Making a sourdough bread loaf is a rewarding experience, and the end result is a delicious, tangy, and chewy bread with a crispy crust. Here’s a step-by-step guide to baking a basic sourdough loaf from scratch. The key to a great sourdough is your sourdough starter, so if you don’t already have one, I’ll explain how to make it too.
How to Make a Sourdough Starter:
A sourdough starter is a mixture of flour and water that captures wild yeast from the environment. It takes about 5-7 days to develop a healthy starter.
Ingredients for Starter:
- Whole wheat flour (for the first few days, as it attracts wild yeast better)
- Water (preferably filtered, as chlorine can inhibit yeast development)
Day 1:
- In a clean jar, mix 50g of whole wheat flour and 50g of water. Stir well until there are no lumps.
- Cover the jar loosely with a lid or cloth to allow air to circulate.
- Let it sit at room temperature (ideally 70°F or 21°C) for 24 hours.
Day 2–5:
- On Day 2, discard half of the mixture (about 50g), and feed the remaining starter with 50g of all-purpose flour and 50g of water. Stir well.
- Continue this process every 24 hours, discarding half and feeding with equal parts flour and water (50g each) until the starter becomes bubbly, doubles in size within 4-6 hours after feeding, and has a tangy smell. This usually takes 4-7 days.
Once your starter is bubbly, active, and has a pleasant sour smell, it’s ready to bake with.
Basic Sourdough Bread Recipe (with an active starter)
Ingredients:
- 100g sourdough starter (fed and bubbly)
- 350g water (room temperature)
- 500g bread flour (or a mix of bread flour and whole wheat flour)
- 10g salt
- Optional: 1-2 tablespoons of honey or sugar (for a slightly sweeter loaf)
Equipment:
- Large mixing bowl
- Dough scraper or spoon
- Dutch oven or baking stone
- Kitchen towel or plastic wrap
- Proofing basket (optional)
- Parchment paper (for easy transfer)
Directions:
1. Mix the Dough:
- In a large bowl, combine the sourdough starter and water. Stir to combine and dissolve the starter in the water.
- Add the flour and salt (and optional honey/sugar if using). Mix everything together until it forms a shaggy dough. You can use your hands or a spoon for this.
- Once mixed, cover the bowl and let the dough rest for 30 minutes. This step is called autolyse and helps hydrate the flour, making the dough easier to knead.
2. Knead the Dough:
- After the autolyse, knead the dough for about 8-10 minutes until it becomes smooth and elastic. If you’re using the stretch-and-fold method (which is more common in sourdough), you can perform a series of stretches and folds in the bowl:
- Grab one edge of the dough, stretch it up, and fold it over onto the rest of the dough. Turn the bowl and repeat 3–4 times. Do this every 30 minutes for the next 2-3 hours. This builds strength in the dough without overworking it.
3. Bulk Fermentation:
- Cover the bowl with a damp cloth or plastic wrap, and let the dough rise at room temperature (ideally 70°F/21°C) for about 4-6 hours or until it has roughly doubled in size.
- During this time, you can perform a couple of sets of stretch and folds (every 30 minutes for the first 2 hours), which helps develop the dough structure.
4. Shape the Dough:
- After bulk fermentation, gently remove the dough from the bowl onto a lightly floured surface. Flatten it into a rectangle and then fold the sides in toward the center. Turn the dough 90 degrees and fold the top down over the center. Tuck in the ends and roll it tightly to form a loaf shape.
- You can shape it into a round boule (round shape) or an oblong batard (oval shape), depending on your preference.
5. Second Rise (Proofing):
- Place the shaped dough into a lightly floured proofing basket or a bowl lined with a well-floured cloth. Cover and let it rise for another 1-2 hours. The dough should puff up slightly, but not double in size.
6. Preheat the Oven:
- While the dough is proofing, preheat your oven to 450°F (232°C). If you’re using a Dutch oven, place it in the oven as it preheats (this will help create steam, which is important for the crust).
- You can also place a small pan of water at the bottom of the oven to generate steam, or spray the dough with water before baking.
7. Score the Dough:
- Once the dough has finished proofing, carefully flip it onto a sheet of parchment paper. Use a sharp razor or bread lame to score the top of the dough. This allows the bread to expand during baking and gives it that signature artisan look.
8. Bake the Bread:
- If using a Dutch oven, carefully transfer the dough (with the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
- After 20 minutes, remove the lid and continue baking for another 20-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- If baking on a baking stone, place the dough directly on the stone and bake for 35-40 minutes, turning the oven down to 425°F (220°C) after 20 minutes. Make sure to monitor the crust to avoid overbaking.
9. Cool the Bread:
- Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. The bread will continue to cook a little as it cools.
Additional Tips for Success:
- Flour Type: Bread flour will give you a better rise due to its higher protein content, but you can mix in whole wheat flour for flavor.
- Hydration: If your dough is too dry or stiff, you can add a little more water (a tablespoon at a time). Sourdough dough is typically wetter than regular bread dough.
- Patience: Sourdough bread requires patience, especially with the fermentation and proofing times. It’s worth the wait for that perfect crust and flavor.
Enjoy your homemade sourdough bread with butter, jam, or as the base for a delicious sandwich!
