We have assembled an easy-to-follow guide on how to make a glorious loaf of tasty sourdough bread at the comfort of your own home.
This post is all about how to make easy sourdough bread. Easy recipe on how to make a sourdough starter, and a beginner-friendly recipe for sourdough bread.
whole-wheat sourdough bread
For our family, we love our sourdough bread and make it at least once a week. We make many varieties of it by adding different type of flours, seeds, nuts, flavours, and spices!
Embarking on the journey of making your own sourdough bread may seem daunting, but fear not! This easy and foolproof recipe is designed for beginners, ensuring a delicious outcome without unnecessary complications. Let's dive right in!
rye cranberry sourdough bread
Sourdough Bread Health Benefits
Sourdough bread offers several health benefits, and one notable advantage is its positive impact on the microbiome. Here's a bit more detail:
Gut Health and Microbiome Support:Sourdough bread undergoes a natural fermentation process, involving the action of lactic acid bacteria and wild yeast. This process not only contributes to the unique flavor and texture of sourdough but also enhances its nutritional profile. The lactic acid bacteria, particularly strains like Lactobacillus, are beneficial for gut health. They can promote a balanced and diverse microbiome, which is crucial for overall digestive well-being.
Digestibility:The fermentation process breaks down some of the gluten and phytic acid present in the flour. While it doesn't render sourdough completely gluten-free, it may make it more digestible for some individuals who are sensitive to gluten. This can be particularly beneficial for those with mild gluten sensitivities.
Nutrient Availability:Fermentation not only improves digestibility but also increases the availability of certain nutrients. The process can unlock minerals like magnesium, zinc, and iron, making them more easily absorbed by the body. This can contribute to better overall nutrient utilization.
Blood Sugar Regulation:Sourdough bread has a lower glycemic index compared to many commercial bread varieties. This means it has a milder impact on blood sugar levels. Stable blood sugar is essential for sustained energy levels and can be beneficial for individuals managing conditions like diabetes or insulin resistance.
Potential Gluten Benefits:While sourdough is not entirely gluten-free, some people with mild gluten sensitivity report better tolerance to sourdough compared to conventionally leavened bread. The fermentation process breaks down gluten to some extent, which may reduce the adverse effects for certain individuals.
purple yam bread and sweet potato bread
Sourdough Starter
I am going to break down how to make sourdough bread as basic as I can without being too scientific or confusing. First, we need to tackle how to make a sourdough starter. Recipe and instructions are below. If you want a longer and more extensive post, you can find it here Easy Sourdough Starter.
Once you have this recipe tackled down, this LIVE substance will bring all your sourdough fantasies to life!
Besides bread, sourdough starter can also help you make many other sweet treats like cinnamon rolls, pizza dough, croissants, and so much more!
How to make sourdough starter
Ingredients:
- Whole wheat or all-purpose flour
- Water (filtered or dechlorinated)
Day 1:
- Mix 1/2 cup flour with 1/2 cup water in a container.
- Cover loosely and let it sit at room temperature for 24 hours.
Day 2:
- Discard half of the mixture, add 1/2 cup flour, and 1/2 cup water. Mix well.
- Cover and let it sit at room temperature for 24 hours.
Days 3-7:
- Repeat feedings (discard, add 1/2 cup flour, 1/2 cup water) daily.
- Watch for bubbles and rising; adjust if needed.
Day 7 (or when active):
- Starter should be bubbly, tangy-smelling, and doubled in size.
- Ready to use in sourdough recipes or refrigerate with weekly feedings.
Now that you have the sourdough starter, you are ready to make your very first sourdough bread!
chocolate rye bread
6 Easy steps on how to make sourdough bread
1. Mix the dough
In a large mixing bowl, combine the active sourdough starter and lukewarm water. Gradually add the flour, stirring as you go to form a shaggy dough. Allow the mixture to rest for 30 minutes. This autolyse process improves gluten development.
2. Add Salt and Knead
3. Bulk Fermentation
4. Refrigerate Overnight
After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a round ball, and stretch the dough as much as you can by pulling all sides of the dough. Shap it into a round ball, and place it into a large bowl with a parchment paper or clothe on top. place the ball over the paper or cloth, and covered in the refrigerator for 12-24 hours.
5. Baking
6. Cooling
plain sourdough bread
Frequently Asked Questions
Why leave bread overnight to ferment?
To use cold fermentation in sourdough bread-making, you typically shape the dough and place it in the refrigerator for an extended period, often overnight. The dough is then brought back to room temperature before baking. This method is just one of the many techniques used by bakers to customize the flavor, texture, and schedule of their sourdough bread production.
Do I need special equipment to make sourdough bread?
While not strictly necessary, having a kitchen scale, Dutch oven or baking stone, and a banneton (proofing basket) can enhance the sourdough baking process
What flour is best for sourdough bread?
Many bakers prefer using high-quality, unbleached, and unbromated flours for sourdough bread making. Common choices include all-purpose flour, bread flour, or a combination of flours.
Why is my sourdough not rising?
Several factors can affect sourdough rise, including issues with the starter (e.g., insufficient feeding), improper dough hydration, inadequate proofing, or insufficient gluten development.
How do I know when my sourdough bread is done baking?
A well-baked sourdough loaf typically has a golden-brown crust, sounds hollow when tapped on the bottom, and has an internal temperature of around 200-210°F (93-99°C).
Can I freeze sourdough bread?
ingredients I recommend
Organic Bread Flour
Why: Using organic bread flour not only enhances the flavour and texture, but it's also better for your stomach to digest. Organic farming practices prohibit the use of synthetic pesticides, herbicides, and fertilizers. By using organic flour, you reduce the likelihood of consuming residues from these chemicals, promoting a cleaner and more natural product.
Sea Salt
Why: Using sea salt in sourdough bread-making contributes to the flavour, texture, and overall quality of the final product. Sea salt contains various minerals, such as magnesium, potassium, and trace elements, which can contribute to the overall nutritional profile of the bread. While the amounts may be relatively small, they add to the overall complexity of the flavour.
Tools I recommend but don't necessarily need
Dutch Oven
Why: Using a Dutch oven for sourdough bread baking creates a closed, steamy environment that mimics professional bread ovens, promoting optimal crust development and a moist interior. The Dutch oven's ability to retain and evenly distribute heat ensures a consistent and well-risen loaf with a desirable crust texture, making it a popular and effective tool for home bakers.
Proofing Basket
Why: A proofing basket, also known as a banneton, supports the fermentation process by shaping the sourdough and allowing it to maintain its structure as it rises. The basket's natural material and patterned interior create a supportive environment for the dough, aiding in the development of a beautifully risen and textured loaf.
parchment paper or silicon bread sling
Why: Using parchment paper or a bread sling when baking sourdough provides a non-stick surface that facilitates easy transfer of the proofed dough into a preheated oven, preventing potential deflation or misshaping. Additionally, it helps maintain the integrity of the dough's structure during the initial stages of baking, ensuring an even rise and a well-formed crust.
oven thermometer
Why: Using an oven thermometer when making sourdough bread ensures accurate temperature readings, allowing for precise control over the baking environment. This is crucial for achieving consistent results, ensuring the proper rise, texture, and crust development in the sourdough, as different oven temperatures can significantly impact the final product.
oven gloves
Why: We are cranking up the heat in the oven, and the temperature can get pretty blistery. To be safe than sorry, I recommend a pair of gloves lifting that heavy Dutch oven in and out of the oven!
scoring knife
Why: When you have a special pair of scoring knives for designing the top of your bread, we know you're serious about bread making. This is not an absolute need for bread making, and a regular Sharp knife can do that job, a scoring knife is a must if you're looking to make some fancy design for your bread. Honestly, scoring the top of my bread is one of the best parts of bread making, if you ask me!
kitchen scale
I use my kitchen scale all the time when it comes to bread making. Precision is important to get the best results! I've been using THIS kitchen scale for about two years now. I use it for bread making for my regular business at home. The battery life is long and its been 3 years and I still haven't changed the battery!
Other variations of sourdough bread:
- Honey Cranberry sourdough bread
- Chocolate Coffee sourdough bread
- 4 seeds - sunflower seed, flaxseed, sesame seed, and pumpkin seed
- Rye flour sourdough bread
- Purple yam bread
cinnamon sourdough rolls
purple yam bread
chocolate coffee sourdough bread
This post is all about how to make easy sourdough bread. Easy recipe on how to make a sourdough starter, and a beginner-friendly recipe for sourdough bread.
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How to Make Sourdough Bread
Equipment
- kitchen scale
- large non-reactive bowl
- large kitchen clothe
- parchment paper
- sharp blade
Ingredients
- 475 g all-purpose flour or bread flour
- 300 g filtered water
- 30 g active sourdough starter
- 1 tsp sea salt
Instructions
NIGHT BEFORE
- 9PM: Take your sourdough starter from the fridge right before you sleep, and place it on your counter overnight.
DOUGH DAY
- 10 AM: Open your sourdough starter and put half of it into a clean jar. Add ¼ cup of water, stir the mixture until well combined. Slowly incorporate ½ cup of flour, stirring until everything is well combined, and no traces of flour remain in the mixture. Cover with a lid and let it sit until it has doubled in size.*I like to place an elastic band where the starter is initially. When it has doubled in size, I will know because it has surpassed the elastic band on the jar.**also remember to feed the other half of the sourdough starter with the same measurements. Once it has doubled in size, place the lid back on, and place it back in the fridge for next time use*
- 12PM: While you wait for the sourdough start to doubled in size, in a large bowl mix together the flour and water together. Roughly combine the dough until a shaggy dough develops. Cover it with a kitchen towel or plastic wrap and wait for 30 minutes.
- 12:30PM: Remove the towel or plastic wrap and add in the 30g sourdough starter that has doubled in size. Mix well until it is well combined. Leave it for 1 hour and cover.
- 1:30PM: Stretch and fold the dough, cover and let it rest at room temperature for 1 hour.
- 2:30 PM: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes.
- 3:30 PM: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes.
- 4:00 PM: Perform a fourth set of stretches and folds. In the bowl where you plan to proof your bread, cover it with a large kitchen towel and dust it with flour. Stretch the dough and pinch a portion to form a stretched-out ball. Place the dough with the pinched part facing up. Allow the ends of the bowl to cover the dough and let it rest in the fridge overnight.
BAKING DAY
- 6AM: Take the dough out of the fridge, place your dutch oven with the lid on top into the oven and preheat at 450°F (232°C) for 30 minutes.
- Open the kitchen towel and gently place a parchment paper on top of the dough. Carefully flip the bowl over, and remove the bowl and kitchen towel. Using a sharp blade, make a deep score (also known as a cut) in the middle of the bread.
- Using oven gloves, carefully remove the Dutch oven and lift the lid. Holding onto the ends of the parchment paper, gently place the bread inside the Dutch oven and replace the lid. Bake the bread for 35 minutes.
- Uncover the pot and bake for another 25 minutes.
- Place the bread on a cooling rack. Slice when the bread is completely cooled.
