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Making sourdough bread at home is a bit of an adventure, but we believe anyone can do it! Follow our sourdough bread tutorial to learn how to create delicious bread in your very own kitchen. And if you're feeling intimidated, just imagine the smell of freshly baked bread wafting through your home. Imagine butter melting on the still-warm slice as you cuddle up on a cold spring day. Imagine a beautiful loaf emerging from YOUR oven.
Inspired yet?? We are!
Why Sourdough?
Sourdough bread is unique because it uses wild yeast and lactic acid bacteria from the environment, rather than the store-bought yeast most people are familiar with. This fermentation process not only gives sourdough its distinctive tangy flavor, but also creates a texture that is irresistible.
Why else do we LOVE this recipe?
It's Gut Friendly:
Sourdough is easier to digest because the fermentation process starts breaking everything down before it even reaches our mouths!
We can absorb more healthy minerals out of sourdough bread compared to other breads. This is because the fermentation process breaks down phytic acid, a compound found in wheat that reduces mineral absorption.
It Promotes Healthy Blood Sugar:
The fermentation process also causes a slower rise in blood sugar levels. If you get a blood sugar spike and/or crash after eating carbs like bread, opting for sourdough could help!
It's Toxin Free:
Unlike commercially produced breads, sourdough bread typically does not contain preservatives. The fermentation process naturally preserves the bread.
This recipe uses organic flour to keep harmful toxins, like glyphosate, out of your bread.
If You're Gluten-Free...
Surprisingly, this recipe could be for you!
A study has found that about 25% of people who have issues with gluten can tolerate sourdough bread better than others.
We have also been discovering that some people who are sensitive to gluten are actually reacting to the modern forms of wheat and/or the pesticides sprayed on them. Foods with organic heritage wheat (as used in this recipe) are sometimes well tolerated by people with gluten sensitivities.
NOTE: If you have been diagnosed with celiac disease, sourdough bread and heritage wheat are still not for you!
Getting Started: Essential Tools and Ingredients
Before you dive into the bread-making process, let’s gather the essential tools and ingredients. Here’s what you'll need:
Tools for Sourdough Success
Mixing bowl: A large bowl for mixing your dough ensures you have plenty of space for it to rise.
Dutch oven or baking crock: This equipment helps the bread bake evenly, making a significant difference for that perfect crust.
Don't have a dutch oven? Don't worry! Check out alternate cooking methods here.
Kitchen scale: We use weight measurements for this recipe to ensure accuracy. Ratios are very important in making this bread work!
Sourdough starter: This is the vital ingredient packed with wild yeast and bacteria necessary for fermentation. Try using this starter kit or get some starter from a friend.
A couple days at home. You will need to bake your dough the day after you make it, so make sure you're around!
Ingredients
500g organic heritage wheat flour, like this one.
387g water
87g Sourdough starter
12g Salt
Sourdough Bread Tutorial
Now that you have everything you need you are ready to start your bread-making journey!
Mix all ingredients and let it rest 30 mins.
It's folding time! Fold 4x with 30 min rest between (add herbs if desired at second fold). With each fold, lift and fold over 4 times very gently.
So to break it down, over the next hour and a half you will...
If you forget and it rests longer than 30 mins, it's no big deal. Just pick up where you left off!
Rest one hour after the fourth fold.
Fold again, shape dough into a loaf shape. It should be fairly firm by now. Drape a tea towel over a bowl and sprinkle with flour.
Let rest two hours, then put in fridge overnight for at least 12hrs.
Anytime the next day...
Preheat oven to 500° with your dutch oven or baking crock already in it.
Score dough. Pull dough out of fridge. Lightly flour parchment paper and set dough onto it. Score top of dough to allow it to expand.
Put in crock. Once oven is at full temp transfer paper/dough into the crock and cover it with lid.
Bake at 500° for 20mins with cover
Reduce temp to 450° and uncover. Bake for another 10 minutes..
Tips and Tricks
When you're about to start the folding process, it's sometimes easier to transfer the dough to a glass baking dish, 13x9 or so. You can stretch and fold it within the dish, which means you won't to add flour or make mess on counter!
For more resources on making sourdough, check out:
Farmhouse on Boone Sourdough Blog Posts
Allow your sourdough bread to cool for at least one hour before slicing. Letting it cool fully will help set the crumb nicely.
Caring for your Starter
If you made or borrowed some sourdough starter and want to keep some around, congratulations! You now have a new house "pet" that needs to be taken care of. :) Don't worry, it's not hard! Farmhouse on Boone's has a helpful, in-depth post that will tell you everything you need to know.
Final Thoughts
Making sourdough bread at home is a rewarding experience that takes practice, patience, and love. Once you get the hang of it, you will be obsessed! So roll up your sleeves, gather your ingredients, and start baking! Your best sourdough loaf is ready to be made!
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