Vegan Sourdough Bread – This crusty, artisan-style sourdough bread is made with simple, wholesome ingredients and a naturally fermented starter, creating a fluffy, tangy, and gut-healthy loaf! Perfect for sandwiches, toast, or dipping, this no-yeast, dairy-free, and oil-free recipe delivers authentic bakery-style results at home. If you’re a beginner or an experienced baker, this homemade sourdough recipe is a must-try for healthy, fermented, and naturally leavened bread lovers!
Ingredients:
300g active sourdough starter
400g bread flour
100g whole wheat flour
300g water
Salt to taste or 10g
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter and water.
Mix until the starter is mostly dissolved in the water.
Incorporate Flours:
Add the bread flour and whole wheat flour to the bowl.
Mix with a spoon or your hands until all the flour is hydrated and a shaggy dough forms. Let it rest for 30 minutes to 1 hour (autolyse).
Add Salt:
Sprinkle the salt over the dough and incorporate it thoroughly. Use your hands to knead the dough gently until the salt is fully mixed in.
Bulk Fermentation:
Cover the bowl with a damp towel or plastic wrap and let it ferment at room temperature for about 4-6 hours, depending on your room temperature. During this time, perform a series of stretch-and-folds every 30 minutes for the first 2 hours (grab a portion of the dough, stretch it upwards, and fold it over itself, repeating this around the dough).
Shape the Dough:
After the bulk fermentation, lightly flour a work surface and turn out the dough.
Shape it into a round or oblong loaf, depending on your preference. Tuck the edges under to create tension on the surface of the dough.
Final Proof:
Place the shaped dough into a proofing basket (banneton) lined with a cloth dusted with flour, seam side up.
Cover with a cloth and let it proof at room temperature for 2-3 hours, or until it has visibly expanded and a poke test leaves a slight indentation.
Preheat Oven:
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone in the oven while it preheats.
Bake the Bread:
Carefully invert the proofed dough onto a piece of parchment paper.
Score the top of the dough with a sharp knife or razor blade.
Transfer the parchment paper with the dough into the preheated Dutch oven or onto the baking stone.
Bake covered for 20 minutes, then uncover and bake for an additional 20-25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cooling:
Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
