Sourdough bread has a unique flavor and texture that can’t be matched by commercial yeast breads. Its tangy taste and chewy crust are the result of a slow fermentation process that develops depth in flavor. Whether you’re a seasoned baker or trying sourdough for the first time, this recipe will guide you to create a beautifully crusty and flavorful loaf.
Ingredients
- For the starter:
- 100g all-purpose flour
- 100g water
- 50g active sourdough starter (or equal parts flour and water to create your own)
- For the dough:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- 150g active sourdough starter (from above)
Equipment
- Mixing bowl
- Dough scraper
- Kitchen scale (for accuracy)
- Dutch oven or baking stone
- Parchment paper
- Kitchen towel
Instructions
1. Prepare the Starter (8-12 hours in advance):
If your starter isn’t already active, feed it the night before. Mix the 100g of flour and 100g of water with 50g of your existing starter. Let it sit at room temperature overnight until bubbly and doubled in size.
2. Mix the Dough (Day of Baking):
In a large mixing bowl, combine the 500g of bread flour and 350g of water. Mix until there are no dry bits of flour left. Let it rest for about 30 minutes (this is called autolyse).
3. Incorporate the Starter and Salt:
After the autolyse, add 150g of your active starter and 10g of salt. Mix until well incorporated. You can use your hands or a dough scraper to fold the mixture.
4. Bulk Fermentation (4-5 hours):
Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature, performing stretch and folds every 30 minutes for the first 2 hours (about 4-6 folds). This helps develop the gluten structure.
5. Pre-shape the Dough:
After the bulk fermentation, gently turn the dough out onto a lightly floured surface. Shape it into a round by tucking the edges into the center. Let it rest for about 30 minutes.
6. Shape the Loaf:
After resting, shape the dough into your desired form (round or oval). Place it seam-side up in a floured proofing basket or bowl lined with a floured kitchen towel.
7. Final Proof (2-3 hours):
Cover the shaped dough and let it rise for another 2-3 hours at room temperature, or refrigerate it overnight for a more developed flavor.
8. Preheat the Oven:
About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Score the Loaf:
Once preheated, carefully remove the Dutch oven. Gently turn the dough onto a piece of parchment paper. Use a sharp knife or lame to score the top of the loaf (this allows it to expand while baking).
10. Bake:
Lift the loaf using the parchment and place it in the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, until the crust is golden brown and crispy.
11. Cool and Enjoy:
Once baked, remove the loaf from the Dutch oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set and enhances the flavor.
Tips for Success
- Hydration: Adjust the water based on your flour’s absorption capacity; a wetter dough can yield a more open crumb.
- Temperature: A warm kitchen speeds up fermentation. Adjust your timings accordingly.
- Patience is Key: Sourdough requires time to develop its flavors and textures, so embrace the process!
Enjoy your homemade sourdough loaf fresh with butter, or use it for sandwiches or toast. Happy baking!
