Updated: Jan 21
This is my way of making excellent sourdough bread in less than 24 hours.
If you still don't have a sourdough starter, you can find a recipe for it here.
How to bake good sourdough bread at home?
When you drop water on a hot surface it goes crazy. It jumps, moves bubbles and evaporates. The same principle applies when baking bread but this time the water is trapped in the tight gluten structure. This is why the hot surface is so important when baking bread. To get a good result people use Dutch ovens, they heat up to high temperature and have a closed environment that allows steam to be trapped inside thus making the amazing crust. You can also use two stainless steel tins and they are cheaper to purchase and they heat up quickly. This is the method that I use.
Some people use baking stones and container with water to produce steam but I found that method to be least effective. I will list all the equipment at the bottom of this post.
Ingredients for Starter Activation:
150g (5.3oz) of sourdough starter
75g (1.76oz) strong flour
75g (1.76oz) water (room temperature)
Ingredients for Dough:
500g (1.1pounds) of strong flour
300ml (0.32quarts) of water (room temperature)
13g (0.46oz) salt
This bread is 69.2% hydration.
Here is a link for hydration calculator that you can find helpful.
1. Activate the starter by mixing 150g of starter from the fridge with 75g of water and 75g of strong flour. Leave it on the side for 4 hours.
2. Mix the activated starter with remaining dough ingredients until combined (use spatula or mixer with a hook attachment. The dough will be sticky, leave it covered in the bowl for 30 minutes.
2. After that time use Stretch and Fold technic. Repeat 3-4 times each time with 30 minutes intervals.
3. Rest for 30 minutes after the last Stretch and Fold.
4. Place the dough seam side up on the worktop dusted with flour. Stretch the dough to a rectangular shape and roll it tightly.
5. Place your dough seam-side up in proofing basket with a cloth dusted with flour and place it covered in the fridge overnight (If you have no basket you can use a bowl with cling film).
1. Preheat the oven with the Dutch oven/tins inside to 275C (527F) (Dutch oven and baking stone needs at least 25 minutes to heat up, metal tins need 15 minutes).
2. Remove the dough from the basket and place it on to a sheet of baking parchment seam-side down, dust with flour and score the surface with a sharp knife.
3. Move your bread to the heated Dutch oven/tin and cover the top. Place back in the oven for 20 minutes.
3. After 20 minutes, remove the lid and continue baking in 250C (482F).
5. After another 15-20 minutes remove the bread from the oven and place on a cooling rack (Bread internal temperature should reach 96C (204.8F)
To get a better rise heat baking stone on the grill setting.
Diabetics can benefit from eating sourdough bread. It has a low glycemic index, which means it will not spike your blood sugar.
Sourdough bread is often easier to digest than bread that's fermented with brewer's yeast.
You can find a recipe for a sourdough starter here.
As Amazon Associate, I earn from qualifying purchases:
Here is a Dutch oven at a good price.
The baking stone that I can recommend is here.
And Proofing baskets like this.