Sourdough Bread

Jan 10, 202504:00 PMSuggest Changes

Servings: 1 loaf

Rating: 5/5

Prep Time: 24 h

Cook Time: 45 m

Sourdough bread is a labor of love, but the result is a crusty, tangy, and incredibly satisfying loaf. This recipe will guide you through the process, from feeding your starter to baking the perfect loaf.

The Magic of Sourdough

Sourdough bread gets its unique flavor from the wild yeasts and bacteria in the starter. These microorganisms ferment the dough, producing lactic acid and other compounds that give the bread its characteristic tang.

Tips for Sourdough Success

Use an active starter: Your starter should be bubbly and doubled in size after feeding.
Be patient: Sourdough takes time. Don’t rush the fermentation process.
Practice makes perfect: The more you bake sourdough, the better you’ll get at it.

A Rewarding Baking Experience

Baking sourdough bread is a rewarding experience. The aroma of freshly baked bread filling your kitchen is simply irresistible. And the taste of homemade sourdough is far superior to anything you can buy in the store.

Ingredients

100g active sourdough starter
400g bread flour
100g whole wheat flour
375g water
10g salt

Directions

Combine starter, flours, and water in a bowl. Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
Add salt and mix until incorporated.
Perform a series of stretch and folds every 30 minutes for the next 2-3 hours.
Let the dough bulk ferment for 4-6 hours, or until it has doubled in size.
Shape the dough and place it in a banneton. Cover and refrigerate overnight.
Preheat oven to 450°F (232°C) with a Dutch oven inside.
Score the dough and place it in the hot Dutch oven.
Bake covered for 20 minutes, then uncovered for 25-30 minutes, or until the crust is golden brown.
Let cool completely before slicing.

Notes

The bulk fermentation time will vary depending on the temperature and activity of your starter.