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How to Make a Sourdough Bread Loaf Recipe

How to Make a Sourdough Bread Loaf Recipe

Have you ever wondered how to make a delicious sourdough bread loaf from scratch? Well, you’re in luck! In this article, we will guide you through the process of making a mouth-watering sourdough bread loaf that is sure to impress your family and friends.

Getting Started with Sourdough

Before we dive into the recipe, let’s talk about what makes sourdough bread so unique. Unlike regular bread, sourdough is made using a starter, which is a fermented mixture of flour and water. This starter contains wild yeast and lactobacilli, which give sourdough its distinct flavor and texture.

Creating a sourdough starter is like nurturing a pet – you have to feed it regularly and give it lots of love and attention. But once you have a healthy and active starter, you can use it to make delicious bread for years to come.

The Art of Bread Making

Baking sourdough bread is a true art form. It requires patience, practice, and a deep understanding of the bread-making process. The key is to create the perfect balance between fermentation and gluten development.

When you mix flour, water, and your sourdough starter, a magical transformation begins. As the dough ferments, the wild yeast and lactobacilli start to break down the complex carbohydrates in the flour, making it easier to digest and giving the bread its tangy flavor.

The Rise and Fall

Once your dough has fermented, it’s time to shape it into a loaf. This is where the gluten comes into play. Gluten is a protein that gives bread its structure and elasticity. By gently stretching and folding the dough, you are creating a network of gluten strands that will trap the carbon dioxide produced during fermentation.

When you bake the loaf, the heat causes the carbon dioxide to expand, creating those beautiful air pockets and giving the bread its light and airy texture. The crust turns golden brown and crispy, adding a delightful crunch to every bite.

Frequently Asked Questions

Q: How long does it take to make sourdough bread?

A: The process of making sourdough bread can take anywhere from 12 to 48 hours, depending on the temperature and humidity of your kitchen.

Q: Can I use whole wheat flour to make sourdough bread?

A: Absolutely! Whole wheat flour adds a nutty flavor and a hearty texture to your sourdough bread. Just keep in mind that whole wheat flour absorbs more water, so you may need to adjust the hydration of your dough.

Q: Can I freeze sourdough bread?

A: Yes, you can freeze sourdough bread. Make sure to let it cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. To thaw, simply leave it at room temperature for a few hours.

Q: Why is my sourdough bread not rising?

A: There could be several reasons why your sourdough bread is not rising. It could be due to an inactive or weak starter, insufficient fermentation time, or improper shaping of the loaf. Experiment with different techniques and ingredients to find what works best for you.

Q: Can I make sourdough bread without a sourdough starter?

A: While it’s possible to make sourdough bread without a starter, it won’t have the same depth of flavor and texture. The sourdough starter is what gives the bread its unique qualities. If you don’t have a starter, you can easily create one by following a simple recipe.

Q: How do I know when my sourdough bread is done baking?

A: The best way to determine if your sourdough bread is done baking is to check its internal temperature. It should register around 200°F (93°C) on an instant-read thermometer. Additionally, tapping the bottom of the loaf should produce a hollow sound.

Q: Can I use sourdough starter from a friend?

A: Yes, you can use sourdough starter from a friend. Just make sure that the starter is active and healthy. It’s always a good idea to refresh the starter a few times before using it to ensure its vitality.

Q: Can I add other ingredients to my sourdough bread?

A: Absolutely! Sourdough bread is incredibly versatile, and you can add various ingredients to enhance its flavor. Some popular additions include herbs, cheese, dried fruits, nuts, and even chocolate!

Q: How long does sourdough bread stay fresh?

A: Sourdough bread stays fresh for about 2 to 3 days when stored at room temperature in a paper bag or bread box. To extend its shelf life, you can slice and freeze the bread.

In Conclusion

In conclusion, making a sourdough bread loaf is a rewarding and delicious experience. With a little practice and patience, you can create a crusty, tangy, and airy loaf that will make your taste buds sing. So why not give it a try and embark on your own sourdough journey?

How to Make a Sourdough Bread Loaf Recipe compressed image1

How to Make a Sourdough Bread Loaf Recipe

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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 day 1 hour 25 minutes
Course Side Dish Recipes
Cuisine American
Servings 10

Ingredients
  

  • 28 g unbleached all-purpose flour
  • 28 ml water
  • 28 g mature sourdough starter
  • 270 g unbleached all-purpose flour
  • 56 g sifted whole-wheat flour
  • 240 ml water
  • 8 g salt
  • Rice flour for dusting

Instructions
 

  • Combine flour, water, and starter in a 1-cup container until smooth. Cover and let it ferment at around 78-80°F (26-27°C) for about 5 hours, or until it triples in volume.
  • In a large bowl, whisk together all-purpose flour and whole wheat flour. Stir in water until a dough forms. Cover with plastic wrap and let it rest for 1 hour at room temperature.
  • Put the bowl of dough on a digital scale and zero the scale. Take 65g (about 2 1/3 ounces) of the fermenting levain and scrape it onto the dough. Dimple the levain into the dough, making sure it is evenly distributed. Massage the dough with your fingers and thumb to incorporate the levain. Mix the dough for about 2 minutes, until the starter is well incorporated. Cover with plastic wrap and let it rest for 30 minutes at around 75°F (24°C).
  • Sprinkle salt evenly over the dough and dimple it thoroughly into the dough. Mix the dough for 2 to 3 minutes, until the salt is well incorporated and the dough becomes smooth. Transfer the dough to an 8-inch square baking dish, cover with plastic, and let it rest until it is loose enough for coil folding, about 45 minutes at 75°F (24°C).
  • Using wet hands, lift the dough from the sides and fold it towards you
Keyword Bakeware, baking, Baking Guides, Bread, Equipment, How-Tos, Recipes, Recipes By Method, Techniques, Yeast Breads
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April

Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!

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