my first successful sourdough loaf!
I tried several times to make sourdough and the crust was always too hard and the inside was always too dense. Finally, I told myself I was overthinking it. So I put away the food scale and stopped using an online recipe.
I wanted to have fun learning how to make bread, so I threw out all rules! I figured I’ve attempted to make bread enough so i understood the basics. I made up measurements that I thought would work until I found my best recipe yet, and I wanna share it with you guys!
2 cups warm water
3/4 cup sourdough starter
1 tsp salt
3 3/4 cups flour
First, mix water and starter in a medium bowl. Then add salt. Then add flour *slowly*! Dough will be soft and light. Cover dough with towel for 30 minutes.
After 30 minutes, flour your surface and do your first round of stretch and pulls. Wait 30 more minutes. Do second round of stretch and pulls. Wait 30 more minutes. Do third round of stretch and pulls, then flatten the dough onto your surface. Fold over each side of the dough to form a “tri-fold”. Then roll the log to begin forming a ball, it’ll look somewhat like a very swollen croissant lol.
Now you are going to pinch the seams of the dough to form “stitches” and close up any loose edges on the sides and the bottom. You should have a beautiful ball of dough. Place your dough back into the bowl stitch side up, cover with a towel, and let sit for 4-6 hours.
Once the bread sits for 4-6 hours, it’s ready to bake! Place your *empty* bread pan in the oven and preheat to 450 degrees. While it’s preheating, you will prepare your dough. Flour your surface, lay your dough ball down, and use a knife to create your design!
Transfer the dough onto lightly oiled wax paper, and place in the bread pan once the oven is preheated. Place the lid on your bread pan and bake for 30 minutes at 450 degrees. Remove lid, reduce heat to 400 degrees, and bake for an additional 20 minutes.
Let your bread completely cool before peeling the wax paper or cutting into it, you’ve gotta let it rest!
🤍🤍If you have any *kind* tips or tricks, it’s greatly appreciated!!! 🤍🤍
Making sourdough bread can feel daunting at first, but it’s all about patience and practice. A successful loaf often comes from understanding fermentation and the importance of a healthy sourdough starter. Prior to baking, consider feeding your starter regularly, allowing it to become more active and flavorful. Some bakers recommend using higher protein flour for better gluten structure, which contributes to that perfect crust and airy crumb. Always keep an eye on your dough during bulk fermentation to ensure it’s not over or under-proofed – this step is key to achieving a light, airy texture. Additionally, if you're interested in flavor variation, explore adding herbs, spices, or even cheeses to your dough for a twist. As your skill improves, don’t be afraid to experiment with hydration levels or different flours; each choice will change the texture and taste of your bread. Engaging with online baking communities can provide tips and support, fostering your confidence in sourdough baking. Let's continue to learn from each other's experiences and refine our techniques together!
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