Sourdough Bread
A beginner-friendly guide to crafting delicious sourdough bread using natural fermentation for a rich flavor and excellent texture.
Ingredients
Main Ingredients
- 4 cups All-purpose flour Structure and body
- 1 cup Whole wheat flour Nutritional value, added flavor
- 1.5 cups Water Hydration for fermentation
- 1 tbsp Salt Flavor enhancement and gluten development
- 1 cup Sourdough starter Natural leavening agent
- 1 tbsp Sugar (optional) Browning and sweetness
- 1 cup Milk or buttermilk (optional) Richness and flavor
Instructions
Preparation
- Prepare your sourdough starter a day before your bake, allowing it to ferment for 8 to 12 hours.
- Mix the flour and water in a large bowl, then add your active starter. Let it rest for 30 minutes.
Mixing and Folds
- Sprinkle salt into the dough and mix until combined, achieving a shaggy, sticky dough.
- Perform stretch and folds every 30 minutes for a few hours until the dough doubles in size.
Shaping
- Shape your dough according to your preferred style; transfer it to a proofing basket and cover it to rise for a couple of hours.
Baking
- Preheat your oven to 450°F (232°C) and place a baking stone inside if you have one.
- Flip your dough onto a prepared baking surface, score the top, and place in the oven.
- Bake for 30 to 40 minutes until golden brown, ensuring an internal temperature of around 190°F (88°C).
- Cool completely before slicing to develop excellent texture.
Notes
Store sourdough bread at room temperature in a paper bag. For longer storage, slice and freeze; reheat at 350°F (175°C) for about 10 minutes.