Sourdough Bread

Sourdough is beautifully simple in its ingredients, yet incredibly complex in flavor. The methods for making sourdough bread are endless, which means you can really put yourself to the test! Explore what suits your taste buds and discover how to fine-tune your sourdough bread making skills.

In this recipe, I’ll dive deep into the small details that make all the difference. These are the personal learning experiences I wish other recipes had mentioned when I was starting out. I had to do a lot of trial and error to fully grasp what was happening with my starter’s health, dough, fermentation lengths, and baking temperatures. With all these variables at play, sourdough making can feel overwhelming at first.

But here’s the thing – this recipe is here as your reference guide. Come back to it when you need to troubleshoot or re-educate yourself about what went wrong. And if you’re lucky? You might nail it in just a couple of tries!

Why do I make sourdough?

So many reasons! The obvious: the flavor is more than ordinary and it’s incredibly nutritious.

My Sourdough Journey

Remember when sourdough became a phenomenon during the pandemic? I was definitely one of those people who hopped on that wagon! With extra time on my hands, I felt inspired to tackle something I knew required effort and learning.

I never shy away from challenging recipes. It’s honestly the best way to learn, going beyond cookbooks and YouTube videos to really understand the process through touch and practice.

The Health Benefits Changed Everything for Me

Sourdough makes digestion much easier on my body since I have a gluten sensitivity. The natural fermentation process makes all the difference, which means I can actually eat bread again!

Plus, I’m in complete control of the flours I use. I always choose organic, small-farm flours that are stone-milled. These traditional flours aid digestion significantly compared to conventional store-bought varieties loaded with glyphosates and GMOs – which are likely the real culprits behind my gluten sensitivity.

Sourdough Is Nutritionally Superior

I’m thrilled to share that sourdough bread shouldn’t be lumped together with modern wheat products. Sourdough is truly special in the nutrition world!

When you eat sourdough bread, you can feel good knowing you’re getting:

• Higher nutrient absorption
• Beneficial bacteria for gut health
• Lower glycemic index
• Potential blood sugar stabilization
• And so much more!

More Than Just Bread

Now do you see why I’m passionate about making sourdough?

Sourdough bread isn’t just food – it’s a living testament to patience, tradition, and the incredible power of natural fermentation. Whether you’re a complete beginner feeling intimidated by starter maintenance or an experienced baker looking to perfect your technique, this comprehensive guide will walk you through every step.

Trust me, it’s well worth the effort in the long run. Plus, you can transform leftover sourdough bread in countless creative ways! Be sure to check out my sourdough-inspired recipes below for even more delicious possibilities.

Equipment and tools for sourdough success

There are quite a few tools needed to make sourdough, but I’ll break down the essentials and the items that make things easier but aren’t necessary. As you learn how to make sourdough, you can gradually acquire more specialized items to elevate your sourdough game.

You can find links at the bottom of the recipe card for tools I personally use and recommend.

Understanding how sourdough fermentation works

Your sourdough starter is home to two incredible microorganisms working together as a perfect team: Yeast and Bacteria.

Wild Yeast does the heavy lifting by eating flour sugars and producing carbon dioxide. This creates those beautiful bubbles that make your bread rise and gives you that airy, open crumb structure.

Lactobacilli Bacteria is the flavor creator. The bacteria produces lactic and acetic acids, which give sourdough its signature tangy taste and help preserve the bread naturally.

How wild yeast sourdough differs from commercial yeast bread

Flavor: Commercial yeast bread tastes pretty neutral. Sourdough has complex, tangy notes that develop over hours of fermentation.

Texture: Store-bought yeast creates uniform, predictable bubbles. Wild yeast fermentation creates irregular air pockets and a chewier, more substantial crumb.

Nutrition: The long fermentation process breaks down proteins and starches, making sourdough easier to digest. It also has a lower glycemic index than regular bread.

Shelf life: Sourdough naturally stays fresh longer thanks to those beneficial acids that inhibit mold growth.

Here’s the thing about sourdough – you can’t rush perfection. While natural yeast allows for a quick rise. Wild yeast works much slower than commercial yeast. While instant yeast can raise bread in 1-2 hours, sourdough fermentation takes 4-24 hours depending on temperature and starter strength. The longer fermentation times allows enzymes to break down complex carbohydrates and proteins creating all those amazing flavors and health benefits.

The Sourdough Starter

Your Bubbly Best Friend

Your starter is the heart and soul of every sourdough loaf. This living culture will become your most reliable kitchen companion. You may even feel inspired to name your starter because when you understand the care that goes into nurturing it, it truly feels like you’ve welcomed a new member into your family.

Two ways to get your starter

Option 1: Make Your Own from Scratch

Creating your own starter takes about 7-14 days but gives you complete control over the process. You’ll capture wild yeast from your local environment, making your starter truly unique to your kitchen.

Stay tuned for a “Make Your Own Starter Guide”.

Option 2: Purchase an Established Starter Online

Want to skip the waiting period? There is a wide source of already established freeze-dried starters that can be purchased online typically coming in two forms:

• Dehydrated starter: Flaky crumbs that need 3-5 days to reactivate, better for shipping
• Fresh starter: Paste-like culture ready to use in 24-48 hours, needs immediate care

Both options will give you that same bubbly best friend – it’s just a matter of whether you want to raise it from “birth” or adopt a mature culture! Check here for Sourdough Starter Care Instructions

Sourdough Bread Step by Step Breakdown

Note: You can easily adjust the times to your own schedule.

Feed Starter

9 p.m.

1. Feed your starter the night before using a 1:4:4 ratio.I use this ratio because it extends the feeding activity until later in the morning. Pour 20g of sourdough starter into a jar with 80g water & 80g bread flour. This gives you a 10-12 hour window for it to reach its peak. 

Autolyse

10:30 a.m.

Autolyse is a technique where you mix just the flour and water and let them rest together before adding the starter and salt. During this step, the flour fully hydrates and natural enzymes begin breaking down proteins and starches. This improves the dough’s structure, creates better texture with more open crumb, enhances flavor complexity, and makes the dough easier to handle with less stickiness.

2. Warm water for about 45 seconds in the microwave & dissolve honey in a large mixing bowl. Add flours, mix until uniform ball forms, cover and rest for 1 hour 30 minutes.

Bulk Fermentation

Bulk fermentation can last anywhere from 3-4 hours in warm conditions (80-85°F) to 12-24 hours or even longer in cold conditions. At room temperature (70-75°F), it typically takes 4-6 hours. I use a bread proofer box to control the timing so in this recipe it takes a total of 6-7 hours at 75°F. 

Bulk fermentation begins as soon as the starter hits the dough and ends when you divide and pre-shape.

Add Starter

12 p.m.

3. Add starter, wet hands and spread over the top of the dough. Gradually fold edges incorporating starter with gentle stretch and folds while pinching in the starter. Do this by pulling the edges up and over the top center of the dough, working all around.

Add Salt

12:30 p.m.

4. Dissolve salt in 6g water, pour over dough, pinch and work in using the Rubaud Method or by gently squeezing the salt into the dough. 

This is the most challenging step. You’ll notice the salt initially creates a barrier and separates the dough into layers, creating holes and tears. This rough textural appearance will disappear once you’ve fully incorporated and dissolved the salt into the dough. The dough will become smooth and tacky again, like it was in the previous step, and will no longer feel slippery. Don’t give up!

Stretch and Fold Sequences

1 p.m – 4 p.m.

I prefer to incorporate two types of folds: Stretch and Folds & Coil Folds

I will perform Stretch and Folds in the beginning as this technique builds the gluten structure and traps in air. When the dough becomes smoother and delicate, I switch to Coil Folds that are more gentler, help preserve bubbles, and continue to build tension. In total I perform up to 6 folding sequences. But begin with what you are comfortable with. 

5. Stretch and Fold #1-2: Stretch edges up and over, rest 30 minutes.
6. Coil Folds #3-6: Lift dough from center sides, tuck under, repeat on all sides, rest 30 minutes between each.

Remainder of Bulk Fermentation

4 p.m. – 7 p.m.

7. After all the care you’ve given your dough through stretching and coil folding, it’s time to let it rest for the remainder of the bulk fermentation period and allow it to increase in size by 40-50%.

I like to transfer my dough to a clear container so I can monitor its growth. This step has been incredibly helpful in my sourdough process. When you leave the dough in a bowl, it’s difficult to gauge how much the dough has actually risen.

Pre-Shape

7 p.m.

8. Turn onto a floured surface and divide. Use a bench scraper in C-shaped motions to create a smooth ball. Do not over work the dough as it will cause tears and make your bread tough. Rest for 20 minutes.

Final Shape

7:20 p.m.

9. The key is to work gently but deliberately, creating enough surface tension to help the dough hold its shape during proofing while avoiding degassing. 

Final Stitch

7:30 p.m.

10. Perform one last stitch. Rest 10 minutes

Cold Proof

7:40 p.m.

11. Cover and refrigerate overnight or up to 24 hours.

Bake

Next Morning around 10 a.m.

12. Preheat a Dutch oven at 500°F for 30 minutes, reduce to 465°F, score dough, bake covered 25 minutes, uncovered 15-20 minutes until the temperature reaches 209°F and brown. 

Rest for several hours before cutting into or your bread could become gummy from not cooling down enough.

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Sourdough Bread

Author: Raise a Fork Cooking Method: Bake Course: Sourdough

Description

A golden, thin crackly crust with an interior prized of beautiful air pockets, light and airy to touch, satisfying chew and just the right amount of tang. Yum!

Makes One Loaf

Cook Mode Cooking Mode Disabled

Servings

• 355 grams water
• 6 grams honey
• 300 grams strong bread flour
• 200 grams high protein all-purpose flour
• 60 grams ripe starter
• 11 grams salt + 6 grams of water to mix with (If you are doubling this recipe, use 22 grams of salt and 12 grams of water.)
• Rice flour for dusting banneton

Instructions

Feed Starter - Evening Before

1. Feed a portion of your starter. I prefer a 1:4:4 ratio so it is at peak when I begin baking in the morning.

Autolyse

1. Warm your water in the microwave for about 45 seconds. Do not allow your water temperature to exceed 85°F or it could kill the living bacteria in your starter.
2. Dissolve the honey and water in a large mixing bowl. Preferably ceramic, glass, or melamine, If using metal, make sure it is 100% stainless steel or your dough could become too acidic from a chemical reaction.
3. Add flour and begin mixing a dough whisk, the back end of a wooden spoon or spatula, or in my; preference, or your fingers. This is the most messy step of this recipe. It is crucial to get all the dough hydrated. You want a uniformed ball when finished.
4. Cover and rest for one hour and 30 minutes.

Add Starter

1. Pour your starter on top of dough
2. Wet hands and spread on the surface.
3. Gradually bring in the edges of the dough in small sections while pinching in the starter. You can use a gentle stretch and fold technique to get it incorporated.
4. Cover and rest for 30 minutes. Place in a warm proofing area. Preferably 73-75°F.
5. Prepare your salt and water mixture for the next step by combining salt and water into a small bowl and allowing it to dissolve as much as possible. It won’t dissolve all the way.

Add Salt

1. Pour the salt mixture over top of the dough and again, slowly bring in the edges of the dough all the way around with a pinching motion. The warmth of your hand will help dissolve the salt into the dough. This is the most difficult step of the recipe. You need to fully understand the texture of the dough. You will notice separation from the dough and the layers of the saltwater which will create large gaping holes. Without overworking the dough, gently squish, pinch, and rub in the salt. When it is dissolved, the dough will become more tacky and smooth. Check out the Rubaud Method for this step as it is very helpful.

2. Cover and rest for 30 minutes. Place in a warm proofing area. Preferably 73-75°F.

   You can turn your oven on for a minute and then OFF to warm it up to create a warm area for proofing or you can leave your oven light on.

Stretch and Fold Sequences - Dampen hands each time before working with dough

1. Stretch and Fold #1: Beginning at the edge of the dough, stretch a small section out and up and fold over the dough. Repeat this until there are no more sections and the dough feels like it has gained some tension. Rest 30 minutes.
2. Stretch and Fold #2: Cover and rest for 30 minutes. Place in a warm proofing area. Preferably 73-75°F.

3. Coil Fold #1: Scoop under the center sides of the dough and gently lift the front end of the dough upwards. You will see it release from the bowl. Gently tuck the dough under itself and repeat the process on all sides of the dough ball. You will be left with a smooth tight ball. Cover and rest for 30 minutes. Place in a warm proofing area. Preferably 73-75°F. Note: I continue my coil fold until my hands are clean of dough after working with it and then move to bulk fermentation. This is usually after the sixth repetition.

4. Coli Fold #2 and rest 30 minutes
5. Coli Fold #3 and rest 30 minutes
6. Coli Fold #4 and rest 30 minutes
7. Coli Fold #5 and rest 30 minutes
8. Coli Fold #6 and rest 30 minutes

Finish Bulk Fermentation

1. After the last Coil Fold. Either transfer to a bulk fermentation container like this or keep the dough in your bowl ensuring it has enough room to grow.

   This step varies based on many elements of your environment. If you have a controlled proofing area of 73-75°F this can take up to 4 hours. If you are proofing in a cold kitchen, this could take anywhere from 6-8 hours. Read about the Sourdough Proofing.

Pre-Shape

1. Dump dough onto a lightly floured work surface.
2. With a bench scraper, we will shape the disorganized dough into a smooth ball. To do so, place a bench scraper under the right side of the dough and drag upwards in a C-shaped motion and push towards your body. You can use your other hand to tuck in the backside of the dough by creating tension. Continue this motion until the surface is smooth. Do not over do work or the dough will tear.
3. Rest for 20 minutes. Flour proofing banneton with rice flour.

Final Shape

1. Sprinkle the top and work surface around the dough lightly. You can also add more if needed.
2. Quickly insert a bench scraper under dough and pull out. Repeat all the way around the dough. This is to ensure the dough will lift from your work surface without sticking.
3. When you feel it has been released, flip it over.
4. Perform an Envelope Fold: Fold the bottom edge of the round up towards the center, creating a fold halfway
5. Fold the sides: Fold the left side over towards the right, and then fold the right side over towards the left, overlapping them slightly.
6. Tuck the top: Fold the top edge of the "envelope" down towards the center, creating a closed shape.
7. Roll and seam: Tuck and roll the dough over so the seam is on the bottom and drag the dough towards you, creating some tension to help it hold its shape.
8. Pinch: Pinch the edges together to seal the seam.
9. Place in banneton with the seam side facing up and stitch.
10. Rest 10 minutes.
11. Stitch one last time. Rest 10 minutes and place covered in the fridge overnight.

Day of Baking

1. Place a large dutch oven into the oven and preheat at 500°F for 30 minutes.
2. Lower the oven temperature to 465°F.
3. Remove dough from the fridge onto parchment paper.
4. Score the dough
5. Bake for 25 minutes.

6. Uncover and bake for an additional 15-20 minutes or until desired browning is reached and the dough temp is 209°F.

7. Allow to cool for a few hours before slicing.

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