Sourdough Bread: A Beginner’s Guide
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Prep: 13h
Total: 14h
Yield: 1
Ingredients:
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
Instruction:
- After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
- Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
- During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
- Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
- Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
- Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
- Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!
Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time
FAQ
What is the secret to good sourdough bread?
Less sour please!
- Maintain your starter at a higher hydration level (more yoghurt consistency) and feed / refresh it (more) regularly. …
- Acid-producing bacteria like whole grain flours, so use less of them and more (finer / white) bread flour.
- Keep your culture at room temperature. …
- Try to speed up proofing times.
What flour makes the best sourdough bread?
Which Flour To Use For Sourdough Bread? Bread flour is the logical choice for sourdough bread. Its higher protein content means that it will give you the best results. White bread flour will ensure that your dough easily develops a strong gluten network.
Is it cheaper to make your own sourdough bread?
Yes it’s cheaper to make your own sourdough at home, as oppose to buying it from a bakery. When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.
What is the best ratio of sourdough starter to flour?
The most common feeding ratio is 1:1:1 (sourdough starter: flour: water). For example, let’s say you have 40 g of sourdough starter in a jar. To feed it, you’ll add 40 g of flour + 40 g of water. This is referred to feeding with “equal parts by weight.”
