Sourdough Bread

Homemade sourdough may seem intimidating, but at its heart it requires only a few simple ingredients, a little patience and time for natural fermentation to do its work. Using organic flour and a traditional sourdough starter creates a wholesome loaf without commercial yeast or unnecessary additives and preservatives. This simple recipe is a great place to start.

Ingredients

100 grams active sourdough starter

350 grams filtered or room-temperature water

500 grams organic unbleached bread flour

10 grams sea salt

Step-by-Step Directions

1. Mix the dough.

In a large bowl, stir the sourdough starter into the water. Add the flour and salt and mix until everything comes together into a rough, sticky dough. Cover the bowl and let it rest for about 30 minutes.

2. Stretch and fold.

With slightly damp hands, gently pull one side of the dough upward and fold it over itself. Turn the bowl and repeat on all four sides. If you have time, repeat this process two or three more times about 30 minutes apart. This helps strengthen the dough, but it does not need to be perfect.

3. Let it rise.

Cover the bowl and leave the dough at room temperature for approximately 4 to 8 hours, depending on the warmth of your kitchen. It is ready when it looks noticeably larger, light and slightly bubbly.

4. Shape the loaf.

Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Place it seam-side up in a floured bowl or proofing basket.

5. Refrigerate overnight.

Cover and place the dough in the refrigerator for 8 to 12 hours. This slow fermentation helps develop sourdough's characteristic flavor and texture.

6. Preheat the oven.

Place a Dutch oven with its lid inside the oven and preheat to 450°F for about 30 minutes.

7. Score and bake.

Carefully turn the dough onto parchment paper and use a sharp knife or bread lame to make a shallow cut across the top. Place the loaf into the hot Dutch oven.

Bake covered for 20 minutes, then remove the lid and bake for another 20 to 25 minutes, or until the crust is golden brown.

8. Cool before slicing.

Transfer the bread to a cooling rack and allow it to cool for at least one hour before cutting. This gives the inside of the loaf time to finish setting.

Simple, Wholesome and Worth the Wait

Making sourdough at home is a beautiful way to return to simpler, more traditional food preparation. With just organic flour, water, salt and a naturally fermented starter, you can create fresh bread with ingredients you know and trust. Once you become comfortable with the basic process, homemade sourdough can easily become a nourishing and enjoyable part of a holistic lifestyle.