There’s something truly magical about baking sourdough bread. The process combines art and science, resulting in a beautifully crusty loaf with a tangy flavor that’s simply irresistible. Sourdough relies on wild yeast and lactic acid bacteria, giving it a unique taste and texture that commercial yeasts can’t replicate. While it does take some time and patience, the end result is well worth it. Here’s a straightforward recipe to guide you through making your own sourdough loaf.
Ingredients
For the Sourdough Starter:
- 100g all-purpose or whole wheat flour
- 100g water (filtered or bottled)
- 1 tablespoon active sourdough starter (or you can create one from scratch)
For the Bread:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
Step 1: Prepare the Sourdough Starter
- Feed Your Starter: If you’re using an active starter, feed it 1 tablespoon of flour and 1 tablespoon of water. Let it sit at room temperature for 4-6 hours until bubbly and active.
Step 2: Autolyse
- Mix Ingredients: In a large bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains.
- Rest: Cover the bowl with a damp cloth and let it rest for about 30 minutes. This process helps develop gluten.
Step 3: Add Starter and Salt
- Incorporate Starter: Add 100g of your active sourdough starter to the dough. Mix until well combined.
- Add Salt: Sprinkle 10g of salt over the dough and mix well. You can use the pinching method to incorporate the salt evenly.
Step 4: Bulk Fermentation
- Let It Rise: Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. Every 30 minutes during the first two hours, perform a series of stretch and folds to strengthen the dough.
Step 5: Shape the Dough
- Pre-shape: Lightly flour your work surface and turn the dough out. Gently shape it into a round ball and let it rest for 20-30 minutes.
- Final Shape: Shape the dough into your desired loaf shape (round or oval) and place it seam side down in a well-floured proofing basket.
Step 6: Final Proof
- Proof: Cover the dough and let it rise for another 1-2 hours at room temperature, or refrigerate overnight for a more complex flavor.
Step 7: Preheat the Oven
- Prepare: About 30 minutes before baking, place a Dutch oven (or a baking stone) in your oven and preheat it to 450°F (230°C).
Step 8: Bake the Bread
- Transfer: Carefully turn the dough onto a piece of parchment paper. Score the top with a sharp knife or lame.
- Bake: Remove the Dutch oven, place the bread inside (with the parchment), cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until golden brown.
Step 9: Cool and Enjoy
- Cool: Once baked, transfer the loaf to a wire rack and let it cool completely before slicing. This allows the crumb to set.
Enjoy the fruits of your labor with butter, jam, or simply on its own. Your homemade sourdough loaf is sure to impress!
