Easy Sourdough Bread
How to make sourdough bread: A step-by-step guide
Equipment
- Dutch oven
Ingredients
- 250 g lukewarm water
- 160 g bubbly sourdough starter
- 25 g vegetable oil
- 520 g strong bread flour
- 12 g salt
Instructions
- In a large bowl, combine the water, sourdough starter and vegetable oil. Once combined, add the strong bread flour and salt. Stir the ingredients together using a fork until the flour is fully absorbed, then cover the bowl with a damp kitchen towel or cling film and leave to 'autolyse' for 30-60 minutes. Autolyse is the resting period right after you mix your dough it jumpstarts gluten development without kneading.
- Wet your hands and gently stretch and fold the dough. Shape it into a ball and place it into a well-floured bowl, then leave it to rise at room temperature until it has doubled in size. This can take anywhere from 3-15 hours depending on your room temperature and the potency of your starter.
- When the dough has doubled in size, remove it from the bowl onto a lightly floured surface. Shape it into a ball by gently folding the dough over toward the centre, then place it into a generously floured Dutch oven.
- After shaping, the dough needs to rise again. Cover your Dutch oven with a lid and let the dough rise for about 30-60 minutes. The dough is ready once it is puffy and no longer dense.
- Preheat your oven to 230 degrees Celsius. Just before the dough goes into the oven, score it using a bread scoring lame or a small knife. This will allow steam to escape and will help the dough expand during baking.
- Place the lid on top of the pot and reduce the oven temperature to 200 degrees Celsius. Bake in the middle of the oven with the lid on for 25 minutes. Then, remove the lid and continue to bake uncovered for an additional 30-35 minutes or until deep brown in colour. During the last 5-10 minutes of baking, open the oven door. This will allow steam to escape and will leave your sourdough bread with a delicious crisp crust!
- Once baked, cool your bread on a wire rack before slicing. Remember, if you cut the bread while it is still warm, it will be gummy.
- And there you have it – your very own homemade sourdough bread. Enjoy it with butter, jam, or your favourite toppings. Happy baking!