Welcome to Sourdough for Beginners! Baking sourdough might seem intimidating, but with the right guidance, you’ll be baking delicious loaves in no time. This guide will break down the process, share tips, and help you get started. Remember, the goal is delicious sourdough, not perfection!
Ingredients:
You can scale up for bigger loaves, just using the percentages:
- Active Starter: 60g (20% of total flour)
- Flour: 300g (bread flour, mine has 12% protein content)
- Water: 225g (75% hydration)
- Salt: 7.5g (2.5% of total flour)
Instructions:
1. Activating the Starter:
To activate your sourdough starter from the fridge, start by taking it out . Then (discarding part of the starter if needed) feed it with equal parts flour and water. The most common feeding ratio is 1:1:1 (sourdough starter: flour: water).
Mix well, cover loosely, and let it sit in a warm spot. You’ll know it’s active when it’s bubbly and doubled in size, which usually takes a few hours to overnight depending on the starter’s strength and the room’s temperature.
2. Mixing and Hydration:
- Combine your active starter, flour, salt and water in a bowl. Mix until well incorporated.
- Cover and let rest for 30 minutes (Fermentolyse).
3. Stretch and Fold:
- Perform a series of stretch and folds every 20 minutes for 3- 4 times.
- Allow the dough to rest until it’s almost doubled in size. (This can take 5-6 hours in warm weather or more in winter). See Tips below – The Jar test
4. Pre – shaping and Resting:
- Gently pre-shape the dough into a round or oval.
- Cover and rest for 15 minutes.
5. Shaping and Cold Proofing:
- Shape the dough into your desired final shape (boule, batard, etc.).
- Place the shaped dough in a floured banneton (proofing basket).
- Cover and refrigerate overnight (cold proofing).
VIDEO SHAPING COMING
6. Baking:
- Preheat your oven to 480°F (250°C) with a baking stone or cast iron pan inside.
- Score the top of the dough.
- Carefully transfer the dough from the banneton onto the hot baking surface.
- Bake covered for 20 minutes.
- Uncover and bake for an additional 10-15 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
- Let the bread cool completely on a wire rack before slicing.
Tips:
- The Jar Test: Pinch off a small piece of dough and place it in a small glass jar. Mark the initial dough level. When the dough has risen by about 40-50%, it’s ready for shaping
VIDEO THE JAR TEST COMING
- Starter Health: Ensure your starter is bubbly and active before using it.
- Temperature and Time: Adjust proofing times based on your kitchen’s temperature. Warmer conditions accelerate fermentation.
- Scoring: Scoring helps control the bread’s expansion during baking.
Baking sourdough is a rewarding experience. Don’t be discouraged if your first loaf isn’t perfect. Each bake is a learning opportunity. Enjoy the process and the delicious results!
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