tomatoes, halved
- ¼ cup (10g) fresh basil leaves, chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Prepare a baking sheet with parchment paper. -
2
In a large bowl, combine flour, salt, and olive oil. Add warm water and sourdough starter. Mix until a shaggy dough forms. -
3
Transfer dough to a clean surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size. -
4
Shape dough into a round or oval loaf and place in a banneton or a bowl lined with a damp towel. Cover and let rise for another 30-60 minutes. -
5
Preheat oven to 425°F (220°C) again. Preheat a baking sheet with parchment paper. Score the top of the dough with a sharp knife in a crosshatch pattern. -
6
Bake for 25-30 minutes until golden brown. Let cool on a wire rack. -
7
While bread bakes, prepare the tomato basil butter: Melt butter in a bowl, then mix in tomatoes, basil, garlic, salt, and pepper. Chill until butter is fully set. -
8
Once bread is cooled slightly, spread with tomato basil butter. Serve warm or at room temperature.
🔧Equipment
- Mixing bowls (2)
- Stand mixer or kitchen aid with dough hook
- Clean kitchen towel or dough proofing bag
- Banneton or bowl for shaping
- Baking sheet
- Oven
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure your sourdough starter is active and bubbly before using.
- For a gluten-free option, substitute bread flour with a 50/50 blend of gluten-free flour and rice flour.
- Adjust baking time if your oven is inconsistent; check with a toothpick for doneness.
- Store bread in a cool, dry place wrapped in a towel or plastic bag for up to 3 days.
Variations
- Add a pinch of smoked paprika or dried oregano to the tomato basil butter for extra flavor.
- Use a mix of ripe and green tomatoes for a tangier twist.
Watch Video Of How Sourdough Bread with Tomato Basil Butter Works
❓ Frequently Asked Questions About Sourdough Bread with Tomato Basil Butter
How do I know if my sourdough starter is ready for baking?
To determine if your sourdough starter is ready, look for double-sized bubbles, a noticeable rise (at least 50% increase in volume), and a pungent, slightly tangy smell. If it’s bubbly, active, and has risen significantly after 8–12 hours of rest, it’s typically ready for baking.
What’s the best way to store leftover sourdough bread to keep it fresh longer?
Store leftover sourdough bread in an airtight container or bag at room temperature for up to 2 days. For longer freshness (up to a week), refrigerate it—just bring it back to room temperature before slicing. Alternatively, freeze slices or the whole loaf for up to 3 months.
Can I use a mix of flour types (like whole wheat and all-purpose) in this recipe, and if so, what’s the ratio?
Yes, you can substitute whole wheat or other flours, but the texture may change. A common ratio is 50% all-purpose or bread flour + 50% whole wheat or rye flour. Adjust hydration slightly (add 1–2 tbsp water) if the dough feels too dry. For best results, experiment with smaller batches first.
Why did my sourdough loaf turn out dense or flat instead of light and airy?
Several factors could cause this: underproofing (not letting it rise long enough), too much flour (weighing it precisely helps), weak starter (check for proper feeding and activity), or overmixing (use a dough scraper instead of hands). Also, ensure your oven preheats fully (450°F/230°C minimum) and use a Dutch oven for even baking.
What’s the trick to getting a perfectly crispy crust on my sourdough?
For a crispy crust, bake with a Dutch oven (steam helps create a crust), use high heat (450°F/230°C), and bake for 20–25 minutes after removing it from the Dutch oven. Preheat the oven for at least 30 minutes. If your oven lacks steam, place a tray of boiling water inside during baking. Also, let the dough rest at room temperature for 1–2 hours before baking for better crust development.
