As more and more people have taken up baking during the pandemic, sourdough bread has become a popular choice for those seeking a challenging and rewarding baking experience. Sourdough bread has a distinct flavor and texture compared to other breads, and it’s made using a naturally fermented sourdough starter instead of commercial yeast. In this blog post, I’ll walk you through the process of making a sourdough bread loaf from scratch, perfect for a sourdough bread day in the UK.
- 100g active sourdough starter
- 500g strong white bread flour
- 10g salt
- 350g water
- Prepare your sourdough starter the day before you plan to bake. Feed your starter by combining 50g of the starter with 50g of flour and 50g of water. Cover and let sit at room temperature for at least 12 hours, or until the mixture has doubled in size.
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture.
- Add the water and sourdough starter to the well. Mix together with your hands until a rough dough forms.
- Turn the dough out onto a floured surface and knead for 10-15 minutes, or until the dough becomes smooth and elastic.
- Place the dough back in the mixing bowl and cover with a damp towel. Let it rise at room temperature for 4-6 hours, or until the dough has doubled in size.
- Preheat your oven to 240°C. Place a baking dish filled with water on the bottom rack of the oven to create steam.
- Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place the dough onto a sheet of baking paper and let it rest for 30 minutes.
- Using a sharp knife or bread lame, make a few shallow slashes across the top of the dough.
- Transfer the dough, still on the baking paper, into a baking dish or Dutch oven. Cover the dish with a lid or foil.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown and crispy.
- Remove the bread from the oven and let it cool on a wire rack