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Sourdough bread is not just food; it's a culinary tradition that dates back thousands of years. The unique tanginess is a product of natural fermentation, where wild yeast and lactic acid bacteria thrive, giving this bread its distinctive flavor profile. Each loaf tells a story, connected to the environment from which its ingredients come. The slow fermentation process enhances not only the flavor but also the digestibility of the bread, making it a healthier choice compared to commercially yeasted bread.

Sourdough Bread

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 12 minutes

Ingredients
  

- For the Starter:

- 100g all-purpose flour

- 100g whole wheat flour

- 200g water (room temperature)

- 2 tbsp active sourdough starter (optional for speeding up fermentation)

- For the Dough:

- 500g bread flour

- 350g water (at 90°F / 32°C)

- 10g sea salt

- 100g active sourdough starter (at room temperature)

Instructions
 

1. Prepare the Starter (If Needed):

    - In a clean bowl, mix 100g all-purpose flour, 100g whole wheat flour, and 200g water. Stir until combined, cover with a damp cloth, and let it sit in a warm place for 12-24 hours until bubbly and active.

      2. Mix the Dough:

        - In a large mixing bowl, combine the 500g bread flour with 350g warm water. Use a wooden spatula or your hands to mix until no dry flour remains. Cover and let it rest for 30 minutes (this is called the autolyse).

          3. Add the Starter and Salt:

            - After the autolyse, add 100g of your active sourdough starter and 10g of sea salt. With wet hands, mix the ingredients by pinching and folding the dough until everything is incorporated.

              4. Bulk Fermentation:

                - Cover the bowl with a damp cloth and let it sit at room temperature (ideally 75-80°F / 24-27°C) for about 4-6 hours. Every 30 minutes during this time, perform a stretch and fold—grab one side of the dough, stretch it upward, and fold it over onto itself. Do this on all four sides.

                  5. Pre-shape the Dough:

                    - After bulk fermentation, gently remove the dough from the bowl onto a lightly floured surface. Shape it into a loose round by folding the edges into the center, then flip it over and let it rest for 20-30 minutes.

                      6. Shape the Dough:

                        - Once rested, shape the dough into a tighter round or oval, depending on your preferred loaf shape. Place it seam-side down in a well-floured proofing basket (or bowl).

                          7. Final Proof:

                            - Cover the dough with a cloth and let it proof for another 2-4 hours at room temperature, or overnight in the refrigerator for enhanced flavor.

                              8. Preheat the Oven:

                                - When ready to bake, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.

                                  9. Score the Bread:

                                    - Once preheated, carefully remove the hot Dutch oven. Gently invert the dough onto a piece of parchment paper (seam side up) and score the top with a sharp knife or razor blade.

                                      10. Bake:

                                        - Carefully transfer the parchment with the dough into the Dutch oven, cover it with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.

                                          11. Cool:

                                            - Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

                                              Notes

                                              - Sourdough Starter: If you don’t have a sourdough starter, you can create one using equal parts flour and water over a week (feeding it daily).
                                              - Hydration Adjustment: Feel free to adjust the water in the dough for your desired texture. A higher hydration dough will be stickier but yield a more open crumb.
                                              - Flavor Boost: Adding ingredients like herbs, cheese, or seeds during mixing can create unique flavor profiles.