Sourdough is the “slow food” champion of the baking world. Unlike quick breads like the Homemade Banana Bread we discussed, sourdough relies on a living culture of wild yeast and beneficial bacteria (your “starter”) rather than commercial yeast or baking soda.
The result is a loaf with a crackly, blistered crust and that signature tangy, airy “crumb” that holds up perfectly to a thick smear of butter or as the base for a Tomato & Mayo Sandwich.
The Anatomy of a Basic Loaf
Prep time: 24 hours (mostly resting) | Bake time: 45 mins
1. The Ingredients
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The Starter: 100g active, bubbly sourdough starter (fed 4–12 hours prior).
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The Water: 350g warm water (approx. 80°F).
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The Flour: 500g Bread Flour (high protein is key for structure).
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The Salt: 10g Fine Sea Salt.
2. The Step-by-Step “Schedule”
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The Mix (Autolyse): Whisk your starter and water together, then stir in the flour until a shaggy dough forms. Let it rest for 30 minutes to allow the flour to fully hydrate.
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The Salt: Sprinkle the salt over the dough and dimple it in with wet fingers. Fold the dough over itself until the salt is incorporated.
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Bulk Fermentation (The Rise): Over the next 3–4 hours, perform “stretch and folds” every 30 minutes. Reach under the dough, pull it up, and fold it over itself. Repeat 4 times around the bowl. This builds the strength needed for those big air bubbles.
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