Here is a simple step-by-step guide to making sourdough bread:
- Feed your sourdough starter about 12 hours before mixing the dough by adding 10g unfed starter, 25g water, and 25g flour to a jar. Let it rest loosely covered at room temperature until it doubles in size (8-12 hours).
- Mix the dough once the starter is active: combine the doubled starter with 350g water in a large bowl. Stir well to distribute.
- Add 500g bread flour and 10g sea salt to the bowl. Mix with a spatula or hands until a shaggy dough forms, incorporating all flour bits.
- Cover the bowl and let the dough rest (autolyse) for 1 hour at room temperature.
- After resting, do 2 sets of stretch and folds 30 minutes apart to strengthen gluten.
- Cover the dough and ferment at room temperature for about 7-10 hours until it has risen and shows bubbles.
- Shape the dough gently into a loaf and let it rise again for 1-2 hours.
- Score the top of the loaf with a sharp knife or lame.
- Preheat your oven and bake the bread. Common baking is at 450°F (230°C) for about 30 minutes covered, then uncover and bake an additional 20-23 minutes until golden and internal temp reaches around 206-208°F (97°C).
- Cool the bread on a rack before slicing.
This method requires patience but yields a crusty, flavorful sourdough loaf. You can bake in a Dutch oven to trap steam for better crust. Avoid cutting the bread while warm to keep the texture perfect.
If you want, I can provide a more detailed recipe or variations for beginners. Let me know!
