How to Make Sourdough Bread
User Reviews
3.4
-
Prep Time
1 hr
-
Cook Time
40 mins
-
Proof Time
1 d
-
Total Time
1 d 1 hr 40 mins
-
Servings
2 loaves
-
Calories
184 kcal
-
Course
Baked Goods
-
Cuisine
American
How to Make Sourdough Bread
Description
This recipe details making sourdough bread using a mixture of all-purpose, rye, and white whole wheat flours mixed with water, sourdough starter, and salt. The dough is mixed by hand and then subjected to several 'stretch and fold' cycles over a brief resting period to develop gluten structure. After this, it undergoes bulk fermentation at room temperature until it doubles in size, which can vary from 6-12 hours depending on temperature. The dough is then divided, shaped, and baked to create rustic sourdough bread loaves. The inclusion of rye and whole wheat flours adds depth of flavor and a hearty texture to the final bread.
The resulting bread is expected to have a chewy crust and a moist, open crumb with a mild tanginess from fermentation. The recipe emphasizes using a food scale for accuracy and hints at the importance of water temperature for fermentation success. Different ambient temperatures impact rising times. Baking can be done on a granite or silicone surface for shaping.
The recipe is suitable for home bakers familiar with sourdough principles and encourages patience through the extended fermentation process, which is vital to developing flavor and crumb structure.
Ingredients
- 750 grams water warm or tepid
- 100 grams sourdough starter ⅓ cup
- 750 grams all-purpose flour King Arthur brand
- 50 grams rye flour King Arthur brand
- 200 grams white whole wheat flour King Arthur brand
- 20 grams salt sea salt
- rice flour to sprinkle on top before baking (optional)
Instructions
Day 1 (Start in the Morning)
- Measure out the flours using a food scale. Using a food scale helps to ensure that your getting the proper measurements!
- Add water, sourdough starter, salt and flours together in Cambro or large mixing bowl and use your hands to mix the ingredients together. Dough will be “shaggy”, just mix until all the flour is combined. Cover and leave for 15 minutes.
- Open Cambro and “stretch and fold” the dough, cover and wait another 15 minutes. Repeat until you have done four total "stretch and folds." Dough should then be smooth and should have lots of stretch by the last stretch.
- Cover tightly and leave the dough a room temperature until it has doubled in size (easiest way to measure is put a rubber band around Cambro where dough starts). This can take 6-8 hours in the summer and 10-12 hours in the winter!
- Remove dough from Cambro and place on onto lightly floured surface. A granite counter top work great or use a silicone mat. Divide dough in half (should be a little over 900 grams each).
- Take each round and pull edges to center all the way around, then flip over and cover with a tea towel for 10 minutes. Do the same thing, pulling edges out a little and tuck into center and flip over. Then take round and gently pull a few inches toward you. You can do this 3 or 4 times and feel the form “tighten” a little. Lift and flip over and place into banneton baskets.
- Cover and put into fridge overnight.
Day 2 (Ready to Bake!!!)
- Put a cast-iron Dutch oven (two if you have them) in the oven and heat at 500 degrees for 30 minutes. Take one loaf out of the fridge, flip over onto parchment, sprinkle on a little rice flour, score and put into the preheated dutch oven. If you have two Dutch ovens, repeat with second loaf otherwise wait to score the second loaf until the first one is done baking.
- Reduce heat to 450°F degrees and bake 20-23 minutes covered, then uncover and bake another 20 minutes. When done, it will have a hollow sound if you tap it and a nice crunch if you push on it gently. If you have a thermometer you can check for internal temperature of 220°F.
Notes
- Measure ingredients by weight with a food scale for best accuracy.
- Use water warmed to about 80°-82°F to optimize fermentation.
- Bulk fermentation times vary with temperature; it can take 6-8 hours in summer and 10-12 hours in winter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 184kcal | 9% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Sodium | 468mg | 20% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
You'll Also Love
