French sourdough bread
Ingredients for Homemade Sourdough Bread
Sourdough Leaven (or Polish Yeast Starter Option)
- 10 g active wheat sourdough starter
- 50 g wheat flour
- 50 g water
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50 gr flour
-
50 gr water
- 140 gr water
- 275 gr wheat flour
- 12 gr honey
- 6 gr salt
- 12 gr butter
Polish Yeast Starter Alternative
-
0.5 grams of fresh yeast
Final Sourdough Bread Dough:
- All Leaven (prepared sourdough or Polish yeast starter)
Instructions for Baking Homemade Sourdough Bread
1. Building the Leaven (Sourdough Starter)
To get things started with your active leaven, simply measure out the water, your existing starter, and flour into a tall container. Give it a good stir to ensure everything is thoroughly combined. Cover it up and let the mixture ferment at room temperature for about 12 hours.
If you opt for the Polish yeast starter method: Mix the specified yeast, flour, and water ingredients, then leave to ferment for 10-12 hours at room temperature to create your active starter.
Mixing the Sourdough Bread Dough
Start by adding the rest of the water, your prepared leaven (whether sourdough or Polish), flour, and honey into a large mixing bowl. Stir these ingredients with a strong spoon until they come together into a shaggy mass. Next, wet your hand and gently pinch and squeeze the dough until everything is cohesive and well-mixed. This usually takes about 2 to 3 minutes depending on your speed. Finally, mix in the salt and butter until the sourdough bread dough feels smooth. Cover the bowl and let it rest for 3 hours at room temperature to begin the bulk fermentation.
During this 3-hour rest, you’ll need to perform a “stretch and fold” every 30 minutes. This is a key technique for handling the dough. Mentally divide your dough into four sections. With wet fingers, grab one edge, gently stretch it upwards, and fold it over toward the center. Rotate your bowl 90 degrees clockwise and repeat this for the next edge. Do this for all four sides.
Over the course of the 3 hours, you will complete about 5 of these cycles to help develop the gluten structure.
2. Pre-shaping and Final Loaf Formation
Once the 3-hour bulk fermentation (proofing) is complete, gently move the dough onto a surface for pre-shaping. Just lightly round the dough into a cohesive shape and let it rest on the table for 20 minutes.
Next, shape your loaf using the “swaddling” method. This involves carefully turning all the edges of the dough toward the center and pinching them firmly to create tension and a smooth outer surface.
Place your formed loaf into a proofing basket (banneton) with the seam facing up. Let it proof for another 3 hours at room temperature before you bake it.
Baking Your Sourdough Bread
Preheat your oven to a high temperature, around 250-260 degrees Celsius.
If baking with a Dutch oven or lidded pot: Bake the bread with the lid on for the first 15-18 minutes. Then, remove the lid and keep baking for another 15 minutes to get that perfect golden-brown, crispy crust.
Alternatively, if baking without a lid: Toss about 5 ice cubes onto the oven floor or a tray to create steam, which is essential for a good crust. After 15 minutes, open the door briefly to release the steam, then continue baking until the loaf is beautifully browned and fully cooked.
Now, your homemade bread is ready to slice and enjoy!
