Perfecting the Art of Sourdough Bread: A Comprehensive Guide

I have been making bread for years. I have always believed in the 10 steps of bread production:

1. Measure ingredients

2. Mix and knead the dough

3. First fermentation (bulk fermentation in the bowl), AKA PROOF

4. Punch down (de-gas)

5. Divide dough by weight (only if making more than one loaf, rolls, pretzels, etc.)

6. Round dough

7. Shape dough (pretzels, cinnamon rolls, pizza, dinner rolls, etc.)

8. Second fermentation, AKA PROOF (dough is proofed when it bounces back when you poke it)

9. Score, egg wash (if needed)

10. Bake until internal temperature of 200 degrees

Sourdough's Rise to Popularity

Five years ago, sourdough bread became a widespread trend. Many began making sourdough starters and sharing their experiences. I often thought, “What’s the problem? Just follow the 10 steps, and you’ll have bread!” I even tried to convince others to adhere strictly to these steps when making sourdough. Admittedly, I was a bit stubborn.

However, learning never stops. The culinary world is ever-evolving. I love exploring various food-making methods. Sourdough bread was a perfect example of this evolution. I am now skilled at making sourdough bread, and I want you to be successful too. Below are some essential sourdough bread recipe tips to aid your journey.

Making a Sourdough Starter

My first task was to create a sourdough starter. I purchased a simple jar kit from Amazon and followed the included instructions. Most starters have similar guidelines. Here's my process and what worked (or didn’t) for me:

Day 1

• Ingredients: 100 grams of whole wheat flour and 100 grams of bottled water.

• I mixed everything thoroughly, covered it with the breathable bonnet, and left it on the counter in my 70-degree F kitchen.

  
  

Day 2

• I zeroed out my scale and poured 100 grams of starter into a clean stainless-steel bowl. The rest went into the trash. I mixed another 100 grams of whole wheat flour with 100 grams of bottled water until smooth.

• After cleaning the original jar, I added this mixture to it and placed the breathable bonnet back on.

  
  

Days 3-7

I repeated these steps daily. However, my starter had a very sour smell. There were no signs of mold, so I continued. Blogs and videos I consulted encouraged perseverance, so I didn’t panic.

Day 8

I made a crucial discovery: I was using bottled water with added minerals. The instructions suggested tap water. I switched to tap water.

Day 9

Finally! My starter, now lovingly named "Tummysha," had doubled in size and developed a pleasant, fermented smell. I fed her, cleaned the jar, and secured a tight lid for fridge storage.

Weekly feeding my sourdough starter. Only cover with a lid if it's time to refrigerate it!

The Science of Sourdough

You might wonder, “What is feeding Tummysha? Why is she growing? Why does she have a name?” Let’s break it down. Wild yeast naturally occurs in raw flour, especially when mixed with water. Using organic whole wheat flour increases the likelihood of having natural yeast, making it an excellent choice.

When we combine flour and water, the yeast awakens and feeds on the carbohydrates in the flour. This produces gas, resulting in bubbles. When we add this yeast-rich starter to more flour and water, and knead it into a dough, the gas becomes trapped in gluten webs. This is what gives the dough its rise.

The sour flavor originates from lactic and acetic acids that build up during fermentation. These good bacteria aid digestion. Tummysha has a name because she’s alive; we must feed her regularly to keep her healthy.

My First Sourdough Bread

My wife absolutely loves sourdough bread, so naturally, I wanted to bake her the perfect loaf. However, the vast array of recipes and videos out there felt overwhelming, even to me—a seasoned chef with 25 years in food and beverage. I thought, “I don’t know if I can pull this off.”

Then, I discovered the TikTok creator @msemilyrose11. Her soothing videos caught my attention. After watching her calm, stress-free approach, I grasped the fermentation process's rhythm. Feeling encouraged, I decided to give it a shot.

The Ingredients and Method

For One Big Loaf:

• 500 grams organic All Purpose flour

• 325 grams tap water

• 110 grams hungry starter

• 12 grams salt

  
  

The night before you plan to bake, remove your starter from the fridge and follow the feeding process. Zero out your scale and pour 100 grams of starter into a clean bowl. Either discard the rest or save it in the fridge for a “discard” recipe.

Discard Sourdough Waffle Recipe

Mix 100 grams of whole wheat flour with 100 grams of tap water, ensuring a smooth consistency. Add 300 grams of the mixed (fed) starter to the jar. Place the breathable bonnet back on and leave it on your kitchen counter.

By morning, your starter will be eager to help create our dough.

The Autolyze Method

For this recipe, we’ll use the autolyze method, which promotes excellent texture and chewiness. In a 6 to 8 quart stainless steel or glass bowl, mix the flour and water. You can use a wooden spoon, Danish dough whisk, or your hands!

Next, turn the dough onto a clean surface and knead for a few minutes until it's smooth. Return it to the bowl and cover loosely with plastic wrap for 1 hour.

Mixing flour with water for the Autolyze method

After one hour, remove the plastic wrap. Add the starter and salt, but do not let the salt touch the starter right away, to prevent killing the bacteria. I like to keep the salt on one side and the starter on the opposite side. Add a tablespoon of water over the mixture.

Using your hands like crab claws, pull up the dough, mixing in the starter and salt. Pinch and pull until everything is well combined.

Mmhmm yes crab claw mixing the dough. I did my best. It's mixed!

Bulk Fermentation

Cover the bowl loosely with plastic wrap. Set it in a warm place (around 80 degrees F). This is the bulk fermentation step. If you live in a cooler climate, an electric dough proofing mat can help. Alternatively, you can place your dough in the oven with the light on. Here in Florida, I like to use a shaded patio for bulk fermentation.

After one hour, dip your hand in cool tap water to avoid sticking. Grab the dough at the 12 o'clock position, stretch it up, and place it at the 6 o'clock position. Turn the bowl clockwise ¼ turn and repeat. You will perform 4 “stretch and folds” in total.

Stretch and fold x 4

Repeat this stretching and folding process three more times, resting the dough for one hour in between each fold. After the final stretch and fold, let the dough rest for 30 minutes.

Shaping the Bread

Now it’s time to shape your bread. Turn the dough onto a clean surface and stretch it into a 12-inch square. Fold in the left and right sides so they meet in the middle. Then roll it away from yourself like a jelly roll, taking care not to squeeze air bubbles out.

Dude, if I can oafishly shape this dough and be successful, so can you.

Flour a banneton well and place the smooth side of the dough down into the cloth-lined basket. Pinch any seams together and sprinkle flour over the top, which will eventually be the bottom. Cover loosely with plastic wrap and proof again for one hour.

Chilling and Preheating

After an hour, place the banneton basket in the fridge overnight. The next day, preheat your oven to 500 degrees F with a Dutch oven inside.

Remove the banneton from the fridge and gently roll the proofed dough onto a bread sling. Score the top of the dough with a single slash from edge to edge. This scoring allows steam to escape, preventing a blowout during baking.

The final stages of scoring and baking

Baking the Bread

Lower the bread sling into the preheated Dutch oven. Place the lid on and bake at 500 degrees F for 20 minutes. Remove the lid, lower the heat to 450, and bake for another 20 to 30 minutes.

Your bread is finished once the internal temperature reaches 200 degrees F. Allow it to cool completely before slicing. Cutting into hot bread can indeed cause it to stale more quickly.

Thus, with three full days plus an additional seven for the sourdough starter, you have a perfect loaf. If baking sourdough intrigues you, I encourage you to give it a try. The reward of slicing into a complex, perfect loaf with a smear of French butter is truly satisfying. Enjoy with a sprinkle of Pro Seasoning All Purpose!