First-Time Sourdough Bread Recipe
Making sourdough bread for the first time can seem intimidating, but it’s actually a rewarding and simple process once you understand the basics. The key ingredients in sourdough bread are flour, water, and salt, and the star of the show is the sourdough starter, which acts as the natural yeast and gives the bread its characteristic tangy flavor. This guide will walk you through each step to make your first successful loaf of sourdough bread.
Ingredients
For the bread:
- 500g bread flour (about 4 cups)
- 300g water (about 1 ¼ cups)
- 100g active sourdough starter (about ⅓ cup)
- 10g salt (about 1 ½ teaspoons)
Equipment
- Large mixing bowl
- Kitchen scale (recommended for precise measurements)
- Dutch oven or heavy pot with a lid (for baking)
- Banneton or bowl lined with a floured kitchen towel (for proofing)
- Bench scraper or spatula
- Clean tea towel
- Parchment paper (optional)
Step 1: Prepare Your Sourdough Starter
Your sourdough starter needs to be active and bubbly before you begin. If you’ve been storing it in the refrigerator, take it out and feed it a few hours before using it. A starter is usually ready when it has doubled in size, is full of bubbles, and has a slightly tangy smell.
Step 2: Mix the Dough (Autolyse)
- Combine flour and water: In a large mixing bowl, mix 500g bread flour and 300g water until no dry spots remain. You don’t need to knead it yet—just ensure everything is hydrated. Cover the bowl with a clean tea towel and let it sit for about 30 minutes. This process is called the autolyse, which helps develop the dough’s gluten structure.
Step 3: Add the Starter and Salt
- After the autolyse, add 100g of your active sourdough starter and 10g of salt to the dough. Mix well by hand or with a spatula until everything is well incorporated. At this stage, the dough will feel sticky and wet, but that’s normal.
- Once combined, begin the stretch and fold process to develop the gluten. Grab one side of the dough, stretch it up, and fold it over itself. Repeat this process on all sides of the dough (usually 4-6 times). Cover and let the dough rest for 30 minutes.
Step 4: Bulk Fermentation
- After the first stretch and fold, allow the dough to rest for another 30 minutes. Perform two more sets of stretch and folds, 30 minutes apart. After the final fold, cover the dough and let it sit undisturbed for the bulk fermentation period.
- This can take anywhere from 4 to 12 hours, depending on the temperature of your kitchen. Warmer environments will cause the dough to ferment faster. The dough is ready when it has doubled in size, and you can see small air bubbles forming on the surface.
Step 5: Shaping the Dough
- Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface. Using your bench scraper, shape it into a tight ball by folding the edges into the center and gently rounding the dough.
- Transfer the dough to a banneton or a bowl lined with a floured kitchen towel, seam-side up. Cover with a towel and let it rise again for 2-4 hours at room temperature, or refrigerate it overnight for a cold ferment.
Step 6: Preheat the Oven
- Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside the oven while it preheats. The Dutch oven helps create a steamy environment, which is crucial for a crispy crust.
Step 7: Score and Bake
- When the dough is ready, carefully take out the Dutch oven and place a piece of parchment paper on top of the dough, if using. Gently flip the dough out of the banneton onto the parchment paper or directly into the hot pot.
- Score the top of the dough with a sharp knife or bread lame. This will allow the bread to expand during baking.
- Cover the Dutch oven with its lid and bake for 20 minutes.
- After 20 minutes, remove the lid and bake for an additional 20-25 minutes, or until the bread is a deep golden brown and has a hollow sound when tapped on the bottom.
Step 8: Cool the Bread
Once baked, carefully transfer the bread to a cooling rack. It’s tempting to cut into the bread right away, but it’s best to let it cool for at least an hour before slicing. This allows the crumb (the inside texture) to set properly.
Troubleshooting Tips:
- Dense loaf: If your bread is too dense, it could be due to under-fermentation or a weak starter. Make sure your starter is active and bubbly before using it.
- Flat loaf: If your bread doesn’t rise as expected, the dough may have over-fermented, or the gluten structure wasn’t developed enough. Try shorter fermentation times next time.
Final Thoughts
Baking sourdough for the first time is a rewarding experience, and even if the result isn’t perfect, you’ll learn a lot from each attempt. With time, you’ll master the process, and your loaves will become lighter, crustier, and full of that delicious tangy flavor. Enjoy your homemade sourdough bread!