Posted by Sourdough bread is not just a loaf; it’s a testament to the art of traditional baking. Characterized by its unique tangy flavor and delightful chewy crust, sourdough is crafted through a slow fermentation process. Unlike conventional bread, which relies on commercial yeast for rising, sourdough is leavened using a natural sourdough starter. This live culture is a blend of wild yeast and beneficial bacteria, which together work their magic within the dough, producing a bread that is not only delicious but also easier for the body to digest.
The Essentials of Sourdough Baking
Before diving into the nitty-gritty of sourdough bread making, let’s cover the essential components that you’ll need:
- Sourdough Starter: This is your living culture that ferments the dough.
- Bread Flour: Opt for high-protein bread flour, which enhances gluten development.
- Water: Essential for hydration, helping to activate the starter and combine the ingredients.
- Salt: Enhances flavor and controls fermentation.
I recommend using organic flour when possible, as it is free from harmful additives. In the U.S., a good quality bread flour should have a protein content ranging from 11.7% to 12.7%, ensuring the strength necessary for a great rise.
Ingredients Breakdown
The beauty of sourdough lies in its simplicity. Here are the key ingredients you will need to create a delightful loaf:
- Bread Flour: 500 grams (approximately 4 cups plus 2 tablespoons)
- Water: 350 grams (approximately 1 â…“ cups plus 2 tablespoons)
- Fine Sea Salt: 10 grams (approximately 2 teaspoons)
- Sourdough Starter: 50 grams (approximately ¼ cup of active starter)
Preparing Your Sourdough Starter
To start, you must prepare your sourdough starter. This is a mixture of flour and water left to ferment until it becomes bubbly and active. The process can take anywhere from 7 to 14 days if you’re building it from scratch. Here’s how to feed your starter for this recipe:
- Feeding Schedule: Feed your starter 12 hours before mixing the dough. Use a clean jar and combine:
- 10 grams of unfed starter
- 25 grams of flour
- 25 grams of water
Cover the jar loosely and allow it to rise at room temperature. Your starter should double in size and be full of bubbles when it’s ready for use.
Step-by-Step Guide to Making Sourdough Bread
Now that we’ve covered the essentials, let’s explore the step-by-step process of making sourdough bread. This guide will help you navigate through each stage, ensuring a successful bake.
Step 1: Prepare the Starter
Begin by feeding your sourdough starter as outlined above. The goal is to have a strong, active starter for the best results.
Step 2: Mixing the Dough
Once your starter has doubled, it’s time to mix the dough. In a large mixing bowl, combine your active starter with:
- 350 grams of water (around 1 â…“ cups)
Use a spatula to blend the starter into the water thoroughly. Then add:
- 500 grams of bread flour (approximately 4 cups plus 2 tablespoons)
- 10 grams of sea salt (about 2 teaspoons)
Stir the mixture until it forms a shaggy mass. Make sure no dry flour remains in the bowl. Cover the bowl with a cloth or plastic wrap and allow the dough to rest for one hour. This period, known as “autolyse,” lets the flour fully absorb the water, making it easier to handle later.
Step 3: Stretch and Fold
After the hour, it’s time to strengthen the dough. Perform a series of stretch and folds:
- Wet your hand to prevent sticking.
- Pick one side of the dough and stretch it upwards before folding it over itself.
- Rotate the bowl a quarter turn and repeat until you’ve completed a full circle.
Let the dough rest for another 30 minutes, then repeat the stretch and fold process again. This technique helps develop gluten structure, crucial for a good rise.
Step 4: Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for about 7 to 10 hours. You’ll know it’s ready when it has increased in volume by about 50% to 75%. Keep an eye on it, as fermentation times can vary based on the ambient temperature.
If the dough over-proofs and becomes sticky, refrigerate it for a couple of hours to firm it up before shaping.
Step 5: Shaping the Dough
Once the bulk fermentation is complete, gently turn the dough onto a lightly floured surface. Shape it into a ball by folding the edges into the center, then flip it seam-side down. Use your hands to create surface tension by cupping and pulling the dough towards you.
Transfer the shaped dough onto a piece of parchment paper and let it rest in a bowl covered with a kitchen towel for 1 to 2 hours.
Step 6: Preheat the Oven
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C) with a Dutch oven inside. The Dutch oven retains moisture and provides a perfect environment for the dough to rise.
Step 7: Scoring and Baking
When the dough is ready, carefully remove the Dutch oven from the oven. Use a sharp knife or bread lame to score a 2-3 inch slash across the top of the dough. This allows for expansion during baking.
Lift the dough using the parchment paper and place it into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes until the crust turns a deep golden brown.
To check doneness, the internal temperature should register between 205°F and 210°F (96°C to 99°C). Let the bread cool on a rack for at least 1-2 hours before slicing.
Sourdough Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Fermentation Time: 8 hours
Servings: 1 loaf
Ingredients
To create ¼ cup (50 g) of Active Sourdough Starter:
- 2 teaspoons (10 g) sourdough starter
- 3 tablespoons (25 g) all-purpose flour
- 5 teaspoons (25 g) water
Dough Ingredients:
- ¼ cup (50 g) active sourdough starter (100% hydration)
- 1 â…“ cups + 2 tablespoons (350 g) water
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour
Instructions
- Feed Your Sourdough Starter:
12 hours prior to mixing the dough, combine the ingredients for the active starter in a clean jar. Stir to mix, cover loosely, and allow it to rise at room temperature until it has doubled. - Mix the Dough:
In a large bowl, add 50 g of active starter and 350 g of water. Stir to combine, then add 500 g of bread flour and 10 g of salt. Mix until no dry flour remains. Cover and let rest for 1 hour. - Stretch and Fold:
Perform a series of stretch and folds, repeating every 30 minutes for 1-2 hours. - Bulk Fermentation:
Cover and let the dough rise for 7-10 hours at room temperature until it has expanded. - Shape the Dough:
Turn the dough onto a floured surface and shape it into a ball. Place it seam-side down into a bowl lined with a kitchen towel. - Preheat the Oven:
Preheat your oven to 450°F (232°C) with a Dutch oven inside. - Bake the Bread:
Score the dough, place it in the Dutch oven, cover with a lid, and bake for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until golden brown. - Cool and Enjoy:
Let the bread cool completely before slicing. Enjoy your homemade sourdough bread!
Nutrition Facts (per slice)
- Calories: 120
- Protein: 4g
- Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
Variations and Substitutions
- Flour Types: You can substitute a portion of bread flour with whole wheat or rye flour for added nutrition and flavor.
- Add-Ins: Experiment by adding seeds, herbs, or nuts to the dough for unique flavor profiles.
- Sweet Sourdough: Incorporate a bit of honey or sugar for a slightly sweeter bread.
