Starting with sourdough bread can feel a bit daunting, but I’ve got your back.
In this post, I’m breaking it down into simple steps so you can easily learn to bake your own sourdough bread at home.
I’ll guide you through creating your starter, mixing your dough, and finally baking it to perfection.
With a bit of patience and this guide, you’ll be on your way to making delicious, tangy sourdough bread that’s sure to impress.
Whether you’re a complete beginner or looking to brush up on your skills, this post is designed to make sourdough baking approachable and fun.
Let’s get started!
Understanding Sourdough: The Basics
Before diving into the recipe, let’s unravel the mystery behind sourdough.
Sourdough bread is unique because it doesn’t use commercial yeast.
Instead, it relies on a ‘starter’ – a fermented mixture of flour and water that contains wild yeast and beneficial bacteria.
This starter is responsible for the bread’s rise and distinctive flavour.
Ingredients:
- Sourdough Starter: The heart of the bread, acting as a natural leavening agent.
- Flour: A mix of white bread flour and whole wheat flour often yields the best results.
- Water: Vital for hydration, affecting the dough’s texture and the final bread’s crumb.
- Salt: Enhances flavour and regulates yeast activity.
Tools You’ll Need:
- Digital Scale: Precision is key in baking, especially with sourdough.
- Dough Scraper: Helps in handling and shaping the sticky dough.
- Banneton Basket: For shaping and proofing the dough.
- Dutch Oven: Ideal for baking sourdough, mimicking a professional bread oven’s steam and heat.
Step-by-Step Guide to Making Sourdough Bread
1. Preparing Your Sourdough Starter
Ensure your starter is active and bubbly.
Feed it with equal parts flour and water at least 8-12 hours before you plan to make your dough.
2. Mixing the Dough
Ingredients:
- 500g White Bread Flour
- 50g Whole Wheat Flour
- 350ml Lukewarm Water
- 100g Active Sourdough Starter
- 10g Salt
Directions:
- Autolyse: Mix the flours and water in a large bowl. Let it rest for 30 minutes to 1 hour. This process hydrates the flour, aiding gluten development.
- Add Starter and Salt: Incorporate the sourdough starter and salt into the dough, mixing until well combined.
3. Bulk Fermentation
- First 2-3 Hours: Perform a series of ‘stretch and folds’ every 30 minutes to strengthen the gluten network.
- Let it Rise: Allow the dough to rise at room temperature until it’s roughly doubled in size, which may take 4-12 hours depending on your kitchen’s temperature.
4. Shaping the Dough
- Pre-shape: Gently shape the dough into a round on a lightly floured surface.
- Rest: Let the dough rest for 20-30 minutes.
- Final Shape: Shape the dough into a tight ball and place it into a floured banneton basket.
5. Proofing
- Cold Proof: Cover and refrigerate the dough for a long, slow fermentation. This can be 12-24 hours, enhancing the sourdough’s flavour.
6. Baking
- Preheat Your Oven: Preheat your oven and Dutch oven to 230°C (450°F) for at least 30 minutes.
- Score: Gently invert the dough onto a piece of parchment paper, score the top with a sharp knife or lame.
- Bake: Place the dough into the Dutch oven, cover, and bake for 20 minutes. Then, uncover and bake for another 20-30 minutes until golden brown.
Serving and Storage
Sourdough bread is best enjoyed fresh but will keep for several days wrapped in cloth or a paper bag.
It can also be sliced and frozen for longer storage.