Sourdough bread, with its tangy flavor and crusty exterior, is a timeless favorite that many home bakers strive to master. The beauty of sourdough lies not only in its taste but also in the unique fermentation process that brings depth and character to each loaf. This recipe will guide you through creating a delicious sourdough loaf, using a starter that captures the wild yeast and bacteria in the environment. Grab your apron, and let’s get started!
Ingredients
For the sourdough starter:
- 100g all-purpose or bread flour
- 100g water (room temperature)
Note: If you already have an active sourdough starter, you can skip this section and use 150g of your starter.
For the sourdough bread:
- 500g bread flour
- 350g water (room temperature)
- 150g active sourdough starter
- 10g salt
Instructions
Step 1: Feed Your Starter (if needed)
- If you’re starting with a starter, feed it 100g of flour and 100g of water. Let it sit at room temperature for 4-6 hours or until bubbly and active.
Step 2: Autolyse
- In a large mixing bowl, combine 500g of bread flour with 350g of water. Mix until no dry flour remains. Cover with a damp cloth and let it rest for 30 minutes. This process helps develop gluten.
Step 3: Mix in Starter and Salt
- After the autolyse, add 150g of your active sourdough starter and 10g of salt to the dough. Mix well, using your hands or a spatula, until fully incorporated.
Step 4: Bulk Fermentation
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for about 4 hours. Every 30 minutes during the first 2 hours, perform stretch and folds: wet your hands, grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until you’ve come full circle.
Step 5: Shape the Dough
- After bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round loaf by tucking the edges under, creating surface tension.
Step 6: Second Rise
- Place the shaped loaf into a well-floured proofing basket (or a bowl lined with a floured cloth) and cover. Let it rise for 2-3 hours at room temperature or refrigerate overnight for a slower fermentation.
Step 7: Preheat the Oven
- About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to preheat as well.
Step 8: Score and Bake
- Once the dough is ready, carefully turn it out onto parchment paper. Score the top with a sharp knife or razor blade. This allows the bread to expand during baking.
- Carefully remove the hot Dutch oven from the oven, lift the parchment with the loaf, and place it inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes until golden brown.
Step 9: Cool
- Once baked, remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
Enjoy!
Your homemade sourdough loaf is now ready to be enjoyed! The tangy flavor, chewy crumb, and crispy crust make it perfect for sandwiches, toast, or simply enjoying with butter. Happy baking!
