Making homemade sourdough bread is a labor of love, combining simple ingredients with time and patience to achieve a beautifully crusty loaf with a tender, tangy interior. The process may seem intimidating at first, but with practice, it becomes a rewarding routine that connects you to an ancient method of baking.
ngredients:
- 1 cup (240g) active sourdough starter
- 1 ¼ cups (300g) water, room temperature
- 3 cups (360g) bread flour (or all-purpose flour)
- 1 ½ tsp salt
Instructions:
- Feed your sourdough starter: Ensure your starter is active and bubbly before using it in the recipe. This may take several hours after feeding, depending on the temperature of your kitchen.
- Mix the dough:
- In a large mixing bowl, combine the sourdough starter and water. Stir to mix.
- Add the flour and salt, and mix until a shaggy dough forms. There’s no need to knead at this point, just ensure all the flour is hydrated.
- Autolyse: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This helps the flour absorb the water and start developing the gluten.
- Stretch and fold:
- After the rest, perform a series of stretches and folds: gently pull one edge of the dough up and fold it over the center. Turn the bowl 90° and repeat. Do this 4 times.
- Repeat this process every 30 minutes, for 2 hours. You’ll notice the dough becoming smoother and stronger with each set of folds.
- Bulk fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until it has nearly doubled in size. The time can vary depending on your environment.
- Shape the dough: Once risen, gently turn the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges into the center. Let the dough rest for 10 minutes.
- Final rise: Transfer the shaped dough into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it rise for another 1–2 hours at room temperature, or refrigerate overnight for a longer fermentation and more flavor.
- Preheat the oven: Preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone inside to heat up while the oven preheats.
- Bake the bread:
- When the oven is ready, gently transfer your dough onto a piece of parchment paper.
- Score the top of the dough with a sharp knife or lame.
- Carefully place the dough into the preheated Dutch oven, cover, and bake for 20 minutes.
- Remove the lid and bake for another 20–25 minutes until the crust is golden and crispy.
- Cool: Once baked, let the sourdough bread cool on a wire rack for at least an hour before slicing.
Enjoy your homemade sourdough bread fresh with butter or olive oil, or use it to make delicious sandwiches!
