How to Make Sourdough Bread

Author Notes

Making sourdough bread involves a natural fermentation process using wild yeast and lactobacilli bacteria present in the flour and the environment. Here's a basic recipe to get you started:

Ingredients:

Starter:

1 cup (240g) of active sourdough starter
(See below for instructions on making a starter)
1 cup (240ml) of warm water
2 1/2 cups (300g) of bread flour
Dough:

3 1/2 cups (420g) of bread flour
1 1/2 cups (360ml) of warm water
2 teaspoons (10g) of salt

Instructions:

Making a Sourdough Starter (Takes about 5-7 days):

Day 1:

Mix 1/2 cup (60g) of flour and 1/4 cup (60ml) of water in a clean glass or plastic container. Cover loosely and let it sit at room temperature (about 70°F or 21°C) for 24 hours.
Day 2-7:

"Feed" the starter by discarding half of it and adding 1/2 cup (60g) of flour and 1/4 cup (60ml) of water. Mix well, cover loosely, and let it sit for another 24 hours.
Repeat this process daily. By the end of the week, your starter should be bubbly, have a pleasant sour smell, and rise and fall predictably after feeding.

Making the Dough:

Mixing:

In a large mixing bowl, combine 3 1/2 cups (420g) of bread flour, 1 1/2 cups (360ml) of warm water, and 1 cup (240g) of active sourdough starter. Mix until well combined and let it rest for about 30 minutes.

Adding Salt:

Dissolve 2 teaspoons (10g) of salt in 2 tablespoons (30ml) of water. Add this to the dough and mix well.

Bulk Fermentation:

Cover the bowl and let the dough sit at room temperature for about 4-6 hours. During this time, perform a series of "stretch and fold" techniques every 30 minutes for the first 2 hours.

Shaping:

After bulk fermentation, lightly flour a surface and turn the dough out onto it. Shape it into a round ball or your desired shape.

Final Rise:

Place the shaped dough into a proofing basket or a bowl lined with a well-floured cloth. Cover it and let it rise at room temperature for 2-3 hours, or until it has visibly expanded.

Preheat Oven:

Preheat your oven to 450°F (230°C) with a Dutch oven or a baking stone inside.

Baking:

Carefully transfer the risen dough into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid.
Bake Covered:

Bake covered for 20-30 minutes. This helps trap steam and gives the bread a good rise.

Bake Uncovered:

Remove the lid and continue baking for an additional 20-30 minutes or until the bread is golden brown and has a hollow sound when tapped.

Cooling:

Allow the bread to cool on a wire rack for at least an hour before slicing.
Remember, practice makes perfect with sourdough. It may take a few tries to get the hang of it, but once you do, you'll be rewarded with delicious, homemade sourdough bread.
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