Sourdough bread is more than just a staple; it’s a delightful blend of history, science, and culinary artistry. With its tangy flavor, chewy texture, and beautiful crust, sourdough has captured the hearts—and palates—of many across the globe. This ancient bread-making method relies on a living culture of wild yeast and bacteria, allowing for a unique fermentation process that develops complex flavors and a lovely airy crumb. Making sourdough may seem intimidating at first, but with a little patience and practice, anyone can master the craft. Join us as we explore the magic of sourdough bread, uncovering the techniques and tips that will turn your kitchen into a bakery and fill your home with the irresistible aroma of freshly baked bread. Whether you’re a novice baker or a seasoned pro, there’s something special waiting for you in the world of sourdough!

Sourdough Bread

Prep Time: 45 minutes

Fermentation: 16 hours

Cook Time: 50 minutes

Ingredients

• 60 g active sourdough starter (scant 1/2 cup)

• 340 g water (1 1/2 cup)

• 490 g bread flour (about 3 1/2 cups)

• 10 g salt (1 1/2 tsp)

Equipment

• Mixing bowl

• Dough whisk, fork, or spoon

• Plastic wrap or damp tea towel

• Banneton basket (or any bowl lined with a tea towel)

• Parchment paper

• Dutch oven or covered baking pan

Instructions

1. Mix Ingredients: In a mixing bowl, combine the sourdough starter with water. Mix gently with a dough whisk, fork, or spoon. Add bread flour and salt to the mixture and whisk together until combined. Use your hands to incorporate the ingredients, scraping the sides of the bowl as needed.

2. Initial Rest: Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for about 1 hour.

3. Stretch and Fold: After an hour, wet your fingers and grab a section of dough. Pull it upwards and fold it over to the opposite side of the bowl. Turn the bowl slightly and repeat with another section of dough. Continue this process until the dough takes on a ball shape. Cover the bowl again and let it rest for another hour. Repeat the stretching and folding process a total of 4 times, with an hour of resting in between each session.

4. Bulk Fermentation: After completing the stretch-and-fold sessions, let the covered dough sit undisturbed for 8-10 hours at room temperature. The dough should double in size and show bubbles.

5. Prepare the Banneton: Dust your banneton basket with flour (rice flour or all-purpose) to prevent sticking. Set aside.

6. Shape the Dough: After bulk fermentation, gently peel away an edge of the risen dough. Using the same stretch and fold technique, gather the dough into a ball without deflating it too much. Transfer the dough ball, seam side up, into the prepared banneton. Gently sprinkle a bit of flour on top to prevent sticking.

7. Final Proofing: Cover the banneton with plastic wrap or a damp cloth and place it in the refrigerator for 3-4 hours or overnight for final proofing.

8. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with your Dutch oven inside.

9. Prepare for Baking: Once preheated, remove the banneton from the fridge. Take a piece of parchment paper and place it over the dough in the banneton. Invert the banneton to transfer the dough onto the parchment paper.

10. Score the Dough: Carefully remove the banneton, and if needed, smooth down any excess flour. Score the top of the dough with a bread lame or razor blade in your desired pattern.

11. Bake: Using oven mitts, remove the hot Dutch oven from the oven and take off the lid. Lift the parchment paper with the dough and lower it into the Dutch oven. Replace the lid. Bake for 50 minutes without opening the lid. After 50 minutes, check the bread. If it needs more browning, remove the lid and bake for an additional 5-10 minutes.

12. Cool and Enjoy:Once baked, remove the loaf from the Dutch oven and let it cool on a wire rack for at least an hour before slicing. Enjoy your homemade sourdough bread!