Sourdough bread has captivated bakers and food enthusiasts alike for its tangy flavor, chewy texture, and rustic appearance. Baking the perfect loaf of sourdough may seem intimidating, but with patience and practice, you can master the art. Here’s a step-by-step guide to help you create a delicious loaf of sourdough bread.
Ingredients
Before you begin, gather the following ingredients:
- 500g bread flour (or a mix of bread and whole wheat flour)
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Equipment
You’ll need a few tools to make the process easier:
- Mixing bowl
- Bench scraper
- Banneton basket (or a bowl lined with a floured kitchen towel)
- Dutch oven or a baking stone
- Kitchen scale
Step 1: Feed Your Starter
To ensure your sourdough starter is active and ready, feed it 4-6 hours before you plan to bake. Combine equal parts of starter, flour, and water by weight and leave it in a warm place. Your starter is ready when it doubles in size and is bubbly.
Step 2: Mix the Dough
- In a large mixing bowl, combine 500g flour and 350g water. Mix until no dry flour remains. Cover and let it rest for 30 minutes (this process is called autolyse).
- Add 100g of your sourdough starter and 10g salt to the dough. Mix thoroughly by hand until all ingredients are incorporated. You can use the “pinch and fold” method for even mixing.
Step 3: Bulk Fermentation
- Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 4-6 hours. During this time, perform 3-4 sets of stretch and folds every 30-45 minutes to build gluten strength.
- The dough is ready for the next step when it has risen about 50% and is bubbly and elastic.
Step 4: Shaping
- Lightly flour your work surface and turn the dough out onto it. Gently shape it into a round or oval loaf, depending on your preference.
- Place the shaped dough into a floured banneton basket or bowl, seam side up. Cover and refrigerate overnight (this is the cold-proofing stage).
Step 5: Scoring and Baking
- Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
- Carefully transfer the dough from the fridge onto a piece of parchment paper. Using a razor blade or sharp knife, score the top of the dough to allow it to expand in the oven.
- Transfer the dough (on the parchment paper) into the preheated Dutch oven. Cover and bake for 20 minutes.
- Remove the lid and reduce the temperature to 450°F (230°C). Bake for another 20-25 minutes until the crust is deep golden brown.
Step 6: Cooling
Let the bread cool completely on a wire rack before slicing. Cutting into the loaf too early can result in a gummy interior, so be patient!
Tips for Success
- Practice makes perfect: Each sourdough bake teaches you something new. Don’t be discouraged by imperfections.
- Temperature matters: Keep your dough in a warm environment during fermentation for optimal results.
- Hydration adjustments: Adjust the water content slightly based on your flour type and local climate.
By following these steps, you’ll be well on your way to baking the perfect sourdough bread. With its irresistible aroma and flavor, your homemade sourdough is sure to impress friends, family, and even yourself!