Recipe by Kiersten Jensen; Photos by Gloria Goñi
Sourdough has been a fan favorite for centuries—thanks to its rich history, mouthwatering flavor, and irresistible crust. While it’s recently taken off with home bakers, it can feel a bit intimidating to make yourself. But don’t worry! With a few handy tips, a little practice, and some patience, you'll be baking up picture-perfect loaves in no time. Whether you're new to the sourdough scene or have some experience, these insights will take your baking skills to the next level. Psst--if you’re looking for a simple sourdough recipe, scroll to the bottom of this blog.
What is Sourdough?
Sourdough bread is made through a natural fermentation process involving wild yeast and bacteria. When flour and water are mixed to create a starter, these microorganisms, naturally present in the environment, begin to feed on the sugars in the flour. The yeast produces carbon dioxide, which creates the bread's airy texture, while the bacteria produce lactic acid, contributing to the sour flavor. This fermentation process also helps break down gluten, making the bread more digestible. The symbiotic relationship between yeast and bacteria acts as a leaven and enhances the bread's taste, texture, and nutritional profile.
What is a Sourdough Starter?
A sourdough starter is a mixture of flour and water that naturally ferments, cultivating wild yeast and beneficial bacteria to leaven and flavor bread. The foundation of great sourdough is a robust starter. A healthy starter is bubbly, active, and has a pleasant, tangy aroma. Here’s how to keep your starter in top shape.
Feed Your Starter Regularly
Feed your starter regularly with equal parts flour and water to keep the yeast and bacteria active.
Store at the Right Temperature
- Room Temperature: If you bake frequently, store your starter at room temperature and feed it daily.
- Refrigeration: For occasional baking, keep your starter in the fridge and feed it once a week to keep it active.
Maintain Consistent Hydration
Stick to a consistent hydration level (usually 100%, meaning equal weights of flour and water) for predictable results in your bakes.
Discard for a Healthier Starter
Discarding a portion of your sourdough starter before feeding will help maintain the right balance of bacteria and yeast. By removing some starter and adding a fresh supply of flour, you provide ample food for the microorganisms. This process boosts their activity, resulting in a more vigorous starter and, ultimately, a better dough and loaf of bread.
Tips & Tricks For Preparing Your Soughdough
A few expert tips can make a world of difference in your sourdough baking. From ingredient choices to fermentation techniques, these tricks will help you bake a loaf that’s not only delicious but beautifully crafted.
Choose High-Quality Ingredients
Quality ingredients make a big difference in the flavor and texture of your bread. Use organic, unbleached flour and filtered water to avoid chemicals inhibiting yeast growth.
Master The Kneading Process
Kneading develops the gluten network, which is crucial for the bread’s structure. Instead of traditional kneading, I use the stretch-and-fold technique. Every 30 minutes during the bulk fermentation, gently stretch the dough and fold it over itself. Repeat this 3-4 times.
Fine-Tune Fermentation Control
Fermentation is where sourdough gets its complex flavor and texture. Managing time and temperature carefully is key.
- Temperature: Keep your dough at 75-78°F (24-26°C) for optimal fermentation. Use a thermometer to track it.
- Bulk Fermentation: Let the dough ferment until it doubles in size, typically 3-6 hours depending on the starter’s activity.
- Cold Proofing: After shaping, refrigerate the dough overnight (12-18 hours). This slow fermentation enhances flavor and makes the dough easier to work with.
Perfect the Shaping Process
Proper shaping ensures your dough rises well and results in a stunning final loaf.
- Pre-Shape: Lightly shape the dough into a round and rest it for 20-30 minutes.
- Final Shape: Shape the dough tightly, creating enough surface tension for a strong rise during baking.
Master the Art of Scoring
Scoring the dough allows it to expand in the oven and creates an eye-catching design.
- Use a Sharp Blade: A razor blade or very sharp knife works best.
- Dust with Rice Flour: Before scoring, sprinkle the loaf with rice flour to prevent sticking.
- Angle and Depth: Hold the blade at a shallow angle and make quick, confident cuts about 1/4 inch (6 mm) deep.
- Parchment Paper: Score the loaf directly on parchment paper for an easier transfer to the hot Dutch oven.
How To Bake Sourdough
Nailing the baking process is key to getting that perfect balance of a crunchy crust and an airy crumb.
Preheat for Success
Preheat your oven and Dutch oven for at least 30-45 minutes at 500°F (260°C). When it comes time to bake, turn the temperature down to 450°F (230°C).
Steam For A Crisp Crust
Keep the lid on the Dutch oven for the first 20 minutes of baking to create steam and help the dough expand and develop a crisp crust.
Achieving the Ideal Crumb
After the initial burst of steam, remove the lid and bake until the crust is deep golden brown, usually another 20-25 minutes.
Let It Cool Completely
As tempting as it is to slice into a freshly baked loaf, let it cool completely (at least an hour) to allow the crumb to set correctly. Cutting too soon can result in a gummy texture.
Practice and Patience
Sourdough baking is as much an art as it is a science. Each bake will teach you something new, so don’t get discouraged by less-than-perfect loaves. You'll learn to read your dough and understand its unique needs with practice.
Simple Sourdough Bread Recipe
Servings: 8-12 slices
Total Prep Time: 7-8 hours (without overnight proofing)
Total Bake Time: 40-45 minutes
Total Time: 7 hours 40 minutes to 8 hours 45 minutes (without overnight proofing)
Main Ingredients
- 400 grams (3 1⁄4 cups) bread flour
- 140 grams (3/4 cup) active sourdough starter
- 240 grams (1 cup) water
- 9 grams (2 tsp) salt
- A few tsp of rice flour for dusting towards the end
Materials
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Kitchen Scale
- Banneton/ Proofing Basket
- Parchment Paper
- Bread lame scoring tool or razor blade
- Enamel Lined Cast Iron Crock Pot or Bread Loaf Pan
- Thick Hot Pads
- Bread Knife
Instructions
- Mix the Dough. Mix the flour, water, starter, and salt in a large bowl. Cover and let rest for 30 minutes.
- Knead the Dough. Knead the dough by hand on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Then, perform a series of stretches and folds every 30 minutes for 2 hours.
- Bulk Fermentation. Place the dough in a clean bowl and cover with a damp cloth or plastic wrap. Let it ferment at room temperature for about 4-6 hours or until it has doubled. The time can vary depending on your starter's temperature and activity.
- Shape the Dough. Once the dough has doubled, gently turn it onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges into the center and then flipping it over. Pull the dough towards you with your hands to create surface tension.
- Proof the Dough. Place the shaped dough seam in a floured proofing basket (this is where the rice flour comes in handy). Cover and let it proof for about 1-2 hours at room temperature, or refrigerate it overnight for a slower proof.
- Preheat the Oven. About 30 minutes before baking, preheat your oven to 500°F (260°C) with the Dutch oven inside.
- Bake the Bread. Carefully turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or razor blade. Place the dough (with the parchment paper) into the preheated Dutch oven. Reduce the oven temperature to 230°C (450°F). Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20-25 minutes, or until the crust is deeply golden brown and the internal temperature of the bread reaches about 96°C (205°F).
- Cool the Bread. Remove the bread from the oven and let it cool completely on a wire rack before slicing.
