Bread enthusiasts assemble! Ready to embark on the delicious journey of making your very own sourdough bread? There’s something incredibly rewarding about baking a loaf from scratch. Plus, the taste is unbeatable! Let’s dive into the step-by-step process, starting with the all-important sourdough starter.

Step 1: Making the Sourdough Starter

Ingredients:

• Whole wheat flour (can use all-purpose flour after the first week)
• Water (filtered or non-chlorinated is best)

Day 1:

1. In a clean jar, mix 1/2 cup of whole wheat flour and 1/2 cup of water.
2. Stir until combined, cover with a cloth, and let it sit at room temperature for 24 hours.

Day 2:

1. You might see bubbles! This means fermentation has started.
2. Discard half of the starter (about 1/2 cup).
3. Add 1/2 cup of all-purpose flour and 1/2 cup of water to the remaining starter. Stir well, cover, and let sit for another 24 hours.

Days 3-7:

1. Continue the process of discarding half and feeding the remaining starter with 1/2 cup of flour and 1/2 cup of water every 24 hours.
2. By day 7, your starter should be bubbly and have a tangy smell. Congrats, you’ve made a sourdough starter!

Pssst… Or you can also cheat on those above steps and get this lovely dehydrated sourdough starter from our friends over at Homestead on the Rise.

Step 2: Baking Your Sourdough Loaf

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups water
• 4 cups bread flour
• 2 teaspoons salt

Tools You’ll Need:

• Large mixing bowl
• Kitchen scale (for accuracy)
• Dough scraper
• Dutch oven or a baking stone
• Banneton (proofing basket) or a bowl lined with a cloth
• Razor blade or sharp knife (for scoring)

Mixing the Dough:

1. In a large mixing bowl, combine 1 cup of your active sourdough starter with 1 1/2 cups of water. Mix until the starter is dissolved.
2. Add 4 cups of bread flour and 2 teaspoons of salt. Mix until a shaggy dough forms. You can use a wooden spoon or your hands.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes.

Stretch and Fold:

1. After the rest, perform the first “stretch and fold.” Grab a corner of the dough, stretch it up, and fold it over itself. Do this 4 times, rotating the bowl each time.
2. Repeat the stretch and fold process every 30 minutes for the next 2 hours. This helps build the dough’s strength.

Bulk Fermentation:

1. After the last stretch and fold, cover the dough and let it rise at room temperature for 3-4 hours or until it has doubled in size.

Shaping:

1. Turn the dough onto a lightly floured surface.
2. Shape it into a round or oval loaf, depending on your proofing basket and baking vessel.
3. Place the shaped dough into a floured banneton or a bowl lined with a floured cloth. Cover and let it rise for another 2-3 hours at room temperature, or place it in the fridge for an overnight proof.

Baking:

1. Preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven to preheat as well.
2. Once preheated, carefully transfer your dough onto parchment paper.
3. Score the top with a razor blade or sharp knife.
4. Transfer the dough (with the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
5. Remove the lid and bake for another 20-25 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
6. Let the bread cool completely on a wire rack before slicing. This is the hardest part, but it’s crucial for the texture.

Best Tools for Baking Sourdough

1. Kitchen Scale: Accuracy in measurements can make or break your sourdough.
2. Dutch Oven: Ensures a great crust by trapping steam during the initial bake.
3. Banneton: Helps the dough keep its shape and adds beautiful patterns to the crust.
4. Dough Scraper: Makes handling sticky dough much easier.
5. Razor Blade/Sharp Knife: For scoring the dough, allowing it to expand properly in the oven.

And there you have it – your very own homemade sourdough bread! Sourdough baking is an art; every loaf teaches you something new. Don’t worry if it’s not perfect the first time; keep practicing, and you’ll soon be baking like a pro. Enjoy the process, and happy baking!

Looking for a non-sourdough option for a simple bread? Check out the Homemade Bread: Step-by-Step Guide to Baking Your Own Fresh Loaves post.