Number 1# Sourdough Bread Recipe for Beginners Step-by-Step

Making sourdough bread can seem intimidating, but with a clear recipe and some patience, you can create a delicious loaf at home. This guide will provide you with specific steps to follow, ensuring that you understand the process without feeling overwhelmed.

Important Information

Before starting, it’s essential to have an active sourdough starter. This is a mixture of flour and water that captures wild yeast from the environment. It takes about 5-7 days to create a starter from scratch, but you can also buy one from a bakery or online.

Ingredients

• Active Sourdough Starter: ¼ cup (50 g)
• Water: 1 ⅓ cups + 2 tablespoons (350 g), at room temperature
• Bread Flour: 4 cups + 2 tablespoons (500 g)
• Salt: 2 teaspoons (10 g)

Equipment Needed

• Large mixing bowl
• Kitchen scale (for accuracy)
• Plastic wrap or a damp kitchen towel
• Dutch oven or baking sheet
• Parchment paper (optional)

Step 1: Feed Your Sourdough Starter

Timing: 4-12 hours before making the dough.

1. In a clean jar, mix:
   • 2 teaspoons (10 g) of sourdough starter
   • 3 tablespoons (25 g) of all-purpose flour
   • 5 teaspoons (25 g) of water
2. Stir well and cover loosely. Place it in a warm spot in your kitchen.

Step 2: Mix the Dough

Timing: When your starter is bubbly and active.

1. In a large bowl, combine:
   • ¼ cup (50 g) of your active sourdough starter
   • 1 ⅓ cups + 2 tablespoons (350 g) of water
2. Stir to dissolve the starter.
3. Add:
   • 4 cups + 2 tablespoons (500 g) of bread flour
   • 2 teaspoons (10 g) of salt
4. Mix with a wooden spoon or your hands until a shaggy dough forms.

Step 3: Autolyse

1. Cover the bowl with plastic wrap or a damp towel.
2. Let the dough rest for 30 minutes to 1 hour. This allows the flour to absorb water, making the dough easier to work with.

Step 4: Stretch and Fold

1. After resting, wet your hands to prevent sticking.
2. Grab the edge of the dough, stretch it up, and fold it over itself. Rotate the bowl a quarter turn and repeat this process until you’ve completed four folds.
3. Cover the bowl again and let it rest for another 30 minutes.

Step 5: Bulk Fermentation

1. Let the dough rise in a warm place until it doubles in size. This can take 6-12 hours.
2. You can perform additional stretch and folds every 30 minutes during this time to strengthen the dough.

Step 6: Shape the Dough

1. Once the dough has doubled, turn it out onto a lightly floured surface.
2. Shape it into a round loaf by tucking the edges into the center.
3. Let it rest for 20-30 minutes

Step 7: Final Proof

1. Prepare a bowl or banneton lined with a floured towel.
2. Place the shaped dough seam-side up in the bowl.
3. Cover and let it rise for 1-2 hours at room temperature, or refrigerate it overnight for a slower fermentation.

Step 8: Preheat the Oven

About 30 minutes before baking, preheat your oven to 450°F (232°C). If using a Dutch oven, place it in the oven to heat up.

Step 9: Score and Bake

1. Carefully remove the hot Dutch oven from the oven.
2. Place a piece of parchment paper on a cutting board and gently flip the dough onto it.
3. Score the top of the dough with a sharp knife or razor blade.
4. Carefully lift the parchment paper and place it into the Dutch oven. Cover with the lid.

Step 10: Bake the Bread

1. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
2. Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing

Conclusion

Making sourdough bread at home is achievable with practice. By following these steps, you can create a tasty loaf that you can enjoy fresh. Remember, patience is key. Each loaf will improve with experience, so take your time and enjoy the process. Happy baking!