Get fresh bakery-quality bread at home with this simple step-by-step guide to making homemade sourdough.
Plus, find tips on caring for a sourdough starter and the nutritional benefits of sourdough bread.
The thought of making your own sourdough bread can be intimidating.
Myths abound, and volumes have been written on the subject.
The thing is, the ingredients and methods are simple and as old as bread itself.
There is no reason why you’re free to’t master this healthy, delicious artisan whole-wheat sourdough bread.
What Is Sourdough Bread?
Sourdough bread consists of flour, water, salt and sourdough starter.
The culture is maintained by a daily feeding of flour and water.
Once the starter is established, a small portion of it is used to make bread.
How to Make Sourdough Starter
Whole-wheat or rye flour and water.
That’s all you better make sourdough starter.
No need for complex concoctions, or a 100-year-old seed starter from your grandmother.
It takes about five days to get a new starter established.
It can also be refrigerated and only fed weekly.
Mix and cover loosely.
Store in the warm place again.
Day 3
The mixture should begin expanding and a few small bubbles should appear.
Mix and cover loosely.
Store in the warm place again.
Day 4
The starter should almost be mature.
It should have a distinct, vinegary odor and lots of bubbles should be visible throughout.
Mix and cover loosely.
Store in the warm place again.
Day 5
The starter should have a ripe, sour odor.
Small bubbles should be abundant throughout the mixture.
Discard half the starter, leaving 4 ounces in the container.
If it floats, it is ready to use for baking.
To make bread, remove up to 8 ounces of starter for the recipe.
The rest can be stored in the fridge for up to a week before the next feeding.
Set to the lowest speed and slowly add 234 cups plus 2 tablespoons warm water.
Then remove the mixing bowl cover and turn the mixer on low.
It is best to dip your hands in warm water before working it.
Transfer the dough to a 10- to 12-quart plastic food-storage container.
Turn the container a quarter turn and repeat the fold.
Repeat two more times for a total of 4 folds.
Cover and let stand for 30 minutes.
Cover and let stand until doubled in size, 6 to 12 hours.
Step 4: Shape the Loaves
Prepare the bowls or proofing baskets by seasoning them liberally with all-purpose flour.
This prevents sticking and gives the finished boules those familiar white stripes.
Dump the dough onto a floured surface.
Use floured hands (instead of wet hands) at this stage to work the dough.
The dough mass will flatten out a bit.
Sprinkle a line of all-purpose flour down the middle and cut the dough in half with a knife.
Work each half into a ball (they will be slack).
Place the dough balls into the prepared bowls or proofing baskets.
Cover with a clean towel and proof until the dough rises, 2 to 4 hours.
To test, press gently with a floured finger.
If the depression springs back to the original shape in a few seconds, allow it to proof longer.
If it doesn’t spring back, it is ready to bake.
After the oven reaches 475F, allow the pot to preheat for another 20 minutes before baking.
This is critical for producing bread that rises fully and has a crisp crust.
Carefully remove the pot from the oven and remove the lid.
With floured hands, pick up the dough and carefully place the loaf inside the pot.
Replace the lid and transfer to the oven.
(Place the second loaf in the refrigerator while the first one bakes.)
Bake for 30 minutes, then remove the lid and continue baking until browned, about 15 minutes.
Remove the pot from the oven and carefully transfer the bread to a wire rack.
Let cool for at least 30 minutes before cutting.
Repeat for the second loaf.
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