How To Bake the Perfect Sourdough Bread

Before you start baking, familiarize yourself with sourdough bread. Sourdough is made through a fermentation process involving natural yeast and bacteria. The key to a perfect loaf lies in the strength of your sourdough starter, which should be bubbly and aromatic.

To bake sourdough bread, you need a strong starter. Mix equal parts of flour and water, usually 50g each, and let it sit at room temperature. Feed it daily by discarding half and adding more flour and water. After about 5 to 7 days, you should have a bubbly, active starter.

For a basic sourdough loaf, you need: 500g bread flour, 350g water, 100g active sourdough starter, and 10g salt. Use high-quality ingredients for the best outcome.

In a large bowl, mix the flour and water until no dry flour remains. Let it rest for about 30 minutes to 1 hour. This process, called autolyse, allows the flour to fully hydrate, enhancing the dough's texture.

After the autolyse, add your active sourdough starter and salt to the dough. Mix by pinching and folding until the salt and starter are fully incorporated.

Cover the bowl with a damp cloth and let it rise at room temperature for 4 to 6 hours. During this process, perform stretch and folds every 30 minutes—this helps develop gluten.

After bulk fermentation, transfer the dough to a floured surface. Gently shape it into a round or oval, depending on your preference. Let it rest for 20-30 minutes, then do a final shape adjustment.

Place your shaped dough into a well-floured proofing basket (banneton) and cover it. Let it proof for 2 to 4 hours at room temperature or refrigerate it overnight for a slower ferment.

Preheat your oven to 450°F (232°C) with a Dutch oven inside. This will create steam, which is essential for a good crust.

Once your dough has fully proofed, carefully flip it onto a parchment paper and score the top with a sharp blade. This allows the bread to expand while baking.

Carefully transfer the dough (with parchment) into the preheated Dutch oven. Cover it and bake for 30 minutes. After, remove the lid and bake for an additional 15-20 minutes until golden brown.

Once baked, transfer the bread to a wire rack and let it cool completely before slicing. This allows the crumb to set and enhances the flavor.

Once cooled, slice your sourdough and enjoy fresh with butter, or use it for sandwiches. Store any leftovers wrapped in a cloth or in a paper bag to maintain crust.

If your sourdough doesn't rise, it may need more feedings or a warmer environment. If it’s too dense, try longer fermentation or kneading. Each batch of sourdough improves with practice.