Basic Sourdough Bread

Basic Sourdough Bread

 

Sliced sourdough bread loaf on a cutting board

Basics of Sourdough:

What is sourdough? 

Sourdough bread is a slow-fermented bread that is naturally leavened with a sourdough starter. Instead of using commercial yeast, a live fermented culture, otherwise known as a sourdough starter, is used to make the bread rise.

What is sourdough starter? 

A starter is made by mixing flour and water together in a jar. Wild yeast and bacteria from the surrounding environment feed off of the flour, causing the number of yeast and bacteria to multiply within the mixture. With regular feedings, the starter becomes stronger and stronger and can eventually be used to bake sourdough bread.

Sourdough feeding ratio:

Feed the starter 12 hours before you make the dough, mix 10 grams of unfed starter, 25 grams of flour and 25 grams of water into a clean jar, cover it loosely and let it rise at room temperature. Don’t throw away the discard - use it in other recipes!

 

Sourdough Step by Step:

Equipment: Bread lame, bowl, spatula, kitchen towel, silicon oven gloves, Le Creuset French (dutch) oven 

  • Feed your sourdough starter and let rise until doubled.
  • Mix the dough and let rest for 1 hour at room temperature
  • Perform 2 sets of stretch and folds 30 minutes apart
  • Cover the bowl and let the dough ferment for 7-10 hours on your kitchen counter
  • Shape the dough and let rise for 1-2 hours
  • Score and bake

Method:

  1. 12 hours prior to baking, feed your starter. 10g of starter, 25g flour & 25g water and allow it to sit at room temperature until doubles in size and is actively showing bubbles
  2. Mix the dough and add 350g water, and with a stiff spatula distribute the starter evenly in the water
  3. Add 500g of bread flour and 10g of salt to the bowl
  4. Use your hands to work the ingredients together until it forms a shaggy mass
  5. Cover the bowl with a damp kitchen towel and let the dough rest for 1hr on the counter
  6. Once the hours are up, perform two sets of stretches spaced 30 mins apart. To stretch, wet your hands in water to prevent sticking then pick up the dough from one side and stretch it up over itself. Turn the bowl a quarter turn and repeat this until you have turned the bowl a full circle and forms a tight bowl
  7. After this, cover your bowl and let the dough ferment for 7-10hrs on your counter. This is your bulk fermentation or your first rise. The dough will be ready when it has risen at least 50%. Careful not to over proof, checking every couple of hours
  8. Now it’s time to shape and the second rise! Gently turn out the dough on a floured surface and begin to shape the dough by pulling 4 sides of the dough into the middle of itself. Turn the dough over on its seam. Gently pull the dough until a tight skin is formed on the surface
  9. Transfer your dough, seam side down on parchment and place into a bowl. Cover and let rise for 1 - 2hours 
  10. The dough should rise by about 25% NOT doubled. If you are unsure, use your thumb to make an indentation and if it springs back up slowly, its ready to bake
  11. Preheat your dutch oven! 30mins before you are ready to bake, preheat your oven to 450F and place your empty dutch oven inside
  12. Once your dough is ready, score your dough down the center and using a pair of oven gloves (heavy duty silicone works best!) carefully lift it out of the bowl by the parchment and transfer to the dutch oven
  13. Place the lid back on the dutch oven and return to the oven and bake for 20mins
  14. Remove the lid and bake for another 25-30mins or until a golden crust is formed
  15. Let the bread cool for 1-2hours before slicing!

 

Chef's Tips: A more accurate way to check that the bread has finished baking is to take the internal temperature with a digital food thermometer. It should register somewhere in the range of 205-210°F (96-99°C) when it is done.

 

How to Store Sourdough Bread: Always store your bread at room temperature preferably in a bread bag or wrapped in a kitchen towel for up to 3 days. You can also freeze the loaves for up to 3 months!

 

Simple Sourdough Schedule: 

TO BAKE BREAD IN THE EVENING

  1. 6:00 pm: Feed the sourdough starter the evening BEFORE you wish to bake
  2. 6:00 am: The following morning mix dough and let it rest at room temperature for 1 hour
  3. 7:00 am: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes
  4. 7:30 am: Perform a second set of stretches and folds. Cover the bowl and let it rest on the kitchen counter
  5. 4:00 pm: Shape the dough, place it onto a piece of parchment paper and then into a proofing bowl. Cover the bowl and let it rise for 1 hour
  6. 4:30 pm: While the dough is still rising, place your dutch oven into the oven and preheat at 450°F (232°C) for 30 minutes
  7. 5:00 pm: Bake covered for 20 minutes, uncover and bake an additional 25-30 minutes

 

Filed Under: appetizers & starters.