Homemade Sourdough Bread, Step by Step

Why Make This Recipe

Homemade Sourdough Bread is a timeless favorite for many reasons. The distinct flavor, chewy texture, and beautiful crust make it a delightful addition to any meal. Making your own sourdough allows you to control the ingredients, ensuring it’s fresh and nutritious. Plus, the process is a labor of love that connects you to traditional baking techniques. Once you bake your first loaf, you’ll find the process is quite rewarding!

How to Make Homemade Sourdough Bread

Ingredients:

• 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter (I always use 100 grams)
• 375 g (1 1/2 cups plus 1 tbsp) warm water, or more
• 500 g (4 cups plus 2 tbsp) bread flour
• 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt

Directions:

1. Whisk the starter and warm water together in a large bowl with a fork or spatula. Add in the flour and salt, mixing until combined. You might need to finish mixing by hand to create a rough dough. Cover the bowl with a damp towel and let it rest for 30 minutes.
2. After the initial rest, grab a corner of the dough and pull it into the center. Do this for 4 to 5 times around the dough. Let it rest for another 30 minutes and repeat the stretching and folding. If you can, do this two more times for a total of 4 times in 2 hours. Even if you can only do one round of stretches, the dough will still benefit.
3. Cover the bowl again and let the dough rise at room temperature for about 8 to 10 hours at 70°F (21°C). It’s ready when it increases by 50% in volume, has some bubbles on the surface, and jiggles when the bowl is moved.
4. Gently coax the dough onto a lightly floured surface. Shape it into a round by folding the top down to the center and turning the dough. Repeat until you have formed a tight ball. If you have a bench scraper, use it to tighten the dough’s surface.
5. Let the dough rest seam side up for 30 minutes. In the meantime, line an 8-inch (20-cm) bowl or proofing basket with a towel and dust it with flour (rice flour is best).
6. Shape the dough again as before, then place it seam side up into the lined bowl. Cover it and refrigerate for 1 hour or up to 48 hours. For the best flavor, consider letting it proof for at least 24 hours.
7. When ready to bake, place a Dutch oven in your oven and preheat to 550°F (290°C). Cut a piece of parchment paper to fit the baking pot.
8. Place the parchment over the dough, invert the bowl to release the dough, and score the top with a knife or razor blade, making a simple design.
9. Use the parchment to transfer the dough into the preheated pot. Lower the oven temperature to 450ºF (230ºC) and cover the pot. Bake for 30 minutes covered. Remove the lid, lower the temperature to 400ºF (200ºC), and bake for another 10 to 15 minutes. If necessary, lift the loaf out of the pot and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.

How to Serve Homemade Sourdough Bread

Serve your homemade sourdough bread sliced with butter, as a sandwich base, or alongside soups and stews. It pairs well with a variety of cheeses, meats, and spreads. Enjoy it fresh, or toast it for a crunchy texture!

How to Store Homemade Sourdough Bread

To keep your sourdough fresh, store it in an airtight plastic bag or container at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Wrap the cooled loaf in plastic wrap and place it in a freezer bag. This way, you can enjoy fresh bread anytime.

Tips to Make Homemade Sourdough Bread

• Make sure your starter is bubbly and active for the best results.
• Don’t rush the fermentation time; it may vary depending on your environment.
• If your dough feels too sticky, use a bit more flour when shaping.
• Use a kitchen scale for precise measurements.

Variation

Feel free to experiment with different types of flour like whole wheat or rye for added flavor. You can also add seeds, herbs, or cheese for unique variations.

FAQs

Q: Can I use regular yeast instead of a starter?
A: Yes, but it won’t be sourdough. Regular yeast will change the flavor and texture of the bread.

Q: How do I know when the bread is done baking?
A: The bread should be golden brown, and when you tap the bottom, it should sound hollow.

Q: What if my dough doesn’t rise?
A: Check if your starter is active. If it’s too old or inactive, the dough may not rise properly.

Homemade Sourdough Bread

A delightful and rewarding recipe for making sourdough bread at home, featuring a chewy texture, distinct flavor, and beautiful crust.

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Prep Time 2 hours hrs

Cook Time 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 8 slices

Course: Bread, Breakfast

Cuisine: American, Traditional

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Dough

• 100 g bubbly, active starter Use 100 grams of starter for best results.
• 375 g warm water Adjust water as necessary.
• 500 g bread flour Use bread flour for the best texture.
• 12 g fine sea salt Use fine sea salt for even distribution.

Method

 

Preparation

1. Whisk the starter and warm water in a large bowl until combined.
2. Add flour and salt, mixing until combined. Finish mixing by hand to create a rough dough.
3. Cover the bowl with a damp towel and let it rest for 30 minutes.
4. Perform a stretch and fold by grabbing a corner of the dough and pulling it into the center. Repeat for 4 to 5 times.
5. Let it rest for another 30 minutes and repeat the stretching and folding twice more for a total of 4 times in 2 hours.

Rising

1. Cover the bowl and let the dough rise at room temperature for about 8 to 10 hours.
2. The dough is ready when it has increased 50% in volume and has bubbles on the surface.

Shaping

1. Gently coax the dough onto a floured surface and shape it into a round by folding the top down.
2. Let it rest seam side up for 30 minutes, while lining an 8-inch bowl with a towel and dusting it with flour.
3. Shape the dough again and place it seam side up into the lined bowl. Cover and refrigerate for 1 hour or up to 48 hours.

Baking

1. Preheat the oven to 550°F (290°C) with a Dutch oven inside.
2. Cut a piece of parchment to fit the baking pot, place it over the dough, and invert the bowl to release the dough.
3. Score the top of the dough with a knife or razor blade.
4. Transfer the dough into the preheated pot using the parchment. Cover and lower the oven temperature to 450°F (230°C), baking for 30 minutes.
5. Remove the lid, lower the temperature to 400°F (200°C), and bake for an additional 10 to 15 minutes.
6. If necessary, lift the loaf out and bake directly on the oven rack for 5 to 10 minutes.
7. Cool on a wire rack for 1 hour before slicing.

Notes

For best results, ensure your starter is bubbly and active. Don’t rush the fermentation time, and use a kitchen scale for precise measurements. For variations, consider different flours or add seeds, herbs, or cheese.