How do you best make sourdough bread? A complete step-by-step plan
Making sourdough bread is an art form that requires patience, precision, and a touch of love. It is a beautiful ritual that lends itself perfectly to the home baker who enjoys healthy, artisanal food. Whether you are an experienced baker or just starting with the magic of sourdough, this step-by-step guide will help you make the perfect sourdough bread.
Supplies
To make sourdough bread, you need a few essential ingredients:
- Sourdough starter: You must have this prepared in advance and have it active.
- Wheat flour: Gives structure and airiness to the bread.
- Rye flower: Enriches the flavor and improves the texture.
- Water: Hydrates the flour and activates the fermentation process.
- Salty: Celtic or Himalayan salt for optimal taste and health benefits.
Our Doughie proportions for the sourdough
- 400g Wheat flour
- 200g Rye flour
- 400ml Water (80% hydration on the flower)
- 100g Active sourdough starter
- 10g Salt
Process
Day 1: Preparing your sourdough starter
To start your sourdough bread, it is essential that your starter is well-nourished and active. Ideally, this process begins the evening before you plan to bake the bread. A lively starter is the key to the success of your sourdough bread; it not only provides the necessary rising but also contributes to the characteristic sour taste and the beautiful, airy texture of the bread.
Feeding your starter is quite simple, but it requires accuracy and timing. Start by discarding about half of your current starter; this might sound wasteful, but it is necessary to keep your starter strong and healthy. Next, add an equal amount of flour and water to the remaining starter. For a standard feed, a 1:1:1 ratio of old starter, water, and flour is recommended. So, if you have 50 grams of starter left, you would add 50 grams of water and 50 grams of flour.
Mix the ingredients thoroughly until no dry flour is visible. Scrape the sides of your container clean and cover it with a cloth or a lid that allows some air circulation. Then leave your starter in a warm spot in your kitchen. The ideal temperature for activating a sourdough starter is between 20°C and 25°C. Depending on the temperature and the viability of your starter, it can take 4 to 12 hours for your starter to become lively, show bubbles, and be ready for use.
Would you like to discover more about the best way to maintain your sourdough starter? Then take a look at this. blog!
It is important to know that the timing can be flexible depending on the activity of your starter. A starter that produces many bubbles and has noticeably increased in volume is a sign that it is active and ready for use. Before using the starter, it should have a distinct, pleasant sour smell and not smell of spoilage.
By properly maintaining and activating your starter, you create a strong foundation for your sourdough bread, resulting in a better texture and flavor of the final loaf. This process of preparing and feeding your starter is crucial and directly influences the quality of your sourdough bread.
Day 2: making and shaping the sourdough dough
Making and shaping the sourdough dough are crucial steps in the process of baking sourdough bread.
Mixing:
Start by mixing the wheat flour (400 grams) and rye flour (200 grams) with the water in a large mixing bowl. Make sure to add the water gradually while mixing so that you fully hydrate the flour. This so-called autolysis process is important because it gives the enzymes in the flour time to break down the proteins, resulting in a dough that is easier to shape and has a better structure. Let the mixture rest for 30 minutes to complete the hydration.Add starter and salt:
After the autolysis period, it is time to add the active sourdough starter and the salt. The salt not only enhances the flavor, but it also helps to regulate gluten development and control the yeast activity in the starter. Knead the dough thoroughly—either by hand or with a dough mixer—until all ingredients are well incorporated and the dough is homogeneous. This may take a while; you are looking for a dough that feels smooth and slightly sticky.First Rise (Bulk Fermentation):
Now let the dough rise at room temperature for 2-3 hours. During this period, you should perform 3-4 stretch folds, ideally every 30 minutes.
This process not only aids in gluten development but also ensures that gases are distributed evenly throughout the dough, contributing to a uniform structure and rising. Begin each stretch & fold by lifting one side of the dough and folding it over itself. Rotate the bowl a quarter turn and repeat until all four sides are folded. This also helps to maintain an even temperature within the dough.
Forms:
After the bulk fermentation, turn the dough out onto a lightly floured work surface. Now gently shape the dough into a ball or another desired form. It is important not to degas the dough too much, as the air built up in the dough contributes to the airy texture of the final product. Use gentle hand movements and let the natural tension of the dough do the work.Second Row:
Place the shaped dough in a proofing basket or in a bowl lined with a lightly floured tea towel. Ensure the seam of the dough is facing upwards in the basket so you can cut it later. Now let the dough rise at room temperature for 1-2 hours, depending on the room temperature and the activity of your starter. You are looking for a dough that has almost doubled in size. For even better flavor development, you can also let the dough rise in the refrigerator overnight. This slows down fermentation and enhances the subtle acidic notes of the bread.
Day 3: Baking
Preheat
Preheat your oven to 235°C with the Dutch oven inside. This must be done at least 30 minutes before baking to ensure an even and hot environment.Notches
Make an incision of 10–20 cm in the dough with a sharp pastry knife. This helps form the 'ear' of the bread, ensuring a beautiful presentation.
Baking
Carefully remove the Dutch oven from the oven. Place the dough inside and spray in some liquid to create steam. Cover and bake for 30–35 minutes. Then remove the lid and bake for another 7 minutes at 275°C to obtain a golden brown crust.Cool down
Let the bread cool completely on a wire rack for at least 30 minutes before slicing. This is crucial for the texture and flavor.
Baking sourdough bread is a rewarding experience that requires patience and dedication. By following these steps, you will not only create a delicious loaf, but also a moment of pride in your baking adventures. Happy baking!
