Sourdough Bread Recipe for Beginners
Look no further for a simple sourdough bread recipe for beginners. Once you make your first few loaves, your days of buying store-bought bread will be behind you.
Equipment
- 1 Dutch oven
- 2 Bread baskets
- 1 Razor blade
- 1 Food scale
- 1 Bowl scraper
- 1 Parchment paper
Ingredients
- 900 g Unbleached white all-purpose flour
- 100 g Whole wheat flour
- 750 g Water
- 200 g Active starter
- 20 g Sea salt
Instructions
PREPARE SOURDOUGH STARTER
- Feed your starter to ensure it is nice and active before incorporating into your dough mixture.Optional pre-ferment – the night before in large bowl, add 30-50gof sourdough starter and 100g of flour and 100g of water. Leave on the counter overnight.This will allow you to prepare your dough first thing in the AM.
AUTOLYSE – MAKE DOUGH
- In a large mixing bowl, combine flour and water. Mix until flour is well hydrated. Cover with a damp towel and place in a warm place, preferably in the oven with the light on. Make sure the oven if OFF.
INCORPORATE THE SOURDOUGH STARTER
- In the same bowl, add the starter and begin to combine with your hands. Using a pinching method to incorporate the mix together. Add salt to the dough mixture and then a bit of water so it is easier to work into the dough. After combining, use a scooping motion and lift the dough from one side and fold it toward the center of the dough. Repeat this process and set aside for 30 minutes.
MIX THE DOUGH – BULK FERMENTATION
- Slightly wet your hands before this next step. Uncover your dough and begin to fold the ends of the bread toward the center. Lift up one side of the dough and fold it back down onto itself. Turn the bowl 90 degrees and repeat this folding process 4-5 times, or until your mixture begins to form into a dough ball. Cover with a damp towel and allow the dough mixture to rest for another 30 minutes in a warm place.
- You will visit your dough mixture and repeat the stretch and fold process 3-4 more times, every 30-45 minutes. The next time you go to fold the dough, you may begin to see some bubbles and the dough will begin to tighten as gluten develops.
BULK RISE
- The dough will need to rest for 2.5-4 hours. Cover the bowl with a damp kitchen towel and allow to rest in a warm place. Place in the oven with the light on, and the oven OFF.
- This range is dependent on the temperature of your home, it may take longer if cooler temperatures. You will know it is ready to shape when you see the dough has doubled in volume.Don’t watch the clock, watch your dough. It is better to slightly underproof, then over proof your dough. You can take a small piece of the doughand place in a small container and track how far it has grown.
- Signs your dough is ready for shaping:- Dough will be slightly domed - Dough will start to come off the sides of the bowl - Bubbles will begin to appear on the outer edge of the dough and some in the center - Dough has doubled in size, you are looking for 50% to 75% growth.
PRE-SHAPE THE BREAD LOAVES
- On a lightly floured surface, remove the dough from the bowl. Using a bowl scraper, divide the dough into two loaves. Flip the dough upside down and lightly flour the top, not the surface. Take your bowl scraper and slide it underneath the dough and rotate against the surface pushing it towards you. Continue this process until your dough is smooth and round. Repeat on the other loaf. Once both are pre-shaped, cover with a damp towel and allow to rest for 25-30 minutes.
FINAL DOUGH SHAPING
- Prepare your proofing baskets or bowl lines with a clean kitchen towel. With the proofing basket cover remaining on top, dust the inside with bread flour or (generously) with enough flour to ensure your dough does not stick.
- Using your bowl scraper, flip one of the loaves over. Tug the dough outward and spread gently it into a rectangle. Cross each side of the dough inward. From the end closest to you, roll the dough upward. Take your bowl scraper and slide it underneath the dough and rotate against the surface pushing it towards you. At this point, it should be shaped into a round ball. Take your bowl scraper and gently lift your dough and flip over with the seam side facing up into the proofing basket. Cover with a kitchen towel. Repeat the same steps for the other loaf.
PROOFING THE DOUGH
- With the loaves covered, place them in the fridge overnight, should proof for a minimum of 8-12 hours, but can proof for up to 48 hours.
BAKE SOURDOUGH BREAD
- Place a Dutch oven inside your oven and preheat to 500°F. Flip your dough upside down onto a piece of parchment paper. Moving quickly and using a swift motion to score your dough using a razor blade. Score at least 1inch deep, down the center or off-centered. Transfer your loaf to your Dutch oven, cover and bake for 20 minutes. Place a baking dish filled with warm water inside the oven while baking. After 20 minutes, uncover your Dutch oven and reduce temperature to 460°F bake for another 20 minutes.
- Repeat steps for the remaining loaf
- Let cool completely on a wire rack for about an hour before slicing. Slice and enjoy!
Notes
Let cool completely on a wire rack for about an hour before slicing, otherwise, the bread may deflate or be gummy.
Most sourdough bread recipes will call for unbleached white bread flour, you can use all-purpose flour and still get great results.