Homemade Sourdough Bread, Step by Step
A step-by-step guide to making Homemade Sourdough Bread with an active sourdough starter.
Equipment
- Dutch Oven
- Digital Scale
- Large bowl
- bench scraper
- Proofing Basket
Ingredients
Sourdough Starter Mixture
- 100 g active sourdough starter Use 50 g if in a warm environment.
- 375 g warm water Adjust according to the notes.
- 500 g bread flour
- 12 g fine sea salt Or 9 to 12 g depending on preference.
Instructions
Dough Preparation
- Whisk the starter and water together in a large bowl.
- Add flour and salt, mix to combine and let rest covered for 30 minutes.
Stretch and Fold
- Perform a series of stretches and folds on the dough, resting for 30 minutes in between.
Bulk Fermentation
- Let the dough rise covered for 8 to 10 hours until it increases by 50%.
Shaping
- Coax the dough onto a lightly floured surface and shape into a round.
Second Rise
- Let the shaped dough rest seam side up for 30 minutes, then proof in the refrigerator for 1 to 48 hours.
Preheat Oven
- Place a Dutch oven in the oven and preheat to 550°F (290°C).
Scoring
- Invert the bowl to release the dough onto parchment and score the top.
Baking
- Bake covered for 30 minutes, then uncovered at 400°F (200°C) for an additional 10-15 minutes.
- Cool on a wire rack for 1 hour before slicing.
Storage
- Store in an airtight bag or container at room temperature for up to 3 days.
Notes
Invest in a digital scale and flour sack towels for best results. Use rice flour for dusting the proofing basket. Adjust hydration to preference based on experience.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 1gSodium: 300mgPotassium: 100mgFiber: 1gIron: 1mg
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