Beginner Sourdough Bread
In short: A forgiving sourdough loaf with a blistered, crackling crust and a chewy, mildly sour crumb. Mix by day, proof overnight and bake the next morning. It takes about 1 h 15 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 16 h
- Total
- 1 h 15 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 155 kcal
Sourdough is bread raised by a wild yeast and bacteria culture called a starter instead of packet yeast. This loaf keeps the process simple: a short rest, a few gentle folds instead of kneading, and a long cold rise in the refrigerator that deepens flavor and fits around a work schedule. You need a lively starter, a lidded pot and some patience, but the method is the same every time.
Instructions
- In the morning, stir both flours and the water in a large bowl until no dry flour remains. Cover and rest for 30 minutes.
- Add the starter and salt. Squeeze and fold the dough with wet hands for about 2 minutes, until the starter and salt are evenly mixed in. Cover the bowl.
- Over the next 2 hours, do four sets of stretch and folds, one every 30 minutes. Wet your hand, lift one edge of the dough, stretch it up and fold it over the middle, and repeat on all four sides.
- Leave the dough covered at about 24°C (75°F) for 2 to 4 more hours, until it has grown by about half, looks airy and has bubbles along the edges.
- Turn the dough onto an unfloured counter and fold it into a loose round. Rest for 20 minutes, then tighten it into a firm ball by dragging it toward you across the counter.
- Set the ball seam-side up in a floured basket or a towel-lined bowl. Cover and refrigerate for 8 to 14 hours.
- Put a covered heavy pot in the oven and heat it to 245°C (475°F) for 45 minutes. Turn the dough onto parchment paper, score the top with a sharp blade and lower it into the pot.
- Bake covered for 20 minutes. Remove the lid, reduce the heat to 220°C (425°F) and bake for 20 to 25 minutes more, until deep brown. The center should read 96 to 99°C (205 to 210°F).
- Cool on a rack for at least 1 hour before slicing. The crumb finishes setting as it cools.
Tips
- A starter is ready when it has doubled since its feeding, has a domed, bubbly top and smells pleasantly sour. A spoonful that floats in water is another good sign.
- No proofing basket? Line a bowl with a clean tea towel and dust it heavily with rice flour so the dough does not stick.
Questions and answers
Why is my sourdough loaf flat and dense?
The usual causes are a weak starter, a bulk rise that is too short or a dough that proofed too long. Use a starter at its peak and let the dough grow by about half before shaping.
Can I bake sourdough without a Dutch oven?
Yes. Bake on a preheated heavy sheet and put a tray of boiling water on a lower rack to make steam. The crust will be thinner but still crisp.
How do I make sourdough less sour?
Use a younger starter, ferment at a warmer room temperature and shorten the cold rise to about 8 hours. A longer cold rise gives a more sour flavor.
How long does it take to make Beginner Sourdough Bread?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Beginner Sourdough Bread?
About 155 kcal per serving, with 5 g of protein, 32 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 155 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 32 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 325 mg |
Estimated values, calculated from the ingredients.
