Sourdough Bread
There’s something almost magical about the process of making sourdough bread. It’s a culinary journey that connects us with bakers of ancient times, and it all begins with a simple mixture of flour and water – the starter. Ours is named “Breadley” and he is the heart of our sourdough bread, a complex ecosystem of yeast and bacteria that gives this bread its distinctive tangy flavor and airy texture.
Creating your own starter is like tending to a garden; it requires patience, care, and a touch of intuition. As you feed it daily, watching it bubble and grow, there’s a sense of anticipation for the delicious outcome. The starter becomes a part of your kitchen family, a constant companion ready to transform into a beautiful loaf whenever the baking urge strikes.
The process of making sourdough bread from your starter is a lesson in slow food. It can’t be rushed, and that’s where its beauty lies. Mixing the starter with flour, water, and salt, then kneading and shaping it, is an exercise in mindfulness. Each step, from the initial mix to the final bake, is a chance to connect with your ingredients and the age-old tradition of bread-making.
As the dough rises, there’s an undeniable excitement that builds. The anticipation of that first slice, the crackle of the crust as you cut into the warm loaf, and the soft, chewy interior that awaits is the ultimate reward for your efforts. Sourdough bread is not just food; it’s an experience, a creation that’s both simple and complex, humble yet extraordinary.
Sharing a loaf of sourdough bread made from your own starter is sharing a piece of yourself. It’s an offering of time, dedication, and love. Whether enjoyed quietly with a smear of butter or as the centerpiece of a family meal, each bite holds within it the story of its making.
In the end, sourdough bread transcends being just a recipe. It’s a craft, a living tradition that weaves together the past and present, a testament to the joy of baking and the timeless allure of a perfectly baked sourdough loaf.
Sourdough Bread
Ingredients
- 475 grams all-purpose flour 3 1/2 cups
- 100 grams starter active and bubbly 1/2 cup
- 325 grams water 1 1/3 cups
- 10 grams salt 2 teaspoons
Instructions
- Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.
- Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl.
- Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.
Stretch And Fold
- Grab the edge of the dough and pull up stretching it out as you pull upwards. This may be difficult and you may need to kind of bounce the dough to get it to stretch. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one round.
- Thirty minutes later, complete another round of stretch and folds. Cover and allow the dough to rest another 30 minutes.
- Complete one last stretch and fold round.
- Cover with a lid, damp towel, or plastic wrap. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 6-12 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc. Be careful not to let it over ferment.
Shape
- Place the dough on a clean work surface that has been lightly dusted with flour. Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you.
- Optional – Let the dough sit out for 15-20 minutes uncovered. This prevents the dough from sticking to the tea towel during the overnight rise.
- Turn over and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it more oven spring (a good rise).
- Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose will work just fine) seam side up.
- Cover with plastic or place in a plastic bag and tie the ends. Let the dough rest for 12-15 hours in the refrigerator. You can also let the bread rise at room temperature for 3-4 hours. I like using the longer rise time in the refrigerator because it is easier to score and feel like the oven spring is better.
Bake
- Preheat a dutch oven to 500 degrees for 1 hour.
- Remove dough from the fridge right before baking. Place dough on a piece of parchment paper.
- Dust with flour, if desired, and score with lame or razor blade. I like to do one large score (called an expansion score) and then a cute design for the other score.
- Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers.
- Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.
- Remove the lid with oven mitts, turn the oven temperature down to 475, and bake an additional 15-25 minutes or until golden brown.
Notes
- You will need a very active sourdough starter that passes the float test. Check out how to make your own sourdough starter and how to care for one here.
- The dough may seem dry when it is first coming together. Resist adding more water. Use wet hands during the stretching and folding if the dough is too sticky.
- The amount of time it takes for your dough to double can be determined by many environmental factors, such as the temperature in your home, the maturity of your starter, and the hydration status of the loaf.
- The most accurate way to create consistent results is by using a kitchen scale. I’ve included both gram measurements and cup measurements in the recipe.
