Sourdough Bread Recipe

Sourdough bread is an ancient and beloved staple with a tangy flavour, chewy crust, and soft crumb. Crafted with a natural fermentation process, sourdough is not only delicious but also healthier than many commercial breads. This detailed recipe will guide you through the process of making a classic sourdough loaf at home. While it requires patience and precision, the results are well worth the effort.

Ingredients for Sourdough Bread

For the Starter (if you don’t already have one):

• 100g of strong white bread flour
• 100ml of water

For the Bread Dough:

• 500g of strong white bread flour
• 350ml of water
• 100g of active sourdough starter
• 10g of sea salt

Step-by-Step Instructions

1. Prepare Your Sourdough Starter

1. Feed Your Starter: If you already have a starter, feed it 6–8 hours before beginning your bread-making process. Combine equal parts flour and water (e.g., 50g each) with your existing starter and leave it at room temperature until it becomes bubbly and active.
2. Make a New Starter (if needed): Combine 100g of flour and 100ml of water in a clean jar. Stir thoroughly, cover loosely, and leave at room temperature for 5–7 days, feeding it daily with equal parts flour and water. Once bubbly and fragrant, it’s ready to use.

2. Make the Dough

1. Mix Ingredients: In a large mixing bowl, combine 500g of flour with 350ml of water. Mix until no dry flour remains. Cover and let it rest for 30 minutes (this is called autolyse).
2. Add Starter and Salt: Add 100g of sourdough starter and 10g of salt to the dough. Mix well until fully combined.

3. Bulk Fermentation (First Rise)

1. Stretch and Fold: Over the next 4–5 hours, perform four sets of stretch-and-folds, one every 30 minutes. To do this, grab a portion of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all sides.
2. Rest: Cover the dough with a damp cloth and let it rise at room temperature until it doubles in size. This can take 4–6 hours, depending on the ambient temperature.

4. Shape the Dough

1. Pre-Shape: Gently transfer the dough onto a floured surface. Shape it into a round or oblong loaf by folding the edges towards the centre.
2. Final Shaping: Flip the dough over and use your hands to shape it into a tight ball or batard (oval).
3. Proofing Basket: Place the shaped dough, seam-side up, into a floured banneton basket or a bowl lined with a floured kitchen towel.

5. Cold Proofing (Second Rise)

Cover the basket with a plastic bag or wrap and place it in the fridge overnight (8–12 hours). This cold fermentation develops the sourdough's complex flavour.

6. Bake the Bread

1. Preheat the Oven: Place a Dutch oven or baking stone in your oven and preheat to 230°C (450°F) for at least 30 minutes.
2. Score the Loaf: Carefully transfer the dough onto parchment paper. Use a sharp blade or bread lame to score the top of the dough. This allows it to expand while baking.
3. Bake: Transfer the dough to the preheated Dutch oven or onto the stone. Cover with the lid or an oven-safe bowl and bake for 20 minutes.
4. Remove the Lid: Take off the lid and bake for another 20–25 minutes until the crust is deep golden brown.

7. Cool and Serve

Allow the sourdough to cool completely on a wire rack before slicing. Cutting it too soon may result in a gummy texture.

Tips for Perfect Sourdough Bread

• Hydration Matters: Adjust the water slightly depending on your flour type and the humidity.
• Patience is Key: Sourdough relies on natural fermentation, so don’t rush the process.
• Use a Digital Scale: Accurate measurements are crucial for consistent results.
• Experiment with Flours: Try mixing whole wheat or rye flour with white flour for added flavour and nutrition.

Making sourdough bread is a rewarding experience that brings the comfort of homemade bread with the complexity of artisan flavours. With practice, you’ll perfect your technique and enjoy the rich, tangy taste of a sourdough loaf fresh from your oven.