How to Make Bread from Sourdough Starter

The craft of sourdough bread baking is enjoyable and results in flavorful, aromatic, and wholesome loaves. Compared to commercial yeast, sourdough starter relies on spontaneous fermentation that gives characteristic dough flavor and texture. In this guide, we’ll walk you through the process step by step to help you bake the perfect sourdough bread at home.

What is a sourdough starter?

A sourdough starter is a culture of flour and water that has undergone fermentation by wild yeast and bacteria from the environment. Through this natural fermentation, sourdough bread obtains its leavening ability without the use of commercial yeast.

Benefits of Using Sourdough Starter: 

• Enhances the bread’s flavor with tangy, complex notes.
• Improves digestibility due to the fermentation process.
• Contains beneficial probiotics that promote gut health.

Ingredients You’ll Need

Before you start, gather the following ingredients:

1. Active Sourdough Starter: Your starter is foamy and fed for less than 4-6 hours.
2. Flour: Machine the bread flour structure into a sturdy structure or attempt whole wheat or rye for flavor addition.
3. Water: Room-temperature filtered water is recommended to remove chlorine because chlorine can be inhibited for fermentation.
4. Salt: Enhances flavor and strengthens the dough.

Tip: For baking, use a kitchen scale for accuracy, as it is a science.

Tools You’ll Need

• Large mixing bowl
• Bench scraper
• Dutch oven or baking stone
• Banneton (for proof basket)/bowl dusted with flour and floured checked cloth.
• Kitchen thermometer

Step 1: Mix the Dough

Ingredients:

1. 500g bread flour
2. 350g water (plus 20g for later)
3. 100g active sourdough starter
4. 10g salt

Instructions:

• In a large bowl, flour and 350 g of water are combined. Mix until no dry flour remains. Cover and let it rest for 30 minutes. This is called autolyze, and it is the effect of hydrophilizing the flour of the dough and of gluten development.
• Add the sourdough starter and salt to the dough. Pour in the remaining 20g of water. Mix well until the ingredients are fully incorporated.

Step 2: Perform Stretch and Folds

Stretching and folding can be a relatively simple way to create gluten structure without kneading.

1. Pinch one end of the dough, lift it, and turn the dough over to cover it on top of the middle.
2. Rotation of the bowl by 90 and then for the four walls.
3. 3-4 repetitions with the addition of stretch and folds, 30 min intervals between repetitions. Cover the bowl with a damp towel between sets.

Step 3: Bulk Fermentation

Let the dough ferment at room temperature for 4-6 h, and during this time the dough will have time to proof and develop its voids.

Signs of readiness: 

• The dough assumes a balloon shape and its volume increases by ~50% to its original state.
• Small bubbles are visible on the surface.

Step 4: Shape the Dough

Shaping adds volume to your roll and preps it for the final proof.

1. Lightly sprinkle the work surface and then portion out the dough from the bowl.
2. Gently mold the dough to be round/oval based on your loaf shape preference.
3. Place the shaped dough seam-side out in a floured banana or in a bowl that is floured with a floured cloth.

Step 5: Final Proof

The final proofer provides an opportunity for a final proof at the end of which a dough might again be able to rise to fulfill its flavor potential.

1. Cover the dough and allow to rest at room temperature for 1-2 h or to ferment overnight in the refrigerator (cold-proofing).
2. If cold-proofing dough is kept at room temperature for min. 30, then.

Step 6: Bake the Bread

Preparing for baking: 

1. Heat your oven to 475°F (245°C) and, in a Dutch oven, preheat. Preheating for 30-45 minutes ensures consistent heat.
2. Carefully turn the dough out onto parchment paper. Pick the best if using a fine knife or lame to prevent it from getting swollen by the time of baking.

Baking Instructions:

1. Transfer the dough to the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
2. Remove the lid and continue baking for another 20–25 minutes, or until the the outer crust turns a golden brown.
3. Make sure it’s done by tapping the bottom of the loaf—it should sound empty.

Step 7: Cool and Enjoy

Place the bread on a wire rack and let it sit out for at least 1 hour. In the case of warm bread, it can certainly compromise the quality of the crumb due to the soft crumb (curing).

Tips for Success

1. Temperature Matters: Warmer conditions speed up fermentation, while cooler ones use it at a very low rate. Adjust proofing times accordingly.
2. Experiment with Flour: The addition of whole wheat or rye flour can improve the flavor and texture of your bread.
3. Maintain Your Starter: Feed your sourdough starter frequently to maintain its activity and health.

Common Troubleshooting Tips

1. Flat Loaf: This could be due to underproofing or overproofing. Ensure the dough has risen adequately before baking.
2. Dense Texture: This may result from insufficient gluten development. Perform more stretching and folding next time.
3. Burnt Crust: Lower the oven temperature slightly or use one layer of foil at the end of the final baking stage.

Summary

Sourdough bread making is all for the dough, but the result is (and was) always good. By following this guide, you’ll create delicious, artisanal bread with a crisp crust and chewy crumb. Through experience, you can experiment with different flours, amounts of moisture and molding methods to turn each loaf into one of a kind.

What makes baking sourdough bread more than just the final loaf is the experience it offers, the understanding of an ancient craft and the unique creation of something personal.