There’s just something magical about the fragrance of freshly baked sourdough bread that fills the house and warms the heart. I can still remember the first time I attempted to make it—it was during those long days of 2020 when we were all looking for something to fill our time (and our stomachs). I followed the recipe step by step, my nerves dancing as I awaited the result. When I finally pulled that golden crusted loaf out of the oven, I felt like a proud parent! Since then, sourdough has become my go-to for everything from breakfast toast to serving with dinner.
What makes sourdough unique is its delightful tang, which comes from the natural fermentation process. I’ve learned to love the art of culturing a starter, coaxing it to life with flour and water. There’s an inexplicable satisfaction in watching it bubble and grow as it transforms into something extraordinary!
What’s in Sourdough Bread?
Sourdough Starter: The heart and soul of this recipe! It’s a living culture of wild yeast and bacteria that gives sourdough its distinct flavor and texture. You can either make your own or get a friend to share some of theirs (because who doesn’t love sharing?).
Flour: I prefer using bread flour for a higher protein content, which helps give the bread its chewy texture. However, all-purpose flour will work, too; just be prepared for a slightly different consistency.
Water: Simple yet essential! It hydrates the flour and helps the starter create that lovely dough. Make sure it’s at room temperature so it combines easily.
Salt: Enhances the flavor and strengthens the dough. I typically use sea salt for a lovely taste—kosher salt works just as well!
Is Sourdough Bread Good for You?
Absolutely! Sourdough bread has some surprising health benefits, mainly due to the fermentation process. Let me break it down:
Probiotics: The fermentation creates beneficial bacteria, which can aid your gut health. While most of these bacteria don’t survive the baking process, the gut-friendly acids remain, so it’s still a win!
Lower Glycemic Index: Sourdough can have a lower glycemic index than regular bread. That means it may not spike your blood sugar as quickly, making it a great option for those watching their blood glucose levels.
Easier Digestion: The breakdown of gluten during fermentation makes sourdough easier to digest for some people.
However, enjoy it in moderation! While sourdough has its benefits, it’s still bread, and we know too much of a good thing can lead to trouble.
Ingredients
– 1 cup (240g) of active sourdough starter
– 1 ½ cups (360ml) of warm water
– 4 cups (480g) of bread flour
– 1 ½ teaspoons (around 10g) of salt
– Yields: 1 large loaf or 2 smaller ones
How to Make Sourdough Bread?
1. **Feed Your Starter:** About 8 hours before baking, feed your sourdough starter if it hasn’t been used in a while. This will ensure it’s active and bubbly.
2. **Mix the Dough:** In a large mixing bowl, combine the starter and warm water, stirring until the starter dissolves. Gradually add the flour, mixing until a shaggy dough forms. Let it rest for 30 minutes.
3. **Add Salt:** Sprinkle salt over the dough, and with wet hands, pinch the salt into the dough. This first stretch and fold will help incorporate the salt.
4. **Knead the Dough:** Over the next few hours, perform a series of stretches and folds every 30 minutes. This technique strengthens the gluten structure.
5. **Bulk Fermentation:** Let the dough rise for about 4-6 hours at room temperature, or until it has doubled in size and feels airy.
6. **Shape the Dough:** Gently flip the dough onto a floured surface and shape it into a round or oval loaf. Place it seam side down in a floured basket (banneton) for proofing.
7. **Final Proof:** Cover it with a kitchen towel and let it rest at room temperature for another 1-2 hours, or until it has puffed up. Alternatively, you could put it in the refrigerator overnight for slow fermentation (the flavor will deepen!).
8. **Preheat the Oven:** An hour before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside to heat up as well.
9. **Score the Bread:** Once the dough is ready, carefully turn it out onto parchment paper and score the top with a sharp knife or a lame. This allows the bread to expand while baking.
10. **Bake:** Remove the hot Dutch oven, place the parchment paper and dough inside, cover with the lid, and bake for 30 minutes. After 30 minutes, remove the lid to let the crust brown, baking for another 15-20 minutes until golden.
11. **Cool:** Once fully baked, transfer your bread to a wire rack and allow it to cool completely (as hard as that may be) before slicing!
Let’s Talk About Sourdough!
If you’re feeling adventurous, try adding mix-ins like herbs, cheese, or olives to your dough for a fun twist. You can even play around with different types of flour, like whole wheat or rye, to change the flavor profile.
Baking sourdough can feel a bit daunting at first, but trust me, with a bit of practice, it becomes second nature. I encourage you to try it! And when you do, please share your experience with me. There’s nothing better than bonding over the joy of fresh bread! Happy baking!
