Perfect Sourdough Bread: A Step-by-Step Guide

August 7, 2024
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Here’s a detailed recipe for making sourdough bread:

Classic Sourdough Bread Recipe

Ingredients:

  • 1 cup (227g) active sourdough starter
  • 1 1/2 cups (340g) warm water
  • 5 cups (600g) bread flour
  • 2 teaspoons (12g) salt

Instructions:

  1. Feed Your Starter:
    • Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before making the dough.
  2. Mix the Dough:
    • In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is mostly dissolved.
    • Add the bread flour and salt. Mix with a spoon until a rough dough forms.
  3. Autolyse:
    • Cover the bowl with a damp cloth and let it rest for 30 minutes. This process helps hydrate the flour and start gluten development.
  4. Knead the Dough:
    • After the autolyse, knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for about 5 minutes.
  5. Bulk Fermentation:
    • Place the dough in a clean, lightly oiled bowl. Cover with a damp cloth or plastic wrap.
    • Let the dough ferment at room temperature for about 4-6 hours, until it has doubled in size. During this time, perform 3-4 sets of “stretch and folds” every 30 minutes during the first 2 hours to help strengthen the dough.
  6. Shape the Dough:
    • After bulk fermentation, gently turn the dough onto a lightly floured surface.
    • Shape the dough into a round or oval loaf. Place it seam side up in a floured proofing basket (banneton) or a bowl lined with a floured kitchen towel.
  7. Final Proof:
    • Cover the dough and let it proof for 1-2 hours at room temperature, or place it in the refrigerator for an overnight proof (8-12 hours). The dough should be slightly puffy but not overly expanded.
  8. Preheat the Oven:
    • If you refrigerated the dough, let it come to room temperature while the oven preheats.
    • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
  9. Score and Bake:
    • Carefully turn the dough onto a piece of parchment paper. Score the top with a sharp knife or bread lame.
    • Transfer the dough (with parchment paper) into the preheated Dutch oven or onto the baking stone.
    • Cover with the lid (if using a Dutch oven) and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

10. Cool:

  • Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Tips:

  • Active Starter: Ensure your sourdough starter is active and bubbly before using it in the recipe.
  • Hydration: Sourdough dough is typically wetter than other bread doughs, so it may be sticky. Resist the urge to add too much flour.
  • Stretch and Fold: This technique helps build gluten strength and structure in the dough.
  • Proofing: An overnight proof in the refrigerator can improve the flavor and texture of your bread.

Enjoy your homemade sourdough bread!