Sourdough Bread Recipe

A detailed guide to making traditional sourdough bread.

Sourdough bread is a beloved staple in many households, celebrated for its tangy flavor, chewy texture, and crisp crust. Unlike most bread, which relies on commercial yeast for leavening, sourdough uses a natural starter made from flour and water. This starter captures wild yeast and bacteria from the environment, giving sourdough its signature taste and texture.

Making sourdough bread might seem daunting at first, but with patience and practice, it becomes a rewarding and therapeutic process. In this recipe, we’ll take you through every step, from cultivating your starter to baking your loaf. Whether you’re a seasoned baker or a beginner, this detailed guide will help you master the art of sourdough bread baking.

Ingredients

• 1 cup (120g) active sourdough starter
• 1 1/4 cups (300g) water, at room temperature
• 3 cups (360g) all-purpose flour
• 1 cup (120g) whole wheat flour
• 2 teaspoons salt
• Rice flour (for dusting)

Nutrition

Calories: ~150 calories

Instructions

1. Day 1: Prepare Your Starter: Ensure your sourdough starter is active and bubbly. To achieve this, feed the starter with equal parts flour and water 4-6 hours before beginning the dough. It should double in size and have a pleasant, tangy aroma.
2. Mix Dough: In a large mixing bowl, combine 1 cup (120g) of active starter with 1 1/4 cups (300g) of water. Stir to dissolve the starter in the water. Add 3 cups (360g) of all-purpose flour and 1 cup (120g) of whole wheat flour, mixing until a shaggy dough forms.
3. Autolyse: Cover the bowl with a damp cloth and let it rest for 30 minutes. This resting period, known as the autolyse, allows the flour to fully hydrate and begins developing gluten.
4. Add Salt: After the autolyse, sprinkle 2 teaspoons of salt over the dough. Using your hands, knead the salt into the dough until it is fully incorporated.
5. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough ferment at room temperature for 4-5 hours. During this time, perform stretch and folds every 30 minutes for the first 2 hours. To do this, wet your hands, lift one side of the dough, and fold it over itself. Repeat this on all four sides. This process strengthens the gluten structure.
6. Shape the Dough: After bulk fermentation, transfer the dough onto a lightly floured surface. Divide it into two equal pieces. Pre-shape each piece into a round by folding the edges towards the center, then let them rest for 15-20 minutes. After resting, shape them into your desired loaf shape (boule or batard).
7. Final Proof: Place the shaped dough seam-side up into proofing baskets dusted with rice flour. Cover with a cloth and refrigerate overnight, for 8-12 hours. This prolonged proofing period enhances the flavor and texture of the bread.
8. Preheat Oven: The next day, preheat your oven to 500°F (260°C) and place a Dutch oven or baking stone inside to heat up.
9. Score the Loaves: When the oven has preheated, remove the dough from the refrigerator. Gently turn the dough out onto a piece of parchment paper. Make a few shallow cuts on the surface of the dough using a lame or sharp knife. Scoring allows the bread to expand during baking.
10. Bake: Carefully place the dough and parchment paper into the preheated Dutch oven or onto the baking stone. Cover with the lid and bake for 20 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 20-25 minutes, until the crust is dark golden brown and the bread sounds hollow when tapped.
11. Cool: Once baked, remove the bread from the oven and let it cool on a wire rack for at least one hour before slicing. This cooling period is crucial, as it allows the crumb to set and fully develop its flavor.

Congratulations, you’ve baked your first sourdough bread! Enjoy the fruits of your labor by slicing a piece and savoring the complex, tangy flavors that only sourdough can provide. Here are a few tips for future attempts:

1. Temperature control is key. A cooler environment will slow down fermentation, while a warmer one will speed it up. Adjust proofing times accordingly.
2. Experiment with different flours to find the perfect blend for your taste.
3. Keep practicing! Sourdough baking is an art that improves with each loaf.