There’s something magical about creating sourdough bread from scratch. With just flour, water, salt, and a bit of patience, you can craft a crusty, flavorful loaf that’s perfect for sandwiches, toast, or simply enjoying with a pat of butter. Let’s dive into this rewarding baking adventure!
Ingredients 🛒
- 500g (4 cups) bread flour or all-purpose flour
- 375g (1 1/2 cups) water, room temperature
- 100g (1/2 cup) active sourdough starter (fed and bubbly)
- 10g (1 1/2 tsp) salt
Directions 👩🍳
1️⃣ Mix the Dough:
In a large mixing bowl, pour in the water and add the active sourdough starter. Stir gently to dissolve the starter into the water. Gradually add the flour and mix using a wooden spoon or your hands until all the flour is incorporated. The dough will be sticky—this is normal. Cover the bowl with a damp towel and let it rest for 30 minutes (this step is called “autolyse”).
2️⃣ Add Salt:
After the rest, sprinkle the salt over the dough. With slightly wet hands, mix the salt into the dough by folding and pinching it until evenly distributed.
3️⃣ Bulk Fermentation with Stretch-and-Folds:
Let the dough rise at room temperature for 4-5 hours. During this time, perform stretch-and-folds every 30 minutes (about 4-6 rounds total):
- Gently grab one side of the dough, stretch it upward, and fold it over the rest of the dough.
- Turn the bowl 90° and repeat from all four sides.
- Cover the bowl after each round.
This process helps develop the dough’s structure without vigorous kneading.
4️⃣ Shape the Dough:
After the bulk fermentation, lightly flour your work surface and gently turn out the dough. Shape it into a round (boule) or oval (batard) loaf by folding the edges inward and rolling it into a smooth, taut shape. Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel. Cover with plastic wrap or a damp towel.
5️⃣ Proof the Dough:
Let the dough proof for 2-4 hours at room temperature, or place it in the refrigerator to cold-proof overnight (this enhances the flavor and makes scoring easier).
6️⃣ Preheat the Oven and Bake:
- Preheat your oven to 450°F (230°C) with a Dutch oven or lidded pot inside for at least 30 minutes.
- Carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp blade or knife to control how the bread expands during baking.
- Using oven mitts, remove the preheated pot from the oven. Carefully lower the dough into the pot (still on the parchment). Cover with the lid and bake for 20 minutes.
- Remove the lid and bake for another 20-25 minutes until the crust is golden brown and crisp.
7️⃣ Cool and Serve:
Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing (if you can resist!). Enjoy the warm, tangy, and airy slices with your favorite toppings!
⏰ Timing Summary:
- Active Prep Time: ~1 hour
- Resting/Fermentation Time: 6-12 hours
- Bake Time: 45 minutes
🍴 Yield: 1 gorgeous loaf
Enjoy the process, and don’t forget to share your beautiful sourdough creations! 💛
