Easy Sourdough Recipe For Beginners

The art of sourdough baking is often a cherished stepping stone in the world of homesteading. For many, it symbolizes the essence of self-sufficiency, allowing you to bake a delicious loaf of bread without relying on commercial yeast or a long list of additional ingredients—just flour, salt, and water. This minimalist approach not only simplifies the baking process but also connects you to a timeless tradition.

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Sourdough baking is not about rigidly following a recipe or sticking with the same formula every time. It’s about understanding the process, getting to know your dough, and mastering the craft to create a final loaf that’s uniquely yours. Each batch offers a new learning experience, and as you become more attuned to the nuances of sourdough, you’ll find a deeper appreciation for this incredible and rewarding art.

If you’re new to the world of sourdough, or you have a few loaves under your belt but are looking to improve your skills, I want you to focus on that fact as we dive into this guide. Understanding the process and your dough is much more valuable to you than a recipe. Most importantly, I want you to remember that the sourdough journey you are about to embark on is supposed to be, above all else, fun! Don’t let the mechanics, elegant designs, or the many, many variations of the sourdough process prevent you from learning to enjoy this skill and the amazing benefits you’ll get out of it.

With that in mind, let’s dive into the world of sourdough bread for beginners!

What Is Sourdough Bread?

Sourdough bread is a celebrated and ancient form of bread that stands out for its unique fermentation process. At the heart of sourdough is a natural leavening agent known as a sourdough starter. This starter is a living culture made from a simple mixture of flour and water, which harbors a community of wild yeasts and beneficial lactic acid bacteria. These microorganisms are key to sourdough’s natural rise and its distinctive, tangy flavor.

This living mixture requires regular feeding with fresh flour and water to maintain the health and activity of the wild yeasts and bacteria. The care involved in maintaining a sourdough starter is akin to tending a small, living ecosystem. When properly cared for, the starter becomes a powerful leavening agent that not only causes the dough to rise but also imparts the bread with its signature characteristics. A well-tended starter is the heart of any good sourdough, giving the bread its characteristic tangy flavor, chewy texture, and crisp crust.

One of the defining features of sourdough bread is its flavor. The fermentation process imbues the bread with a tangy, slightly sour taste that varies in intensity depending on the length of fermentation and the specific strains of yeast and bacteria in the starter. This complexity of flavor is complemented by a chewy texture and a wonderfully crisp crust, making each bite a delightful sensory experience.

Beyond its sensory appeal, sourdough bread offers notable health benefits, largely attributed to the fermentation process. The natural fermentation of sourdough involves the breakdown of gluten proteins by the lactic acid bacteria, which can enhance the bread’s digestibility. This makes sourdough a more tolerable option for individuals sensitive to gluten. Additionally, the fermentation process can increase the bioavailability of nutrients in the bread, such as B vitamins and minerals, while reducing the presence of antinutrients like phytic acid that can inhibit mineral absorption.

Moreover, sourdough’s slower fermentation process results in a lower glycemic index compared to commercially yeasted breads, meaning it can have a less pronounced impact on blood sugar levels. This makes sourdough a preferable choice for those looking to manage their blood sugar or seeking a more sustained energy release from their food.Sourdough is not just renowned for its taste and texture; it also boasts numerous health benefits, making it a superior choice compared to bread made with commercial yeasts. The fermentation process breaks down gluten proteins, making sourdough easier to digest for many people. Additionally, this process can increase the availability of nutrients and decrease the presence of antinutrients, enhancing the overall nutritional profile of the bread.

Check out all the amazing Benefits of Sourdough Bread!

Sourdough Terminology

When doing any kind of research into sourdough, you’ll come across some frequently used terminology that is helpful to know.

Sourdough Starter

A mixture of flour and water that has been fermented by wild yeasts and bacteria. The starter is the living culture that provides the natural leavening for sourdough bread.

Leaven (Levain)

A portion of the sourdough starter mixed with fresh flour and water to create a larger, active culture used to ferment the bread dough.

Hydration

The ratio of water to flour in the dough or starter. Hydration levels are often expressed as a percentage. For example, a dough with 70% hydration means that for every 100g of flour, there are 70g of water.

Autolyse

A rest period where flour and water are mixed and left to hydrate before adding salt and starter. This helps develop the gluten and improve dough extensibility.

Bulk Fermentation

The initial fermentation period after the dough is mixed and before it is shaped. During this time, the dough rises and develops flavor.

Proofing

The final rise of the shaped dough before baking. This step is also known as the second rise or final fermentation.

Scoring

The act of making shallow cuts on the surface of the dough just before baking. Scoring allows the dough to expand in a controlled manner during baking and creates decorative patterns.

Stretch and Fold

A technique used during bulk fermentation to develop gluten and strengthen the dough. The dough is stretched and folded over itself multiple times at intervals.

Coil Fold

A specific type of fold where the dough is gently lifted from the center and allowed to coil back on itself. This method helps build dough strength and structure.

Oven Spring

The rapid rise of the dough in the first few minutes of baking, caused by the expansion of gases trapped in the dough.

Crumb

The interior texture of the bread. A well-developed crumb has an open, airy structure with evenly distributed holes.

Fermentation

The process by which yeast and bacteria convert carbohydrates into carbon dioxide and alcohol, causing the dough to rise and develop flavor.

Retardation

The practice of slowing down the fermentation process by refrigerating the dough. This technique is used to develop deeper flavors and improve the dough’s handling properties.

Sourdough Starter: The Star of the Show

A sourdough starter begins with a simple mixture of flour and water. When combined, this mixture becomes a fertile environment for wild yeasts and lactic acid bacteria, which are naturally present in the air, on the flour, and on your hands. Over a period of several days, with regular feedings of fresh flour and water, these microorganisms multiply and establish a balanced ecosystem. This process of capturing and cultivating wild yeasts and bacteria is what sets sourdough apart from breads made with commercial yeast.

Typically, a small portion of the starter, often referred to as the leaven is mixed into your bread dough. This portion contains enough active yeasts and bacteria to ferment the dough, causing it to rise and develop its characteristic flavor and texture. The rest of the starter is kept back and must be maintained for future baking.

Creating a sourdough starter from scratch is incredibly easy and requires just flour, water, and a bit of patience. The process of nurturing your starter can be a rewarding experience, allowing you to connect with the age-old traditions of sourdough baking. However, if you’re eager to start baking sooner or want to skip the initial development phase, you can also purchase a ready-made starter from various sources. This can help speed up the process, giving you a mature starter that’s ready to use immediately.

Check out this Step-By-Step guide to making your own Sourdough Starter!

Feeding Your Sourdough Starter

There are honestly lots of different ways to feed a sourdough starter so you’ll need to experiment and find a method that works perfect for your time, usage, and skill. Here’s what I personally do and I find that it works well for me when I’m making just a few loaves or even a bulk batch day for markets.

To maintain my starter, I get a new jar and take 10g of the starter with 50g of filtered water. I mix those together really well before adding 60g of flour. This gives my starter plenty to eat before the next feeding. This also creates a nice amount of starter to use for a leaven for bulk batches or just a few loaves.

Feeding your sourdough starter is different than creating an actual leaven to make your bread with. However, this 10g starter, 50g water, and 60g flour gives me enough starter to then go on to make a leaven for bread day.

Check out my guide to Maintaining A Sourdough Starter for even more information!

Storing A Sourdough Starter

Keeping your sourdough starter on the counter, or at ambient temperatures, means that you will need to feed it at least once a day, everyday. This is often what turns people away from sourdough, because life gets too busy for them to commit to everyday feedings.

However, keeping your starter in the fridge is a great option for those only wanting to bake a few loaves every week, or even every month. Refrigeration severely slows down the fermentation process and can keep the starter in a period of dormancy.

It is best to feed a fridge kept starter at least once a week, but it is not necessary. You will want to give it a day or two at room temp, and with daily feedings before trying to make a leaven with it. This ensures an active starter for the bread making process.

How To Make A Sourdough Leaven

A sourdough leaven, also known as levain, is a build-up of the sourdough starter used specifically for making a batch of bread. It is created separately from the mother starter to ensure that the starter remains intact and active for future baking. The leaven is essentially a preferment that gives the bread its rise and flavor.

A leaven is a portion of the sourdough starter mixed with fresh flour and water to create a larger, active culture that will be used to ferment the dough. This process boosts the population of wild yeasts and bacteria, making the leaven highly active and capable of providing a strong rise to your bread dough.

Creating a Leaven

In order to create a leaven, you’ll first need to know how much you need for your recipe. This is typically found in the start of a sourdough recipe, or you can play around with it and create your own.

Using Baker’s Percentages is a great way to formulate your sourdough bread recipes.

Typically, a single loaf of sourdough bread is going to require around 100g of starter, give or take. Using this as an example, you’ll calculate your leaven based on the following formula:

Leaven=10% starter + 50% flour +50% water

For example, if I need 100g of leaven, I’m going to add 10g of my mother starter to a new jar with 50g of water and 50g of flour.

If I needed 500g of leaven, I would add 50g starter, 250g water and 250g flour.

These proportions ensure that your leaven has the right amount and balance of flour and water to create an active, bubbly mixture ready to ferment your bread dough.

Once your leaven is mixed, cover it and let it sit at room temperature for several hours, typically 4 to 12 hours, depending on the ambient temperature and the activity of your starter. The leaven is ready to use when it is bubbly and has doubled in size. You can test its readiness by performing the float test: drop a small spoonful of the leaven into a bowl of water. If it floats, it’s ready to use.

Helpful Sourdough Tools For Beginners

Believe it or not, I started my sourdough journey with just a dutch oven, kitchen scale and some mixing bowls. I used a sterilized razor blade to score my bread and did all my proofing in mixing bowls. You really don’t need a lot of fancy tools to get started making some amazing sourdough bread. However, there are some really helpful tools you’ll want to acquire as you improve your skills and take your sourdough to new levels. Here are some basic tools tools you’ll want in order to make your first loaf of sourdough.

• Digital kitchen scale
• Dutch oven
• Large mixing bowls
• 2 medium kitchen bowls or proofing baskets
• Parchment paper or kitchen towels
• Bench scraper
• Instant-read thermometer
• Blade for scoring, or a bread lame
• Oven mitts
• Bread knife

Check out this comprehensive list of Helpful Sourdough Tools

Best Flour and Water for Sourdough Bread

Choosing the right flour and water is essential for making great sourdough bread. These ingredients impact the dough’s structure, flavor, and fermentation process. Here’s what you need to know:

Flour

The best kind of sourdough is made by mixing a variety of different flours, including whole, rye, spelt and so on.

I encourage you to try different combinations of flour when you’re first starting out. Make sure to write down each percentage of what you use so you can recreate the loaf that turns out perfect for you! There are just a few points you want to keep in mind when choosing which flours to use;

1. Unbleached
   • Bleaching agents can affect the flour’s natural enzymes and protein structure, which are crucial for fermentation and gluten development.
   • Recommendation: King Arthur Unbleached Organic Bread Flour
2. Unbromated
   • Bromate is a chemical additive used to strengthen dough and improve rise. However, it has been linked to health concerns and is banned in many countries.
   • Recommendation: Bob’s Red Mill Organic Unbromated White Flour
3. Optimal Protein Content
   • Protein content in flour affects gluten development. For sourdough, a protein content between 11-13% is ideal for a good balance of elasticity and extensibility.
   • Recommendation: King Arthur Bread Flour (12.7% protein)

Why Filtered Water?

1. Chlorine and Chloramines
   • Tap water often contains chlorine or chloramines to kill bacteria. These chemicals can also harm the wild yeasts and bacteria in your sourdough starter, affecting fermentation.
   • Solution: Use filtered water to remove these additives and ensure a healthy, active starter.
2. Mineral Content
   • The minerals in water can affect the fermentation process and dough strength. Hard water with high mineral content can enhance fermentation, while soft water with low mineral content can hinder it.
   • Solution: Use filtered water to balance mineral content, ensuring consistent fermentation and dough quality.

Sourdough Bread Schedule

The process of making sourdough bread is quite a long one, I’m not gonna lie. However, a majority of this time is on the dough, and not hands on. It’s important for the process, and your sanity, to make the sourdough process work for you and your schedule.

If I’m doing large batches for markets, I prefer to make my leaven at night and utilize the day for building the dough. Then I shape and refrigerate overnight and bake the next day. If I’m only making a few loaves for us, I like to follow the following schedule, which is best for beginner sourdough bakers as well:

Sourdough Bread for Beginners Recipe

Now with a basic understanding of the various aspect of sourdough under your belt, lets dive into the step-by-step process of making sourdough bread.

Step 1: The Leaven

The leaven is an off-shoot from your main sourdough starter and will become the starter for your loaf of bread. Think of it as a mini-starter, prepared specifically for each batch of bread you bake. While the quantity of leaven needed can vary with different recipes, a common amount is around 90-100 grams per loaf of bread, typically about 15% if following Baker’s percentages.

1. About 8 hours before you want to begin making your bread, you’ll need to prepare your leaven. This can be done the night before or early in the morning.
2. Ingredients: This recipe will make 2 loaves of bread, so if you only want one, make sure you cut everything in half.
   • 100g water
   • 20g starter (taken from your main starter, also known as the mother jar)
   • 100g flour (King Arthur Bread Flour is recommended for its optimal protein content, which supports active fermentation and gluten development).
3. Instructions:
   • Step 1: Get a new, clean jar for your leaven. Measure out 100g of water and add it to the jar.
   • Step 2: Add 20g of starter from your mother jar into the water. This is also a great time to feed your mother starter to keep it healthy and active.
   • Step 3: Stir the starter and water together really well. This helps distribute the microorganisms evenly and kick-start the fermentation process.
   • Step 4: Add 100g of flour to the mixture.
   • Step 5: Mix everything thoroughly. The more you stir, the more oxygen you introduce, which promotes active fermentation. A well-mixed leaven results in a more vibrant and active fermentation, leading to the best bread possible.

Once mixed, cover the jar loosely and let it sit at room temperature for about 8 hours. During this time, the leaven will become bubbly and rise, indicating that it’s ready to be used in your bread dough. This step is crucial as it sets the stage for a successful sourdough bake by ensuring that your leaven is active and full of the wild yeasts and bacteria necessary for fermentation.

Step 2: Autolysing

After your leaven is bubbly, risen by at least half, displays a concave shape on the top, and/or passes the float test, it is time to start making bread!

Understanding Hydration

The hydration of your dough, which refers to how much water you add to your flour and starter, can significantly influence the final product. Higher hydration levels (more water) create larger holes and enhance the flavor of the sourdough, but they can also make the dough very sticky and challenging to handle, which can frustrate beginners. Therefore, for this beginner recipe, we’ll keep the hydration level at 65%, which is more manageable yet still yields delicious results.

Learn more about Sourdough Hydration and how it affects your bread!

Steps:

1. Combine Water and Leaven:
   • In a large mixing bowl, combine 650g of filtered water and the entire contents of your leaven jar.
   • Mix the water and leaven really well using a dough whisk, fork, or regular whisk until the mixture is foamy and well incorporated.
2. Add Flour:
   • Next, add 1000g of flour to the water and leaven mixture. You can use a mix of whatever flours you have on hand or stick to one type. The only caviet is you want to have at least 13% protein in your flour. I personally like to use 800g King Arthur Bread Flour, and 200g whole wheat.
   • Mix the flour into the water and leaven until a shaggy dough forms. A silicone spatula works great for this, or you can simply use damp hands.
3. Rest:
   • Once your shaggy dough is formed, cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to an hour. During this time, the flour will absorb the water, and the gluten will begin to develop. This simple step can make a significant difference in the quality of your sourdough bread.

Step 3: Salt

After your dough has sat for at least 30 minutes, you’ll need to go back in and add the salt. Per Baker’s percentages, salt should account for 2% of the recipe. This means you’ll want to add 20g of salt.

Salt plays a crucial role in the texture, structure, and flavor of sourdough bread. It strengthens the gluten network, making the dough more elastic and easier to work with, while also regulating fermentation by slowing down the activity of the yeast. Different types of salt can subtly influence the bread. Sea salt and pink salt, both unrefined, add trace minerals that can enhance flavor complexity. Table salt, being highly refined and often containing anti-caking agents, can have a more neutral taste but lacks the mineral content found in other salts. Each type of salt contributes differently, but all are vital for achieving the right balance of flavor and structure in your bread.

Sprinkle the salt over the top of the dough and squish it in well. Using damp hands can make the incorporation a bit easier.

Not mixing the salt thoroughly into the dough can lead to hard spots because the salt will not be evenly distributed. When salt clumps together, it draws moisture away from the surrounding dough, creating dense, dry patches that fail to hydrate properly. These undissolved salt pockets can cause the dough to develop unevenly, leading to areas that are tough and resistant to fermentation and gluten formation. As a result, the final loaf may have inconsistent texture, with some parts being chewy and others being hard. Ensuring the salt is well mixed into the dough helps create a uniform structure and enhances the overall quality of your sourdough bread.

After the salt is toughly mixed, cover the bowl up again with your damp towel or plastic wrap and allow to sit another 30 minutes.

Step 4: Stretch and Fold

The stretch and fold technique is crucial for developing the gluten structure in your sourdough dough. This method strengthens the dough, builds elasticity, and creates a smooth, round ball of dough. Rather than adhering strictly to a set number of folds, it’s important to listen to your dough and understand its needs. Each stretch and fold should leave the dough smoother and more cohesive.

Stretch and Fold Technique

1. First Set:
   • Wet your hands to prevent sticking.
   • Gently lift one side of the dough and stretch it upward without tearing the dough.
   • Fold the stretched part over to the opposite side.
   • Rotate the bowl 90 degrees and repeat the stretch and fold.
   • Continue this process until you have stretched and folded all four sides of the dough.
   • Cover the dough and let it rest for 30-45 minutes.
2. Second Set:
   • Repeat the stretch and fold process, ensuring that each stretch results in a smoother dough.
   • Let the dough rest for another 30-45 minutes.

While stretch and folds are great at building the gluten network within the dough, I personally recommend incorporating stretch and folds with coil folds to really give your dough amazing structure! I recommend starting with two sets of stretch and folds, as described above, and then finishing with at least two sets of coil folds (see below), adding more coil folds if you feel your dough needs it.

Coil Fold Technique

1. First Coil Fold:
   • Wet your hands and gently lift the dough from the middle, allowing the ends to hang down.
   • Coil the dough by letting it fold under itself as you lower it back into the bowl.
   • Rotate the bowl 90 degrees and repeat the process.
   • Perform 4 sets of coil folds, 30-45 minutes apart.
2. Second Coil Fold:
   • Repeat the coil folding process, ensuring each fold contributes to a smooth and structured dough.

Signs of Well-Developed Gluten Structure

• Smooth Surface: The dough should appear smooth and less sticky with each set of folds.
• Elasticity: The dough should be able to stretch without tearing, indicating good gluten development.
• Holding Shape: The dough should hold its shape and not spread out too much when left to rest.
• Windowpane Test: If you can stretch a small piece of dough thinly without it breaking, forming a translucent “window,” it’s a good sign of developed gluten.

If, after the recommended sets of stretch and coil folds, your dough still lacks structure or elasticity, consider adding another set or two of folds. The key is to pay attention to the dough’s feel and appearance, rather than strictly following the number of folds. The dough should guide you, not the instructions.

Step 5: Bulk Fermentation

Immediately after all the ingredients have been combined, the timer for the bulk fermentation begins. This step is often the most difficult for bakers to master because the environment around the dough greatly impacts the time it takes to bulk ferment. Factors such as seasons, water temperature, starter strength, and more can affect the fermentation time. Therefore, it’s important to read your dough rather than strictly follow a recipe.

Signs that Bulk Fermentation is Complete

1. Volume Increase: The dough should have risen by about 30-50%. It won’t double like yeasted dough, but you should see a noticeable increase in volume.
2. Bubbles: Look for bubbles forming on the surface and throughout the dough. This indicates active fermentation.
3. Jiggle Test: Gently shake the bowl; the dough should wobble slightly like a set gelatin, indicating it’s aerated and ready.
4. Finger Dent Test: Lightly press your finger into the dough. If the indent slowly springs back, the dough is well-fermented. If it stays indented, it might be over-fermented.

Mastering Bulk Fermentation

There are lots of different tricks to mastering bulk fermentation! Here are just a few helpful methods.

1. Aliquot Method:
   • Take a small portion of the dough (about 20-30g) and place it in a straight-sided glass jar.
   • Mark the starting level and monitor the rise. This mini dough will rise at the same rate as the main dough, making it easier to see the volume increase.
2. Dough Temperature:
   • Use a thermometer to monitor the dough temperature. Ideal fermentation occurs between 75°F and 80°F (24°C-27°C).
   • If your environment is cooler, consider placing the dough in a warm spot or using warm water to mix the dough to maintain the temperature.
3. Consistent Environment:
   • Try to ferment your dough in a consistent environment to reduce variables.
   • Avoid drafts, direct sunlight, or extreme temperatures that could affect the fermentation rate.
4. Starter Strength:
   • Ensure your starter is active and at its peak when used. This ensures a consistent and reliable fermentation process.
   • Feed your starter 6-12 hours before using it, depending on its typical rise and fall pattern.

By understanding and controlling these variables, you can better master the bulk fermentation process, leading to consistently excellent sourdough bread.

Step 6: Divide and Pre-Shaping

Sourdough is a sticky dough, and handling it can be much easier with a wet surface and wet hands rather than a floured surface. Using flour on your hands and surface can alter the dough’s hydration, affecting the final texture of your bread. To manage the dough more effectively:

1. Wet Surface and Hands: Keep a bowl of filtered water nearby. Constantly wet your hands, bench scraper, and work surface to prevent sticking.
2. Avoid Flour: Resist the urge to use flour to reduce stickiness. It can throw off the dough’s hydration, leading to inconsistent results.

To maintain the dough’s structure when removing it from the bowl:

1. Wet Your Hands and Bench Scraper: This prevents sticking.
2. Gently Remove the Dough: Carefully loosen the edges of the dough with a wet bench scraper, then tilt the bowl to allow the dough to slide out onto the wet surface.
3. Divide the Dough: Since this recipe makes two loaves, divide the dough into equal parts. You don’t need to be exact—just eyeball it.

Pre-Shaping the Dough

Pre-shaping helps to build the dough’s structure and prepare it for the final shaping:

1. Turn the Dough Rough Side Up: Lay out the dough with the rough side up on the work surface.
2. Pull in the Corners: Gently pull the top corner into the center, followed by the bottom corner over the dough. Tuck in the sides and flip the dough over, creating a loose, smooth ball.
3. Build Tension: Slide your hand (or the bench scraper) under the dough at a 45-degree angle, then pull the ball towards you while tucking in the dough. This motion creates surface tension, resulting in a tighter ball. Do this a few times before allowing the dough to rest.

Allow the dough to rest on the work surface for at least 25 minutes. This resting period helps the gluten to relax before the final shaping. You can cover the dough with a damp towel or plastic wrap to prevent it from drying out, although a slight drying can help with the final shaping.

Step 7: Final Shaping

After allowing your dough to bench rest for at least 25 minutes, it’s time for the final shaping. This step is crucial for giving your sourdough loaf its final structure, which will help it hold its shape and rise beautifully in the oven.

Laminating the Dough

1. Flip the Dough: With wet hands and a wet bench scraper, carefully flip the dough ball over onto its rough side in the center of your work surface.
2. Stretch the Dough: Begin carefully pulling on each corner of the dough to stretch it out. Stretch each side as far as you can without tearing the dough. This process is known as laminating and helps develop the dough’s structure. This step is completely optional and can be forego without changing much of the final product.

Folding the Dough

Once the dough is fully stretched, it’s time to fold it into shape. There are A TON of different shaping techniques used in the world of sourdough and not one of them is wrong! Play around with some different options and see which technique gives you the best results. Here’s the method that I found works best for me!

1. First Fold: Take one corner of the dough and drag it into the center.
2. Second Fold: Take the opposite corner, pull it into the center, and then over the first corner, tucking it underneath.
3. Third Fold: Take a third corner and fold it into the center.
4. Final Fold: For the fourth and final corner, stretch it wide by pulling on both ends, then fold it over the entire ball of dough, tucking the ends underneath.

Building Tension

Now that the dough is folded, you need to build tension in the dough to help it maintain its shape:

1. Forming the Ball: Slide your hand or bench scraper under the dough at a 45-degree angle, gently pulling the dough ball towards you while tucking the edges under.
2. Repeat: Do this a few times until the dough forms a smooth, round ball. Be careful not to overstretch the dough to the point where the surface begins to tear.

Preparing for Proofing

After shaping, the dough needs to be transferred to a proofing basket:

1. Prepare the Basket: Line a proofing basket with parchment paper and lightly dust it with flour.
2. Transfer the Dough: Using a wet bench scraper, carefully transfer the dough into the basket, placing it smooth side down.
3. Stitching the Dough: To ensure a nice rise, pull the sides of the dough over the cracked middle and gently press to seal.
4. Dust with Flour: Lightly dust the top of the dough with flour to prevent sticking during the final rise.

Cold Retardation

Now, the dough will go through a period of cold retardation to further develop its flavor and improve its texture:

1. Covering the Dough: You can either cover the dough with plastic wrap, beeswax wrap, or a damp towel to prevent it from drying out. If you prefer, you can leave it uncovered, but note that the surface will dry out slightly, which will become the bottom of the loaf.
2. Refrigeration: Place the dough in the fridge for at least 8 hours, but it can stay in the cold retardation phase for up to 72 hours. This extended fermentation enhances the flavor and texture of your bread, giving it that classic sourdough tang and a well-developed crumb.

Step 8: Scoring & Bake

When you’re ready to start baking, preheat your oven to 450º F/ 232º C. Place your Dutch oven in so it can get nice and toasty as well. This preheating helps create rapid heat for the bread to expand before getting crispy.

Scoring your sourdough is an essential step that impacts not just the appearance of your loaf, but also its rise and overall texture. Proper scoring allows the dough to expand in a controlled manner, creating that beautiful “ear” and ensuring an even bake. Here’s a method that I’ve found to produce the best results, along with some variations to try.

Remove a loaf from the refrigerator and uncover it. Place a piece of parchment paper over the top of the the loaf and gently flip the basket over so the loaf is now smooth side up on the new piece of parchment.

Pre-Scoring Preparation

1. Wetting the Dough: Before scoring, use a spray bottle to thoroughly mist the top of your dough. This helps prevent the dough from tearing and ensures a smooth surface for scoring.
2. Decorative Scoring: With a dough lame or a sharp, sterilized blade, make your shallow decorative scores before placing the dough in the oven. These scores are purely for aesthetics and won’t affect the dough’s expansion.

Initial Bake

1. Setting Up the Dutch Oven: Place the dough (still on the parchment paper) in the center of a preheated Dutch oven. Position the lid halfway on the pot, then mist some additional water into the pot to create steam.
2. Baking: Place the Dutch oven on the center rack of your oven and bake for 10 minutes with the lid on. This initial period helps set the crust slightly, preparing the dough for the expansion score.

Deep Expansion Score

1. Performing the Score: After 10 minutes, remove the Dutch oven from the oven and carefully take out the dough. Now, perform your deep expansion score. This should be done in one swift motion, at a 90-degree angle, cutting 2-3 inches deep. You can score down the middle, off to the side, or even in a square shape, depending on the look you’re going for.
2. Avoiding Dough Collapse: It’s important to make this score in one continuous motion without backtracking or lifting the blade. Backtracking can cause the dough to collapse, which can ruin the rise and prevent the formation of a nice ear.

Final Bake

1. Returning the Dough to the Oven: Place the scored dough back into the Dutch oven. Mist the top of the dough, as well as the inside of the Dutch oven lid and sides, to create additional steam. This steam will encourage the dough to expand fully before the crust sets.
2. Completing the Bake: Put the lid back on the Dutch oven and return it to the oven. Continue baking another 20 minutes with the lid on. Remove the lid and bake an additional 20-25 minutes, until the internal temperature of the loaf reaches 200-degrees Fahrenheit and your desired level of crispiness is met.

Variations

• Immediate Deep Score: Some bakers prefer to perform the deep expansion score right before placing the dough in the oven, rather than after the initial bake. This can also produce a good rise, though the method described above tends to yield a more pronounced ear in my personal experience.
• Different Scoring Patterns: Experiment with different scoring patterns to see how they affect the loaf’s rise. A straight down-the-middle score is classic, but diagonal or square scores can create unique and interesting results.
• Alternative Steam Methods: If you don’t have a spray bottle, you can also create steam by placing a small pan of water in the bottom of your oven or by adding ice cubes to the Dutch oven. Steam is key to achieving that perfect rise and crust.

Allow the bread to cool on a wire rack at room temp for at least an hour before cutting into it. Cutting too early could result in gummy spots.

Embarking on the journey of sourdough baking can feel intimidating at first, but with patience and practice, you’ll find that it’s an incredibly rewarding process. Each loaf you bake is a step closer to mastering the art of sourdough, and even the loaves that don’t turn out perfect are valuable learning experiences. Remember, every baker starts as a beginner, and the most important ingredient in your sourdough is your dedication.

As you continue to bake, you’ll develop a deeper understanding of your dough and your own preferences. Whether it’s experimenting with different flours, perfecting your shaping technique, or finding that perfect bake time, each step brings you closer to creating a loaf that is uniquely yours.

So don’t be afraid to make mistakes, and don’t rush the process. Sourdough is as much about the journey as it is about the destination. Enjoy the process, savor the results, and remember that with each bake, you’re honing a skill that will bring you delicious, homemade bread for years to come. Happy baking!

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