Beginners Sourdough Recipe
Sourdough bread has captured the hearts of home bakers for its rich flavor, chewy texture, and beautiful crust. Let's walk through the process step-by-step!
Equipment
- 1 Large Mixing Bowl
- Kitchen Scale (highly recommended for accuracy)
- Bench scraper
- Proofing basket or bowl
- Dutch oven or baking stone
- Clean kitchen towel
Ingredients
- 475 grams All-Purpose Flour (3 1/2 cups)
- 100 grams Starter active and bubbly (1/2 cups)
- 325 grams Water (1 1/3 cups)
- 10 grams Salt (2 tsp)
Instructions
- Prepare your Starter: Make sure your starter is active and bubbly. If it’s been sitting in the fridge, feed it 8-12 hours before starting. Active means it has doubled in size and looks frothy.
- Mix the Dough: In a large bowl, combine the starter and water. Stir to dissolve the starter. Add the flour and salt, and mix until no dry flour remains. The dough will look rough and sticky. Cover and let it rest for 30 minutes. This rest period is called autolyse and it helps hydrate the flour and start gluten development.
- Stretch and Fold: Instead of traditional kneading, sourdough dough benefits from gentle stretch and fold techniques. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process with all sides of the dough 3-4 times. Perform this every 30 minutes for the next 2 hours.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature. During this bulk fermentation, the dough doubles in size as the starter works its magic. This takes 4-6 hours, depending on the temperature of your kitchen.
- Shape the Dough: Once the dough has doubled, turn it out onto a floured surface. Gently shape it into a round or oval loaf, depending on your baking vessel. Place the shaped dough into a proofing basket (pictured above) or a bowl lined with a floured towel.
- Final Proof: Cover the dough and let it rise for another 1.5-2 hours at room temperature. Alternatively, refrigerate it overnight for a slower fermentation and enhanced flavor.
- Preheat the Oven: Place your Dutch oven or baking stone in the oven and preheat to 450°F (230°C) for at least 30 minutes before baking.
- Lame Your Bread: Before baking, use a lame (a sharp razor blade or knife) to score the top of your dough. Scoring allows the bread to expand properly during baking and creates beautiful patterns on the crust. Hold the lame at a slight angle and make quick, confident cuts about ¼-inch deep.
- Bake Your Loaf: Carefully transfer the dough to the preheated Dutch oven. Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is golden brown. Let the loaf cool on a wire rack before slicing.