Easy Sourdough Bread with starter (prozimi) Recipe

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This traditional Greek sourdough bread recipe creates a rustic loaf with a perfectly chewy interior and golden crust.

Using a natural sourdough starter (prozimi), the dough develops complex flavors during its 16-hour fermentation.

Each slice delivers just 130 calories while packing wholesome nutrients and 3.7g of protein.

Whether you’re an experienced baker or new to sourdough, this foolproof method yields amazing results that’ll make your kitchen smell like an authentic Mediterranean bakery.

Essential Ingredients

Essential Ingredients
  • Sourdough Starter (80g): Active and bubbly starter is crucial for proper fermentation
  • Strong White Bread Flour (530g): High protein content ensures better gluten development
  • Salt (2 tsp): Enhances flavor and controls fermentation
  • Water (390g): Room temperature water for optimal dough consistency
  • Butter (10g): Optional addition for extra tenderness

Step-by-Step Instructions

  1. Initial Mixing: Combine starter, flour, salt, and butter in stand mixer bowl. Add water gradually around the edges
  2. First Knead: Using dough hook, knead for 10-15 minutes on medium speed. Rest covered for 1 hour
  3. Second Knead: Repeat kneading process until dough becomes smooth and slightly tacky
  4. Bulk Rise: Let dough rest covered for 3-4 hours until it rises 25% in size
  5. Basket Preparation: Line proofing basket with floured cloth for next step
  6. Shaping: Form dough into taught ball by folding edges toward center
  7. Cold Proof: Place in prepared basket and refrigerate overnight
  8. Baking Setup: Preheat oven to 230C/450F with dutch oven inside
  9. Final Steps: Transfer dough to hot dutch oven, score, and bake covered 20 minutes
  10. Finish Baking: Remove lid and bake additional 15 minutes until deeply browned

Kneading & Shaping Tips

Getting your sourdough texture just right comes down to proper kneading and shaping.

When using your stand mixer, watch how the dough changes – it should become smoother and more elastic as you knead.

If you’re not sure whether it’s ready, try the windowpane test: stretch a small piece of dough gently – if it forms a thin, translucent “window” without breaking, you’re good to go! For shaping, keep your movements gentle but confident.

A light dusting of flour on your hands helps prevent sticking while you create that lovely taught ball.

Storage & Keeping Fresh

Your freshly baked sourdough will stay at its best for about 3-4 days. Once completely cool, store it cut-side down on a wooden cutting board, or wrap it in a clean cotton cloth. Want to keep it longer?

Slice the whole loaf and freeze it – this way you can toast pieces straight from frozen. Just avoid storing your bread in the fridge, as this actually makes it go stale faster!

Serving Ideas

This sourdough bread shines when served slightly warm with good butter. Try it toasted for breakfast with creamy avocado, or use it to make amazing grilled cheese sandwiches – the tangy flavor adds an extra special touch.

For dinner, serve thick slices alongside soups or stews – it’s perfect for soaking up every last drop. The crispy crust and soft interior make it a wonderful base for bruschetta too!

Temperature Tips

The magic happens at 230°C/450°F – this high heat creates that beautiful crust while keeping the inside soft and tender.

Your Dutch oven needs to be super hot before the dough goes in, so don’t skip the preheating step.

If your bread browns too quickly, you can lower the temperature by 10-15 degrees after removing the lid. A good way to check if it’s done is to tap the bottom – it should sound hollow!

Easy Sourdough Bread with starter (prozimi) Recipe

Easy Sourdough Bread recipe with starter (prozimi)

Bushra
This traditional Greek sourdough bread recipe creates a rustic loaf with a perfectly chewy interior and golden crust. Using a natural sourdough starter (prozimi), the dough develops complex flavors during its 16-hour fermentation.
Prep Time 16 minutes
Cook Time 35 minutes
Total Time 16 minutes
Course Breads
Cuisine Greek
Servings 1 loaf
Calories 130 kcal

Equipment

  • Stand mixer with dough hook
  • Dutch oven
  • Proofing basket
  • Dough scraper

Ingredients
  

For a boule (round loaf) – makes a 1kg loaf / 2.2 pound loaf

  • 80 g sourdough starter (2.8oz)
  • 530 g strong white bread flour (18.7oz)
  • 2 tsp salt
  • 390 g water (13.7 fl oz)
  • 10 g butter (0.35oz) (Optional – for extra softness)

Instructions
 

  • In your stand mixer bowl pour in your sourdough starter, the flour, the salt and if using it, the butter. Slowly pour in your water around the edges of the mixer bowl
  • Put the dough hook on your stand mixer and let it knead on low to medium speed for about 10-15 minutes. Remove the bowl from the mixer, cover with cling film and let it rest for 1 hour.
  • Repeat the above – place your bowl back in the mixer and let it knead for another 10-15 minutes. Once done the dough should have formed a nice smooth and a little bit sticky ball. If the dough is too sticky, let it rest for another 10-15 minutes and knead once more.
  • Cover with cling film and let it rest for 3-4 hours or until it has risen by a quarter (25%) in size.
  • Line your proofing basket with a terry cloth or kitchen towel and sprinkle generously with flour. Spread the flour on the cloth using your hands.
  • Tip the dough out from the bowl on a floured work surface. Shape your dough into a taught round ball by pulling one edge at a time and folding toward the center. Flip the dough over and using a dough scraper pull the dough across your work surface to form a round, taught ball.
  • Cover with cling film and place in the fridge overnight (or longer if you prefer – up to 1 day).
  • Preheat your oven to 230C/ 450F with your large metal pot (dutch oven) placed inside.
  • Once pre-heated, remove your dutch oven, take the dough out from the fridge and tip it over in the dutch oven. Score it lengthwise with a sharp razor at a 30 degree angle or cut using scissors.
  • Cover with the lid and bake for 20 minutes.
  • Once the 20 minutes are up, remove the lid from your dutch oven and let it bake for a further 15 minutes or until deeply browned
  • Remove your bread from the oven and place it on an airing rack to cool down.

Nutrition

Calories: 130kcalCarbohydrates: 27.4gProtein: 3.7gFat: 0.3gSaturated Fat: 0.1gSodium: 291.4mgFiber: 1gSugar: 0.3g
Keyword artisan bread, Greek prozimi, homemade bread, natural leaven, sourdough starter
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