So easy even a beginner can do it!
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Learn how to bake delicious artisan sourdough bread at home with this comprehensive beginner's guide. Follow step-by-step instructions, and discover the secrets to creating a tangy, chewy, and crusty loaf of sourdough bread.
Baking sourdough bread at home may seem daunting, but with the right guidance, anyone can do it! In this beginner's guide, you'll find everything you need to know to make sourdough bread from scratch. From understanding the unique characteristics of sourdough to creating and maintaining a sourdough starter, this guide will walk you through the entire process. So, let's roll up our sleeves and embark on a sourdough adventure together!
What You'll Learn:
This post will provide you with a simple sourdough bread recipe that doesn't require kneading, bread machines, or stand mixers! Yes I actually AM the bread maker in my house -hahaha- although I won't lie a stand mixer may help with other breads significantly. This recipe is perfect for beginners, and breaks down the complex topic of sourdough bread into easy-to-understand terms. However, remember that sourdough is not just a recipe; it's an art that involves method, timing, and personal touch. Use this guide as a starting point, and as you gain experience, feel free to make adjustments and develop your own unique style. The journey to mastering sourdough bread is an ongoing and rewarding process.
Understanding Sourdough:
Sourdough is a slow-fermented bread that doesn't rely on commercial yeast for rising. Instead, it is made using a live fermented culture called a sourdough starter, which acts as a natural leavening agent. Known for its tangy flavor, chewy texture, and crispy crust, sourdough bread offers health benefits and a delightful taste experience. It's superior to supermarket loaves, as the long fermentation process helps break down gluten, making it easier for the body to digest. I NEVER ate regular white or wheat bread due to it always giving me terrible stomach pains, BUT sourdough doesn't do that. I switched over to sourdough (store bought) about 5 years ago, but didn't make the switch for my family until this last year. (They still get sandwich bread, biscuits, dinner rolls, burger buns, that are not always made like sourdough but more often then not sourdough starter or discard is now used in all of their breads.) The main 5 reasons I switched over to homemade sourdough for my family are:
Gut Health: Sourdough bread undergoes a natural fermentation process, which produces lactic acid and beneficial bacteria. These help promote a healthy gut microbiome, aiding in digestion and nutrient absorption.
Digestibility: The fermentation process breaks down gluten and phytic acid, making sourdough bread easier to digest compared to conventional bread. This can be beneficial for individuals with gluten sensitivities or digestive issues.
Lower Insulin Spikes: The complex carbohydrates in sourdough bread are digested more slowly, leading to a gradual release of glucose into the bloodstream. This helps prevent sharp insulin spikes and promotes better blood sugar control.
Nutrient Absorption: The fermentation process of sourdough bread enhances the bioavailability of nutrients, making it easier for the body to absorb essential minerals like iron, zinc, and magnesium.
Natural Preservative: Sourdough bread naturally contains acetic acid and other organic acids, which act as natural preservatives. This can extend the shelf life of the bread without the need for artificial additives or preservatives. Our bread keeps for a week and a half on the counter in our kitchen even longer if we refrigerate it.
Overall, incorporating sourdough bread into your family's diet can contribute to improved gut health, better digestion, stable blood sugar levels, and enhanced nutrient absorption, all while enjoying the delicious taste and texture of this traditional bread.
Creating and Feeding a Sourdough Starter:
Before diving into sourdough bread-making, you'll need to create a sourdough starter, which is a live culture made from flour and water. This starter will be used to make your bread dough rise. Feeding your starter regularly with flour and water is crucial for maintaining its strength and leavening power. Different bakers may have their own routines with feeding their starter, with practice, you'll develop your own feeding schedule and establish a thriving sourdough starter. To get your FIRST batch of starter going please see our other blog post "How to Make a Beginner Sourdough Starter at Home". THIS MUST BE DONE PRIOR TO MAKING YOUR SOURDOUGH (and the process is about 7 days).
Making Sourdough Bread: Step-by-Step Guide:
Step 1: Mix the Dough - Combine warm water (250g), sourdough starter (150g) & olive oil (25g). Be sure to whisk it until well combined. Next we will add the bread flour (500g), and sea salt (10g) in the bowl and use wooden spatula and hands to squish everything together. **Do not kneed here - the purpose of this step is just to mix everything together** You want to mix until all of the flour is absorbed. This will leave you with a dough that is dry and shaggy. Cover the bowl with a damp kitchen towel and let it rest for 1 hour. This is the autolyse period, during this period your gluten will develop without kneading.
Step 2: Make Dough Ball - Now that your dough has rested for 1 hour you will work your dough into a ball, I like to lightly wet my hands to ensure that the dough does not stick to my fingers as much. You can perform this as a very very light kneed, but the purpose here is to just ensure your dough is formed into a rough ball. It only takes me about a minute or two to get my dough into a rough ball.
Step 3: Bulk Rise | Stretch & Folds - Cover the bowl with a damp kitchen towel and let the dough rise at room temperature for another hour before starting your fold and stretches. While folds and stretches are completely optional I HIGHLY recommend doing stretch and folds. I NEVER do not do stretch & folds with my sourdough. I notice that by doing stretch and folds I find my sourdough to be much higher, fuller and airy. After your bulk rise has started for 1 hour, you will start your stretch and folds.
To perform stretch and folds, follow these steps:
After mixing your dough ingredients, let the dough rest for about 60 minutes to relax the gluten.
Wet your hands to prevent sticking (I normally keep a cup of filtered water next to me in a mixing glass and just dunk my hands in and flick excess water off) and gently grab one side of the dough.
Lift and stretch the dough upward and fold it over itself, towards the center of the bowl.
Rotate the bowl a quarter turn and repeat the stretching and folding process on the next side of the dough.
Continue this process, performing a stretch and fold on each side of the dough (four sides in total).
After completing the four folds, cover the dough and let it rest for another 30 minutes.
Repeat the stretch and fold process every 30 minutes for a total of 4 to 6 rounds.
As you perform each round, you'll notice the dough becoming more elastic and structured.
After the final round, allow the dough to rest undisturbed to continue its fermentation process.
By incorporating stretch and folds into your bread-making routine, you'll help strengthen the gluten structure, improve dough texture, and enhance the final result of your bread. The time required may vary depending on temperature and other factors. Flexibility and observation are key.
After finishing your last round of stretch and folds you are going to let your down rise in a warm spot covered in a damp kitchen cloth. The length of this rise is going depend on the warmth of your home. Living in Texas 90% of my year it takes my dough about 2-6 hours to rise, but in our colder months it will take upwards of 10-12 hours. I like to put my bowl in the microwave or oven to bulk rise as this is a warmer place in the kitchen and is out of the way, but you can leave it right on your countertop as well. When my kitchen is closer to 80 degrees I normally have a 6 hour rise when my kitchen is closer to 65 degrees I normally have about a 10 hour rise time. A great way to tell your dough is ready is when it no longer look dense, has doubled in size & sometimes has air bubbles present in the dough.
**I often get asked "Can I do half the bulk rise, put my dough in the fridge overnight and then take it back out in the morning to finish it?" To answer that yes you absolutely can I have actually done this. You can also do your entire bulk rise in the fridge for 16-24 hours. When letting my bread bulk rise in the refrigerator I normally let it rise at room temperature for a minimum 1 hour after my last stretch and fold and then cover and place in refrigerator for bulk rise. **
Step 4: Divide & Shape the Dough - With this batch you can divide in half and make two small loafs or leave it as one large loaf. (We leave ours as one large loaf that we eat within the week.)
Prep your work surface: Divide it in half, lightly flouring one side for cutting and leaving the other clean for shaping. We want our bread to have the perfect form!
Take the dough out of the bowl: Place it onto the floured section, so it doesn't stick. No need to give it a forceful punch like with other breads; it will naturally deflate as we fold and shape it.
Choose your loaf size: Cut the dough in half if you desire two loaves, or keep it whole for a single, magnificent loaf.
Let's shape it: Use a bench scraper to move the dough to the non-floured section (brush away any excess flour). Starting at the top, fold the dough toward the center. Give it a gentle turn and fold the next section. Repeat this delightful dance until you've come full circle.
Flip and embrace the seam: Turn the dough over, placing it seam side down. Now, with tender hands, cup the sides of the dough and rotate it in a circular motion using quarter turns. Feel free to pull it towards you to create an even and beautiful shape. Repeat until perfection: Keep rotating and shaping the dough until it brings a smile to your face.
Second Rise: This is the moment when our dough gets another chance to rise and shine, but this time, we'll keep it short and sweet. Here's my trick: I gently transfer my perfectly shaped dough onto a sheet of parchment paper that will go into my Dutch oven. Then, I place a tea towel over the top and let it rise for another 30 minutes to 1 hour. While our dough is rising, I preheat my Dutch oven and oven to 450 degrees. I am sure to pop my cold Dutch oven (with the cover snugly on) right into the cold oven and let them both preheat together. It usually takes around 30-45 minutes for that perfect temperature, so I start the preheat process as soon as my dough begins its second rise.
Step 5: Score Your Dough - Just before your bread goes into the oven time to add a little artistic touch! Grab your bread lame, a very sharp knife or a razor blade and make a shallow slash about 2-3 inches long (or get creative and go even longer if you dare!). Aim for a cut that's around 1/4-inch deep, right in the center of your dough. Now, let me confess: I'm no professional, but I've definitely upped my bread game over time. In the beginning, my loaves were simply adorned with a straight slash or a humble cross. But as I leveled up, I started exploring all the cool designs I discovered on social media pages. It may sound silly, but adding those fancy patterns on top makes you feel like a bread-baking wizard! However, don't worry if you're not ready to dive into intricate designs just yet. Start with the basics, and remember, even the simplest scoring can make a big difference in your final loaf.
Step 6: Bake Your Sourdough - Reduce the oven to 400 degrees. Very carefully take your preheated dutch oven (this is the one I have and absolutely love!) out of your oven and place on stove top. Again very carefully remove the cover, and place your shaped loaf on the parchment paper in your dutch oven. Carefully replace the cover to your dutch oven and put it back into the preheated oven. Bake for 20 minutes at 400 degrees. Remove the lid from your dutch oven and continue to bake for another 40 minutes or until it is a very deep golden brown. No all ovens are created equal to be sure to make minor adjustments if you need to. If you are concerned your dough isn't done you can also temp it to ensure it is cooked, it should temp at about 210 degrees when fully cooked.
When completed remove it from your dutch oven, and place on a wire rack for an hour to cool before slicing. I know it is tempting to slice and eat right out of the oven but I promise you want to let it cool for at least an hour so it doesn't dry out too much, or give you a doughy, sticky gummy texture.
To get the perfect slices of bread you are 100% going to want to pick up one of these bread knives! We have one very similar to this one and it was worth every single penny spent! **Stay posted as we are planning to carry our own right here on The Homestead Maven Shop!** But in the meantime be sure to check out one of these Bread Knives!
I hope this post has inspired you to embark on a sourdough adventure in your very own kitchen. With step-by-step instructions and valuable insights into the world of sourdough bread, you have all the tools you need to bake delicious artisan loaves from scratch.
Now is the perfect time to gather your ingredients, create a sourdough starter using our helpful guide, and start mixing, shaping, and scoring your dough. Remember, sourdough baking is not just a recipe; it's an art that requires practice and a personal touch. Embrace the process, enjoy the journey, and don't be afraid to experiment and develop your own unique style.
So, roll up your sleeves, preheat your oven, and let the enticing aroma of freshly baked sourdough fill your home. I invite you to dive into this rewarding and delicious world of sourdough bread-making. Discover the joys of homemade bread, the health benefits it offers, and the satisfaction of sharing your creations with loved ones.
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