How to Make Sourdough Bread from Scratch: A Simple Step-by-Step Guide

Sourdough bread is a beautiful thing. Its tangy flavor, chewy texture, and golden crust are simply irresistible. But making sourdough from scratch can feel like a daunting task for beginners. Fear not! I’m here to guide you through every step of the process—from creating your own sourdough starter to baking your first loaf. It may take a little time and patience, but the results are absolutely worth it.

Let’s dive into the art of sourdough baking!

What You’ll Need:

For the Sourdough Starter:
- 100g of whole wheat flour
- 100g of water (room temperature)
- A large glass jar or container
- A kitchen scale (optional, but helpful)
For the Bread:
- 500g of bread flour (you can also use all-purpose flour, but bread flour gives a better texture)
- 350g of water (lukewarm)
- 100g of active sourdough starter
- 10g of salt

Step 1: Create Your Sourdough Starter

A sourdough starter is a living culture of wild yeast and beneficial bacteria. The first step is to create this starter, which will take about 5-7 days.

Day 1:

In a clean jar, combine 100g of whole wheat flour and 100g of water. Stir well to combine into a thick paste. Scrape down the sides of the jar and cover it loosely (a clean towel or cloth will do). Let it sit at room temperature for 24 hours.

Day 2-5:

Every 24 hours, discard half of the mixture (about 100g) and feed it with another 100g of water and 100g of flour. As the days progress, you should start to see some bubbles and notice a slightly sour smell. This is a good sign that the fermentation process is working.

Day 5-7:

By now, your starter should be bubbly, frothy, and have a tangy aroma. When you discard half and feed it with fresh flour and water, the starter should double in size within 4-6 hours. If it’s not doubling yet, give it a few more days of feeding and waiting.

At this point, your starter is ready for baking!

Step 2: Mix the Dough

Once your starter is active, it’s time to mix the dough.

In a large mixing bowl, combine 500g of bread flour and 350g of lukewarm water. Stir until the mixture comes together into a shaggy dough. This is called the autolyse phase, and it helps hydrate the flour and develop gluten.
Let the dough rest for 30 minutes to 1 hour. During this time, the flour will absorb the water, making it easier to knead later.

Add the Starter:

Add 100g of your active sourdough starter to the dough and mix it in with your hands or a spoon. It’s a little messy, but you’ll get there.

Add the Salt:

After the starter is incorporated, sprinkle 10g of salt over the dough and mix it in until fully combined.

Step 3: Knead and Stretch

Now it’s time to knead. Sourdough doesn’t require as much kneading as other bread doughs, but it does need to be worked a bit to develop gluten.

You can knead the dough on a floured surface for 5-7 minutes or use the stretch and fold method. To stretch and fold:
- Wet your hands to prevent sticking, then pull one side of the dough and fold it over toward the center. Rotate the dough 90 degrees and repeat. Do this 4-5 times, and let the dough rest for 30 minutes. Continue stretching and folding every 30 minutes for the next 2-3 hours. This process helps the dough build strength and structure.

Step 4: Bulk Fermentation

This is the stage where your dough will rise and develop flavor.

Place your dough into a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it has roughly doubled in size. The time will vary depending on the temperature of your kitchen and the strength of your starter.

Tip: If your kitchen is cold, you can place the dough in a warm spot, like an oven with the light on, to help the fermentation process.

Step 5: Shape the Dough

Once the dough has risen, it’s time to shape it.

Turn the dough out onto a lightly floured surface. Gently deflate it by pressing out the air, then shape it into a round or oval shape, depending on your preference.
To shape it into a round boule (a round loaf), fold the dough’s edges toward the center, then flip it over and shape it into a tight ball by pulling and tucking the edges underneath.
Place the shaped dough seam-side down into a proofing basket (or a bowl lined with a clean kitchen towel) that’s been dusted with flour or rice flour.

Step 6: Final Proof

Now, let your dough rise for a second time.

Cover the dough and let it rest at room temperature for about 2 hours. If you want to bake it later, you can also refrigerate it for 12-24 hours for a longer, slower proof. This will develop even more flavor!

Step 7: Bake Your Sourdough

Now, the moment you’ve been waiting for!

Preheat your oven to 500°F (260°C). Place a Dutch oven or a heavy pot with a lid inside to heat up along with the oven. This step helps trap steam, which gives your bread that signature crispy crust.
Once the oven is preheated, carefully transfer your dough onto a piece of parchment paper, then place it into the hot pot. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and lower the oven temperature to 450°F (230°C). Bake for another 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing. This is important, as the crumb will continue to set as it cools.

Step 8: Enjoy Your Homemade Sourdough

Congratulations! You’ve just made your very own sourdough bread. It’s time to slice into that beautiful loaf and enjoy the fruits of your labor. Whether you enjoy it with butter, jam, or as the base for a perfect sandwich, you’ll taste the love and effort that went into every step.

Tips for Success:

Patience is key. Sourdough is not a quick process, but the results are worth the wait.
Use a scale. Measuring by weight ensures the most accurate and consistent results.
Troubleshooting: If your dough isn’t rising well, it could be due to an underactive starter. Make sure your starter is bubbly and strong before using it.

Making sourdough bread is a rewarding journey that connects you to an ancient tradition of baking. Whether you’re a beginner or experienced baker, the process of creating bread from scratch is something you’ll want to experience again and again. Happy baking! 🍞

Have you tried making sourdough at home? Share your tips or questions in the comments below!