Sourdough Bread Recipe

A sourdough starter is the heart of this ancient bread-making process, acting as a natural leavening agent. Unlike commercial yeast, a sourdough starter is a live culture made from just flour and water. Over time, naturally occurring wild yeast and lactic acid bacteria in the environment begin to thrive in the mixture, giving sourdough its signature tangy flavor and making the bread rise.

Once your starter is bubbly and active, it’s time to mix the dough. The basic ingredients are simple: starter, water, flour, and salt. Begin by mixing 100 grams of the starter with 350 grams of lukewarm water in a large mixing bowl. Stir until the starter is fully dissolved. Then, add 500 grams of bread flour. At this stage, you are only mixing the water and flour to form a shaggy dough, which is part of a process called autolyse.

After bulk fermentation, the dough will be airy and expanded, ready for shaping. First, gently turn the dough out onto a lightly floured surface. Now, you’ll begin a series of stretches and folds. This technique helps further develop gluten and adds structure to the dough, making it strong enough to hold its shape during the final rise and baking.

Before baking, preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven as it heats up. A Dutch oven provides the ideal baking environment for sourdough, creating steam that helps the bread rise and develop a crisp, golden crust.