To make sourdough bread, you’ll need a sourdough starter, flour, water, and salt. The key is in the fermentation process, which takes more time than traditional bread recipes, but is well worth the wait.
-
Prepare the sourdough starter: Your sourdough starter, also known as the starter culture or simply “the mother,” is a fermented mixture of flour and water that contains a colony of microorganisms including wild yeast and lactobacilli. If you do not have a starter, you can make one yourself, though it takes about five days to a week.
-
Mix the ingredients: Mix your flour, water, and starter in a large bowl until it forms a rough dough. Then, let the dough sit (autolyse) for about 30 minutes. After the dough has rested, add the salt.
-
Knead and proof the dough: Knead the dough, then let it rise for about 4 to 24 hours, depending on your specific recipe and starter. This is the first proof.
-
Shape the dough: After the dough has significantly inflated, gently shape it into a round loaf without deflating it too much.
-
Second proof: Place the loaf on a floured surface, cover it with a cloth, and let it rise until it’s puffy but still retains its shape when poked (usually 1 to 3 hours).
-
Preheat and bake: About 30 minutes before baking, preheat your oven and dutch oven (if using) to 500°F. Score the loaf, then carefully transfer it to the hot oven (reduce heat to 450°F). Bake for 20 minutes with the lid on, then another 30 to 40 minutes with the lid off, until the bread is deep brown and sounds hollow when tapped.
-
Cool: Let the bread cool on a wire rack for at least an hour before slicing and enjoying!
Remember, sourdough is as much an art as it is a science. It may take a few tries to get it just right, but each loaf will be better than the last. There’s nothing like the satisfaction of making your own bread from scratch. Happy baking!