Sour Dough Bread

Are you ready to experience the joy of baking your own sourdough bread? Look no further than our easy-to-follow recipe that will walk you through making a homemade sourdough starter. In no time, you’ll have a deliciously chewy bread with a rich, complex flavor profile. Enjoy every bite while enjoying the pleasure of baking from scratch. Start your sourdough journey now and impress your family and friends with your baking skills!

Ingredients

  • 700 g strong white flour
  • 500g strong white flour, plus some flour for dusting
  • 1 tsp fine salt
  • 1 tbsp clear honey
  • 300g sourdough starter
  • tasteless oil for greasing

Tip

be patient

Depending on the temperature and environment, it can take anywhere from one to five days for your starter to begin fermenting. Last up to six days – if you still don’t see any signs of life or the starter smells bad, throw it away and start again.

Do I need a fermentation basket?

The dough will rise perfectly in a bowl, but for the distinctive outline on the side of your loaf, use a proofing basket (also called a banneton). They are usually made of spirally woven natural cane and are available in oval or round shapes. Make sure you flour the basket really well before using by pushing the flour into all the grooves, and never wash it out – just tap out the old flour after each use. You can buy them in food stalls or online at johnlewis.com.

Store your starter

If you plan to make sourdough every 2-3 days, keep it at room temperature and feed it every day or two. If it happens less frequently, store the starter in the refrigerator, feed it once a week, and then let it sit at room temperature for 24 hours.

For best results

If using the starter from the refrigerator, let it sit at room temperature for 24 hours. Always try to use your starter when it is “hungry” (i.e. hasn’t been fed for 24 hours). Leave about 200ml of the starter in your jar for the next loaf.

Store a loaf in the freezer

Sourdough bread freezes very well. So if you know you won’t eat all of the bread, freeze half for another day. Thaw on a wire rack covered with a tea towel to prevent the bread from drying out or forming a soggy base.

Preparation steps

  1. First, prepare your starter. In a large bowl, mix 100 g flour with 125 ml slightly warm water. Mix everything until smooth and without lumps.
  2. Pour the starter into a large jar (a 1 liter Kilner jar is good) or plastic container. Leave the lid of the jar or container open in a warm place (around 25°C is ideal) for about an hour, then seal and set aside for 24 hours.
  3. For the next 6 days you need to “feed” the starter. Every day, discard half of the original starter, add an additional 100g of flour and 125ml of slightly warm water and stir well. Try to do this at the same time every day.
  4. After 3-4 days, bubbles should form on the surface and it will smell yeasty and slightly sour. This is a good indicator that the starter is working.
  5. By day 7, the starter should be quite bubbly and smell much sweeter. Now it can be used for baking.
  6. Place the flour, 225ml warm water, salt, honey and starter in a bowl or mixer fitted with a dough hook. Mix with a wooden spoon or on low speed in the machine until well combined – add additional flour if it’s too sticky, or a little extra warm water if it’s too dry.
  7. Transfer to a lightly floured surface and knead for 10 minutes, until soft and elastic – you should be able to stretch it without it tearing. If using a blender, increase the speed slightly and blend for 5 minutes.
  8. Place the dough in a large, well-oiled bowl and cover with oiled plastic wrap. Let rise in a warm place for 3 hours. You may not see much movement, but don’t be discouraged because sourdough takes much longer to rise than a traditional yeast bread.
  9. Place a clean tea towel in a medium bowl and flour it thoroughly. If you have a fermentation basket, you can use that too (see tips below). Place the dough back on the work surface and knead it briefly to remove any air bubbles. Form the dough into a smooth ball and dust with flour.
  10. Place the dough seam side up in the bowl or proofing basket, cover with oiled plastic wrap, and let stand at room temperature for 6-8 hours until approximately doubled in size.
  11. Place a large baking tray in the oven and heat to 230°C/210°C fan/gas 8. Fill a small roasting tin with a little water and place this on the bottom of the oven to produce steam. Take the baking tray out of the oven, dust it with flour and carefully tip the risen dough onto the tray.
  12. If desired, score the top a few times with a sharp knife, then bake for 35-40 minutes, until golden brown. When you tap on the floor it sounds hollow. Allow to cool on a wire rack for 20 minutes before serving.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
245 1g 0g 48g 1g 2g 8g 0.4g

Equipment and tools

To make sourdough bread you will need the following equipment and tools:

  • 700 g strong white flour
  • 500g strong white flour, plus some flour for dusting
  • 1 tsp fine salt
  • 1 tbsp clear honey
  • 300g sourdough starter
  • Tasteless oil for greasing

Allergen information

This sourdough bread recipe may contain the following allergens:

  • Gluten (found in flour)

Please check the labels of ingredients used to ensure they do not contain other potential allergens.

Storage and leftovers

Here are some tips for storing and handling sourdough bread:

  • If you plan to make sourdough every 2-3 days, keep the sourdough at room temperature and feed it every one to two days.
  • If you want to make sourdough less often, store the sourdough in the refrigerator, feed it once a week, and let it sit at room temperature for 24 hours before using.
  • If using the starter from the refrigerator, let it sit at room temperature for 24 hours.
  • Always try to use your starter when he is “hungry” and has not been fed for 24 hours.
  • After using the starter, leave about 200ml of it in the jar for the next loaf.
  • If you don’t plan on eating all of the bread, you can freeze half of it for later. Defrost on a wire rack and cover with a tea towel to prevent the base from drying out or becoming soggy.

Health Benefits of Sourdough Bread

Sourdough bread has gained popularity in recent years not only for its unique taste and texture, but also for its potential health benefits. This type of bread is made through a natural fermentation process and offers several advantages over traditional bread. Here are some of the health benefits of sourdough bread:

Improved digestion

One of the biggest benefits of sourdough bread is its positive effect on digestion. The fermentation process of making sourdough bread breaks down the complex carbohydrates and proteins, making them easier to digest. This can be particularly beneficial for those with sensitive digestions or those with gluten intolerance.

Better nutrient absorption

The fermentation process in sourdough bread also increases the bioavailability of nutrients. It helps release more vitamins and minerals from the grains, making them easier for the body to absorb. This means that sourdough can help maximize the nutritional value of the grains, even if the bread is made from whole wheat flour.

Reduced gluten sensitivity

Sourdough bread is often better tolerated by people with gluten intolerance than normal bread. The long fermentation process allows the natural enzymes to effectively break down gluten proteins, reducing their possible negative effects. However, it is important to note that sourdough bread may still contain traces of gluten and may not be suitable for those with celiac disease.

Blood sugar regulation

Sourdough bread has a lower glycemic index compared to other types of bread. This means it is digested more slowly, resulting in a gradual and consistent release of glucose into the bloodstream. This can help regulate blood sugar levels and prevent insulin spikes, making sourdough bread a good option for people with diabetes or those who want to maintain stable energy levels.

Improved gut health

The fermentation process in sourdough bread promotes the growth of beneficial bacteria in the intestines. These probiotics may contribute to a healthy gut microbiome, which is essential for overall health and well-being. A balanced gut microbiome is associated with improved immune function, mental health and even weight control.

Because of its unique flavor profile and potential health benefits, sourdough bread is becoming a popular choice for those looking to incorporate more nutrient-dense options into their diet. Whether you want to improve digestion, regulate blood sugar, or support gut health, sourdough bread can be a delicious and healthy addition to your daily meals.

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