After more failed attempts at making sourdough, than I have fingers, toes, and a husband willing to taste my experiments, I’ve finally emerged from the floury trenches with a victorious loaf. Forget about my kitchen resembling a crime scene; this time, I nailed it. No more dabbling in the confusing world of whole wheat flour—I’ve stuck to one kind like it’s my sourdough soulmate. My starter is more active than a toddler on a sugar rush, the autolyze phase is timed to perfection (who knew patience was the secret ingredient?), and I’ve sworn off the 500-degree inferno; 450 degrees is my sweet spot. Move over, kitchen disasters; there’s a new sourdough sheriff in town!
Disclaimer: Warning! Embarking on the Sourdough Saga May Result in Uncontrollable Breadmania
Before diving headfirst into the wonderfully weird world of sourdough baking, let me issue a cautionary disclaimer. If you start down this sourdough journey, be prepared for your life to take an unexpected twist. You might find yourself, like me, enthusiastically discussing hydration levels and yeast activity non stop, to whoever will listen. Forget casual hobbies; sourdough baking could become your sole personality trait. Your Instagram feed will transform into a virtual sourdough gallery, featuring more crusty masterpieces than you ever thought possible.
Now, back to the madness. Compliments about your bread will become the highlight of your existence. It’s not just bread; it’s a testament to your unparalleled skills in the kitchen. Friends and family beware: casual conversations will inevitably segue into lengthy monologues about the wonders of wild yeast and the perfect crumb structure.
Every positive comment about your sourdough will be cherished more than winning the lottery. “Your starter is so lively!” will sound like a Shakespearean sonnet in your ears. And when someone exclaims, “This is the best bread I’ve ever tasted,” it will be etched in your memory as the highest praise conceivable.
Consider this disclaimer your last chance to turn back. Once you knead that first batch of dough, there’s no turning back. Sourdough isn’t just a bread; it’s a lifestyle. Prepare to be flour-dusted, sleep-deprived, and utterly delighted. Don’t say I didn’t warn you. Now, grab your apron and join the sourdough circus – the show is about to begin
Sourdough, a timeless tradition that traces its roots back thousands of years, has become a symbol of artisanal craftsmanship in the world of baking. This magical fusion of flour, water, and wild yeast offers a distinct flavor profile, a chewy texture, and a tantalizing aroma that lures us into the realm of homemade bread making. The sourdough process itself is a journey, a testament to the patience and passion embedded in the art of baking.
Having an active sourdough starter is like having a feisty little baking sidekick. It’s the sourdough superhero that transforms a lump of flour into a lofty, aromatic masterpiece. Picture it as the DJ of the fermentation party, dropping beats (read: bubbles) and getting that dough groovin’. An inactive starter, on the other hand, is like having a pet rock—it just sits there, contributing nothing to the bread rave. So, folks, keep that starter active, or your bread might end up as lifeless as a disco with no music. Remember, in the world of sourdough, it’s all about the rise and shine!
The hydration level in sourdough affects the dough’s consistency and texture. Higher hydration produces a more open crumb and chewier texture, while lower hydration produces a denser crumb and softer bread. It also influences fermentation and the development of gluten in the dough.
Higher hydration makes the dough more sticky and challenging to handle, requiring advanced techniques like stretch and fold. Lower hydration yields a firmer dough, making shaping and handling easier for beginners. Adjusting hydration allows bakers to control dough consistency and final bread texture.
This dough is 73% hydration. A 73% hydration dough is generally considered moderately hydrated. It strikes a balance between being manageable and providing a good texture in the final bread. It may require a bit more attention to shaping and handling compared to lower hydration doughs, but with some experience, it should be approachable for most bakers.
If your sourdough looks flat, lacks a good rise and tastes too tangy, it’s likely over-proofed. The dough might feel sticky and weak. On the flip side, if it’s dense, hasn’t risen enough, and lacks flavor, it’s probably underproofed. Underproofed dough feels tight and doesn’t give much when pressed. To get it just right, watch the rise, and texture, and stick to the recommended proofing times in your recipe.
Press your finger into the dough. If it bounces back its done proofing!
If your sourdough is over-proofed, there’s still hope! Punch down the dough to release excess gas, reshape it, and let it rise again, but for a shorter time. Keep a close eye on it during the second rise, and proceed to bake once it reaches the desired size. This process helps revive the dough’s structure and prevents it from becoming too dense during baking. Adjusting the proofing time and temperature can salvage your sourdough and lead to a more balanced and flavorful result.
To address sticky and structurally weak sourdough, try adding more flour gradually until the dough reaches a workable consistency. Knead the dough thoroughly to strengthen gluten development, which contributes to structure. If it remains overly sticky, consider incorporating additional flour sparingly. Additionally, ensure you’re following the recipe accurately, including proper hydration levels. Balancing flour and hydration is key to achieving the right texture.
4:00 PM: Make your levain
7:40 PM: Mix your ingredients together in a bowl.
8:10 PM: Preform Stretch and fold
8:30 PM: Preform Stretch and fold
8:50 PM: Preform Stretch and fold
9:10 PM: Preform Stretch and fold
9:30 PM: Preform Stretch and fold
9:50 PM: Preform Stretch and fold
Cover the bowl and leave on the counter overnight.
The Next Morning:
6:00 AM: Shape dough and place in banneton basket. Cover and place in refrigerator.
- Keep the dough in the refrigerator for up to 72 hours.
- Before you bake bread preheat a Dutch oven in a 450° oven for 15-20 minutes. There is no need to let dough come up to room temperature during this time. I have found the bread holds its shape better by cooking when its cool right out of the refrigerator versus letting it sit out.
To whip up a perfect 100-gram sourdough levain, start with 20 grams of your trusty sourdough starter, which is the heartbeat of this fermentation magic. In a bowl, combine the starter with 40 grams of lukewarm water, ensuring a cozy environment for the wild yeast to thrive. Once the starter is dissolved in the water, add 40 grams of all-purpose flour, creating a harmonious blend. Mix it well until a smooth, lump-free consistency is achieved. Let this miniature levain superhero rest at room temperature for 4-6 hours, or until it’s doubled in size and exuding that delightful tang. Now, your pint-sized levain is ready to bring its distinctive flavor and leavening prowess to your next baking adventure!
While many sourdough recipes call for a mixture of flours, my artisanal sourdough bread recipe sticks to the basics with only bread flour. This choice is purely for convenience. This way I only have to have one kind of flour for my bread-making needs. A lot of sourdough bakers will say that adding 50 grams of whole wheat flour really makes the bread. I personally haven’t had any issues going without.
- 500 grams bread flour
- 350 grams water
- 100 grams sourdough starter (levain)
- 10 grams salt
- Bowl or banneton basket
- measuring cups
- kitchen scale
- Dutch oven
In a large bowl, combine the bread flour, salt, sourdough starter, and water. Stir the ingredients until a sticky dough forms. Allow it to rest for 30 minutes, giving the flour time to fully hydrate.
Perform six stretch and folds at 20-30-minute intervals during the first 3 hours of fermentation. This process enhances the gluten structure, contributing to that coveted chewiness in the final product. Gently stretch the dough, fold it over itself, and repeat.
After the stretch and folds, let the dough ferment on the counter for 6-10 hours. This period allows the wild yeast to work its magic, imparting the unique sourdough flavor we crave.
If your kitchen is on the cooler side it may take the full 10 hours.
If your kitchen is warmer it will take closer to the 6.
My house is set at 72° but I live in a drafty farmhouse built in the mid 1800’s so it generally takes a full 10 hours for my ferments.
Transfer the dough to the refrigerator for an additional fermentation period of up to 72 hours. This extended cold fermentation not only deepens the flavors but also adds complexity to the texture.
I usually bake my bread within the first 48 hours but have had success with bread that was left for 72 hours. The shortest time I have waited was 16 hours and it turned out great.
- When you are ready to bake your loaf, preheat your oven to 450°. Place your dutch oven inside to preheat along with the oven.
- Once your oven is preheated, take your basket out of the refrigerator and dump it on a piece of parchment paper.
- Score the dough. You can be as creative as you would like. I stick to simple cuts. Make sure you score all the way down the side of the dough. I have found that it makes the split during the bake even.
- Take your preheated dutch oven out of the oven. Place your dough in the dutch oven with the parchment paper. Cover the dough and place back in oven.
- Cook for 25 minutes covered.
- Remove the cover and cook for an additional 25 minutes.
- Remove the dough from the dutch oven and place on a cooling rack. The dough should sound like a hollow drum when tapped on the bottom when done.
- Let it cool completely before slicing to eat.
- Enjoy!
As you preheat your dutch oven and unveil your patiently crafted dough, the anticipation builds. The final bake transforms your kitchen into a sanctuary of heavenly aromas, a testament to the time-honored tradition of sourdough baking. With each slice, savor the culmination of your efforts—crispy crust, airy crumb, and the unmistakable tang of true artisanal sourdough. Embrace the journey, and let the aroma of achievement linger in every bite. Happy baking!
