Homemade Sourdough Bread Recipe

 Homemade Sourdough Bread Recipe 

Servings:

Makes 1 large loaf (approximately 750g loaf).

Ingredients:

For the Sourdough Starter:

  • 50g whole wheat flour
  • 50g water (filtered or non-chlorinated water)
  • 50g all-purpose flour (for feeding after day 1)

For the Dough:

  • 500g all-purpose flour (you can use a mix of whole wheat and white flour for a denser loaf)
  • 325g water (room temperature)
  • 100g active sourdough starter (at 100% hydration)
  • 10g salt
  • 20g honey or sugar (optional, helps with fermentation and enhances the flavor)
  • 50g rye flour (optional, for additional flavor)

Instructions:

Day 1: Make the Sourdough Starter

  1. Combine Initial Ingredients:
    In a clean glass jar or container, combine 50g whole wheat flour and 50g water. Stir to mix thoroughly. The mixture should have a thick, paste-like consistency.

  2. Cover and Rest:
    Cover the jar loosely with a cloth or paper towel (so air can flow in) and let it sit at room temperature (20-24°C) for 24 hours. During this time, wild yeast from the environment will begin to grow and develop in the mixture.

Day 2: Feed the Starter

  1. Discard Half and Feed the Starter:
    After 24 hours, you’ll notice some bubbles forming in the starter. Discard half of the starter (about 50g) to make room for more flour and water.

  2. Add Fresh Ingredients:
    Add 50g all-purpose flour and 50g water to the remaining starter. Stir thoroughly and cover it again loosely. Let it sit at room temperature for another 24 hours.

Day 3-5: Continue Feeding the Starter

  1. Repeat Feeding Process:
    Continue the process of discarding half of the starter and adding 50g all-purpose flour and 50g water each day for 3-5 days. After a few days, the starter should become bubbly, rise well, and develop a tangy, sour aroma. If it hasn’t fully matured by day 5, continue feeding it for a few more days.

  2. Starter Is Ready:
    Once your starter is bubbly, has doubled in size within 4-6 hours of feeding, and smells sour, it’s ready to use for baking!

Day 6: Mix the Dough

  1. Autolyse (Mixing Flour and Water):
    In a large bowl, combine 500g all-purpose flour (and 50g rye flour, if using) with 325g water. Mix until the flour is fully hydrated. This should create a shaggy dough. Cover the bowl with a damp towel and let it rest for 30 minutes. This step is called autolyse and helps the dough absorb water, making the bread lighter.

  2. Add the Starter and Salt:
    After the dough has rested, add 100g of active sourdough starter and 10g salt to the dough. Mix everything together using your hands or a dough scraper until fully combined. The dough will be sticky at this point.

Day 6: Knead the Dough

  1. Knead the Dough:
    On a lightly floured surface, knead the dough for about 10 minutes. Alternatively, you can use the stretch and fold method if you prefer.

    To stretch and fold:

    • Lift one edge of the dough, stretch it upwards, and fold it over to the other side. Repeat this process every 30 minutes for the next 2-3 hours to help develop the dough's structure.

  2. Bulk Fermentation:
    After kneading or stretching and folding, transfer the dough to a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it rise for 4-6 hours at room temperature (ideally around 22-24°C), or until it has doubled in size. If your room is cooler, you can let it ferment longer. Alternatively, you can refrigerate the dough overnight for a slower fermentation process, which can enhance flavor.

Day 6 (or 7): Shape and Proof the Dough

  1. Pre-shape the Dough:
    Once the dough has doubled in size, gently deflate it and turn it out onto a floured surface. Lightly stretch and fold the dough into a rough round shape. Let it rest for 20-30 minutes to relax.

  2. Shape the Dough:
    After resting, shape the dough into a round or oval loaf (depending on your preference). To do this, fold the edges towards the center, then flip the dough and shape it into a taut ball by rotating it on the work surface.

  3. Final Proof:
    Transfer the shaped dough into a well-floured proofing basket (banneton) or a bowl lined with a floured kitchen towel. Cover with a cloth and let it proof for 2-4 hours at room temperature, or for a slower proof, place it in the fridge overnight for 12-16 hours.

Day 7 (or after Proofing): Bake the Sourdough Bread

  1. Preheat the Oven and Dutch Oven:
    Preheat your oven to 230°C (450°F). If you have a Dutch oven, place it in the oven while it preheats to ensure it gets really hot.

  2. Score the Dough:
    Once the dough has proofed, carefully turn it out onto a piece of parchment paper. Use a sharp razor blade or bread lame to score the top of the dough. This allows the bread to expand while baking and creates a beautiful, rustic look.

  3. Bake the Bread:
    Carefully transfer the dough (with the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for another 20-30 minutes until the bread is golden brown and the crust is crisp.

  4. Cool the Bread:
    Remove the bread from the oven and let it cool completely on a wire rack before slicing. This allows the interior to set and develop its full flavor.

Tips & Notes:

  • Starter Maintenance: If you’re not baking every day, you can store your starter in the fridge and feed it once a week. Make sure to bring it back to room temperature and feed it 2-3 times before using it in a recipe.
  • Starter Substitutes: If you don't want to make a starter from scratch, you can use a ready-made sourdough starter from a local bakery or online store.
  • Hydration: If you prefer a wetter dough (which leads to a more open crumb), you can increase the water slightly. But be careful, as wetter dough is more difficult to handle.
  • Oven Spring: If you want more oven spring (better rise), make sure your Dutch oven is preheated and your dough has a good amount of fermentation.
  • Flavor: The longer the dough ferments, the more tangy the flavor will be. Overnight fermentation will give you a more pronounced sour flavor.

Conclusion:

Making sourdough bread from scratch is a rewarding process that requires patience and practice, but the results are well worth it! This Homemade Sourdough Bread has a tangy flavor, chewy crumb, and crispy crust that’s perfect for sandwiches, toast, or just enjoying with butter. With a little practice, you’ll be able to bake beautiful sourdough at home that rivals any bakery. Happy baking!

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