Learning How to Make Sourdough Bread
It’s taken me quite a while to get this recipe just right. Part of that process includes creating a sourdough starter and nurturing it for several months. I’ve made several loaves of bread and am continuing to revise and review alternative recipes. I’ve consulted many bakers and chefs, several cook books and blogs only to find out that you need time to experiment and A LOT of patience. This loaf is simple and straightforward. A great way to break in your oven mitts would be to bake often and try different approaches. I now bake bread at least once a week to practice the craft and never regret a single loaf- even the ones that don’t turn out. Interested in baking bread, you’ve come to the right place and I promise you will love this sourdough bread recipe.
How is sourdough bread different than regular bread?
Sourdough bread is a type of bread that has been made for thousands of years, and is still popular today. It is made with a sourdough starter, which is created by mixing flour and water together to create a culture that can be used as a leavening agent to make the dough rise. Sourdough bread has a unique flavor due to the fermentation process it undergoes with the sourdough culture.
Culture and Fermentation
Creating a sourdough starter from scratch is an art that takes practice to perfect. It requires patience and attention to detail, but the rewards of making delicious sourdough bread are worth it. Making your own starter allows you to customize the flavor and texture of your bread, which can make all the difference in baking success.
The first step in creating a sourdough starter is to mix together equal parts of flour and water in a non-metal container. The type of flour you pick is important, as some flours can contain wild yeasts that will add flavor to your bread. It’s best to use organic unbleached all-purpose or whole wheat flour for the starter, but other types can work well. Find a a starter recipe you feel comfortable and start experimenting.
Sourdough flavor
Sourdough starter creates a unique flavor that is sour in taste. The wild yeast gives the dough its distinctive sour flavor. This flavor can vary depending on the type of flour used, the age of the starter, and how it is handled when prepping for baking. To ensure the viability of your starter, it will require routine feedings and proper care. This can be challenging at first but worth the time and effort. Sourdough starters can be used to cook beyond just bread.
Fermentation as the healthiest probiotic
Recent research into the health benefits of sourdough bread has revealed that eating fermented foods, including sourdough, can help create a healthier gut microbiome. Sourdough is made by fermenting dough with a combination of flour and water, which contains certain beneficial bacteria and enzymes. These bacteria and enzymes help to break down the gluten in the bread, making it easier to digest than other types of bread.
Does water choice matter in making sourdough bread?
When it comes to making sourdough bread, the type of water you choose can make a big difference. Different types of water contain different minerals and compounds that can affect the flavor, texture, and success rate of your bread. If you’re using tap water, it should be filtered before use. This will help to remove any potential contaminants or impurities that could adversely affect the flavor and fermentation process.
Kneading and Folding
Kneading and folding bread is a traditional technique used to make sourdough loaves. It involves using your hands to mix, stretch, and fold the dough until it has reached the desired texture and consistency. Kneading helps activate the gluten in the flour, which gives structure and strength to the dough. Folding helps create an even distribution of air throughout the dough, resulting in a lighter, crumbier loaf.
Proofing process
Proofing is an important part of the baking process when it comes to making sourdough bread. It is the step in which dough is allowed to rise and become light and airy. The goal of this step is to develop flavor and texture in the finished product.
Proofing starts after the dough has been mixed together and kneaded, typically with a mixer or by hand. Then it needs to stand until it’s doubled in size. Once it has doubled in size, the bread dough is ready for baking.
Ingredients
2 cups Bread flour
White unbleached flour
3/4 teaspoon Salt
2/3 cup warm water
1/3 cup white Sourdough starter
1 dutch oven
Recipe
This recipe is enough for a 1 pound loaf- it’s a smaller boule but oh so delicious!
In a mixing bowl, mix together salt and flour. In a separate bowl weigh out the sourdough starter and water. Mix together sourdough starter with water. Add the wet mixture to the dry mixture with a spoon or hands to bring the dough together. After ingredients are thoroughly mixed, cover the dough and let it stand for 10 minutes.
After 10 minutes, fold the dough by pulling a portion from the side into the middle and then pressing down. Cover the dough again and let stand for 10 minutes. Complete process 1 more time and then let then cover the dough and let stand for 1 hour.
Dust your work surface with flour an put the dough on the work surface. Shape the dough into a round disc. Cover dough with a tea towel in a proofing basket and let rise for 3-6 hours or until the dough is doubled in size. Heat the oven to 425 degrees and place in dutch oven to warm it up to oven temperature.
You may prepare the bread in a proofing basket or bowl and then slide into a hot dutch oven once ready to bake. Place the lid of the of the dutch oven on top to cover the bread and bake for 30 minutes.
At the end of the 30 minutes, remove the baking lid and let crust brown for a few additional minutes. Be careful not to step away and make sure the crust does not burn. Remove bread loaf from the oven and let stand for at least 30-45 minutes or until cooled. Slice open and eat with butter, jam, meat & cheese.
Remember to practice making sourdough bread often and with different techniques. This will help you compare textures, flavor and consistency for the bread. The more you make, the better your bread loaves will be come. Good luck and have fun!
Additional resources worth review – especially if you are going to create your own sourdough starter.
- Sourdough Bread: A Beginner’s Guide – The Clever Carrot – A step-by-step beginner’s guide for easy, homemade sourdough bread (no yeast). This recipe is baked in a Dutch oven. No-kneading required. (theclevercarrot.com)
- How To Make Sourdough Bread | Kitchn – Everything you need to know about making a loaf of sourdough bread from start. (thekitchn.com)
- Rustic Sourdough Bread Recipe – This chewy loaf has rich, deep, flavor with mild sourdough tang. Create sourdough with a strong rise using King Arthur’s recipe today! (kingarthurbaking.com)
