Classic sourdough bread is a delicious and wholesome loaf that has gained popularity in homes across the world. This bread is unique for its natural fermentation process, which gives it a beautiful crust and tangy flavor. Making sourdough bread at home may seem daunting, but with a little patience and practice, you can create a loaf that tastes just as good as what you find in a bakery.
Why Make This Recipe
Making classic sourdough bread is rewarding for several reasons. First, it allows you to develop a deep connection with your food and an appreciation for the fermentation process. Second, sourdough bread is versatile—I can be used for sandwiches, toasts, or enjoyed on its own. Lastly, baking sourdough at home can be healthier and more economical than buying it from the store, and you can customize the recipe to suit your tastes.
How to Make Classic Sourdough Bread
Ingredients:
- 10 grams sourdough starter (ripe and active, about 2 teaspoons)
- 100 grams bread flour (scant 3/4 cup)
- 100 grams water (about 7 tablespoons)
- 200 grams levain (ripe and active, about 3/4 cup)
- 750 grams water
- 900 grams bread flour (about 6.5 cups)
- 100 grams whole wheat flour (about 3/4 cup)
- 20 grams salt (about 1 tablespoon)
Directions:
- Day 1: Evening
- Mix the levain using a ratio of 1:10:10 (1 part sourdough starter, 10 parts water, and 10 parts flour). Let it ferment overnight for about 10-12 hours at a temperature of 78ºF.
- Day 2:
- Mix Dough: In a large bowl, combine 750 grams of water with 900 grams of bread flour and 100 grams of whole wheat flour. Stir until there are no dry spots. Let it rest (autolyse) for 30 minutes.
- Add 200 grams of ripe levain and 20 grams of salt to the dough. Mix well until combined.
- Bulk Fermentation: Allow the dough to rise at 78ºF for about 4-5 hours. Fold the dough every 30 minutes during the first 2 hours to build strength.
- Shape: After bulk fermentation, turn the dough onto a floured surface. Shape it into a round loaf and let it rest for 20-30 minutes.
- Cold Bulk Fermentation: Place the shaped loaf in a proofing basket or bowl and cover it. Let it sit in the refrigerator for 12-14 hours.
- Day 3:
- Preheat your oven to 450ºF. Gently turn the loaf onto a piece of parchment paper. Score the top with a sharp knife or razor blade. Bake for about 30-40 minutes or until golden brown.
How to Serve Classic Sourdough Bread
Classic sourdough bread is delicious on its own, but it can also be paired with butter, jam, or your favorite spreads. It makes excellent sandwiches, toast, and can even be used for bruschetta. Enjoy it fresh out of the oven or toasted for breakfast, lunch, or dinner.
How to Store Classic Sourdough Bread
To store sourdough bread, let it cool completely before placing it in a paper bag or a bread box, which helps maintain its crust. If you want to keep it fresh for more than a few days, consider slicing it and placing it in a plastic bag before freezing it. Thaw slices as needed for the best flavor and texture.
Tips to Make Classic Sourdough Bread
- Ensure your sourdough starter is active and bubbly before using it.
- Use a kitchen scale for precise measurements for the best consistency.
- Don’t skip the folding during bulk fermentation; it helps develop the dough’s structure.
- Adjust the fermentation time according to the temperature of your kitchen; cooler environments may require longer rises.
Variation
You can customize classic sourdough bread by adding ingredients like herbs, cheese, nuts, or seeds for different flavors and textures. You might also experiment with using whole grain flours or different types of flour to alter the taste and crust.
FAQs
Q: What is a sourdough starter?
A: A sourdough starter is a mixture of flour and water that has been fermented with wild yeast and bacteria. It is used to leaven the bread and give it a unique flavor.
Q: How do I know when my bread is ready to bake?
A: Your bread is ready when it has doubled in size and has a slightly domed shape. It should also feel airy and spring back slightly when gently pressed.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour, but the texture may be less chewy and the bread might not rise as well as with bread flour.
Classic Sourdough Bread
Ingredients
For the Levain
- 10 grams sourdough starter (ripe and active, about 2 teaspoons)
- 100 grams bread flour (scant 3/4 cup)
- 100 grams water (about 7 tablespoons)
For the Dough
- 200 grams ripe levain (about 3/4 cup)
- 750 grams water
- 900 grams bread flour (about 6.5 cups)
- 100 grams whole wheat flour (about 3/4 cup)
- 20 grams salt (about 1 tablespoon)
Instructions
Day 1: Evening – Making the Levain
- Mix the levain using a ratio of 1:10:10 (1 part sourdough starter, 10 parts water, and 10 parts flour). Let it ferment overnight for about 10-12 hours at a temperature of 78ºF.
Day 2 – Mixing and Fermentation
- In a large bowl, combine 750 grams of water with 900 grams of bread flour and 100 grams of whole wheat flour. Stir until there are no dry spots. Let it rest (autolyse) for 30 minutes.
- Add 200 grams of ripe levain and 20 grams of salt to the dough. Mix well until combined.
- Allow the dough to rise at 78ºF for about 4-5 hours. Fold the dough every 30 minutes during the first 2 hours to build strength.
- After bulk fermentation, turn the dough onto a floured surface. Shape it into a round loaf and let it rest for 20-30 minutes.
- Place the shaped loaf in a proofing basket or bowl and cover it. Let it sit in the refrigerator for 12-14 hours.
Day 3 – Baking
- Preheat your oven to 450ºF.
- Gently turn the loaf onto a piece of parchment paper. Score the top with a sharp knife or razor blade.
- Bake for about 30-40 minutes or until golden brown.
