Baking Sourdough Bread: A Comprehensive Guide

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Making sourdough bread is a rewarding process that requires time, patience, and attention to detail. This article will guide you through the step-by-step process of creating your very own sourdough bread, from making the starter to shaping and baking the loaf. Follow our detailed instructions to enjoy the unique flavor and texture sourdough offers.

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Ingredients and Equipment

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Ingredients:

r r 3 cups (450g) bread flour or all-purpose flourr 1 cup (300ml) water (filtered or dechlorinated)r 1/2 cup (120g) active sourdough starter (fed and bubbly)r 1 tsp (9g) saltr 1 cup (120g) all-purpose or whole wheat flourr 1/2 cup (120ml) water (filtered or dechlorinated)r r r

Equipment:

r r Large mixing bowlr Dutch oven or baking stoner Bench scraper (optional)r Kitchen scale (recommended for accuracy)r r r

Part 1: Making a Sourdough Starter

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A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. This is what makes sourdough unique. Here’s how to make your starter:

r r r Day 1: Mix 1 cup (120g) of flour and 1/2 cup (120ml) of water in a clean jar or bowl. Cover loosely and let it sit at room temperature (70-75°F / 21-24°C).r Day 2-7: Discard half of the starter and feed it with the same amount of fresh flour and water. Stir well, cover loosely, and leave at room temperature.r By Day 7: Your starter should be bubbly and have a slightly tangy smell. It’s now ready to use!r r r

Part 2: Making the Sourdough Bread

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To make the sourdough bread, follow these steps:

r r r Step 1: Mix the Dough
In a large bowl, combine the water and sourdough starter. Stir to dissolve. Add the flour and mix until no dry bits remain. Cover and let it rest for 30-45 minutes (autolyse step).r Step 2: Add Salt
Sprinkle salt over the dough and incorporate it by pinching and folding the dough until evenly distributed.r Step 3: Bulk Fermentation (First Rise)
Cover the dough and let it rest at room temperature for 4-6 hours, depending on the warmth of your kitchen. Perform stretch and folds every 30-60 minutes:r r Gently grab one side of the dough, stretch it upward and fold it over itself. Rotate the bowl and repeat 3-4 times.r r Step 4: Shape the Dough
Turn the dough onto a lightly floured surface and shape it into a round or oval loaf. Place it seam-side down in a floured proofing basket or a bowl lined with a floured kitchen towel.r Step 5: Final Proof (Second Rise)
Let the dough rise for 1-2 hours at room temperature, or cover and refrigerate overnight for a slow flavorful proof.r Step 6: Bake the Bread
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Turn the dough onto parchment paper and score the top with a sharp knife or razor blade. Transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown. Cool on a wire rack for at least 1 hour before slicing.r r r

Tips for Success

r r r Feed Your Starter: Use a recently fed, bubbly starter for the best rise.r Hydration Level: Adjust water slightly if the dough feels too dry or sticky.r Patience is Key: Sourdough is a slow process, but the flavor and texture are worth it!r Experiment: Once you master the basics, try adding seeds, herbs, or whole grains.r r r

With these steps, you can create your very own delicious sourdough bread. Enjoy the process and the delicious results!