Sourdough bread is a delightful and tangy artisan loaf that’s become a favorite for many home bakers. What sets it apart is the natural fermentation process, which not only gives the bread its characteristic flavor and chewy texture but also makes it easier to digest. While making sourdough can seem intimidating at first, with a little patience and practice, you can create a beautiful loaf that’s perfect for sandwiches, toast, or simply enjoying with butter.
Ingredients
For the starter:
- 100g all-purpose flour (or whole wheat flour)
- 100g water (room temperature)
- 1 tablespoon active sourdough starter (or use a portion from a previously maintained starter)
For the bread:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- 150g active sourdough starter (from your initial mix)
Instructions
1. Prepare the Sourdough Starter (if not already prepared):
- In a bowl, mix 100g of flour, 100g of water, and 1 tablespoon of your active starter.
- Cover loosely and let it sit at room temperature for about 8-12 hours, or until bubbly and doubled in size.
2. Autolyse:
- In a large mixing bowl, combine 500g of bread flour and 350g of water. Mix until there are no dry spots.
- Let this mixture rest for 30 minutes to 1 hour. This process helps to develop gluten.
3. Mix in the Starter and Salt:
- After the autolyse, add 150g of your active starter and 10g of salt to the dough.
- Mix by pinching and folding until well incorporated.
4. Bulk Fermentation:
- Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4-5 hours, stretching and folding the dough every 30 minutes for the first 2 hours. This helps build strength in the dough.
5. Shape the Dough:
- After bulk fermentation, gently transfer the dough to a floured surface. Shape it into a round or oval loaf, depending on your preference.
- Let it rest for 15-20 minutes, then shape it again for a tighter surface.
6. Final Proof:
- Place the shaped loaf into a floured banneton or a bowl lined with a floured cloth.
- Cover and let it proof for another 2-4 hours at room temperature, or you can refrigerate it overnight for a more complex flavor.
7. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside (or a baking stone if using).
8. Score and Bake:
- Once preheated, carefully remove the Dutch oven and place the loaf inside. Score the top with a sharp blade to help it expand while baking.
- Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool:
- Remove the loaf 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.
Enjoy!
There’s nothing quite like the aroma of freshly baked sourdough bread wafting through your kitchen. Whether you enjoy it plain or with your favorite toppings, this homemade sourdough loaf is sure to impress. Happy baking!
