A Beginner's Guide to Sourdough Bread Recipe

Tired of store-bought bread filled with preservatives and artificial ingredients? Sourdough bread is a healthier and tastier alternative that you can easily make at home. This step-by-step guide will walk you through the process of making sourdough bread from start to finish.

Ingredients

• Dry Ingredients:
  • 1 cup (250g) all-purpose flour (choose a high-protein variety if possible)
  • 1/2 cup (125g) whole-wheat flour

• Wet Ingredients:
  • 1 cup (250g) active sourdough starter*
  • 1 1/2 cups (375g) lukewarm water (around 75°F/24°C)

• Other:
  • 1 tablespoon salt (preferably fine sea salt)

*Your starter should be bubbly and roughly doubled in size. If it isn’t active yet, follow the “Feeding Your Starter” steps below.

Step 1: Preparing Your Sourdough Starter

1. Feeding Your Starter:
   • In a clean jar, combine 1/2 cup (125g) all-purpose flour, 1/2 cup (125g) whole-wheat flour, and 1/2 cup (125g) lukewarm water.
   • Stir well until smooth.
   • Cover loosely (with a lid or cloth) and let it sit at room temperature (around 70-75°F/21-24°C) for 12-18 hours.
   • Look for: Bubbles, a tangy aroma, and roughly doubled volume. These signs indicate your starter is active and ready to use.

Step 2: Mixing the Dough

1. Combine Dry Ingredients:

   • In a large mixing bowl, sift together the all-purpose and whole-wheat flours.

2. Add the Starter & Wet Ingredients:

   • Add 1 cup (250g) of your active sourdough starter.
   • Pour in 1 1/2 cups (375g) of lukewarm water.
   • Sprinkle in the salt.

3. Mix Thoroughly:

   • Stir with a spatula or your hand until all ingredients are just combined. The dough will look shaggy and slightly sticky.

4. Optional Autolyse:

   • Cover the bowl and let the mixture rest for 20-30 minutes. This hydrates the flour and jumpstarts gluten development, making the dough easier to work with later.

Step 3: Bulk Fermentation (First Rise)

1. Fermenting:
   • Cover the bowl with a clean towel or plastic wrap.
   • Place it in a warm, draft-free area (around 75°F/24°C) for 8-12 hours.
2. Stretch & Folds (Optional but Recommended):
   • About 4-6 hours into fermentation, with wet hands, gently lift one edge of the dough and fold it toward the center.
   • Rotate the bowl 90° and repeat a few times. This helps strengthen the dough.
3. Ready to Proceed:
   • The dough is ready when it has nearly doubled in size and is bubbly throughout.

Step 4: Shaping and Final Rise (Proofing)

1. Shaping the Dough:

   • Lightly dust your work surface with flour.
   • Carefully tip out the dough onto the surface. Avoid over-handling to preserve the air bubbles.
   • Gently shape the dough into a round loaf by folding the edges inward, creating tension on the surface.

2. Final Proof:

   • Place the shaped dough seam-side up into a well-floured proofing basket (or a bowl lined with a floured kitchen towel).
   • Cover with a damp cloth.
   • Let it rise for an additional 1-2 hours until the dough looks puffy and slightly expanded.

Step 5: Baking

1. Preheating:

   • Preheat your oven to 450°F (230°C).
   • If using a Dutch oven or baking stone, preheat it as well.

2. Transferring the Dough:

   • Gently invert the dough from the proofing basket onto a piece of parchment paper, or directly onto a greased baking sheet.
   • Flip the dough so the seam is on the bottom.

3. Scoring:

   • Using a sharp knife, razor blade, or bread lame, make a shallow cut (about 2-3 inches long and 1/4-inch deep) on the top of the dough. This allows the bread to expand during baking.

4. Baking Process:

   • Place the dough in the oven.
   • If using a Dutch oven: Cover for the first 20 minutes to trap steam, then remove the lid and bake for another 15-20 minutes.
   • If baking on a sheet: Bake for 35-40 minutes total.
   • The bread is done when it is a deep golden brown and the internal temperature reaches approximately 200°F (93°C).

5. Crisping Tip:

   • For an extra-crispy crust, slightly crack open the oven door during the last 10 minutes of baking to allow moisture to escape.

Step 6: Cooling and Enjoying

1. Cooling:

   • Remove the bread from the oven and place it on a cooling rack.
   • Let it cool for at least 10-15 minutes (ideally up to an hour) before slicing. This helps the crumb set and improves the texture.

2. Slicing & Serving:

   • Once cooled, slice with a serrated knife.
   • Enjoy your homemade sourdough as is or with your favorite toppings!

Additional Tips 

• Flour Choice: High-protein or bread flour can improve gluten development and texture.
• Hydration Adjustments: Depending on your local climate and flour type, you might need to adjust water quantities slightly.
• Customization: Feel free to add herbs, seeds, or other mix-ins during the dough mixing stage for a personalized twist.
• Equipment: While a proofing basket is ideal, a bowl lined with a well-floured towel works just as well if you don’t have one.
• If you don't have a sourdough starter, you can purchase one online here