Making sourdough bread from scratch is a fun and rewarding process, though it requires some time and patience. Here’s a simple recipe to help you bake a delicious, crusty, tangy sourdough bread at home.
Ingredients:
For the Sourdough Starter (If you don’t already have one, you’ll need to create it in advance):
- 100g (1/2 cup) whole wheat flour
- 100g (1/2 cup) water
- A small pinch of sugar (optional, helps start fermentation)
For the Dough:
- 500g (about 4 cups) all-purpose flour (you can also use bread flour for more structure)
- 350g (1 1/2 cups) water (room temperature)
- 100g (1/2 cup) sourdough starter (see instructions for creating starter)
- 10g (1 1/2 tsp) salt
- 1 tablespoon olive oil (optional, for a softer crumb)
Instructions:
1. Prepare the Sourdough Starter (If needed):
To make the starter, mix 100g whole wheat flour with 100g water in a jar. Stir, cover loosely, and let it sit at room temperature for 24 hours. For the next five days, discard half of the starter each day, and then feed it with 100g flour and 100g water. After about 5-7 days, your starter should be bubbly, active, and ready for use.
2. Mix the Dough:
- In a large mixing bowl, combine the 500g flour and 350g water. Mix with your hands until the dough comes together.
- Let this mixture rest (autolyse) for 30 minutes to an hour. This helps the flour absorb the water and makes the dough easier to handle.
- Add 100g of your sourdough starter to the dough, along with the salt. If you’re using olive oil, add it now as well. Mix everything until well incorporated. You can use your hands or a dough scraper.
3. Kneading the Dough:
- Knead the dough for about 10-15 minutes. If you want, you can use the “stretch and fold” method instead of traditional kneading. Stretch and fold the dough over itself several times, letting it rest for 10 minutes between folds. This builds the dough’s structure and helps with gluten development.
- The dough should be smooth and elastic when it’s ready. If it feels too sticky, add a little more flour, but don’t overdo it.
4. First Rise (Bulk Fermentation):
- Transfer the dough to a clean, lightly oiled bowl. Cover with a damp cloth or plastic wrap.
- Let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. The time depends on the temperature of your kitchen and how active your starter is.
- During this time, you can fold the dough every 30 minutes for the first 2-3 hours to strengthen it further.
5. Shape the Dough:
- Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round loaf (boule) or an oblong loaf (batard), depending on your preference.
- For shaping, gently stretch the dough and fold it in on itself, then flip it over and shape the sides into a smooth ball or loaf.
6. Second Rise (Proofing):
- Once shaped, place the dough in a proofing basket (banneton) or a bowl lined with a floured kitchen towel. Cover it and let it proof for 2-3 hours at room temperature, or you can refrigerate it overnight for a slow proof (this deepens the flavor).
7. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 475°F (245°C). If you have a Dutch oven, place it in the oven while it preheats (this helps create steam for a crispy crust).
8. Bake the Bread:
- If using a Dutch oven, carefully remove it from the oven and place the dough inside. If you don’t have a Dutch oven, simply place the dough on a baking sheet or a preheated baking stone.
- Score the top of the dough with a sharp knife or razor blade—this allows the bread to expand as it bakes.
- Cover with the Dutch oven lid (or an inverted baking sheet) and bake for 20-25 minutes.
- After 20-25 minutes, remove the lid and bake for an additional 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool:
- Let the bread cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.
Enjoy your Homemade Sourdough Bread!
The longer it cools, the more the flavors will develop, and it’s perfect with butter, jam, or alongside a meal. It might take a few tries to get the timing just right, but the results are totally worth it!
Would you like any help with creating your sourdough starter or adjusting the recipe?