How to Make Freshly Baked Sourdough Bread – A Simple Guide
There’s something magical about freshly baked sourdough bread. The tangy flavor, chewy texture, and crusty golden crust make it worth every effort. While sourdough might sound intimidating at first, it’s actually a simple process that anyone can try at home. In this blog, we’ll break everything down in clear, easy-to-follow steps. With some patience and care, you’ll be enjoying homemade sourdough bread in no time!
What is Sourdough Bread?
Sourdough is special because it’s made using a natural “starter” instead of store-bought yeast. A sourdough starter is a mix of flour and water that naturally ferments over time. This fermentation process creates wild yeast and bacteria, which help the bread rise. It’s what gives sourdough its distinct tangy flavor and soft texture.
The Ingredients You’ll Need
Sourdough bread is simple and made with only a few ingredients:
– Flour (regular bread flour works best, but you can also use whole wheat or all-purpose flour)
– Water (just clean, lukewarm water)
– Salt (for flavor)
– Sourdough starter (you’ll need to make this ahead of time)
That’s it! No added yeast or fancy ingredients.
Step 1: Make Your Sourdough Starter
Before you can bake sourdough bread, you need to make the starter. Think of it as the heart of your bread! It takes about 5-7 days to grow a healthy starter, so plan ahead.
Ingredients for Starter:
– 1 cup (120g) flour
– ½ cup (120ml) water
How to Make It:
1. Day 1: Mix flour and water together in a jar or bowl until smooth. Cover loosely with a lid or cloth. Let it sit at room temperature for 24 hours.
2. Day 2 to Day 7: Each day, “feed” your starter by discarding half of it and adding 1 cup of fresh flour and ½ cup water. Stir well. Over time, you’ll see bubbles, and it will start to smell slightly tangy. That means the starter is alive and active!
Once your starter is bubbly and doubles in size a few hours after feeding, it’s ready to use!
Step 2: Mix the Dough
Now that your starter is ready, it’s time to make the bread dough.
Ingredients for Dough:
– 3 cups (360g) bread flour
– 1 ¼ cups (300ml) water
– ½ cup (120g) sourdough starter
– 1 tsp (8g) salt
How to Mix the Dough:
1. In a large bowl, mix the flour and water. Let this sit for 30 minutes. This step is called “autolyse” and helps the flour absorb the water.
2. Add the sourdough starter and salt to the dough. Mix everything together until it forms a sticky, stretchy dough.
3. Cover the bowl with a damp cloth or plastic wrap and let the dough rest.
Step 3: Fold and Rest the Dough
During the next few hours, you’ll develop the dough’s texture and strength by folding it. Don’t worry—this step is simple!
- Every 30 minutes for the next 3-4 hours, stretch and fold the dough. To do this, gently grab one edge of the dough, stretch it up, and fold it over to the other side. Rotate the bowl and repeat until all four sides are folded.
- After each fold, cover the dough and let it rest.
This folding process helps build structure and elasticity, which gives sourdough its chewy texture.
Step 4: Shape the Dough
Once your dough has rested and risen slightly, it’s time to shape it.
- Lightly flour your work surface. Turn the dough out onto it and gently shape it into a round or oval loaf.
- Place the shaped dough into a floured basket, bowl, or towel-lined colander. Cover it and let it rest overnight in the refrigerator.
Refrigerating overnight is called “cold fermentation,” and it deepens the flavor of the bread.
Step 5: Bake Your Bread
Finally, it’s time to bake your sourdough bread!
- Preheat your oven to 475°F (245°C). If you have a Dutch oven or baking stone, place it in the oven to heat up.
- Carefully turn the chilled dough onto parchment paper. Use a sharp knife or blade to score the top (make shallow cuts). This helps the bread expand as it bakes.
- Transfer the dough to the hot Dutch oven or baking stone. Cover with a lid or foil if using a Dutch oven.
- Bake for 20 minutes with the lid on. Then remove the lid and bake for another 25-30 minutes to allow the crust to brown.
Your bread is done when it’s golden brown and sounds hollow when tapped on the bottom.
Step 6: Cool Down and Enjoy
Let your bread cool completely on a wire rack before slicing. It might be tempting to cut into it right away, but letting it cool helps the texture set.
Slice, serve, and enjoy your freshly baked sourdough bread with butter, jam, or even on its own. The effort is worth every bite!
Final Tips
- Don’t rush the process! Sourdough takes time to develop its wonderful flavor and texture.
- If you’re short on time, you can make smaller adjustments to the resting or folding times, but avoid skipping too many steps.
- Keep feeding your sourdough starter every week, even if you’re not baking. A healthy starter will last for months—sometimes years!
Now that you know how to make sourdough bread, why not give it a try? Baking sourdough is a rewarding, creative process, and the results are simply delicious. Good luck, and happy baking!
