Sourdough
What makes sourdough so special is not just the taste, but the process that goes into making it. Each phase of the sourdough making process plays a crucial role in creating the perfect loaf of bread. Making sourdough bread is a process, but don't worry, I've simplified it for you.
NOTE: All ingredients are scaled by weight, this is the most accurate way to measure and will help obtain the most consistent result.
Objective No.1 is getting someone’s excess starter. You can ask local bakeries, friends who got into sourdough in the pandemic, or order online. This is the starter I began with. If you are really bold, you can make your own, but it is much easier to start with an already bubbly, active heritage starter.
Feed your sourdough starter every day at the same time. To feed it, discard all but 50g of the starter, then add 50g of water and 50g of bread flour. If you're not planning to bake that day, feed it a ratio of 15:15:15 (starter:water:flour). I do this at 9am every day, which leads to a fresh loaf around lunch time the next day.
When taking a break from baking or heading out of town, you can give your sourdough starter a rest in the fridge. Just make sure it's well-fed and thriving before chilling it out. When you're ready to bake again, bring it back to room temperature, give it a feeding, and watch it come back to life.
When you're ready to make a loaf, take 75g of your active bubbly starter and mix it with 375g of warm water in a large bowl.
Add 500g of bread flour to the bowl and mix until the flour is fully incorporated. Let the dough rest for 30 minutes before adding 15g of salt.
Stretch and fold the dough over itself every 30 minutes for 4 hours. This process helps develop the gluten in the dough.
Once the dough has gone through the stretch and fold process, work it into a ball and cover it with a damp towel. Let it rise overnight, either at room temperature or in the refrigerator.
The next day, when the dough has doubled in size and has bubbles on top, shape it on a floured surface and place it in a linen-lined bowl. Let it rest for up to 6 hours.
Preheat your Dutch oven at 500°F for 30 minutes.
Place the dough on a piece of parchment paper and score the top with a sharp knife. Dust the top with flour.
Carefully place the dough on parchment paper in the preheated dutch oven, cover it with the lid, and reduce the oven temperature to 450°F. Bake for 25 minutes with the lid on, then remove the lid and bake for an additional 25 minutes or until the crust is golden brown.
Once the bread is finished baking, remove it from the oven and let it cool completely before slicing and scarfing down your homemade sourdough bread!
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Phase 1: The Starter
The first step in making sourdough is the starter. This is a mixture of flour and water that is left to ferment and develop wild yeast and bacteria. The wild yeast is what gives sourdough its signature tangy flavor, while the bacteria helps to break down the gluten in the flour, making it easier to digest.
It's important to feed the starter every day (unless choosing to rest it) at the same time to keep it active and healthy. The feeding process involves discarding a portion of the starter and adding equal parts fresh flour and water. This provides the yeast and bacteria with new food to consume, allowing them to multiply and continue to ferment the mixture.
Phase 2: Mixing and Kneading the Dough
After the starter becomes active and bubbly, it's mixed with flour and other ingredients to form the dough. Kneading develops gluten, crucial for bread structure. Hold off on adding salt; allow 30 minutes for the active starter to work its magic before incorporating salt, as it can inhibit yeast activity.
It's important to not overwork the dough, as this can cause the gluten to break down and result in a dense loaf of bread. Instead, the dough should be kneaded until it is smooth and elastic.
Phase 3: Fermentation and Proofing
After the dough is mixed and kneaded, it needs to be left to ferment and proof. This is where the yeast and bacteria in the starter come into play, as they continue to multiply and produce carbon dioxide, which causes the dough to rise.
Fermentation can take anywhere from a few hours to overnight, depending on the temperature and humidity of the environment. The dough should be left to rise until it has doubled in size and has a puffy, airy texture and bubbles on the surface.
Phase 4: Shaping and Scoring
Once the dough has risen, it's time to shape it and score it. Shaping the dough involves gently shaping it into a ball or loaf, which helps to create the final structure of the bread.
Scoring the dough involves making shallow cuts on the surface of the dough, which allows it to expand and release steam during the baking process. This helps to create a crispy crust and an airy interior.
Phase 5: Baking
The final phase of the sourdough making process is baking. Sourdough bread is typically baked in a hot, steamy Dutch Oven, which helps to create a crispy crust and a chewy interior.
It's important to bake the bread at the right temperature and for the right amount of time, as this can make a big difference in the final texture and flavor of the bread.
