Sourdough bread, with its crispy crust and tangy flavor, is a delight for bread enthusiasts and home bakers alike. The beauty of sourdough lies not only in its unique taste but also in the fermentation process that creates a depth of flavor and a chewy texture. Making your own sourdough loaf can be a rewarding experience, allowing you to connect with the ancient art of bread-making. While it does take some time and patience, the end result is absolutely worth it. Let’s get started!
Ingredients
For the Starter:
- 100g all-purpose or whole wheat flour
- 100g water (room temperature)
- 1 tablespoon active sourdough starter (or a pinch of flour to catch wild yeast)
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- 100g active sourdough starter (from your feeding)
Equipment
- Mixing bowl
- Kitchen scale
- Dough scraper
- Dutch oven or baking stone
- Kitchen towel or plastic wrap
Instructions
1. Feed Your Starter
- If you haven’t fed your starter recently, do so 4-6 hours before you plan to start your dough. Mix the flour and water, and let it sit at room temperature until bubbly and active.
2. Autolyse
- In a large mixing bowl, combine the 500g of bread flour and 350g of water. Mix until no dry flour remains. Cover and let it rest for 30 minutes to 1 hour. This helps develop gluten.
3. Mix in Starter and Salt
- After the autolyse, add 100g of your active sourdough starter and 10g of salt to the dough. Mix until fully incorporated. The dough will be sticky.
4. Bulk Fermentation
- Let the dough rise at room temperature for 4-5 hours, performing stretch and folds every 30 minutes for the first 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat.
5. Pre-shape
- Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface. Gently shape it into a round by folding the edges towards the center. Let it rest for 20-30 minutes.
6. Final Shape
- After resting, shape the dough into your desired form (round or oval). Place it seam-side up in a well-floured proofing basket or bowl. Cover and let it proof for 2-4 hours at room temperature, or overnight in the fridge for a slower fermentation.
7. Preheat the Oven
- About 30-60 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to heat up.
8. Score and Bake
- Carefully remove the hot Dutch oven. Flip the dough onto parchment paper, score the top with a sharp knife or razor, and gently lower it into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes until golden brown.
9. Cool
- Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.
Enjoy Your Sourdough!
Slice, toast, and enjoy your homemade sourdough loaf with butter, jams, or your favorite toppings. Once you master this basic recipe, feel free to experiment with different flours, add-ins, or shapes. Happy baking!
