Sourdough bread is not just a loaf; it’s a journey into the art of bread-making. This ancient method uses wild yeast and lactic acid bacteria found in the environment, giving the bread its characteristic tangy flavor and chewy texture. The process of making sourdough can seem daunting at first, but with patience and practice, you can create a beautiful, crusty loaf at home. Here’s a straightforward recipe to get you started on your sourdough adventure!
Ingredients
For the Starter:
- 100g all-purpose or whole wheat flour
- 100g water (room temperature)
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
1. Prepare the Starter (if not already active):
- Mix 100g flour with 100g water in a jar. Stir well to combine and cover loosely. Let it sit at room temperature for 12-24 hours until bubbly and doubled in size.
2. Autolyse:
- In a large bowl, mix the 500g bread flour with 350g water. Stir until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
3. Mix in the Starter and Salt:
- Add 100g of your active sourdough starter and 10g of salt to the autolysed dough. Mix by hand, pinching and folding until well incorporated.
4. Bulk Fermentation:
- Let the dough rise at room temperature (around 75°F/24°C) for 4-5 hours. During the first 2 hours, perform a series of stretch and folds every 30 minutes: gently pull one side of the dough up and fold it over itself, rotating the bowl as you go.
5. Shape the Dough:
- After the bulk fermentation, turn the dough onto a lightly floured surface. Gently shape it into a round loaf by folding the edges toward the center. Let it rest for 20 minutes, then shape it again into a tighter round.
6. Final Proof:
- Place the shaped dough into a well-floured proofing basket (banneton). Cover with a cloth and let it proof for 2-4 hours at room temperature, or overnight in the fridge for a more complex flavor.
7. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Bake the Bread:
- Carefully remove the hot Dutch oven. Place the dough inside (you can score the top for a decorative look) and cover with the lid. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until golden brown.
9. Cool:
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
Enjoy!
Now that you’ve made your own sourdough bread, savor the satisfaction of each slice. Whether toasted, slathered with butter, or used for a hearty sandwich, there’s nothing quite like homemade sourdough. Happy baking!
