Learn How To Bake Sourdough Bread From Starter With This Simple Guide!

Sourdough bread, with its tangy flavor and chewy texture, has become a staple in the kitchens of bread enthusiasts worldwide. While the process may seem daunting, baking sourdough bread from starter is a rewarding experience that can yield delicious results. This comprehensive guide will walk you through the steps involved, from refreshing your starter to shaping and baking the perfect loaf.

Refreshing Your Starter

Before you begin baking, it’s crucial to refresh your sourdough starter. This process activates the yeast and bacteria, ensuring a vigorous fermentation.

1. Remove: Take 50g of your starter from the fridge and discard the rest.
2. Feed: Add 50g of all-purpose flour and 50g of water to the starter.
3. Mix: Stir until well combined.
4. Ferment: Place the starter in a warm spot (75-80°F) for 6-12 hours, or until it doubles in size and becomes bubbly.

Creating the Dough

1. Autolyse: In a large bowl, combine 500g of bread flour and 375g of water. Mix until the flour is fully hydrated. Let rest for 30 minutes.
2. Add Starter: Add 100g of refreshed starter to the dough.
3. Knead: Knead the dough for 5-7 minutes until it becomes smooth and elastic.

Bulk Fermentation

1. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 8-12 hours, or until it has doubled in size.
2. Stretch and Fold: Every 30-60 minutes during the first rise, gently stretch and fold the dough to strengthen the gluten.

Shaping and Proofing

1. Divide and Shape: Divide the dough into two equal portions. Shape each portion into a boule or batard.
2. Proof: Place the shaped loaves in a proofing basket or on a baking sheet lined with parchment paper. Cover and let proof in a warm spot for 2-4 hours, or until the dough has increased in size by 50%.

Baking

1. Preheat Oven: Preheat your oven to 500°F.
2. Score: Score the loaves with a sharp knife or razor blade to help them expand during baking.
3. Bake: Place the loaves on a baking stone or baking sheet and bake for 20 minutes at 500°F.
4. Reduce Temperature: Reduce the oven temperature to 450°F and continue baking for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 205-210°F.
5. Cool: Let the loaves cool on a wire rack before slicing and enjoying.

Tips for Success

• Use high-quality ingredients: The quality of your flour, water, and starter will directly affect the taste and texture of your bread.
• Be patient: Sourdough bread takes time to develop its flavor and texture. Don’t rush the process.
• Don’t over-knead: Over-kneading can make the bread tough. Knead just until the dough becomes smooth and elastic.
• Proof in a warm spot: The ideal proofing temperature for sourdough bread is 75-80°F. If your kitchen is cooler, you can proof the bread in a warm oven with the light on.
• Bake at a high temperature: The high initial baking temperature will create a crispy crust and help the bread rise.

Troubleshooting

My starter isn‘t active: Try refreshing your starter more frequently or feeding it with different types of flour.
My dough is too sticky: Add more flour 1 tablespoon at a time until the dough becomes less sticky.
My bread didn‘t rise: Make sure your starter is active and that you’re providing a warm enough environment for proofing.
My bread is too dense: Knead the dough more thoroughly or let it proof for longer.

Frequently Asked Questions

Q: How often should I refresh my starter?
A: Refresh your starter once a week if you’re baking regularly, or once a month if you’re not baking as often.

Q: Can I use other types of flour to make sourdough bread?
A: Yes, you can use whole wheat flour, rye flour, or other types of flour. However, using too much non-bread flour can result in a denser loaf.

Q: How can I store sourdough bread?
A: Store sourdough bread in a bread box or airtight container at room temperature for up to 3 days. You can also freeze sourdough bread for up to 3 months.