Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Traditional Kosher Sourdough Bread from Starter – Crusty Artisan Loaf

By /
Jump to Recipe Print Recipe
Pareve

Sourdough bread from a starter has a crisp, crackling crust, an open, chewy crumb and a gentle tang. It’s made with just starter, bread flour, water and salt, and a long, slow fermentation.

Tips for a Great Loaf

Use an active starter fed 4 to 8 hours earlier that has doubled and is bubbly. Mix, rest, then stretch and fold the dough a few times during the first rise to build strength. A long, cool rise develops flavor. Bake in a preheated Dutch oven, covered first to trap steam, then uncovered to brown the crust.

Kosher Notes

Sourdough made with water and oil is pareve, so it can be served with any meal. When baking a large enough quantity of dough (usually starting around 2.5 pounds of flour), the mitzvah of separating challah applies; ask your rabbi about amounts and the blessing.

Storing

Keep the loaf wrapped in a towel for 2 to 3 days, or slice and freeze for 3 months.

Traditional Kosher Sourdough Bread from Starter – Crusty Artisan Loaf
This traditional kosher sourdough bread delivers a perfect crispy crust and tangy flavor using your active starter and simple ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 20 hours
Servings: 12 slices
Course: Side Dish
Cuisine: Jewish
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup active sourdough starter fed 4-8 hours prior, doubled in size
  • 3 cups bread flour plus extra for dusting
  • 1 1/4 cups warm water about 80°F
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil for greasing bowl

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. In a large mixing bowl, combine the active sourdough starter with warm water. Stir until well mixed and slightly foamy.
  2. Add the bread flour and kosher salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Don't worry if it looks rough at this stage.
  3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet.
  4. Place the dough in a large bowl greased with olive oil, turning to coat all sides. Cover with a damp kitchen towel and let rise in a warm place for 4-6 hours, until doubled in size.
  5. Gently punch down the dough and turn it onto a floured surface. Shape into a round loaf by tucking the edges under and rotating the dough.
  6. Place the shaped loaf seam-side down on a parchment-lined baking sheet. Cover with a clean kitchen towel and let rise for 2-3 hours, until puffy and increased in size by about 50%.
  7. About 30 minutes before baking, preheat your oven to 450°F. Place a small oven-safe dish filled with water on the bottom rack to create steam.
  8. Using a sharp knife or razor blade, score the top of the loaf with a deep slash about 1/2 inch deep. This allows the bread to expand properly during baking.
  9. Bake for 35-45 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach 190-200°F.
  10. Cool completely on a wire rack before slicing, at least 1 hour. This allows the crumb to set properly.

Notes

Store the cooled bread wrapped in a clean kitchen towel for 2-3 days, or slice and freeze for up to 3 months. For extra crispy crust, place the finished loaf directly on the oven rack for the last 5 minutes of baking. Your starter should be active and bubbly before beginning this recipe.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg
Sodium 245mg 11%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top