Beginner’s Sourdough

There's something magical about the alchemy of sourdough—transforming 3 simple ingredients into a crusty, flavorful masterpiece. Follow along as I simplify the process and guide you towards creating your own artisanal loaf.

If you have ever attempted to bake a sourdough loaf and found yourself lost or overwhelmed this is a great starting place for you.

I’ve come up with this recipe in an attempt to simplify making sourdough while still achieving the classic taste. I have cut out some of the steps in the traditional recipe, but still get the crusty goodness that my favorite loaves have.

Things to keep in mind:

Strength of starter- my starter is very strong. She has been with me for years and I lovingly refer to her as the Yeast Beast. I can take her out in the morning and be ready to start baking that afternoon. If your starter is just being established you might need to wait 12-24 hours before starting any recipe.

Temperature of your kitchen- when I made this recipe this week my kitchen was very warm. I was roasting a pumpkin and running the pressure canner so things were fermenting very fast on that day. If I made the same recipe on a winter day when the heat went out the bread would ferment much slower. Look for signs of fermentation rather than keeping a strict timeline.

Humidity in the air- we live in florida near the coast. I have attempted to make recipes posted by bakers living in Colorado. The hydration was way off. I needed to adjust the amount of water in the recipe because the amount of humidity in the air.

Ingredients:

500g unbleached bread flour

325g water (filtered or spring)

50g active sourdough starter

10g salt

Step-by-Step Process:

Mixing:

In a large bowl, combine all ingredients until just combined. It will look very shaggy at this stage. Let it rest for 30 minutes to allow the flour to fully hydrate.

Kneading and Resting:

Knead until it reaches a smooth and elastic consistency. Allow the dough to rest for 30 minutes.

Stretch:

Turn the dough out on a clean smooth surface. Stretch the dough out into a rectangle. stretch the dough in each direction as far as you can before it starts to rip. If it does rip that is ok, just stop and move on to another section. This enhances gluten development and structure. Once the dough is stretched as far as you can, fold the dough width way and then roll into a tight burrito shape. Place back in the bowl and rest.

Bulk Fermentation:

Let the dough undergo bulk fermentation for 2-7 hours, or until it has doubled in size and developed a slightly bubbly texture.

Preshape:

Gently shape the dough into a round or oval shape, maintaining surface tension on the top. Rest on counter for 15 minutes uncovered. This will help dry out the top so it does not stick during the second ferment.

Shape:

Flip the dough ball over. Stretch the right and left side out slightly and fold the dough onto itself in thirds. roll the top down like a tightly wrapped burrito.

Final Proof:

Place the shaped dough in a well-floured proofing basket or small basket with clean tea towel over it top side down. Zipper fold the dough together once in the basket and allow it to proof for 2-4 hours on the counter. once you can see the dough has risen and bounces back after you slightly push into it you can move it to the refrigerator for 8-36 hours to develop a more tangy flavor or move to the baking stage.

Baking:

Preheat your oven and a Dutch oven to 400°F. Carefully transfer the proofed dough into a sheet of parchment paper. Score the dough with a sharp blade down the length. Transfer dough the preheated Dutch oven, add 3-4 ice cubes, cover, and bake for 40 minutes. Uncover and bake for an additional 20-25 minutes or until the crust is golden brown.

Cooling:

Allow your beautiful creation to cool for at least an hour, preferably until completely cool before slicing. Tempting as it may be, cutting it too soon will make the loaf gummy.

Congratulations! You've just created a masterpiece—a 65% hydration beginner’s sourdough that embodies the art and science of baking. Experiment with variations, and soon you'll be savoring the delicious fruits of your sourdough labor. Happy baking!