Activate Your Sourdough Starter:
Before we begin, make sure you have a thriving sourdough starter. If you don’t have a starter yet, I have a separate guide linked below on creating your very own from scratch. A well-fed starter is going to be the heart and soul of your sourdough bread. For my sourdough bread recipe I prepare my starter at 100% hydration (for info on hydration levels in bread, click here)
Why Choose Sourdough?
Sourdough bread has gained popularity for its unique flavor, texture, and health benefits. Unlike commercial bread, sourdough uses natural fermentation, which can be easier to digest and may offer some gut health benefits. The process of making sourdough bread is also more sustainable, often requiring fewer resources and producing less waste.
The Science of Sourdough
Fermentation: At the heart of sourdough bread is the fermentation process. Your sourdough starter is a living culture of flour and water inhabited by wild yeast and lactic acid bacteria. These microorganisms ferment the dough, producing gases that cause it to rise and developing the complex flavors characteristic of sourdough bread.
Health Benefits:
- Digestibility: The fermentation process breaks down some of the gluten, making sourdough easier to digest for some people.
- Nutrient Absorption: The lactic acid bacteria can increase the availability of nutrients in the flour, such as vitamin B and minerals.
- Lower Glycemic Index: Sourdough bread often has a lower glycemic index compared to commercial yeast bread, which means it may cause a slower, more gradual rise in blood sugar levels.
Ingredients:
- Flour: Choose high-quality flour. Bread flour is ideal due to its higher protein content, but you can also experiment with whole wheat, rye, or spelt flour.
- Salt: Fine sea salt works best.
- Sourdough Starter: You can either make your own starter from scratch or obtain an active starter from a friend or online.
Homemade Sourdough Bread
Ingredients
- 100 g Active sourdough starter
- 340 ml Room temp water
- 500 g Bread flour
- 16 g Fine sea salt
Instructions
- Before you begin, ensure you have a thriving sourdough starter: a well-fed starter is the heart and soul of your sourdough bread.
PREP THE DOUGH
- Combine the bread flour, water, and your active sourdough starter. Mix the ingredients until they form a shaggy dough. Cover the bowl with a damp cloth and let it rest for 30mins, allowing the flour to fully hydrate/autolyse.
- Sprinkle the fine sea salt evenly over the dough. Gently fold in the dough from the corners until the salt is fully incorporated. Recover the bowl with a damp cloth .
- After 30mins, repeat that series of stretching the dough from the corners and folding it in on itself. These folds will help strengthen the gluten in the dough.
- After another 30 mins, repeat your final series of stretch and folds. You'll notice after each 30 minute return that your dough is becoming more elastic/springy.
FERMENTATION
- It’s time to let the magic of fermentation happen. Cover the bowl again and let the dough rest for about 4-6 hours, or until the dough has doubled in size, at room temperature.
- Transfer the dough onto a lightly floured surface. Gently shape it into a round loaf, being mindful not to overwork the dough. Place the shaped dough in a proofing basket (or any medium sized bowl) seam-side up.
- Place your dough in the fridge overnight (or for around 8-10 hours)
- Remove your dough from the fridge and allow it to undergo its second rise. This process typically takes 1-2 hours at room temperature. You’ll know the dough is ready when it has increased in volume and feels slightly puffy to the touch.
BAKE YOUR BREAD
- While your dough is undergoing its second rise, preheat your oven to 240°C (465°F) and place a Dutch oven or a covered baking dish inside to pre-heat for 40mins.
- Gently invert the proofed dough onto a piece of parchment paper. Score the top with a sharp knife or a bread lame to allow for controlled expansion during baking (This is your opportunity to create a pretty pattern). Carefully transfer the parchment paper with the dough into the hot Dutch oven.
- Cover the Dutch oven with its lid and place it back in the oven. Bake the bread for 50 minutes covered and 10 mins uncovered.
- Once your sourdough bread is baked to perfection, remove it from the oven and let it cool on a wire rack. The anticipation will be tempting, but allow the bread to cool completely before slicing.
- Finally.. ENJOY, savor the rewarding taste and aroma of your homemade sourdough bread with a dollop of creamy salted butter (homemade butter recipe linked below!), knowing you’ve crafted it with love and care.
Troubleshooting and Common Mistakes
Flat Loaves:
- Possible Causes: Insufficient gluten development, overproofing, or weak starter.
- Solutions: Ensure proper kneading, watch proofing times closely, and feed your starter regularly.
Dense Crumb:
- Possible Causes: Underproofing or inadequate hydration.
- Solutions: Allow the dough to rise sufficiently and adjust the water content to achieve the right dough consistency.
Sour Taste:
- Possible Causes: Prolonged fermentation or high acidity in the starter.
- Solutions: Shorten fermentation times or feed your starter more frequently to balance acidity levels.
Enhancing Your Sourdough Baking Skills
Experiment with Flours:
- Try using different types of flour such as whole wheat, rye, or spelt to add variety to your bread.
- Each type of flour will affect the dough’s hydration, texture, and flavor, offering new and exciting results.
Adjust Hydration Levels:
- Experiment with different hydration levels to see how they affect the crumb and crust.
- Higher hydration doughs can be challenging to work with but produce a more open crumb structure.
Incorporate Add-ins:
- Add seeds, cheese, nuts, dried fruits, or herbs to your dough for extra flavor and texture.
- Fold these ingredients into the dough during the final stretch and fold before shaping.
Document Your Journey:
- Keep a baking diary to record your recipes, observations, and adjustments.
- This will help you track your progress and refine your techniques over time.
Making sourdough bread from scratch is a rewarding journey that connects you to tradition and craftsmanship. It’s not just about the final loaf—it’s about the process, patience, and the satisfaction of creating something wholesome and delicious. Whether you’re looking to improve your baking skills or simply enjoy the taste of homemade bread, this guide equips you with the knowledge and confidence to create beautiful loaves time and time again.
Start Your Sourdough Journey Today!
Ready to embark on your sourdough journey? Follow this guide, experiment, and enjoy the process. Share your experiences and ask questions in the comments below. Happy baking!
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