There’s something magical about the aroma of freshly baked sourdough bread wafting through your kitchen. Sourdough has a rich history, originating thousands of years ago, and its unique tangy flavor and chewy texture make it a favorite among bread enthusiasts. The best part? You can create this delightful loaf right at home with just a few simple ingredients and a bit of patience. Let’s dive into the process of making your own sourdough bread!
Ingredients:
For the Starter:
- 100g all-purpose or whole wheat flour
- 100g water (filtered or room temperature)
- 1 tablespoon active sourdough starter (if you don’t have one, you can create your own)
For the Bread:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- 150g active sourdough starter (from your previous feeding)
Equipment:
- Large mixing bowl
- Dutch oven or baking stone
- Kitchen scale (for accuracy)
- Bench scraper
- Kitchen towel or plastic wrap
Instructions:
Step 1: Prepare Your Starter
- Feed Your Starter: 8-12 hours before you plan to bake, feed your sourdough starter with equal parts flour and water. It should be bubbly and doubled in size when ready.
Step 2: Mix the Dough
- Autolyse: In a large bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains. Cover and let it rest for about 30 minutes. This process hydrates the flour and begins gluten development.
- Add Starter and Salt: After the autolyse, add 150g of your active starter and 10g of salt to the dough. Mix thoroughly until fully incorporated.
Step 3: Bulk Fermentation
- First Rise: Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. Every 30 minutes during the first 2 hours, perform stretch and folds (pull one side of the dough up and fold it over itself; repeat on all sides).
Step 4: Shape the Dough
- Pre-shape: Turn the dough out onto a lightly floured surface. Shape it into a round and let it rest for 20-30 minutes.
- Final Shape: Shape the dough into a round or oval loaf, depending on your baking vessel. Place it seam-side up in a floured banneton or bowl.
Step 5: Second Rise
- Proofing: Cover the shaped dough and let it rise for another 1-3 hours at room temperature, or refrigerate it overnight for a slower fermentation (which enhances flavor).
Step 6: Preheat the Oven
- Heat Your Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
Step 7: Bake
- Prepare to Bake: Carefully remove the hot Dutch oven. Gently flip your dough onto a piece of parchment paper, seam-side down. Score the top with a sharp blade to allow steam to escape.
- Bake: Transfer the dough (with parchment) into the Dutch oven, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes until golden brown and crusty.
Step 8: Cool and Enjoy
- Cool Down: 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.
Now, slice into your homemade sourdough loaf and enjoy it with butter, jam, or as the base for your favorite sandwich. Happy baking!
