I am one of the many people who jumped onboard the sourdough bread train in the last few years. I’ve always loved baking, but bread wasn’t something I ever really got into. Then a friend gave me a starter and this sourdough bread recipe and voila, I was hooked. Having said that, I didn’t get it right the first time. In fact, it took three attempts to get it right. But since then, I’ve never had another issue. It turns out perfectly every time.

How to Make Sourdough Bread

Making sourdough bread is a rewarding process that involves fermenting a mixture of flour and water with wild yeast and bacteria present in the environment. People tend to make it sound intimidating, but it’s actually very easy. Here’s a basic sourdough bread recipe to guide you through the steps. There are a lot more complex recipes out there, but this is the one I use, and it works every time.

Ingredients:

• 525g bread flour (all-purpose flour also works)
• 385g water (room temperature)
• 100g active sourdough starter (see below for instructions on making a starter)
• 10g salt

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the flour and water. I highly recommend using a kitchen scale for this. At least until you’re more comfortable with the recipe. Mix until a shaggy dough forms.

• Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes to 1 hour. This process is called autolyse and allows the flour to fully hydrate.

2. Add the Starter and Salt:

• After the autolyse, add the sourdough starter to the dough. Use your hands or a dough scraper to incorporate it evenly into the dough.

• Sprinkle the salt over the dough and continue to mix until well combined.

• Cover the bowl with a damp cloth and leave it for 15 minutes.

3. Stretches and Folds:

• Begin a series of stretches and folds. Stretch the dough and fold it over itself a few times. The dough should be getting firm and starting to resist. This helps strengthen the gluten. Then cover it with the damp cloth and wait another 15 minutes. Repeat the stretching and folding process. You can repeat it one more time if you want, but I usually find that two is enough. Then cover it and let it proof for about 8 hours. (Sometimes I start in the morning and make it in time for dinner, other times I let it proof overnight so we have fresh bread in the morning).

4. Shaping and Final Proof:

• When the dough has roughly doubled in size, remove it from the bowl and stretch, fold and shape it into a ball. (In order to remove it from the bowl, wet a spatula and use it to help pry the dough from the sides of the bowl).

• Sprinkle a piece of parchment paper with flour and then place the dough on top. I usually try to shape it into a ball and put the seam side down. Then lift the parchment paper and place it in a bowl.

• Place the bowl in the fridge for about an hour. This will help the dough firm up and make it easier to score.

5. Preheat the Oven:

• About 30 minutes before the end of the final proof, preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid on) on the middle rack of the oven during preheating.

6. Scoring

• When you’re ready, remove the dough from the fridge and score it using a bread lame or scissors (or whatever else works for you). Keep it in the bowl on the parchment while you’re scoring it. There are a million designs you can do, but I suggest you start with something simple while you learn how the baked version will look. (This is something I’m still working on). Also, before I score it I put a light dusting of flour over the whole thing. It creates more of a distinction in the scored area once baked.

7. Bake the Bread:

• Pull the dutch oven out of the oven, quickly close the oven door and remove the lid. Then carefully lift the parchment by the corners and place both the bread and parchment directly into the dutch oven. Cover it with the lid quickly and place it in the oven.

• Place the dutch oven on the middle rack and bake it for 30 minutes. Remove the lid and bake for another 10 minutes. The final loaf should be a deep golden colour. If it doesn’t look quite ready leave it for another 3-4 minutes. Since ovens vary you want to watch it closely so the scored edges don’t burn. Allow it to cool for one hour and enjoy!

Tips:

• Sourdough Starter: If you don’t have a sourdough starter, you can make one by combining equal parts of flour and water (by weight) and allowing it to ferment at room temperature for several days, feeding it daily until it becomes active and bubbly. This typically takes about 5-7 days. There are plenty of online instructions if you need more guidance.
• Temperature and Timing: The fermentation and proofing times can vary depending on factors such as room temperature, humidity, and the activity of your sourdough starter. It’s important to monitor the dough’s progress and adjust the timing accordingly.
• Scoring: Proper scoring helps the bread expand evenly during baking and creates an attractive pattern on the crust. Make sure to use a sharp knife or bread lame and make swift, decisive cuts.
• Steam: Baking the bread in a covered Dutch oven for the first 30 minutes helps create a crispy crust and prevents the bread from drying out too quickly. Don’t skip it!

With practice and experimentation, you’ll learn to adjust the recipe and techniques to achieve the desired flavor, texture, and appearance of your sourdough bread. Enjoy the process and the delicious results!