How to make sourdough bread at home

There’s something magical about creating sourdough bread in your own kitchen. The combination of a crisp, golden crust and soft, tangy crumb makes it a favorite for many. Sourdough bread is made using natural fermentation, which not only enhances its flavor but also makes it easier to digest. While the process may seem intimidating, with patience and practice, anyone can master the art of sourdough baking. Here’s how to make sourdough bread at home, step by step.

Step 1: Prepare Your Sourdough Starter

A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. This natural leavening agent is the heart of sourdough bread.

Ingredients:

• 1 cup (120g) whole wheat flour or all-purpose flour
• ½ cup (120ml) water

Instructions:

1. Mix the flour and water in a clean jar or bowl until well combined.
2. Cover loosely with a cloth or lid and let it sit at room temperature (70–75°F) for 24 hours.
3. Feed the starter daily by discarding half and replenishing it with equal parts of fresh flour and water.
4. After 5–7 days, your starter will be bubbly and ready to use.

Step 2: Gather Ingredients for the Dough

Once your starter is active, you’re ready to make the dough.

Ingredients:

• 3 ½ cups (450g) bread flour or all-purpose flour
• 1 ¼ cups (300ml) water
• ½ cup (100g) active sourdough starter
• 2 tsp (10g) salt

Step 3: Mix and Autolyse

1. In a large bowl, mix the flour and water until no dry spots remain. Let it rest for 30–45 minutes. This process, called autolyse, helps hydrate the flour and develop gluten.
2. Add the sourdough starter and salt to the dough. Mix well by hand until incorporated.

Step 4: Bulk Fermentation

1. Cover the dough and let it ferment at room temperature for 4–5 hours.
2. During fermentation, perform a series of stretch-and-folds every 30 minutes for the first 2 hours. To do this, grab a section of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3–4 times.

Step 5: Shape the Dough

1. Lightly flour your work surface and turn the dough out onto it. Shape the dough into a round or oval loaf.
2. Place it seam-side up in a floured proofing basket or bowl lined with a cloth.

Step 6: Final Proof

Cover the dough and let it proof in the refrigerator for 8–12 hours (overnight). This slow fermentation develops flavor and structure.

Step 7: Bake Your Sourdough

1. Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
2. Carefully transfer the dough onto parchment paper. Score the top with a sharp knife or razor blade to allow it to expand during baking.
3. Place the dough into the preheated Dutch oven, cover it with the lid, and bake for 20 minutes.
4. Remove the lid and bake for another 20–25 minutes until the crust is deep golden brown.
5. Cool the bread on a wire rack for at least 1 hour before slicing.

Tips for Success

• Patience is key: Sourdough takes time to ferment and develop its flavor.
• Use a kitchen scale: Weighing ingredients ensures accuracy.
• Experiment with hydration: Start with lower hydration (less water) and increase as you get more comfortable with the dough.
• Track your environment: Sourdough performs best at a consistent temperature.

Enjoy the Rewards

Making sourdough bread at home is a rewarding experience that combines art and science. With its distinctive flavor and satisfying texture, your homemade sourdough will quickly become a household favorite. Happy baking!