So it was finally time to make our first sourdough loaf from scratch. Whether you were gifted starter, or followed my Sourdough Starter recipe, this is a really straightforward look at making sourdough bread.
My loaf ended up being a no-shape loaf because I was short on time! I do think the more loaves you make, the better you can decide what process works best for you. I have seen some people say they don't do any stretch and folds, or other who use a different ratio or bread flour and AP flour.
For my first loaf, I am proud and I cannot wait to see how my loaves continue to get better and better. Stay tuned for that blog post!
INGREDIENTS
100g Sourdough Starter
375g Warm Water
500g Bread Flour
9-12g Salt
INSTRUCTIONS
MAKE THE DOUGH
Feed your starter, the day you want to make your dough and set aside until it doubles in size, about 4 hours, depending on the temperature of your kitchen.
In a large bowl, whisk together 100g of active sourdough starter and 375g of warm water until combined.
Add 500g of bread flour and 9-12g of salt, mixing with a spatula or your hands until a rough dough forms. Cover with a damp towel and let rest for 30 minutes.
STRETCH AND FOLD
After resting, perform a series of stretch and folds by grabbing one edge of the dough, pulling it up, and folding it over the center.
Rotate the bowl and repeat 3 more times (going around each "corner" of the bowl). Cover and let rest for 30 minutes.
Repeat this process 3 more times over the next 2 hours (every 30 minutes) for better gluten formation.
FIRST PROOF (BULK FERMENTATION)
Cover the bowl and let the dough rise at room temperature for 6-10 hours, or until it increases by 50% in volume and looks light and bubbly. Warmer environments may require less time, so keep an eye on visual cues rather than the clock.
If you cannot let it sit at room temperature for the full time, you can place in the fridge overnight and let the rest of the bulk take place the next morning.
SECOND PROOF (SHAPE THE DOUGH)
Lightly flour your work surface and gently turn out the dough.
Fold the top edge of the dough down toward the center, then fold the sides in.
Roll the dough down toward the bottom to create surface tension, shaping it into a round or oval.
Using a proofing basket, dust it with rice flour and place the dough seam-side up inside.
Let rest in the fridge for 12-48 hours.
If short on time, skip shaping entirely. Simply transfer the dough to a container, cover, and place it in the fridge for 12-48 hours. A longer cold proof enhances flavor!
BAKE
Preheat your oven to 500°F with a Dutch oven inside. Cut a piece of parchment paper to fit.
Remove the dough from the fridge and gently turn it out onto the parchment. Score the top with a sharp blade or knife.
Transfer the dough (on the parchment) into the preheated Dutch oven. Lower the heat to 450°F, cover and bake for 30 minutes.
Uncover, lower the heat to 400°F, and bake for another 10-15 minutes until golden brown.
Let cool on a wire rack for at least 1 hour before slicing.
MAKE THE DOUGH
In a large bowl, whisk together 100g of active sourdough starter and 375g of warm water until combined.
Add 500g of bread flour and 9-12g of salt, mixing with a spatula or your hands until a rough dough forms. Cover with a damp towel and let rest for 30 minutes.
STRETCH AND FOLD
After resting, perform a series of stretch and folds by grabbing one edge of the dough, pulling it up, and folding it over the center.
Rotate the bowl and repeat 4 times (going around each "corner" of the bowl). Cover and let rest for 30 minutes.
Repeat this process 3 more times over the next 2 hours (every 30 minutes) for better gluten formation.
FIRST PROOF (BULK FERMENTATION)
Cover the bowl and let the dough rise at room temperature for 6-10 hours, or until it increases by 50% in volume and looks light and bubbly. Warmer environments may require less time, so keep an eye on visual cues rather than the clock.
If you cannot let it sit at room temperature for the full time, you can place in the fridge overnight and let the rest of the bulk take place the next morning.
SECOND PROOF (SHAPE THE DOUGH)
If short on time, skip shaping entirely. Simply transfer the dough to a container, cover, and place it in the fridge for 12-48 hours. A longer cold proof enhances flavor!
If short on time, skip shaping entirely. Simply transfer the dough to a container, cover, and place it in the fridge for 12-48 hours. A longer cold proof enhances flavor!
BAKE
Preheat your oven to 500°F with a Dutch oven inside. Cut a piece of parchment paper to fit.
Remove the dough from the fridge and gently turn it out onto the parchment. Score the top with a sharp blade or knife.
Transfer the dough (on the parchment) into the preheated Dutch oven. Lower the heat to 450°F, cover and bake for 30 minutes.
Uncover, lower the heat to 400°F, and bake for another 10-15 minutes until golden brown.
Let cool on a wire rack for at least 1 hour before slicing.
So as you can see my sourdough didn't rise enough and ended up being dense. Nonetheless, I made bread! I am already working on my next loaves and am so proud that I have finally made my own starter and loaves from it. A labor of love that is truly worth it. Stay tuned for my next blog post following this same recipe but with a much better result!
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