Sourdough bread holds a charm that’s hard to resist, with its crispy crust and soft, tangy interior. For anyone new to the art of baking, this recipe offers a simple path to creating your first loaf. With minimal ingredients and a bit of patience, you’ll enjoy the rewarding experience of crafting homemade sourdough. Get ready to fill your kitchen with the warm, inviting aroma of freshly baked bread.
Steps
- Prepare the Dough: Mix together 375 grams of water and 50 to 100 grams of sourdough starter in a bowl. Stir in 11 grams of salt and 500 grams of bread flour until a sticky dough forms.
- Bulk Fermentation: Place the dough in a straight-sided container and cover it. Let it rest for 30 minutes, then perform a series of stretches and folds every 30 minutes for the first 2 hours. Continue to let it rise until the volume increases by 50%.
- Shape and Rest: Turn the dough onto a floured surface and gently shape it into a round. Allow it to rest for 20 to 40 minutes before preparing a proofing bowl with a floured towel.
- Proofing: Reshape the dough and place it in the prepared bowl. Transfer it to the refrigerator to proof for 12 to 48 hours, with a longer proof leading to a more airy crumb.
- Baking: Preheat a Dutch oven in the oven to 450ºF (230ºC). Transfer the dough onto parchment paper and score it. Place it in the preheated Dutch oven, cover, and bake for 30 minutes. Uncover, reduce the temperature to 400ºF (200ºC), and bake for another 15 minutes. Let the bread cool for 1 hour before slicing.
Ingredients
- 50 to 100 grams (1/4 to 1/2 cup) of bubbly, active sourdough starter
- 375 grams (1 1/2 cups plus 1 tablespoon) of warm water
- 500 grams (4 cups plus 2 tablespoons) of bread flour
- 9 to 12 grams (1.5 to 2.5 teaspoons) of fine sea salt
FAQ
- What is sourdough bread?
- Sourdough bread is a type of bread that is naturally leavened using a sourdough starter instead of commercial yeast. The starter is a fermented mixture of flour and water containing wild yeast and bacteria, which help the bread to rise.
- How do I know when my sourdough starter is ready to use?
- Your sourdough starter is ready when it doubles or triples in volume within 4 to 8 hours after feeding. Use it when it has doubled in size, typically 4 to 8 hours after feeding, for the best results.
- What equipment is necessary for making sourdough bread?
- At a minimum, you’ll need a sourdough starter, flour (preferably bread flour), salt, and water. Additional recommended tools include a digital scale, a straight-sided vessel for monitoring dough rise, a bench scraper, flour sack towels, parchment paper, a banneton, a razor blade, and a heavy lidded baking vessel like a Dutch oven.
- How does this sourdough bread recipe differ from others?
- This recipe is unique because it doesn’t require an autolyse process, suggests a 50% rise during bulk fermentation rather than doubling, and recommends a long cold proof in the fridge to achieve a lighter, more open crumb.
- What is the number one tip for baking sourdough bread?
- Utilize your refrigerator to prevent over-fermentation. If your dough is rising too quickly or if you need to pause the process, place it in the fridge to slow down the fermentation and maintain control over the dough’s development.
Tips
- Use a Straight-Sided Vessel: To accurately monitor the rise of your dough during bulk fermentation, invest in a straight-sided container. This makes it easy to see when your dough has increased by 50% in volume, which is the ideal point to stop the fermentation for optimal oven spring.
- Cold Proof for a Lighter Crumb: After shaping, let your dough proof in the fridge for 24 to 48 hours. This extended cold proofing period enhances the bread’s flavor and results in a lighter, airier crumb.
- Master the Stretch and Fold Technique: During the initial two hours of bulk fermentation, perform four sets of stretches and folds. This process strengthens the dough, contributing to a better structure and texture in the final loaf.
- Adjust Sourdough Starter Amounts Based on Environment: If you’re in a cooler environment, use 100 grams of sourdough starter to speed up fermentation. Conversely, in warmer, humid environments, 50 grams should suffice to avoid over-fermenting. Always rely on visual cues rather than time to judge readiness.
Equipment
- Digital Scale – For accurate measurement of ingredients.
- Straight-sided Vessel – Useful for monitoring the bulk fermentation of the dough.
- Bench Scraper – Helps in shaping the dough and maintaining a clean work surface.
- Flour Sack Towels – Useful for proofing, as they help prevent the dough from sticking.
- Parchment Paper – For transferring and baking the dough.
- Banneton Basket – Helps in shaping and proofing the dough.
- Razor Blade or Lame – For scoring the dough before baking.
- Heavy Lidded Vessel/Dutch Oven – Essential for baking the bread, such as the Lodge Pre-Seasoned Cast Iron Double Dutch Oven.
