Alton Brown Sourdough Bread Recipe

This Alton Brown Sourdough Bread Recipe is a chewy and crusty artisan loaf, which uses bread flour and a long overnight fermentation. It’s a classic, foolproof recipe, ready in about 22 hours and 20 minutes.

Alton Brown Sourdough Bread Recipe Ingredients

• 17 1/2 ounces bread flour, plus extra for shaping
• 1/4 teaspoon active dry yeast
• 2 1/2 teaspoons kosher salt
• 12 fluid ounces filtered water
• 2 tablespoons cornmeal

How To Make Alton Brown Sourdough Bread

1. Mix and ferment: In a large bowl, whisk together flour, yeast, and salt. Add water and stir until combined. Cover with plastic wrap and let sit at room temperature for 19 hours.
2. First shaping and rest: After 19 hours, turn the dough onto a lightly floured surface. Punch it down and fold it over a few times. Cover with a tea towel and let rest for 15 minutes.
3. Final shaping and proof: Shape the dough into a ball. Sprinkle a tea towel with 1 tablespoon of cornmeal, place the dough seam-side down, and sprinkle the top with the remaining cornmeal. Cover and let rise until doubled, about 2 to 3 hours.
4. Oven baking method: Preheat oven to 450°F with a Dutch oven inside. Once the dough is ready, transfer it to the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake another 15 minutes until the internal temperature is 210–212°F. Cool on a rack for at least 15 minutes.
5. Outdoor coals method (optional): Heat 40–44 coals. Place 20–24 coals under a raised Dutch oven and 20 on top of the lid. Bake for 45 minutes or until the internal temperature is 210–212°F. Cool before slicing.

Recipe Tips

• Is this real sourdough without starter?
  It mimics sourdough flavor using long fermentation, even without a traditional starter.
• How to prevent sticking in the Dutch oven:
  Use plenty of cornmeal or parchment paper to keep the dough from sticking.
• Can I let the dough rise longer than 19 hours?
  Yes, up to 20 hours is fine, but be cautious not to over-ferment.
• What if I don’t have a Dutch oven?
  Use a heavy oven-safe pot with a tight-fitting lid as an alternative.

What To Serve With Sourdough Bread

This rustic loaf pairs well with both savory and sweet spreads. Try it with:

• Salted butter or olive oil
• Sharp cheddar or soft cheeses
• Tomato soup or chili
• Avocado and eggs
• Jam or honey

How To Store Sourdough Bread

Room Temperature: Store in a paper bag or wrapped in a towel for up to 3 days.

Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature and reheat in a 325°F oven for 10 minutes.

Sourdough Bread Nutrition Facts

• Calories: 160 (per slice)
• Fat: 0.5g
• Carbohydrates: 33g
• Protein: 5g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use whole wheat flour instead of bread flour?
Yes, but expect a denser texture. Try substituting half for best results.

Why is my bread flat?
It may be over-proofed or too wet. Ensure your dough doubles but doesn’t over-expand.

Do I need to score the dough?
Not required for this method, as the Dutch oven promotes natural expansion.

Is the yeast amount correct?
Yes, the small amount is intentional for slow fermentation and better flavor.

Try More Recipes:

• Alton Brown Salmon Recipe
• Alton Brown Lemon Meringue Pie Recipe
• Alton Brown Enchilada Lasagna Recipe