How to Make Sourdough Bread: A Beginner's Guide
- Sourdough starter
- All-purpose flour
- Whole wheat flour
- Filtered water
- Salt
- Mixing bowl
- Wooden spoon
- Kitchen scale
- Proofing basket or bowl lined with a towel
- Sharp knife or bread lame
- Cast iron pot with lid
- Oven
- Parchment paper
Step-by-Step Instructions
Feed your sourdough starter several hours in advance. Combine equal weights of starter, water, and flour in a jar. Stir until smooth and let it sit at room temperature until bubbly and doubled in size.
- Use filtered water to avoid chlorine.
- Ensure the starter is bubbly and active before using.
In a large bowl, weigh 500g of all-purpose flour and 100g of whole wheat flour. Add 375g of water and mix until no dry flour remains. Cover and let sit for 1 hour (autolyse).
- Use a kitchen scale for accuracy.
- Room temperature water is ideal.
Add 100g of the active starter to the dough along with 10g of salt. Mix thoroughly by hand or with a wooden spoon until fully combined.
- Wet your hands to prevent sticking.
Let the dough rest in the bowl, covered, at room temperature. Stretch and fold the dough every 30 minutes for the first 2 hours. Allow it to ferment for 4 more hours, or until it has nearly doubled in size.
- Perform 4-6 stretch and folds in total.
Lightly flour a work surface. Turn the dough out and gently shape it into a round. Place it seam side up in a well-floured proofing basket or a bowl lined with a floured towel.
- Be gentle to avoid deflating the dough.
Cover the dough and let it proof in the refrigerator overnight, 12 to 18 hours.
- Cold proofing helps develop flavor and makes scoring easier.
Preheat the oven to 450°F (232°C) with a cast iron pot inside for at least 30 minutes before baking.
Carefully remove the dough from the fridge. Place it on parchment paper, score the top with a sharp knife or bread lame, and transfer to the hot pot. Cover with the lid and bake for 20 minutes.
- Be cautious with hot surfaces.
Remove the lid and bake for an additional 20-25 minutes, or until the crust is deeply browned. Let the bread cool on a wire rack before slicing.
- An internal temperature of 200°F (93°C) indicates the bread is done.
- Always weigh ingredients for accuracy.
- Practice makes perfect—don't get discouraged by initial results.
- Use oven mitts to handle hot equipment.
- Be cautious when working with hot cookware.