Sourdough bread is a rustic, tangy, and chewy delight that has been cherished for centuries. Unlike commercial bread, which relies on store-bought yeast, sourdough is naturally leavened through wild yeast and bacteria present in the environment. This creates a slow fermentation process, resulting in a more complex flavor and a better texture. With patience and practice, making sourdough bread at home can be a rewarding and delicious journey.
Ingredients:
For the Sourdough Starter:
- 1/2 cup (60g) whole wheat or all-purpose flour
- 1/4 cup (60ml) filtered water
For the Sourdough Bread:
- 500g (4 cups) bread flour
- 350g (1 ½ cups) water (room temperature)
- 100g (½ cup) active sourdough starter
- 10g (2 tsp) salt
Instructions:
Step 1: Preparing the Sourdough Starter
- In a clean jar or bowl, mix the flour and filtered water to create a thick paste.
- Cover loosely and let it sit at room temperature for 24 hours.
- Over the next 5-7 days, feed your starter by discarding half and adding fresh flour and water.
- Once it becomes bubbly and doubles in size within 4-6 hours of feeding, it is ready to use.
Step 2: Mixing the Dough
- In a large mixing bowl, combine the bread flour and water. Stir until fully incorporated, then cover and let it rest for 30-45 minutes (autolyse process).
- After resting, add the active sourdough starter and salt. Mix thoroughly until combined.
Step 3: Stretching and Folding the Dough
- Over the next 3-4 hours, stretch and fold the dough every 30 minutes to strengthen gluten development.
- Cover the dough and let it bulk ferment at room temperature for 6-8 hours until doubled in size.
Step 4: Shaping the Dough
- Lightly flour your working surface and shape the dough into a round or oval shape.
- Place the shaped dough into a well-floured proofing basket or bowl lined with a towel.
- Cover and let it proof in the refrigerator overnight (8-12 hours).
Step 5: Baking the Bread
- Preheat your oven to 230°C (450°F) and place a Dutch oven inside to heat.
- Carefully transfer the proofed dough onto parchment paper.
- Score the top of the dough with a sharp blade to allow proper expansion during baking.
- Transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 25 minutes.
- Remove the lid and bake for another 20 minutes, or until the crust is golden brown and crispy.
- Let the bread cool completely before slicing to ensure the crumb is properly set.
Final Thoughts:
Homemade sourdough bread is a labor of love that rewards you with a delicious, chewy loaf bursting with rich, tangy flavor. With practice, adjusting hydration levels, proofing times, and baking techniques will lead to even better results. Enjoy your fresh, homemade sourdough with butter, cheese, or a drizzle of olive oil!
Would you like tips on maintaining your sourdough starter for future baking? 😊