Bake the Perfect Sourdough Bread: A Step-by-Step Guide
About this recipe
Sourdough bread is a classic favorite, known for its tangy flavor and chewy texture. This step-by-step guide from Natasha's Kitchen makes it easy to achieve that perfect rise and crust you've always dreamed of.
With clear instructions and a focus on technique, you'll learn how to handle the dough, perform stretch and folds, and bake it to golden perfection.
Ingredient notes
- For one loaf, use 50 grams each of sourdough starter, flour, and lukewarm water when feeding your starter.
- You can substitute rye flour with whole wheat or just use bread flour if preferred.
- Make sure the water is lukewarm, not exceeding 85°F, and avoid chlorinated water to ensure yeast activity.
Tips from Natashas Kitchen’s video
- Use a kitchen scale for accurate measurements, especially for the starter and flour.
- Perform stretch and folds every hour during the bulk fermentation to strengthen the gluten network, which improves the bread's texture and rise.
- Dust the banneton with rice flour instead of bread flour for a better crust.
Good to know
- How long does it take to make sourdough bread?
- The total time for making sourdough bread is about 12 hours.
- What is the purpose of the stretch and folds?
- Stretch and folds help to strengthen the gluten network and create a better texture and rise in the final dough.
- Can I refrigerate the dough?
- Yes, you can refrigerate the shaped loaf for at least 8 hours or up to 48 hours for cold fermentation.
- What should I use to score the bread?
- You can use a bread lame, a sharp knife, or a serrated bread knife to score the bread.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Feed your sourdough starter by combining equal parts of sourdough starter, flour, and lukewarm water in a jar. For one loaf, use 50 grams of each.
- 2
Let the starter rise at room temperature for 4 to 6 hours until it doubles in volume.
- 3
In a large mixing bowl, combine 400 grams of bread flour, 55 grams of rye flour, and 10 grams of fine sea salt. Whisk together thoroughly.
- 4
Add 345 grams of lukewarm water and 100 grams of active sourdough starter to the dry ingredients.
- 5
Stir with a spatula until the dough comes together, then use your hands to mix thoroughly until well incorporated. The dough will be sticky and wet.
- 6
Cover the dough with a clean kitchen towel and let it rest at room temperature for 4 hours (bulk fermentation).
- 7
Every hour, uncover the dough and perform stretch and folds: gently lift one side of the dough and fold it over itself, rotating the bowl a quarter turn after each fold. Repeat this process 3-4 times per hour.
- 8
After the final stretch and fold, turn the dough out onto a lightly floured surface and shape it into a round loaf by folding the sides in and tightening the surface.
- 9
Cover the shaped loaf with a clean kitchen towel and let it bench rest for 20 minutes.
- 10
Transfer the loaf to a generously floured banneton bread basket, seam side down. Cover and refrigerate for at least 8 hours or up to 48 hours for cold fermentation.
- 11
About 30 minutes before baking, preheat your oven to 500°F with a Dutch oven or cast iron combo cooker inside.
- 12
Once preheated, carefully remove the pot, line the bottom with parchment paper, and invert the dough into the pot.
- 13
Score the top of the dough with a bread lame or sharp knife, cutting about 1/4 to 1/2 inch deep.
- 14
Cover the pot with the lid and reduce the oven temperature to 450°F. Bake for 20 minutes covered.
- 15
Remove the lid and continue baking for another 20-25 minutes until the desired color is achieved.
- 16
Once baked, transfer the bread to a cooling rack and let it cool completely before slicing.
Heads up — we had to guess a little:
- The total time includes the fermentation and resting periods, which are essential for sourdough bread.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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