Sourdough Bread Basics
A loaf of sourdough is less about a rigid formula and more about managing the rhythm of fermentation. You are building a structure of gluten that holds air, eventually giving you an open, airy crumb.
Readiness is everything
Ensure your starter is bubbly and has doubled in size within 4-6 hours of feeding before you begin. If it doesn't rise, the dough will not rise.
- Dutch oven with lid
- Large glass mixing bowl
- Bench scraper
- Proofing basket or bowl lined with a floured linen towel
- Razor blade or sharp kitchen knife
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gstrong bread flour
- 10gfine sea salt
Building strength without tearing
Instead of traditional kneading, lift the dough from the center with both hands, letting the bottom edges tuck under itself. This builds the tension required to hold gas bubbles during the long rise.
The method.
Mix the leaven
Whisk the starter and water until milky. Add flour and salt, mixing by hand until no dry patches remain. Cover with a damp cloth and let rest for 30 minutes.
Strength building
Perform four sets of coil folds, spaced 30 minutes apart. With each fold, the dough will move from sticky and slack to smooth and resistant.
Bulk fermentation
Leave the dough at room temperature until it has increased in volume by about 50% and shows bubbles on the surface. This can take anywhere from 4 to 8 hours depending on your ambient heat.
Shape and chill
Gently shape into a round tensioned ball. Place upside down into a floured proofing basket. Cover and refrigerate for 12 to 18 hours; this cold stage develops the characteristic tang.
Score and bake
Preheat the Dutch oven to 450°F (230°C). Turn the dough onto parchment, score the top deeply with a razor to control the expansion, and bake covered for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is deeply charred amber.
Other turns to take.
Seeded loaf
Add 50g of toasted sunflower or sesame seeds during the initial mixing stage.
Whole wheat blend
Substitute 100g of the bread flour with stone-ground whole wheat for a nuttier flavor and denser crumb.
When it doesn't go to plan.
Use a clear container for bulk fermentation to easily track the increase in volume.
If the dough sticks to your hands, wet them with water before handling.
Let the bread cool on a wire rack for at least two hours; cutting into it too soon will result in a gummy texture.
The ones that keep coming up.
How do I know if my starter is active enough?
Drop a teaspoon of your starter into a glass of water. If it floats, it has enough gas to leaven your bread.
Why did my bread flatten out?
This usually indicates the dough was over-proofed or the gluten structure wasn't strong enough. Ensure you perform the full series of folds.
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