What is Sourdough Bread?
Sourdough bread is a type of bread made using a natural fermentation process involving wild yeast and lactic acid bacteria. The long fermentation process of sourdough breaks down gluten and phytic acid, making it easier on the digestive system. Although sourdough does not contain live probiotics once baked, the fermentation process produces beneficial bacteria that can aid in gut health and support a healthy microbiome.
Ingredients
- 5.35 oz / 150 g active sourdough starter
- 17.65 oz / 500 g bread flour
- 8.80 oz / 250 g filtered warm water
- 0.90 oz / 25 g olive oil
- 0.40 oz / 10 g sea salt
Alternatively, if you prefer using measuring cups:
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
Tip:There is no perfect combination of ingredients; it is all about personal preference.
Steps
1. Prepare the Dough
In a large bowl, stir the sourdough starter, olive oil, and water until combined. Add the flour and salt, and mix with a wooden spoon until just combined. The dough will be rough and shaggy.
Cover the bowl with a proofing cloth and let it rest (autolyse) for 60 minutes. After resting, shape the dough into a ball.
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2. Bulk Fermentation
This phase can take anywhere from 3 to 6 hours, depending on the strength of your starter and the temperature of your kitchen.
Since sourdough does not contain commercial yeast, it will take longer to rise. Watch the dough, not the clock.
Cover the bowl with a damp proofing cloth and let it rest at room temperature (70-75°F / 21-24°C) for 30 minutes.
Use a scraper to perform stretch and fold techniques: start at the top, fold the dough over toward the center, give it a slight turn, and fold the next section until all four sides have been folded.
Repeat this process every 30 minutes for 4-5 times. The dough is ready when it’s puffy and no longer dense.
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3. Second Rise
Shape the dough by folding the 4 sides of the dough into the center. After shaping, let the dough rise again.
Line the bottom of your baking pot, Dutch oven, or bread pan with non-stick parchment paper. Flip the dough over and place it seam side down.
The dough is ready when it’s puffy and no longer dense, which should take between 30 to 60 minutes. Preheat your oven to 450°F / 232°C during the tail end of the second rise.
4. Score the Dough
Right before the dough goes into the oven, use the tip of a small knife to score the top of the dough. A simple X, slash, or crescent shape is sufficient. This allows steam to escape and helps the dough expand during baking.
5. Bake the Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400°F / 204°C.
Bake on the center rack for 20 minutes. Remove the lid and bake for an additional 25-30 minutes, or until the crust is golden brown.
Cool on a wire rack for an hour before slicing.
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