Sourdough bread is a timeless classic, celebrated for its rich flavor and chewy texture. Unlike commercial breads that rely on quick-acting yeast, sourdough is leavened through a natural fermentation process using wild yeast and lactic acid bacteria from the sourdough starter. This process not only gives sourdough its distinctive tang but also makes it more digestible and nutritious. Baking your own sourdough at home is a rewarding experience that connects you to an age-old tradition. Here’s a simple recipe to get you started on your sourdough journey.
Ingredients
For the Starter:
- 100g all-purpose flour (or whole wheat flour)
- 100g water (room temperature)
For the Bread:
- 500g bread flour (or a mix of all-purpose and whole wheat)
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
Day 1: Preparing the Starter
- In a clean jar, mix 100g of flour with 100g of water. Stir until combined, cover loosely, and let it sit at room temperature for 12-24 hours. Look for bubbles and a rise in volume, indicating that the starter is active.
Day 2: Mixing the Dough 2. In a large mixing bowl, combine 500g of bread flour with 350g of water. Mix until no dry flour remains. Cover and let it rest for 30 minutes (this is called autolyse). 3. After the autolyse, add 100g of your active starter and 10g of salt. Mix well until everything is combined. The dough will be sticky but should start coming together.
Bulk Fermentation: 4. Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours. During this time, perform stretch and fold techniques every 30 minutes for the first 2 hours: grab one side of the dough, stretch it up, and fold it over itself. Repeat this for all sides of the dough.
Shaping the Dough: 5. After bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a round by tucking the edges into the center. Let it rest for 20 minutes. 6. Shape the dough again into a tighter ball and place it seam side down in a well-floured proofing basket or bowl.
Final Proof: 7. Cover the dough with a damp cloth and let it rise for another 2-4 hours at room temperature, or you can refrigerate it overnight for a slow proof (this develops flavor).
Baking: 8. Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. 9. Carefully remove the hot Dutch oven and place a parchment paper over it. Flip the dough onto the parchment (seam side up), then score the top with a sharp knife or lame. 10. Cover with the lid and bake for 30 minutes. After that, remove the lid and bake for another 15-20 minutes until golden brown and crisp.
Cooling: 11. Once baked, transfer the loaf to a wire rack and let it cool completely before slicing. This cooling time allows the crumb to set properly.
Enjoy Your Sourdough!
Sourdough is not just bread; it’s an experience. Whether you enjoy it plain, toasted, or with your favorite spreads, homemade sourdough is sure to impress. Happy baking!
