Believed to have originated in ancient Egypt, sourdough bread is the oldest form of leavened bread and continues to be a popular loaf especially in Mediterranean and Middle Eastern countries. Sourdough is different from other breads in that it relies on the wild yeast and lactic acid bacteria that are naturally found in the flour for it to rise. This is done by using a starter: a mixture of flour and water that attracts wild yeast for the fermentation process. Once the starter is mature enough, it will be perfect for baking traditional sourdough bread. In this article, you will learn how to make your very own sourdough bread using starter. 

Ingredients:

Leaven-

• 10g active sourdough starter
• 25g whole grain flour 
• 25g warm water (70-75 degrees)

Bread Dough:

• 60g levain 
• 300g warm water (70-75 degrees)
• 310g bread flour 
• 80g whole grain flour 
• 8g fine sea salt 

Step 1: Prepare the leaven

About 8-12 hours before starting your bread dough, prepare the leaven by combining the starter and water. Using your hand, break up the starter in the water and then add the flour. Stir with a spoon until no dryness remains, and let sit covered until ready to make the dough

Step 2: Start the dough

Add water to your leaven once it is bubbly and smells ripe. After measuring flours into the bowl, use your hands to mix the dough in a circular motion, making sure no dry lumps remain. Let the bread sit covered for 20 min. After sitting, sprinkle salt over top of the bread and mix well to combine. 

Step 3: Fermentation

Keep dough in covered bowl and let sit in a warm place (about 75 degrees) for 3.5-4 hours. Every 30-45 min, stretch and pull the sides of the dough up and over itself to help gluten development. Do this by wetting your hands and pulling dough from underneath itself and folding it in towards the center. 

Step 4: Shaping the dough

After fermentation, flour a tabletop and gently pour dough onto it from the bowl. Using your hands, pull the dough in towards the center on each side (almost like a braiding motion). Once “braided”, roll the dough into itself so that the braids are now hidden and there is a seam in the dough. Flip the dough over, seam-side up, and then gently place into a bread basket or a linen-lined bread tin. Place this tin in a plastic bag and let refrigerate for 24 hours. 

Step 5: Bake the bread 

Remove loaf from refrigerator and let come to room temperature. Preheat a dutch oven to 480 degrees for 20 minutes. Cut a piece of parchment paper to fit your dutch oven, then slip the dough onto it seam-side down. Flour the top of your loaf and score it however you like. Bake loaf in the dutch oven for 20 min with the lid on, then an additional 15-20 min with the lid off and heat reduced by about 10-15 degrees. The crust will be a deep rusty brown. Let cool on wire rack before serving!

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