Sourdough bread, with its distinctive tangy flavor, rustic crust, and chewy interior, has seen a resurgence in popularity. This recipe will guide you through the process of creating your own artisanal sourdough bread at home. It's a rewarding endeavor that requires patience, precision, and a bit of love.
Ingredients
For the Sourdough Starter
- 1 cup (120g) whole wheat flour
- 1/2 cup (120ml) water (room temperature)
- 1 cup (240ml) active sourdough starter
- 1 1/2 cups (360ml) lukewarm water
- 4 cups (480g) bread flour (you can substitute with all-purpose flour if necessary)
- 1 1/2 teaspoons (9g) salt
- Mixing bowls
- Kitchen scale (optional but recommended for accuracy)
- Dough scraper
- Clean kitchen towel or cloth
- Dutch oven or heavy-lidded pot
- Parchment paper
- Razor blade or sharp knife
Creating Your Sourdough Starter
- Mix the whole wheat flour with water in a jar or a bowl until all the dry flour is hydrated. Cover loosely with a cloth and let it sit at room temperature for 24 hours.
Day 2 to Day 5 (or until active)
- Each day, discard about half of the starter and feed it with equal parts (by weight) flour and water. By day 5 or 6, your starter should be bubbly and ready to use.
Making the Sourdough Bread
- Combine the active sourdough starter in a large mixing bowl with lukewarm water. Add the flour and salt, mixing until all ingredients are well incorporated. The dough will be sticky and shaggy at this stage.
- Cover the bowl with a damp towel and let it rest for about 30 minutes. This process is known as autolyse, allowing the flour to absorb the water and begin gluten development.
- After the autolyse, work the dough in the bowl by folding it over itself several times. Then, cover the bowl and let the dough rise at room temperature. This process can take anywhere from 4 to 12 hours, depending on the temperature and activity of your starter.
- Perform a series of stretches and folds every 30 minutes for the first 2 hours. To do this, wet your hands, grab a portion of the dough, stretch it upwards, and fold it over the rest of the dough. Rotate the bowl and repeat this process several times.
- Once the dough has doubled in size and shows signs of bubbles and activity, turn it out onto a lightly floured surface.
- Shape the dough into a round loaf by pulling the edges into the center. Then, flip the dough over and gently shape it into a tight ball by pulling it towards you, creating surface tension.
- Place the shaped dough seam-side up in a well-floured proofing basket or a bowl lined with a clean kitchen towel. Cover and let it rise for about 2 to 4 hours until it has noticeably puffed up but not quite doubled in size.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes before baking.
- Carefully turn the dough onto a piece of parchment paper. Score the top of the dough with a razor blade or a sharp knife to allow it to expand during baking.
- Transfer the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for an additional 25 to 30 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack for at least an hour before slicing. This allows the crumb to set and develop flavor.
Tips for Success
- Ensure your starter is active and bubbly. If it's not rising well, it may need more frequent feedings.
- Depending on the flour used and environmental conditions, you may need to adjust the amount of water. Higher hydration results in a more open crumb but can be more challenging to handle.
- Sourdough fermentation is highly dependent on temperature. Warmer environments speed up fermentation, while cooler ones slow it down.
- Sourdough bread making is as much an art as it is a science. Each step, from starter maintenance to the final bake, requires patience and attention to detail.
Enjoy the process and the delicious results of your homemade sourdough bread!
