How to Bake Sourdough Bread Like a Pro (Beginner-Friendly) 🍞✨

How to Bake Sourdough Bread Like a Pro (Beginner-Friendly)
 

Introduction:
Are you ready to dive into the world of sourdough bread baking but feel a little intimidated? Don’t worry—making perfect sourdough bread is easier than you think! Whether you’ve never baked bread before or you’re a seasoned home baker looking to try your hand at sourdough, this beginner-friendly guide will walk you through the entire process. From creating your own starter to baking that golden, crusty loaf, you’ll be amazed at how simple and rewarding it can be to bake sourdough bread from scratch.

Why Sourdough?
Before we get into the details, let’s talk about why sourdough bread is so special. Sourdough is made through a natural fermentation process, which means it’s not just delicious—it’s also full of benefits:

  • Rich Flavor: The natural yeast and bacteria give sourdough a unique, tangy flavor.

  • Better Digestion: The fermentation process breaks down gluten and phytic acid, which can make sourdough easier to digest compared to other breads.

  • No Need for Store-Bought Yeast: You only need a sourdough starter, which can be created at home with flour and water, eliminating the need for store-bought yeast.

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What You’ll Need:

To make sourdough bread, you’ll need just a few basic ingredients and tools:

Ingredients:

  • Flour (preferably bread flour for better structure)

  • Water (room temperature)

  • Salt (for flavor)

  • Sourdough starter (this is the magic ingredient, and I’ll show you how to make it below!)

Tools:

Step-by-Step Guide to Baking Sourdough Like a Pro

Let’s break down the process into easy steps. Don’t worry, you’ve got this!

Step 1: Make Your Sourdough Starter (If You Don’t Have One Already)

A sourdough starter is simply a mix of flour and water that captures natural wild yeast and bacteria from the environment. It’s the base for your bread. Here’s how to make one:

  • Day 1: Mix 50g of whole wheat flour with 50g of water in a clean jar. Stir well and cover loosely. Let it sit at room temperature.

  • Day 2 to Day 4: Each day, discard half of the mixture and feed it with 50g of white bread flour and 50g of water. Stir and cover loosely. After about 4–7 days, your starter should be bubbly and smell slightly sour.

  • Ready to Use: Once your starter is active (it should double in size within 6–8 hours of feeding), it’s ready to be used in baking!

Pro Tip: If you don’t have time to wait for a starter, you can buy one online or from a bakery!

Step 2: Mix the Dough

Once your starter is ready, it’s time to make the dough!

  • In a large bowl, combine 500g bread flour with 350g water. Stir until there’s no dry flour left. Let it sit for 30 minutes (this is called the “autolyse” stage—it helps with dough structure).

  • After 30 minutes, add 100g sourdough starter and 10g salt. Mix until everything is well incorporated. The dough will be sticky and rough at first, but don’t worry!

Pro Tip: If the dough is too sticky to handle, try using the “stretch and fold” technique. Wet your hands, grab a portion of the dough, stretch it upward, then fold it over. Repeat every 30 minutes for about 4 hours.

Step 3: Bulk Fermentation

Now comes the fun part: the dough will rise!

  • Cover your dough with a damp towel or plastic wrap and let it rise at room temperature for about 4–6 hours. You’ll want to see it double in size.

  • During the first 2 hours, do the stretch and fold method every 30 minutes. This helps develop the gluten and structure.

Step 4: Shape the Dough

After the dough has risen, it’s time to shape it.

  • Gently turn the dough out onto a lightly floured surface. Use a bench scraper to help you fold the dough into a round shape (or any shape you prefer).

  • Let it rest for about 20 minutes, then shape it again to create a tight boule (round shape) or batard (oval shape).

  • If you have a proofing basket, place the dough inside, seam side up, and cover with a cloth. If not, place the dough on a piece of parchment paper.

Pro Tip: Don’t over-handle the dough. The more delicate you are, the better the structure!

Step 5: Final Proofing

Let the dough proof for another 2–3 hours at room temperature. Alternatively, you can proof the dough in the fridge overnight for a cold fermentation, which can enhance the flavor.

Step 6: Bake the Bread

  • Preheat your oven to 475°F (245°C) with a Dutch oven inside (or a baking stone).

  • When the dough is ready to bake, score the top with a sharp knife or razor blade. This will help the bread rise evenly and give it that iconic crack.

  • Place the dough (with parchment paper if using) into the preheated Dutch oven, cover, and bake for 20 minutes.

  • After 20 minutes, remove the lid and bake for another 25–30 minutes until golden brown and crispy.

Pro Tip: The bread is done when it sounds hollow when tapped on the bottom or reaches an internal temperature of about 200°F (93°C) with a kitchen thermometer.

Step 7: Let it Cool

After baking, let your sourdough cool completely before slicing. It’s tempting, but slicing too early can result in a gummy texture.

Conclusion: Enjoy Your Homemade Sourdough!

There you have it—beginner-friendly sourdough bread that’s easy to make and full of flavor. With just a few simple ingredients and some patience, you’ll be baking bread like a pro in no time! The best part? The joy of slicing into that crispy, tangy loaf you made yourself. So get started, experiment with flavors, and enjoy the wonderful world of sourdough baking!

Happy baking! 🍞✨

Disclaimer: As an Amazon Associate, I earn from qualifying purchases. This helps support the content at no additional cost to you.

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