Sourdough Bread

I’m new to the sourdough game, but I have struggled finding the perfect ratio for me. This bread is crusty (that’s just part of being an artisan loaf), but the inside is nice and soft, perfect for eating for breakfast or having as a sandwich. You’ll have a hard time not making at least one loaf a week!

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Author SALUD! Team

Prep time

4 H & 20 M

Cook time

45 Min

Inactive time

12 Hour

Total time

17 H & 5 M

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Sourdough Bread

Sourdough bread is tricky, but this is my tried and true recipe that gives me a great loaf every time!

Ingredients

• 100 g active sourdough starter
• 350 g room temp water
• 500 g bread flour
• 10 g salt
• AP flour to dust cutting board

Instructions

1. THE DAY BEFORE YOU WANT BREAD ~2 PM | Make sure your starter is fed and bubbly. It should have doubled from before you fed it (I like to mark my starting point with a rubber band). I usually feed mine 60 g of AP flour and 60 g of water, and let it sit for 4-6 hours.
2. THE DAY BEFORE YOU WANT BREAD ~8 PM | Once your starter is active and doubled, place a medium-sized mixing bowl on your scale, then weigh out your starter and water. Mix these together. Weigh out your flour on top of your starter/water mixture, then your salt. Try not to put the salt directly onto the sourdough/water mixture.
3. Mix this until a shaggy dough forms, then give it 4 stretch and folds. This is where you pick up the center of your dough, and let the two ends hanging down fold underneath. Between each stretch and fold, give your bowl a 90 degree turn until you've made a complete circle. It helps to get your hands wet to prevent dough sticking to you!
4. Let the dough rest, covered, for 30 minutes, then do another set of 4 stretch and folds. Do 2 more sets of stretch and folds, 30 minutes apart. After your last set, your dough should look nice and smooth.
5. THE DAY BEFORE YOU WANT BREAD ~10 PM | Cover with a tea towel and let sit on the counter for 10-14 hours - I like to let this step happen overnight. How long this step takes will entirely depend on the temperature in your house. You'll know this step is done when your dough has increased in size by 50-75%. You do not want it to double, this will be over-proofed.
6. THE DAY YOU WANT BREAD ~8 AM | Lightly flour a large cutting board, and turn out your dough onto it. Lightly take "four corners" of your dough and bring them into the center. Flip the dough over, and gently tuck the edges of the dough under itself with a sweeping crescent motion (the edge of your hand should be on the cutting board the whole time). This motion will slowly turn your dough and make the top tighter, I usually do one full rotation of the dough. It takes some practice to get used to the feeling, but as long as the top of your dough is tighter than when you started, you did this right!
7. Lay out a pice of parchment paper next to your cutting board, and set out another, clean, medium sized bowl. Once your dough is tight from the last step, place the dough in the center of the parchment paper. Pick up opposite corners of the parchment paper, and gently cradle your dough into the clean bowl.
8. THE DAY YOU WANT BREAD ~8:15-9:15 AM | Cover this bowl with a tea towel and let sit for 1-2 hours. You'll know this step is done when you poke the dough with a wet finger and it leaves a little dent that springs back slowly. It should not spring back quickly, if it does, leave it for another 15-30 minutes and check back until you do this test and you get a slow spring.
9. THE DAY YOU WANT BREAD ~9 - 10 AM | Once your dough is almost done fermenting, place a dutch oven in your cold oven with the lid on. Set your oven to 450 degrees. When your oven has come to temperature, score your bread with a razor blade or serrated knife - you can do a design if you want, but really all you need is one long line down the center to allow the bread to expand in the oven. Then, remove your hot dutch oven from the oven, and take the lid off. Using the corners of the parchment paper, cradle your dough again, and gently place it into your hot dutch oven. Cover with the lid.
10. Bake for 25 minutes with the lid on. Then, remove the lid, and bake for another 20 minutes. Remove from the oven, and using the corners of the parchment paper one last time, cradle your bread out of the dutch oven and onto a cooling rack. *Be careful, the parchment paper may be brittle at this point and tear on you. I usually do this with my oven mitts on so I don't risk burning myself*
11. THE DAY YOU WANT BREAD ~11 AM | Let cool for at least an hour before cutting into your bread! It will continue cooking on the counter with the steam that's trapped inside. If you cut it hot, it may turn gummy on you. I know it's tempting, but the wait is worth it!
12. THE DAY YOU WANT BREAD ~12 PM | Cut into your bread and enjoy the fruit of your labor!! For storing bread, I like to use a beeswax wrap and keep it on the counter. If you still have a good bit of your loaf left 3-4 days after you bake it, slice your bread, put it in individual bags, and keep them in the freezer. Then your have ready to heat, fresh bread that you can just pop in the toaster for a few minutes!

Notes

Feel free to adjust the times as to what works best for your schedule. I just outlined it so you can prepare properly, as this will give you the best result with your bread!

Nutrition Facts

Calories

160

Fat

1 g

Sat. Fat

0 g

Carbs

32 g

Fiber

1 g

Net carbs

31 g

Sugar

0 g

Protein

5 g

Sodium

325 mg

Cholesterol

0 mg

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The Art of Sourdough: Crafting a Perfect Artisan Bread Loaf

There’s something deeply satisfying about pulling a warm, freshly baked loaf of sourdough from the oven. The crust is golden brown and crackling, the smell is intoxicating, and the bread’s interior boasts the perfect balance of chewy texture and airy crumb. Sourdough isn’t just any bread; it’s a work of art that has been crafted through patience, practice, and a deep connection to ancient baking traditions.

Whether you’re a seasoned baker or a beginner, mastering the art of sourdough bread can be incredibly rewarding. It’s a journey that requires a combination of science and intuition, as well as a deep respect for the natural fermentation process. Making artisan sourdough bread from scratch is an investment of time and effort, but the result is nothing short of magical.

The Beauty of Sourdough: More Than Just Bread

What makes sourdough so special? At its core, it’s a bread that’s made with wild yeast and natural bacteria. Unlike breads made with store-bought yeast, sourdough relies on a living culture of microorganisms that naturally ferment the dough over time. This wild fermentation gives sourdough its signature tangy flavor, which is a direct result of the lactobacillus bacteria and wild yeast interacting during the fermentation process.

The beauty of sourdough lies in its simplicity. All you need are three basic ingredients—flour, water, and salt. But the magic happens when the dough is left to ferment naturally, often for hours or even days, depending on the method you choose. The process involves nurturing the dough, allowing it to rise slowly, and then baking it at the perfect temperature to develop that ideal crust and crumb.

Sourdough bread is deeply connected to its history. It’s one of the oldest forms of bread-making, dating back thousands of years to ancient Egypt, where it’s believed that natural fermentation was discovered by accident. Over time, sourdough spread throughout the world, becoming a staple in many cultures. Today, artisan sourdough is a beloved bread, with bakers all over the globe honing their craft to create loaves that are full of character and flavor.

Understanding the Sourdough Starter: The Heart of the Loaf

The heart of every great sourdough loaf is the starter. This is the living culture of wild yeast and lactic acid bacteria that you’ll cultivate from scratch or acquire from a fellow baker. A sourdough starter is what gives your bread its rise and distinctive tang, and it’s built through a careful process of feeding flour and water to encourage the growth of wild yeast and bacteria.

Creating a starter from scratch can take time—typically 5 to 7 days—but it’s well worth the effort. During this time, the yeast and bacteria will multiply and begin to ferment, creating a bubbly, aromatic mixture that’s ready to be used in your bread dough. Maintaining a healthy starter is a key part of sourdough bread-making, as it’s the foundation for the rise and flavor of the loaf.

The starter is used in small quantities to inoculate the dough with wild yeast, which slowly ferments the dough, allowing it to rise over time. Unlike instant yeast, which acts quickly, wild yeast requires patience and a longer fermentation period to work its magic. This slower process is what gives sourdough its distinctively tangy flavor and airy, chewy texture.

The Dough: Kneading, Stretching, and Folding

Once your sourdough starter is healthy and active, it’s time to make the dough. The process of mixing and kneading sourdough is far less labor-intensive than traditional bread-making methods, but it still requires attention to detail and care. Sourdough dough is typically wetter and stickier than other doughs, which can make it more challenging to handle. However, it’s this moisture that helps create the airy, open crumb structure that artisan sourdough is known for.

After mixing the ingredients, the dough is kneaded—usually by hand or using the “stretch and fold” technique. This method involves gently stretching the dough and folding it over onto itself, rather than kneading it in the traditional sense. This allows the gluten to develop slowly and evenly, creating a structure that holds air bubbles and helps the bread rise naturally.

The stretch-and-fold technique is often repeated several times over the course of several hours, allowing the dough to rest and rise between folds. This slower, more deliberate process is essential for developing the dough’s flavor and structure. During this time, the wild yeast and bacteria in the starter continue to ferment the dough, giving it its signature sour taste and open crumb texture.

The Fermentation Process: Patience is Key

One of the most important elements of sourdough bread-making is fermentation. While the dough is rising, the wild yeast and bacteria are working their magic, breaking down the starches in the flour and creating carbon dioxide gas. This gas gets trapped in the dough, causing it to expand and rise. The longer the fermentation process, the more flavor develops in the dough, as the bacteria create acids and other compounds that give sourdough its distinct tang.

There are two main stages of fermentation when making sourdough bread: the bulk fermentation and the final rise. The bulk fermentation is the first long rise, which can take anywhere from 4 to 12 hours, depending on the temperature and the type of sourdough you’re making. This is the time when the dough is stretched and folded multiple times to build structure and develop flavor.

After the bulk fermentation, the dough is shaped into a round or oval loaf and allowed to rest for the final rise. This second rise is typically shorter, ranging from 1 to 2 hours, and it allows the dough to expand further before baking. During this time, the dough becomes more aerated and lighter, which results in the signature open crumb structure that sourdough is known for.

Shaping and Scoring: Creating the Perfect Loaf

Shaping the dough is an important step in creating an artisan sourdough loaf. This is where you give the dough its final form before baking. Some bakers prefer a round boule shape, while others opt for a longer, oblong batard. The dough is gently shaped by folding the edges towards the center and then rolling it into a tight ball or elongated loaf. The goal is to create tension in the dough’s surface, which will help it rise evenly during baking.

Once the loaf is shaped, it’s time for scoring. Scoring refers to the process of making shallow cuts in the surface of the dough right before baking. These cuts allow the dough to expand as it bakes, creating the characteristic “ear” or burst on the top of the loaf. Scoring also helps the bread release steam during the baking process, which is key for developing a crispy, golden crust.

Baking: Achieving the Perfect Crust

Baking sourdough bread is both an art and a science. The temperature, humidity, and timing all play crucial roles in achieving the perfect loaf. Artisan sourdough loaves are typically baked in a very hot oven, often in a preheated Dutch oven or baking stone. The high heat helps create a beautiful crust while also allowing the loaf to rise and expand during the initial stages of baking.

Many bakers also introduce steam into the oven during the first few minutes of baking. This steam helps keep the crust soft and allows the bread to expand more easily before the crust hardens. As the bread bakes, the crust turns a deep, golden brown, while the inside remains light, airy, and full of flavor.

The Final Result: A Masterpiece

When your sourdough bread is finished baking, the result is a loaf that’s truly a work of art. The crust is crackly and golden brown, the interior is soft and airy with a slightly tangy flavor, and the smell is nothing short of intoxicating. Cutting into the loaf reveals the beautiful crumb structure—the open holes and uneven texture that give sourdough its signature character.

Whether you’re enjoying it fresh out of the oven with a pat of butter, toasting it for breakfast, or using it as the base for a sandwich, every bite of sourdough is a reminder of the care and patience that went into its creation. It’s a bread that brings joy to both the baker and the eater, and it’s a testament to the timeless art of artisan bread-making.

Conclusion: The Magic of Sourdough Bread

Creating a perfect sourdough artisan loaf is a rewarding experience that requires patience, practice, and a deep respect for the natural fermentation process. From cultivating the starter to carefully kneading and shaping the dough, every step is an opportunity to connect with the craft of bread-making. While the process may seem daunting at first, the results are more than worth the effort. There’s nothing quite like the satisfaction of pulling a warm, golden loaf from the oven and sharing it with friends or family. Sourdough bread is more than just a food—it’s a tradition, a craft, and a symbol of the magic that happens when simple ingredients come together in perfect harmony.