- Gather Ingredients and Tools
- Prepare the Starter
- Mix the Dough
- Bulk Fermentation
- Shape the Dough
- Final Proof
- Score and Bake
- Cool and Enjoy
Gather Ingredients and Tools
To bake perfect sourdough bread, you need the following ingredients: flour, water, salt, and a sourdough starter. Essential tools include a kitchen scale, mixing bowl, dough scraper, proofing basket, and a Dutch oven or baking stone.
Prepare the Starter
Feed your sourdough starter 4-12 hours before you plan to mix the dough. Ensure it is bubbly and active. Use equal parts flour and water by weight for feeding.
Mix the Dough
Combine 500g of flour, 350g of water, and 100g of active starter in a mixing bowl. Mix until no dry flour remains. Let it rest for 30 minutes (autolyse), then add 10g of salt and mix thoroughly.
Bulk Fermentation
Cover the dough and let it ferment at room temperature for 4-6 hours. Perform stretch and folds every 30 minutes during the first 2 hours to develop gluten.
Shape the Dough
After bulk fermentation, turn the dough onto a lightly floured surface. Pre-shape it into a round, let it rest for 20 minutes, then perform the final shaping according to your desired loaf shape.
Final Proof
Place the shaped dough into a proofing basket lined with a floured cloth. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
Score and Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Score the dough with a sharp blade, then transfer it to the preheated Dutch oven. Bake covered for 20 minutes, then uncovered for an additional 20-25 minutes until golden brown.
Cool and Enjoy
Remove the bread from the oven and let it cool on a wire rack for at least one hour before slicing. Enjoy your homemade sourdough bread!