How to Make Sourdough Bread: A Step-by-Step Guide

Sourdough bread is a beloved classic, known for its tangy flavor and chewy texture. Making sourdough at home can be a gratifying process, and with a little patience, you'll be rewarded with two delicious loaves. Follow this step-by-step guide to create your own artisanal sourdough bread.

Recipe

Ingredients:

• 1000g all-purpose flour
• 700g water
• 20g salt
• 200g active sourdough starter

Instructions

Day 1 - Start mid-morning, end late evening (8-9 hours)

Can be split into 2 days if needed

Preparation: Feeding Your Sourdough Starter

First thing in the morning on the day you start:

1. Begin with at least 60g of starter.
2. Add 100g flour and 100g water to the starter.
3. Mix thoroughly and let it sit at room temperature for 2+ hours, until it's doubled in size and bubbly.

Step 1: Mix the flour and water

1. In a large mixing bowl, combine 1000g of flour with 700g of water.
2. Mix thoroughly and let it sit for 45 minutes (autolyse).

Step 2: Add the salt and starter

1. After the autolyse, add 20g of salt and 200g of active starter.
2. Mix by hand, cover and let it sit for 20 minutes.

Step 3: Stretch and fold

To build dough strength

1. Perform four stretch and fold sessions:
   • 1st S&F, then let sit for 20 minutes
   • 2nd S&F, then let sit for 30 minutes
   • 3rd S&F, then let sit for 30 minutes
   • 4th S&F

Step 4: Proof the dough

1. After the last stretch and fold, let the dough proof for 3-5 hours. It will double in size. You can also refrigerate overnight for a longer proof.

Step 5: Scoop and rest

1. Gently scoop the dough onto a lightly floured surface, being careful not to deflate it.
2. Split into two loaves and let them rest for a few minutes.

Step 6: Pre-shape the loaves

1. Use a dough scraper to pre-shape the loaves into round balls.
2. Let them rest for 30 minutes.

Step 7: Final shaping

1. Flip over the pre-shaped loaves and gently flatten them out to release some air.
2. Fold each corner into the center to create a "package".
3. Flip over again and shape it into its final form using your hands.

Step 8: Prepare proofing bowls

1. Line a bowl with a generously floured towel or use rice meal or cornmeal.
2. Place each loaf into a proofing bowl.

Step 9: Second proof

1. Refrigerate the proofing bowls for 8-12 hours or allow them to proof at room temperature for 3-5 hours.

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Day 2 - morning/early afternoon (1hr)

Step 10: Preheat the oven

1. Preheat the oven to 500F with a dutch oven and lid inside.
2. Place a small sheet of parchment paper on the bottom of the dutch oven.

Step 11: Bake the bread

1. Once preheated, remove the hot dutch oven from the oven.
2. Place a loaf top side down on the parchment paper, spray with water, and quickly put the lid back on.
3. Place the dutch oven back into the oven and bake for 20 minutes.
4. Lower the temperature to 450F and remove the lid. Bake for another 20 minutes.

Step 12: Enjoy!

Your sourdough bread is now ready to be enjoyed! Allow it to cool on a wire rack before slicing and serving.

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Making sourdough bread can be a labor of love, but the result is well worth it. Follow these steps, and you'll have two beautiful loaves of sourdough bread to enjoy. Happy baking!