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:
- Feed Your Starter:
- Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before making the dough.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!