Article: How to Make Sourdough Bread: A Step-by-Step Guide
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.
- 1000g all-purpose flour
- 700g water
- 20g salt
- 200g active sourdough starter
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:
- Begin with at least 60g of starter.
- Add 100g flour and 100g water to the starter.
- 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
- In a large mixing bowl, combine 1000g of flour with 700g of water.
- Mix thoroughly and let it sit for 45 minutes (autolyse).
Step 2: Add the salt and starter
- After the autolyse, add 20g of salt and 200g of active starter.
- Mix by hand, cover and let it sit for 20 minutes.
Step 3: Stretch and fold
To build dough strength
- 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
- 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
- Gently scoop the dough onto a lightly floured surface, being careful not to deflate it.
- Split into two loaves and let them rest for a few minutes.
Step 6: Pre-shape the loaves
- Use a dough scraper to pre-shape the loaves into round balls.
- Let them rest for 30 minutes.
Step 7: Final shaping
- Flip over the pre-shaped loaves and gently flatten them out to release some air.
- Fold each corner into the center to create a "package".
- Flip over again and shape it into its final form using your hands.
Step 8: Prepare proofing bowls
- Line a bowl with a generously floured towel or use rice meal or cornmeal.
- Place each loaf into a proofing bowl.
Step 9: Second proof
- Refrigerate the proofing bowls for 8-12 hours or allow them to proof at room temperature for 3-5 hours.
Day 2 - morning/early afternoon (1hr)
Step 10: Preheat the oven
- Preheat the oven to 500F with a dutch oven and lid inside.
- Place a small sheet of parchment paper on the bottom of the dutch oven.
Step 11: Bake the bread
- Once preheated, remove the hot dutch oven from the oven.
- Place a loaf top side down on the parchment paper, spray with water, and quickly put the lid back on.
- Place the dutch oven back into the oven and bake for 20 minutes.
- 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.
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!