How to Make Sourdough Bread – A Complete Guide

1. Prepare Your Starter

• Feed the starter 8‑12 hours before you plan to bake.
  Example: 35 g starter + 35 g flour + 35 g water, let it double in size and become bubbly.
• The starter should be at its peak activity (lots of bubbles, pleasant tangy smell) before you mix the dough.

2. Gather Ingredients (for one loaf)

Using a kitchen scale gives the most reliable results.

3. Mix & Autolyse

1. Combine starter, water, and salt in a large bowl; stir until dissolved.
2. Add all the flour and mix until no dry bits remain (a shaggy dough).
3. Autolyse – let the mixture rest 30–60 minutes. This hydrates the flour and starts gluten development.

4. Develop Gluten

• Option A – Kneading: 8‑10 minutes by hand or with a stand‑mixer until smooth and elastic.
• Option B – Stretch‑and‑Fold: Perform 3–4 sets, every 30 minutes during bulk fermentation (see step 5). Both methods are accepted; stretch‑and‑fold is gentler for high‑hydration doughs.

5. Bulk Fermentation

• Cover the bowl and let the dough rise at 70‑75 °F (21‑24 °C) for 4‑8 hours until it has roughly doubled and is bubbly.
• If using stretch‑and‑fold, perform a fold every 30‑45 minutes during the first 2‑3 hours.

6. Shape the Loaf

1. Turn the dough onto a lightly floured surface.
2. Pre‑shape into a loose round, let rest 20‑30 minutes.
3. Final shape into a tight boule or batard; place seam‑side up in a well‑floured proofing basket (banneton) or a bowl lined with a floured cloth.

7. Proof (Final Fermentation)

• Room‑temperature proof: 1‑2 hours until the dough is visibly expanded but still springs back slowly when gently pressed.
• Cold proof (recommended for flavor): Cover and refrigerate 8‑12 hours (or up to 24 hours).

8. Preheat the Oven

• Place a Dutch oven (or a baking stone with a tray for steam) inside and preheat to 450 °F (230 °C) for at least 30 minutes.

9. Bake

1. Carefully turn the dough onto a piece of parchment (if using a Dutch oven) or directly onto the stone.
2. Score the top with a sharp lame or knife.
3. Cover (Dutch oven lid on) and bake 20 minutes.
4. Remove the lid and bake another 20‑25 minutes until the crust is deep golden and the internal temperature reaches 205 °F (96 °C).

10. Cool

• Transfer the loaf to a wire rack and let it cool at least 1 hour before slicing. This allows the crumb to set and the flavor to fully develop.

Tips & Troubleshooting

• Hydration adjustments: Wetter dough → more open crumb; drier dough → easier handling.
• Starter activity: A weak starter yields dense bread; feed more frequently or use a higher proportion of starter.
• Over‑proofing: Dough collapses and results in flat loaves; watch the rise and perform the “poke test” (gentle finger press should spring back slowly).
• Steam: If you don’t have a Dutch oven, place a pan of hot water on the oven floor during the first 10 minutes.

Variations

• Quick sourdough: Skip the overnight cold proof and shorten bulk fermentation to ~2 hours in a warm kitchen, but expect milder flavor.
• Whole‑grain: Replace up to 30 % of the flour with whole‑wheat or rye; increase hydration by ~5 % to compensate.

Enjoy your homemade sourdough – the aroma, crust, and chewy crumb are well worth the patience!