Bakerdale

A perfect sourdough bread can be complex. There are numerous conflicting, must do methods how to scale, mix, rest, stretch, and shape the dough. There are different opinions when to add the salt. How to knead. How not to knead. Etc. etc.

Then there are the specialized tools, utensils, and skills. The shaped dough should be proofed in a banneton lined basket. After proofing, it should be flipped over onto a baker's peel. It should be loaded into the oven by skillfully sliding the bread off the peel. The bread should be baked directly on an oven stone. There should be steam in the oven for the first part of the baking. The list goes on.

All these can be confusing and may intimidate a person new to sourdough baking. The good news is that sourdough is not all or nothing. You can make a good decent sourdough bread on your first try. You do not need any special utensils in the beginning. you can always buy them later.

We do recommend a small digital scale. if you want accuracy and consistency, you should weigh all your dry ingredients. Measuring by cups will not give you the exact amounts you want for successful baking.

A true sourdough has no added yeast. Some studies show that they are easier to digest, and that sourdough bread acts as a probiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These are important for maintaining a healthy digestive system. You do not need a complex method, equipment, or utensils to enjoy these benefits.

Recipe:

300 grams bread flour.
200 grams water.
100 grams active sourdough starter.
7 grams salt.

Place all ingredients in a non-reactive bowl like glass or stainless steel. Mix together with your hands or a large spatula until there is no visible flour. I like to use a large wooden spoon. The dough will be ropy.

Flip the dough on a lightly floured countertop or on a wooden board.

Knead the dough by hand until it is smooth. This is a small recipe. It should not require too much strength for hand kneading. You can also use a dough mixing machine.

Lightly oil a bowl. You can use the one you mixed the dough in. Place your dough in the oiled bowl. Cover with a towel or plastic. Let the dough rest for one hour, or until doubled in volume. This is called the first rise.

Dough after first rise.

Dough after first rise

Deflate the dough. Form into a tight ball. Return to the bowl. Cover with a towel or plastic wrap.

The dough returned to the bowl after deflating and formed into a tight ball.

Let it rest for about 4 hours or overnight in the refrigerator. Dough should again double in volume. This is the second rise.

To shape the loaf:

Click here to see our video of how to shape a loaf of bread.

https://www.bakerdale.com/post/how-to-shape-a-loaf-of-bread

Turn the dough over onto a lightly floured board, counter, or table.

Flatten the dough with your hands.

Fold one sides in just a little bit.

Then the other side...

Fold over the top of the dough.

continue rolling the dough downward as you would a jelly roll cake.

Pinch the end to the "roll." Place in a lightly oiled or buttered loaf pan, seam side down. The seam should be in the center of the bottom.

Let the loaf relax for about 15 minutes. Using a sharp thin knife, down the center of the dough, about 1/4 inch deep. Do this slowly. You may want to wet the knife in order to avoid it sticking and dragging the dough.

Cover the dough with a towel or plastic wrap. Let the loaf proof for several hours, until dough had doubled in volume. Wash the top of the loaf with water, using a pastry brush. Be gentle. You do not want to deflate the dough.

Preheat your oven to 450 F. Place the loaf on the middle shelf. Bake for about 40 minutes until the bottom has a nice golden color.

Carefully remove from oven using dry oven mittens or towels.

Remove the bread from the mold while it is still warm. Leaving the bread to cool in the mold will make the bottom become soggy.

Let it cool on a wire rack so the bottom cools properly and does not become soggy. If you do not have a wire rack, just let cool on a wooden board or countertop.