Sourdough bread is an ancient and delicious way to bake bread using wild yeast and fermentation. Unlike commercial yeast, sourdough starter gives the bread its signature tangy flavor, chewy texture, and crisp crust.
Ingredients
For the starter (if you don’t have one yet):
- 1/2 cup (60g) whole wheat flour
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (120ml) filtered water
(Feed daily for 5-7 days until bubbly and active.)
For the bread:
- 500g (3 1/2 cups) bread flour
- 100g (1/2 cup) active sourdough starter
- 10g (1 3/4 tsp) salt
- 350g (1 1/2 cups) warm water
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Instructions
1. Mix the Dough
In a large mixing bowl, combine the flour and water. Stir until no dry spots remain. Let it rest for 30 minutes (autolyse). Then, add the sourdough starter and salt, mixing until well incorporated.
2. Bulk Fermentation & Stretch and Folds
Cover and let the dough rise at room temperature for about 4-6 hours. Every 30 minutes, perform a series of stretch and folds: grab one side of the dough, stretch it upward, and fold it over itself. Repeat on all four sides.
3. Shape the Dough
After the bulk fermentation, lightly flour a surface and shape the dough into a round (boule) or oval (batard). Place it into a floured proofing basket or bowl.
4. Final Proofing
Cover and refrigerate the dough overnight (8-12 hours). This slow fermentation develops deeper flavors and better texture.
5. Bake the Bread
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Carefully place the dough inside, score the top with a sharp knife, cover, and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until golden brown.
6. Cool & Enjoy
Let the bread cool for at least an hour before slicing. Enjoy your homemade sourdough with butter, cheese, or your favorite spread!
