Beginner’s Sourdough Bread


Beginner’s Sourdough Bread

Although I love making miso soups, I’ve only recently gotten into making my own fermented foods. Every other day, I brew about 5 litres of water kefir, which is loaded with probiotics and amazing for your digestive system, skin, and overall energy.

My new thing? Sourdough bread. I ordered a rye flour starter online for ease but you can make one at home if you’re less lazy than I am :D.

I love the precision and patience one needs in baking. It’s an art. Yet, when I started researching making sourdough bread, I was overwhelmed by the different techniques, amount of time needed, and culinary jargon. So, I combined different instructions, mixed my leftover flours, and hoped for the best.

The result was amazing. Since I used some sugar, the bread wasn’t overly sour. The balanced taste, crunchy crust, and spongy inside made a perfect loaf that equals expensive bread from a good bakery.

I’ve kept the instructions as simple as possible if you’d also like to embark on your first sourdough adventure but still feel a bit threatened to do so.

Beginner’s tips

  1. For your first bread(s), don’t get too hung up on following all of the instructions that you find online. Try the basics first, then start to experiment with more complicated loaves.
  2. Use room temperature and filtered water. If your water is too cold or hot, it might impact rising times. If you don’t have a kitchen thermometer to keep temperatures stable, judge your dough by look rather than by time. Your dough should rise from 20 – 50%.
  3. Invest in a good quality dutch oven and a kitchen scale. Baking is precise.
  4. Use leftover sourdough starter / levain in recipes like waffles and pancakes for an extra nutrition boost.

Print Recipe
My First Sourdough Bread
This is the first of many to come sourdough recipes. Half spelt, half bread flour, this bread is perfect if you're new to the sourdough world.
Season All year
Prep Time 30 minutes
Cook Time 50 minutes
Servings
loaf
Ingredients
Levain
Bread mix
Season All year
Prep Time 30 minutes
Cook Time 50 minutes
Servings
loaf
Ingredients
Levain
Bread mix
Instructions
  1. In a clean glass jar, mix together all the ingredients for the levain. Store in a warm place for 5 - 6 hours, until the levain has expanded and shows bubbles on the top and sides.
  2. Once your levain is ready to be used, mix together water and sugar. If making one loaf, add 110g of the levain to this mixture and stir well.
  3. In a seperate bowl, mix together flours and salt. Mix the flour mixture in with the water mixture until well combined. Cover and let rest for an hour.
  4. After one hour, your dough is ready for the typical sourdough stretches and folds. Stretch the north side of your dough into the air, then fold over to the south side. Turn your bowl a quarter and do the same. Repeat until all 4 sides have been stretched and folded to the opposite side.
  5. Repeat the stretch and fold process 3 times with half an hour in between each. Then, cover the dough and allow to rest overnight or for at least 16 hours.
  6. The next day, place your dough onto a floured cutting board. Grab the bottom and stretch it up slightly, then fold it towards the middle. Grab the right and left side, stretch them away from each other, then fold over one another. Grab the top and fold all the way over to the bottom. Place the dough seam-side up into a colander, lined with a lightly floured kitchen towel. Cover and let rise for another hour and a half.
  7. Preheat your oven to 230°C. For the last half an hour your dough is rising, put your dutch oven (with its lid) in the oven.
  8. When your dough has had its final rise, gently, transfer it into the hot dutch oven. Bake for 35 minutes with the lid on. For the last 15 minutes, remove the lid from your dutch oven.
  9. Allow the bread to cool down for an hour on a wire rack. Slice and enjoy.
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