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cracker barrel sourdough bread recipe

Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 2¼ tsp active dry yeast
  • 1 tbsp granulated sugar
  • 1½ cups warm water (105°F to 110°F / 40°C to 43°C)
  • 1 cup bread flour (for the sponge)
  • 2 tbsp plain Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1¾ cups bread flour (for the dough)
  • 1½ tsp fine sea salt
  • 1 tbsp olive oil
  • 1 tbsp cornmeal

Method
 

  1. Combine the yeast, sugar, and warm water in a large bowl. Let sit 5 minutes until foamy, then stir in 1 cup bread flour, the Greek yogurt, and apple cider vinegar. Cover and rest at room temperature for 1 hour.
  2. Add 1¾ cups bread flour, the salt, and olive oil to the sponge. Stir to combine, then knead on a floured surface for 8 to 10 minutes until smooth and springy.
  3. Shape the dough into a ball, place in a lightly oiled bowl, cover tightly, and refrigerate for 8 to 16 hours. Remove and rest at room temperature for 45 minutes.
  4. Dust a parchment-lined baking sheet with cornmeal. Shape the dough into a 10-inch oval loaf, place seam-side down, cover, and proof 45 minutes to 1 hour until domed and slow to spring back when pressed.
  5. Preheat oven to 425°F (220°C). Score 3 diagonal slashes across the top of the loaf. Bake 28 to 32 minutes until deep golden brown and hollow-sounding when tapped, with an internal temperature of 200°F to 205°F (93°C to 96°C).
  6. Rest on a wire rack for 15 minutes, then slice and serve on a board with softened butter.

Notes

This recipe builds flavor over time, so plan to start the sponge the morning or afternoon before you want to bake. If you are running short on time, a minimum 8-hour cold rise still gives a noticeably better flavor than skipping it, but 12 to 16 hours is the sweet spot. The bread is also excellent the next day if you store it wrapped at room temperature overnight and toast slices before serving.