The Art of Sourdough Bread
There is something satisfying about making your own homemade bread, and the aroma is intoxicating.
Sourdough is the oldest form of leavened bread. This bread has a hint of tanginess from the natural acids and a crusty yet airy texture. Although sourdough may sound intimidating because of the time it takes, this recipe is an easy step-by-step way to make your own sourdough at home.
There are many tutorials online on how to make the actual starter also known as the “mother”. To get the best results, I recommend you use a food scale and weigh your ingredients.
Recommended Kitchen Supplies
Proofing basket. If you don’t have, you can use a bowl. However, make sure it’s not too large; you want to keep your dough shaped
Food scale
Bowl scraper (also known as a bench scraper)
Dutch oven
Ingredients
Leaven
20 g active refreshed starter
30 g whole wheat flour
30 g water at room temperature
Dough
80 g leaven (see above)
320 g all-purpose unbleached flour (I like to use organic)
80 g whole wheat flour
11 g kosher salt
Directions
Making the leaven
Place your starter and water in a large glass bowl. Mix gently until combined.
Next, add the whole wheat flour. Mix with a fork until all the ingredients are smooth.
Cover with plastic wrap and allow it to ferment at room temperature for 8 to 12 hours.
Making the dough
When you see bubbles breaking the surface of the leaven and it has a bit of a sour smell, it is time to add the water. Stir until combined.
Add the all-purpose flour and additional whole wheat flour. I use my hands to mix. You do this by pinching and squeezing the dough in a circular motion until no lumps remain.
Cover the bowl again and let it rest for 15 minutes. After 15 minutes, sprinkle the salt evenly over the dough and mix well to combine. The dough will be somewhat sticky at this point.
Cover the bowl with plastic wrap. Set it aside in a warm place to bulk ferment for about 3 ½ to 4 hours.
After the bulk ferment, the next step is called stretching and folding your dough. You do this to help strengthen the dough and trap fermented gases, giving you the nice air pockets in your bread. Dampen your hands with water to prevent the dough from sticking and lift one corner of the dough and fold it to the center. Rotate the bowl and repeat these 4 more times until you have worked your way around the dough. Repeat this process every 30 minutes for the next 4 hours. Remember this is to help trap the air so try not to knead or press down on the dough.
After 4 hours, it is time to shape your dough. The dough should be puffy and bubbly and have increased by about 1/3. There are two steps to shaping your dough, pre-shape and final shape.
o Pre-shape – To pre-shape your dough you will use a bowl scraper and gently remove the dough from the bowl onto a lightly floured surface. Using your hands, bring the top of the dough to the center, then bring the bottom of the dough to the center, and then the two sides in. Tuck the remaining four corners to the center as well resulting in a slightly rounded form. Using the bowl scraper, release the dough from the surface and flip it over seam side down. Cover the dough with plastic and let it rest for 15 minutes.
o Final shape – Use your bowl scraper and flip the dough back to seam side up. Start from the top and tuck the right side to the center. Holding it in place while you bring the left side to the center overlapping with the first. Repeat the side-to-side stitching until you reach the bottom of the dough. Roll the bottom to the center, tucking as you go to create tension until the seam side is down. Flour the top of your loaf. Using your bowl scraper, flip the dough over seam side up. Gently place it in your prepared proofing basket (I line mine with a generously floured thin cotton dish towel). Cover the dough loosely with plastic (I use an elastic bowl cover). Make sure it has plenty of room to rise. Place in the refrigerator for 8-12 hours before baking.
Remove your loaf from the refrigerator and allow it to come to room temperature for about an hour. At this time, you will also place your large Dutch oven on the center rack of your oven, then pre-heat your oven to 450 degrees F.
Cut a piece of parchment paper to fit the Dutch oven. Remove the plastic from your dough. Place the parchment paper over the dough and using your hands to hold it in place gently flip the dough onto the parchment. Score the top of the loaf with a razor blade about ¼-inch deep. This allows the steam to release and the loaf to fully expand while baking. Carefully remove the heated Dutch oven from your oven.
Gently place the scored loaf, along with the parchment paper into the pot. Replace the lid and place it in the oven for 20 minutes. After 20 minutes, remove the loaf from the Dutch oven and place it back in your oven onto the center rack. Bake for another 15-20 minutes until the crust is a deep golden-brown color. Cool completely (if you can wait) before slicing.
Maria Minden Telfer is a self-taught cook who enjoys baking and cooking for her family and friends.
