Sourdough Bread Recipe: A Delicious Homemade Adventure

If, like me, the smell of freshly baked bread makes your mouth water, then this sourdough bread recipe is for you!

Making your own sourdough bread requires patience, but the result is absolutely worth it. For me, it’s also therapeutic—working with dough is incredibly relaxing. It’s a wonderful way to reconnect with an ancient craft and enjoy the reward of your own efforts.

So, are you ready to take on the sourdough challenge? Let’s get started!

Recipe for Two Beautiful Loaves

Ingredients:

• 1 kg of flour (wheat or a blend of your choice)

• 650 ml of water

• 100 g of active sourdough starter

• 6 g of fresh yeast

• 16 g of salt

  
  
  
  

Step 1: Making the Sourdough Starter

Creating an active sourdough starter takes about five days before it’s ready to use in this recipe.

• Day 1: In a jar, mix 25 g of rye flour (or whole wheat flour), 25 g of water, and half a teaspoon of honey. Cover loosely.

• Day 2: Add 25 g of flour and 25 g of water to the mixture. Stir and let rest for another 24 hours.

• Days 3 & 4: You should start seeing bubbles in the mixture. Repeat the steps from Day 2.

• Day 5: Your sourdough starter is now ready! Take the required amount for the recipe and store the rest in the fridge. Before using it again, take it out and refresh it by following the steps from Day 2.

Step 2: Autolyse

In a large bowl or a stand mixer, mix the flour and water until a rough dough forms. Cover with a cloth and let it rest for one hour.

This step helps develop the gluten structure, making the dough easier to work with and enhancing the flavor of the final bread.

Step 3: Kneading

After an hour of autolyse:

Add the sourdough starter and mix on low speed for 2–3 minutes.

Add the fresh yeast and continue mixing for 4–5 minutes.

Gradually add the salt while mixing.

Once the salt is fully incorporated, increase the speed slightly and continue mixing for 5–7 minutes until the dough becomes smooth and elastic.

Step 4: Fermentation

Transfer the dough to a large airtight container and refrigerate it for 12 to 24 hours for a slow fermentation that enhances flavor.

Step 5: Shaping & Final Proof

Remove the dough from the fridge and perform two simple folds, followed by two coil folds (letting the dough rest 30 minutes between each fold).

After the last coil fold, divide the dough into two equal portions using a dough scraper.

Shape each portion into a round loaf and place them in floured proofing baskets (bannetons) or bowls.

Cover and let rise for 1 to 1.5 hours at room temperature.

Step 6: Baking

Place a cast iron Dutch oven in the oven and preheat to 220°C (430°F).

Once hot, gently place a loaf on parchment paper and into the Dutch oven.

Score the top of the dough with a sharp blade.

Add a few ice cubes under the parchment paper to create steam, then cover with the lid.

Bake for 25 minutes covered, then remove the lid and bake for another 20 minutes until the crust is beautifully golden and crisp.

Let the bread cool on a wire rack before slicing.

Important Notes

Don’t get discouraged if your first loaf isn’t perfect!

Factors like room temperature, proofing time, baking temperature, and duration all impact the final result.

Keep notes and adjust the recipe to match your kitchen environment for the best outcome.

Now it’s time to roll up your sleeves and start baking!