Sourdough bread is a beloved classic known for its tangy flavor, chewy texture, and crispy crust. The magic of sourdough lies in the fermentation process, which not only enhances the taste but also improves the bread’s nutritional profile. Making sourdough at home can be a rewarding journey, as you nurture your starter and watch your dough come to life. Here’s a simple recipe to help you create a beautiful sourdough loaf.
Ingredients
For the Starter:
- 100g all-purpose flour
- 100g water (room temperature)
- 50g active sourdough starter (if you don’t have one, you’ll need to create a starter in advance)
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- All of the starter (from above)
Instructions
1. Feed Your Starter:
- If your starter has been stored in the fridge, take it out a day before baking and feed it with 100g flour and 100g water. Let it sit at room temperature until bubbly and active.
2. Autolyse:
- In a large mixing bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour. This process hydrates the flour and begins gluten development.
3. Mix in the Starter and Salt:
- Add your active starter to the dough mixture and sprinkle the 10g salt on top. Mix until fully incorporated. The dough will be sticky.
4. Bulk Fermentation:
- Cover the bowl with a damp cloth and let it rise at room temperature (ideally around 75°F or 24°C) for about 4 to 6 hours. During the first 2 hours, perform stretch and folds every 30 minutes: grab one side of the dough, stretch it up, and fold it over itself. Do this on all four sides.
5. Pre-shape:
- After the bulk fermentation, gently turn the dough out onto a lightly floured surface. Shape it into a round by folding the edges toward the center. Let it rest for 20 to 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.
7. Proof:
- Cover the dough and let it proof for 1 to 3 hours at room temperature, or for best results, place it in the fridge overnight.
8. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Score and Bake:
- Once preheated, carefully remove the Dutch oven. Turn your dough out onto a piece of parchment paper, score the top with a sharp blade, and lift it into the hot pot. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool:
- Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This step is crucial for the best texture!
Enjoy!
Homemade sourdough bread is a delight on its own or perfect for sandwiches, toast, and more. Enjoy the process and the wonderful aroma that fills your kitchen!
