Sourdough Bread Basics
Working with sourdough is less about following a rigid clock and more about observing the state of your dough. Once you understand how to manage the fermentation, you can consistently bake loaves with depth of flavor that bakery-bought bread cannot replicate.
Readiness is everything.
Your starter must be active and bubbly, having doubled in size within 4-6 hours of feeding, before you begin the mix. If your starter is sluggish, your bread will be dense.
- Digital kitchen scale
- Large glass or ceramic mixing bowl
- Bench scraper
- Proofing basket or linen-lined bowl
- Dutch oven
What goes in.
- 100gactive sourdough starter
- 350gwarm water (80°F)
- 500gbread flour
- 10gfine sea salt
Stretch and Fold
Instead of traditional kneading, you perform a series of stretches and folds every 30 minutes during the first 2 hours of bulk fermentation to build gluten strength without deflating the air bubbles.
The method.
Mix the dough
Whisk the starter into the water until milky. Add the flour and salt. Mix by hand until a shaggy, hydrated ball forms. Let it rest covered for 30 minutes.
Bulk fermentation
Perform four sets of stretch-and-folds, one every 30 minutes. After the final set, let the dough sit undisturbed at room temperature until it has increased in volume by about 50% and looks domed on top.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a round tensioned ball. Place it seam-side up in a floured proofing basket.
Cold proof
Cover the basket and refrigerate for 12 to 16 hours. This cold slow-down develops the signature sour profile.
Bake
Preheat your Dutch oven inside the oven at 450°F. Score the top of the dough with a sharp blade, place in the pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deep chestnut brown.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the initial mixing stage.
Whole Wheat Blend
Replace 100g of the bread flour with whole wheat flour for a heartier, nuttier crumb.
When it doesn't go to plan.
Use a clear glass bowl for fermentation so you can see the bubbles forming on the bottom and sides.
If your flour is particularly thirsty, add another 10-20g of water during the initial mix.
Let the bread cool completely on a wire rack for at least 2 hours before slicing; cutting into hot bread ruins the interior texture.
The ones that keep coming up.
How do I know if my starter is ready to use?
Drop a small spoonful of your starter into a glass of water; if it floats, it has enough gas trapped inside to leaven the bread.
Can I bake this without a Dutch oven?
You can, but you will need to place a shallow pan of water at the bottom of your oven to create steam for a better crust.
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