All Step - Summary

Before diving into the details, rely on this summary as your quick reference (linkable titles in each step). Each step is elaborated in its own blog post, highlighting the nuances necessary to master the art of sourdough. Well, maybe not striving for perfection is key, after all, imperfection adds character to sourdough bread. I would love to read your comments and learn new things from you. Please also share pictures from your process, preferably in the related step and feel free to add questions.

Making sourdough from scratch involves several steps, each crucial for cultivating the unique flavour and texture of this beloved bread. Here's a comprehensive list of the key steps:

1. Creating a Sourdough Starter: 

• Mix equal parts of flour and water in a clean container.
• Allow the mixture to sit at room temperature, loosely covered, for 24 hours.
• Discard half of the mixture and "feed" the remaining starter with equal parts of flour and water.
• Repeat this feeding process daily until the starter becomes bubbly and doubles in size, indicating that wild yeast and lactobacilli bacteria are active.

2. Feeding and Maintaining the Starter: 

• Once the starter is active, continue feeding it daily or as needed to maintain its vigour.
• Keep the starter at room temperature or in the refrigerator, depending on your baking schedule and preference.

3. Preparing the Levain (Preferment):

• The night before baking, mix a portion of the active sourdough starter with flour and water to create the levain.
• Allow the levain to ferment overnight at room temperature, typically 8-12 hours, until it is bubbly and has doubled in size.

4. Mixing the Dough:

• Combine flour, water, salt, and the levain in a large mixing bowl.
• Mix the ingredients until a shaggy dough forms, ensuring that all the flour is hydrated.

5. Autolyse (Optional):

• Allow the dough to rest for 30 minutes to several hours to improve gluten development and hydration.

6. Bulk Fermentation:

• Cover the dough and let it ferment at room temperature for several hours, typically 3-6 hours, or until it has doubled in size.
• Perform periodic stretch-and-folds to strengthen the dough's structure and redistribute yeast and bacteria.

7. Shaping:

• Gently shape the fermented dough into loaves, boules, or batards, depending on your preference.
• Place the shaped dough into floured proofing baskets or on parchment-lined baking sheets.

8. Final Proofing:

• Allow the shaped dough to undergo its final rise, typically 1-2 hours at room temperature or in the refrigerator overnight.

9. Scoring:

• Just before baking, score the tops of the proofed loaves with a sharp blade to control expansion and create decorative patterns.

10. Baking:

• Preheat the oven and a baking vessel, such as a Dutch oven, to a high temperature.
• Transfer the proofed dough to the preheated vessel, cover, and bake with steam to create a crisp crust.
• Remove the cover halfway through baking to allow the loaves to brown evenly.
• Bake until the crust is golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C).

11. Cooling:

• Allow the freshly baked sourdough bread to cool completely on a wire rack before slicing and enjoying.

By following these steps with care and attention, you can create flavorful sourdough bread from scratch in your own kitchen.