"How do I make sourdough bread?"
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Creating a lively starter and allowing proper fermentation (bulk rise and final proof) are the essential steps for a successful sourdough loaf.
Quick Facts
- An active starter (≈30‑60 g) is the engine of sourdough.
- Typical loaf ratios: ~500 g flour, 340‑350 g water, 10 g salt, 60 g starter.
- Bulk fermentation + stretch‑and‑folds, then shape, proof, and bake in a hot Dutch oven.
AI Consensus
Models Agreed
- Active starter is essential; it must be bubbly and at peak fermentation before use.
- Mixing flour, water, salt, and starter (with typical ratios ~500 g flour, 340 g water, 10 g salt, 60 g starter) forms the base dough.
- Bulk fermentation, shaping, proofing, and baking in a hot oven/Dutch oven complete the process.
Points of Debate
- Some guides recommend adding olive oil for a softer crumb, while others omit it1.
- Proofing method varies: several sources stress a cold‑retard overnight, others accept a shorter room‑temperature proof67.
- Hydration percentages differ slightly (70 % vs 68‑75 %), reflecting personal preference and flour type29.
How to Make Sourdough Bread – A Complete Beginner’s Guide
1. Build or Refresh Your Starter
- Create a starter by mixing equal weights of flour and water (e.g., 30 g each) in a clean jar.
- Feed daily (discard half, add fresh flour & water) for 5‑7 days until bubbly and at peak activity2.
- If you already have a starter, feed it 8‑12 hours before baking so it’s at its most active6.
2. Autolyse & Mix the Dough
| Ingredient | Amount (typical) |
|---|---|
| Bread flour | 500 g |
| Water (70 % hydration) | 340‑350 g |
| Active starter | 60 g (≈12 % of flour weight) |
| Salt | 10 g |
| Optional olive oil | 1 Tbsp (adds softness)1 |
- Autolyse: Combine flour & water, stir until no dry bits remain, rest 30 min6.
- Add the starter and salt, mix until a shaggy dough forms.
3. Bulk Fermentation (First Rise)
- Keep dough at ~75 °F (24‑25 °C).
- Time: 3‑5 hours, depending on temperature and starter strength.
- Stretch‑and‑fold every 30 min for the first 2 hours to develop gluten37.
- Dough should increase in size and show surface bubbles.
4. Shape the Loaf
- Turn dough onto a lightly floured surface.
- Pre‑shape into a rectangle, then fold edges toward the centre to create tension.
- Final shape into a round or oval, seam‑side up in a well‑floured banneton or towel‑lined bowl4.
5. Proof (Second Rise)
- Room‑temperature: 2‑3 hours until the “poke test” shows a slow return.
- Cold retard (recommended): Cover and refrigerate 12‑18 hours for deeper flavor6.
6. Bake
- Preheat oven to 450 °F (230 °C) with a Dutch oven inside for at least 45 min.
- Score the loaf (≈1 cm deep) to control oven spring.
- Bake covered 20‑25 min, then uncover 20‑25 min until deep golden crust and internal temp ~205 °F (96 °C)9.
7. Cool
- Transfer to a wire rack and let cool ≥1 hour before slicing to finish crumb development9.
Quick‑Bake Variant
If you’re short on time, a “quick sourdough” skips the cold retard and shortens bulk fermentation to 7‑8 hours at room temperature4, but flavor will be less developed.
Tip: Weigh ingredients for consistency, and keep a kitchen journal of starter feedings and fermentation times to fine‑tune your loaf.
Enjoy your homemade sourdough!
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