Crafting Perfect Sourdough Bread: A Step-by-Step Guide

Baking sourdough bread is a satisfying project because of its chewy texture and tart flavour. Take these easy steps to make your own tasty bread.

Components:

• 500 grammes of bread flour
• 300 milligrammes of water
• A 100g active starter for sourdough
• 10 grammes of salt

Step 1: Combine the Dough

500g of bread flour and 300g of water should be combined in a big basin. Mix until no flour is left behind. After 30 minutes, cover and let it rest.

Step 2: Include Salt and Starter

To the dough, add 10g of salt and 100g of active sourdough starter. Stir until thoroughly combined. That’s normal—the dough will be sticky.

Step 3: Bulk Fermentation (First Rise)

For three to four hours, the dough should rise at room temperature in the covered bowl. To create the gluten, do a series of stretch and folds every thirty minutes. The dough should be pulled on one side and folded over itself. Do the same on the other four sides.

Step 4: Form the Dough

Turn the dough out onto a surface dusted with flour after the bulk fermentation. Fold the edges in towards the centre to form a round loaf. Spoon the dough into a floured proofing basket, seam side up.

Step 5: Final Rise

Cover and let the dough rise until it puffs up, either overnight in the refrigerator or for two to four hours at room temperature.

Step 6: Cook

Insert a Dutch oven into your oven and preheat it to 475°F (245°C). Scratch the top of the dough, carefully move it to the Dutch oven, and bake it covered for 20 minutes. After taking off the lid, bake for a further 25 to 30 minutes, or until golden brown.

Savour the sourdough bread you baked yourself!