Artisan Sourdough Loaf Recipe for Beginners
There's something undeniably magical about a perfectly baked sourdough bread, with its rustic crust, chewy texture, and complex flavor profile. Many people jumped into making sourdough during 2020, however it took me awhile to join the sourdough train as it seemed SO overwhelming and complex. I learned that there is a lot of grace in making sourdough. Though the gram measurements are EXACT (and can be a little much for us Americans), starting out... not everyone has a kitchen scale. For my beginner sourdough makers, I have included rough cup measurements until you get a kitchen scale.
I hope this recipe helps you fall in love with the simplicity of sourdough bread making as much as I have over the year.
Ingredients:
Step 1: Feeding and Preparing Your Starter
Begin by ensuring your sourdough starter is active and well-fed. If it has been neglected in the fridge, take it out and feed it with equal parts flour and water (cake batter consistency). Allow it to sit at room temperature until it becomes lively, doubling or tripling in size.
Step 2: Mixing the Dough
In a large mixing bowl, measure the water and sourdough starter to the bowl. Whisk together until milky and a bit bubbly. Add your flour to the water and starter mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Allow it to rest for 30 minutes, covered with a damp cloth or plastic wrap. This process, known as autolyse, helps develop gluten and enhance fermentation.
Step 3: Adding Salt and Kneading
Sprinkle the salt over the dough and incorporate it by gently folding and kneading the dough for about 10-15 minutes. This process helps distribute the salt evenly and strengthens the dough's structure. You should notice the dough becoming smoother and more elastic.
Step 4: Bulk Fermentation
Cover the bowl with a damp cloth or plastic wrap and let the dough ferment at room temperature for about 4-6 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours. To stretch and fold, wet your hands, grab one side of the dough, stretch it gently, and fold it over the top. Repeat this process for each side of the dough.
Step 5: Shaping the Loaf
Once the dough has doubled in size and shows visible signs of fermentation, transfer it onto a lightly floured surface. Gently shape it into a round loaf by folding the sides towards the center, creating tension on the surface. Place the loaf seam-side up in a floured proofing basket or a bowl lined with a well-floured cloth. Cover it with a cloth and let it rise for another 2-3 hours.
Step 6: Preparing for Baking
Preheat your oven to 450°F (230°C). Place a Dutch oven or a heavy, oven-safe pot with a lid inside the oven while it preheats. This creates a steamy environment that helps develop a beautiful crust.
Step 7: Baking the Loaf
Once the oven is preheated, carefully remove the pot and remove the lid. Gently invert the proofed loaf onto a piece of parchment paper, then carefully transfer it into the preheated pot. Make a few slashes on the top of the loaf to allow for expansion. Put the lid back on and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20-25 minutes or until the loaf develops a deep golden-brown crust.
Step 8: Cooling and Enjoying
Once baked, carefully remove the pot from the oven and transfer the loaf onto.
Remember, every loaf is unique from each loaf to the next!
If you end up making this recipe, tag me in your stories or posts on IG @Lizziegrothmann
