With the growing global appetite for healthier baked goods, one pastry has seen a significant growth in its market: sourdough bread. The quality of this bread trumps all competitors as the fermentation process used in baking provides numerous health benefits and gives the bread its trademark sour taste.
A loaf adds beneficial microbes to the gut, and the fermentation helps to slow starch digestion. This can reduce the glycemic response, enhance protein digestion, and boost the absorption of minerals. Do not let preconceived notions of baking sourdough intimidate you. Although the process can be tedious, it can be easily managed in a few simple steps.
Unlike traditional bread, sourdough undergoes a natural fermentation process that introduces beneficial microbes to the gut and slows starch digestion. This can lead to a reduced glycemic response, improved protein digestion, and better absorption of essential minerals.
But despite its rising popularity, many home bakers are still intimidated by the process of making sourdough. While it does require patience and planning, the steps can be broken down and easily managed, even by beginners.
First, you will need a sourdough starter. This can be purchased or made from scratch at home. To make your own starter, combine one cup of flour and one cup of water in a clean jar. On the second day, you’ll begin feeding your starter: discard half of the mixture, then add another cup of water and a cup of flour.
The discarded portion doesn’t have to go to waste; save it in a separate jar and use it in sourdough discard recipes like pretzels, crackers, or pizza dough.
From days 3 to 5, continue feeding your starter twice a day, ideally 12 hours apart. Starting on day 6, you can reduce to once-a-day feedings. Your starter is ready when it has a strong, tangy smell, is full of bubbles, and doubles in size a few hours after feeding.
Time to Bake
To begin your dough, combine the following in a bowl:
500g flour
125g active starter
12g sea salt
150g water
Mix the ingredients thoroughly, then begin kneading your dough using the stretch and fold method. Pull one side of the dough upward and fold it over itself. Continue around the dough several times.
Next comes bulk fermentation. Cover the bowl with a damp tea towel and leave it to rise until it has doubled in size and is visibly bubbly; this can take three to eight hours, depending on temperature and humidity.
Transfer the dough to a floured surface and shape it into a ball. Pull the dough gently toward yourself to build surface tension, repeating the motion until the dough holds its shape and bubbles can be seen beneath the surface.
Cover the dough again with a damp towel for the final proof, letting it sit for one to two hours or until doubled. To check if it’s ready, gently press your finger into the dough—if it springs back slowly, it’s ready to bake. If it springs back too fast, it’s underproofed. If it does not spring back at all, it may be overproofed.
Preheat your oven to 450 degrees Fahrenheit. Place the dough in a Dutch oven, which will help trap steam and bake the loaf evenly. Bake for 30 minutes with the lid on, then 30 minutes uncovered to allow the crust to brown. Keep an eye on it during the final 15 minutes to prevent burning.
After all your work, you now have a fresh, homemade loaf of sourdough. Keep in mind that every baker’s process will vary. Factors like ingredient ratios, rising time, and oven humidity all play a role in the final product.
Don’t be discouraged if your first attempt isn’t perfect. Trial and error are part of the craft. With time, your sourdough baking skills and the quality of your loaves will improve.
Happy baking!
