Making sourdough bread at home may seem intimidating, but with a little patience and the right steps, you can enjoy a delicious, tangy loaf straight from your oven. This guide will walk you through the basics of making sourdough bread from scratch.
What You Need:
Ingredients:
- 3 ½ cups (450g) bread flour
- 1 ½ cups (360g) water
- 1 cup (220g) active sourdough starter
- 2 teaspoons (10g) salt
Equipment:
- Large mixing bowl
- Kitchen scale (highly recommended)
- Dough scraper
- Banneton basket or bowl with a towel
- Dutch oven or baking stone
Step-by-Step Instructions:
1. Mixing the Dough
- In a large bowl, mix the flour and water until just combined.
- Let it rest for 30 minutes (this helps hydrate the flour).
- Add the sourdough starter and salt, then mix until fully incorporated.
2. Bulk Fermentation
- Cover the bowl and let the dough ferment at room temperature for 4-6 hours.
- Every 30-60 minutes, perform a set of stretch-and-folds to develop gluten.
3. Shaping the Dough
- Lightly flour a surface and gently shape the dough into a round or oval.
- Place it into a well-floured banneton or a bowl lined with a towel.
4. Final Proofing
- Cover the dough and let it proof for another 2-4 hours at room temperature or overnight in the fridge for enhanced flavor.
5. Baking
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Carefully place the dough into the hot Dutch oven and score the top with a sharp blade.
- Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until golden brown.
- Let the bread cool completely before slicing.
Ways for Success:
- Use an active, bubbly sourdough starter for the best results.
- Stretching and folding the dough improves texture and structure.
- A long, cold fermentation in the fridge deepens the sourdough flavor.
- Let the bread cool fully before slicing to avoid a gummy texture.