Sourdough bread is naturally leavened with a fermented starter of wild yeast and bacteria, giving it a tangy flavor and a chewy texture. It has been a staple for centuries, known for its depth of flavor and health benefits. Unlike commercial yeast breads, sourdough requires patience and skill, but the result is well worth it.
Equipment Required
Mixing bowl
Kitchen scale
Wooden spoon or dough whisk
Bench scraper
Work surface
Proofing basket (banneton)
Kitchen towel or plastic wrap
Dutch oven
Parchment paper
Sharp knife or bread lame
Oven mitts
Cooling rack
Ingredients Required
100g active sourdough starter
500g bread flour
350g water
10g salt
Extra flour for dusting
The Recipe Instructions
Feed the Starter: Ensure your starter is bubbly and active before use.
Mix the Dough: Combine flour and water, let it rest (autolyse), then add the starter.
Add Salt and Knead: Incorporate salt and perform stretch-and-folds.
Bulk Fermentation: Let the dough rise for 3-4 hours, folding occasionally.
Shape the Dough: Form a round or oval loaf.
Final Proof: Let it rise for 1-2 hours or refrigerate overnight.
Preheat the Oven: Heat to 230°C (450°F) with a Dutch oven inside.
Score and Bake: Transfer dough to the oven, cover for the first 20 minutes, then uncover and bake until golden.
Cool and Enjoy: Let the bread cool completely before slicing.
Frequently Asked Questions
How do I know when my starter is ready?
Perform the float test: a teaspoon of starter should float in water.
Why is my bread dense?
Possible causes include under-proofing, inactive starter, or insufficient gluten development.
Can I use whole wheat flour?
Yes! Substitute up to 25% of bread flour with whole wheat for more flavor.
Tips and Tricks
Use a kitchen scale for accuracy.
Allow enough fermentation time based on temperature.
Try an autolyse for better dough strength.
Handle sticky dough with wet hands instead of adding excess flour.
Cool bread completely before slicing for the best texture.
