I don't know about you, but the idea of creating from scratch brings my heart such joy! The process of working with our hands to make a simple loaf of bread from ingredients that are likely already in our pantry is astounding. Join me while I walk through my step-by-step process of how I make our family's sourdough loaf.
One loaf of bread for our family will sometimes last us a week. Like most families, some weeks I need 2 or 3 loaves and some weeks 1 loaf is sufficient. The great thing about sourdough is that you can start a loaf anytime you want. The process might seem daunting because it takes about 2 days, however, the steps are so easy. You a step, walk away, and come back 8-12 hours later and do the next step. I have perfected the process to work for our busy family.
As a mom who works a full-time job plus I have small children and a farm, anything too time-consuming is difficult for me to keep up with.
Ingredients
100 grams of flour (all-purpose is fine) to feed the sourdough starter
100 grams of water to feed the sourdough starter
500 grams of bread flour
350 grams of water
130 grams of sourdough
13 grams of salt (we prefer coarse salt)
Materials
Large mixing bowl
Clean kitchen towel or tea towel
Banneton
Plastic wrap
Dutch oven or bread loaf pan
Parchment paper
Bread lame
kitchen scale
Mixer (optional)
Step 1: Feed your sourdough starter
Take your sourdough out of the refrigerator and you will need to feed it with 100 grams of water and 100 grams of flour of your choosing. This is enough starter for one bread loaf and maybe a little discard later on.
Mix the sourdough starter until the flour and water is well incorporated throughout. Let this sit out on the counter for 8-12 hours or until the jar is about double the size.
I typically feed my sourdough first thing in the morning, go to work, and then start step 2 once I get home from work.
Step 2: Autolyse
During the autolyse portion of bread making, you will mix 500 grams of bread flour and 350 grams of water in a large mixing bowl or a stand-up mixer. I love my KitchenAid, so I typically do this step in my stand-up mixer and just wait until the dough comes together. Once the dough comes together, cover it with a damp tea towel or kitchen towel, whatever you have is perfect, and let it sit for about an hour.
You do not need a mixer for this step. You can mix the flour and water with your hands or a mixing spoon. I was gifted my mixer as a wedding present and I love it dearly. It gets used many times during the week.
Step 3: It's dough time!
Once your autolyse portion is completed, you should notice the dough has taken on a different look to it. This is what you want. Now you will add in your 130 grams of sourdough and 13 grams of salt.
The fun part is now! Take that dough in your hands and do a combination of lifts and folds until everything is nicely incorporated. To do the lifts and folds, you will take one side of the dough and stretch it over to the opposite side of the dough. You will then rotate the dough and continue the process until everything is mixed evenly. This will take about 30 lifts and folds.
Let the dough rest for 30 minutes. Set a timer and come back to it when the timer goes off. Continue 4 lifts and folds on each corner of the dough and set another 30-minute timer. You will continue this for about 3 hours. The dough will start to take on a different consistency and become less sticky as you go.
Honestly, once you start, you will get lost in the rhythmic motion of everything and if you're anything like me, it will become therapeutic!
Once you have finished this process let that dough rest for about 8-12 hours on the counter.
I typically let this sit out on my counter overnight.
Step 4: Let's shape it!
Lightly flour your workspace and get your banneton ready to go.
Pour the dough onto the floured workspace and begin shaping it however works best for your family. My family prefers the bread loaf because of the consistency of the slices, however, I know some people who like the traditional round loaf in the Dutch oven. This section is flexible. Do what makes your heart happy.
Once the dough is shaped, place it upside down in the banneton and cover it with plastic wrap. Place it in the refrigerator to cold-proof for 8-12 hours.
I typically do this step before I leave for work and then bake it when I get home. I love it when my house smells like freshly baked bread before bed!
Step 5: Bake it!
Preheat the oven to 375 degrees.
Take the bread out of the refrigerator and place it right-side up on the parchment paper. I prefer to place my bread in the baking pan before I score it, but I know some people prefer to score it first. Either way, it should turn out beautiful!
Have fun with the scoring. Take this time to let your creative flag fly.
Once your loaf is scored, let it rest for about 10 minutes and then place it in the oven and bake it for 45 minutes.
We prefer a softer dough, so we bake for less time. I know some people will bake for an hour to an hour-and-a-half. You do what works for your family. Start at 45 minutes, try it out, you can always add time if you want more of a crust on it.
Thank you!
Embarking on the sourdough journey is not just about creating a loaf of bread; it's a delightful exploration of patience, craftsmanship, and the symbiotic relationship between flour, water, and wild yeast. As you delve into the world of sourdough, you'll discover a unique blend of science and art, where each batch becomes a testament to your skill and understanding of the process.
Beyond the crispy crusts and the airy interiors, sourdough represents a connection to tradition and an opportunity to slow down in our fast-paced lives. The hands-on nature of sourdough baking fosters a sense of mindfulness and satisfaction that is unparalleled.
So, whether you're a seasoned baker or a novice kneader, don't shy away from the tangy allure of sourdough. With every starter fed and each loaf pulled from the oven, you're not just crafting bread; you're cultivating an experience that transcends the kitchen, creating memories and flavors that linger long after the last crumb has been enjoyed. Happy baking!
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