Sourdough bread uses a sourdough starter, which contains wild yeast and bacteria, to leaven the dough rather than using commercial yeast. This is what gives sourdough its chewiness and its tangy flavor.
Steps in Making Sourdough
Assuming we already have a ripe (fed) starter, the general steps for making a “pure” sourdough bread are as follows:
- Autolyse: Mix the flour and water together until they’re fully incorporated. Let sit for 30-60 minutes
- Add Starter & Salt, Then Knead Dough: Add the starter and salt to the flour/water mixture. Knead in the bowl for 5-10 minutes, at minimum until everything is fully incorporated
- Bulk Ferment/Stretch and Fold: Put the dough into a container with a lid to allow it to ferment. For the first 2 hours, stretch and fold the dough every 30 minutes. This will build dough strength. If the dough needs it, do additional stretch & folds. Allow the dough to bulk ferment on the counter until it’s increased by at least 50%.
- Preshape the Dough: Once the dough is ready, remove it from the container. If making multiple loaves, divide the dough. Shape each piece into a ball, then cover and allow to rest on the counter for about 30 minutes.
- Shape the Dough: Do the final shaping. Shape the dough into a boule or batard, then place into a banneton.
- Proof the Dough: Proof the dough either on the counter (for 1-2 hours) or in the fridge (12-24 hours). Regardless of where it’s proofed, the dough should be covered to prevent it from drying out.
- Preheat the Oven: about 30 minutes before baking, preheat the oven and set up for baking. This might include allowing a dutch oven or baking stone to head up in the oven.
- Score the Bread: with a razor blade, score the bread. This helps control the expansion during baking.
- Bake: Bake the bread! This is probably around ~450F and anywhere from 25 minutes to 50 minutes. If using steam, remove the steam source (e.g. take the lid off the dutch oven) after ~25 minutes.
- Let Cool: remove from the oven and allow the bread to cool for about an hour before slicing.
Recipes
Resources
- The Sourdough Framework: a science-y book on sourdough
- King Arthur Sourdough Recipes