Making sourdough at home can seem daunting, but with a few simple steps, you’ll be baking delicious, tangy loaves in no time. Whether you’re a seasoned baker or a complete novice, this guide will help you master the basics of sourdough bread.
- Flour: Use a high-quality bread flour. Whole wheat flour can also be used for a richer flavor.
- Water: Filtered or bottled water is best to avoid chemicals like chlorine that can inhibit fermentation.
- Salt: Opt for fine sea salt or kosher salt.
- A Sourdough Starter: You can make your own or obtain one from a friend or bakery.
A sourdough starter is a live culture of flour and water. Wild yeast and bacteria in the environment ferment the mixture, creating the leavening agent for your bread.
- Day 1: Mix 50g of flour and 50g of water in a jar. Cover loosely and let it sit at room temperature.
- Days 2 to 7: Each day, discard half of the starter and feed it with 50g of flour and 50g of water. By the end of the week, it should be bubbly and have a tangy aroma.
- Mix: Combine 500g of flour, 300g of water, 100g of sourdough starter, and 10g of salt in a large bowl. Mix until a rough dough forms.
- Autolyse: Let the dough rest for 30 minutes. This allows the flour to fully hydrate.
- Knead: Knead the dough until it becomes smooth and elastic. This can take about 10 minutes.
- Bulk Fermentation: Place the dough in a clean bowl, cover it, and let it rise at room temperature for 3-4 hours. It should double in size.
- Shape: Turn the dough out onto a lightly floured surface. Shape it into a tight ball or your preferred loaf shape.
- Proof: Place the dough in a lightly floured banneton or a bowl lined with a floured cloth. Cover it and let it proof in the refrigerator for 12-24 hours.
- Preheat: Heat your oven to 250°C (480°F) with a Dutch oven inside.
- Score: Turn the dough out onto a piece of parchment paper and score the top with a sharp knife.
- Bake: Carefully place the dough into the preheated Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.
Congratulations! You’ve made your own sourdough bread from scratch. The more you practice, the better your bread will become. Happy baking!
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