Grasp the artwork of learn how to make sourdough bread with our step-by-step recipe. Discover ways to create a starter, levain and the loaf itself with our professional ideas.

• Preparation and cooking time
  • Prep:1 hr
  • Prepare dinner:40 minutes
  • plus six days feeding the starter, chilling and cooling
• A problem
• Makes 2 loaves (12-15 slices every)

• Vegan
• Vegetarian

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Substances

For the starter

• 250g sturdy white bread flour, ideally natural or stoneground

For the levain

• 1 tbsp sourdough starter (see above)
• 100g sturdy white bread flour, ideally natural or stoneground

For the bread

• levain (see above)
• 1kg sturdy white bread flour, ideally natural or stoneground, plus additional for dusting
• 20g superb sea salt

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Technique

• STEP 1

  Day 1:To start your starter, combine 50g flour with 50g tepid water in a jar or, higher nonetheless, a plastic container. Make sure that all of the flour is integrated and depart, semi-uncovered, at room temperature for twenty-four hrs.

• STEP 2

  Day 2:Combine 50g flour with 50g tepid water and stir into yesterday’s combination. Make sure that all of the flour is integrated and depart, semi-uncovered, at room temperature for one more 24 hrs.

• STEP 3

  Day 3:Combine 50g flour with 50g tepid water and stir into yesterday’s combination. Make sure that all of the flour is integrated and depart, semi-uncovered, at room temperature for one more 24 hrs.

• STEP 4

  Day 4:It is best to begin to see some exercise within the combination now; there needs to be some bubbles forming and effervescent on high. Combine 50g flour with 50g tepid water and stir into yesterday’s combination. Make sure that all of the flour is integrated and depart, semi-uncovered, at room temperature for one more 24 hrs.

• STEP 5

  Day 5:The combination needs to be very energetic now and prepared for making your levain. If it’s not effervescent, proceed to feed it every day till it does. When it’s prepared, it ought to odor like yogurt.

• STEP 6

  You now have a starter, which is the bottom to the bread. You’ll must take care of it, however naming is non-compulsory! Preserve it within the fridge (it can keep dormant) and 24 hrs earlier than you wish to use it, pour half of it off and feed it with 100g flour and 100g water. Go away it at room temperature and it ought to change into energetic once more. The longer the starter has been dormant, the extra instances it can should be refreshed – the method of pouring off half the starter and changing it with new flour and water – to reactivate. In case your starter is able to use, a teaspoonful of the combination ought to float in heat water.

• STEP 7

  For the levainMix 1 tbsp of the starter with 100g flour and 100g water (this is identical course of as feeding the starter, however it’s best to do that in a brand new, separate bowl, protecting the unique starter as back-up, as that is the combination you'll use to bake your bread). Go away the levain for 8 hrs at room temperature till it turns into energetic. When prepared, a teaspoonful of the combination ought to float in heat water.

• STEP 8

  For the breadPour 600g tepid water into the levain and stir with a rubber spatula to combine collectively – don’t fear if there are unmixed bits of levain. Tip within the flour and blend every part along with a rubber spatula to make a tough dough, making certain all of the flour is integrated evenly and that there aren’t any dry bits up the aspect of the bowl. Cowl and depart someplace heat for not less than 30 minutes, or as much as 4 hrs.

• STEP 9

  Sprinkle over the salt and add 50g water to the dough. Pinch and scrunch the salt and water by way of the dough together with your fingers. If the dough goes stringy (like previous chewing gum), simply preserve working it till it’s one easy texture. Go away for one more 15 minutes.

• STEP 10

  Moist your fingers, seize the dough from one aspect and stretch it over itself, then repeat with the opposite aspect. This stretching approach helps develop the gluten. Decide the dough up and curl it round onto itself, then cowl and depart for one more 20-30 minutes. Repeat this course of two extra instances (three in whole), then depart the dough for one more 2-3 hrs till it’s risen by about 30% and appears bubbly and smooth.

• STEP 11

  Utilizing a rubber spatula, scrape the dough out onto a evenly floured work floor and break up in two. Fold every bit onto itself to create a ball, then depart uncovered for 30 minutes. The dough balls will unfold throughout this time.

• STEP 12

  Mud two bread-proving baskets generously with flour. Scrape one of many balls of dough off the work floor, then fold it onto itself to create a good ball that’s trapped in all of the air. Raise the ball right into a basket, seam-side up, then switch to the fridge to sit back in a single day, or for as much as 18 hrs. Repeat with the opposite dough ball.

• STEP 13

  Warmth the oven to 240C/220C fan/gasoline 9 and put a lidded casserole dish within the oven to warmth. Reduce a sheet of baking parchment right into a sq. barely bigger than the bottom of one of many loaves. Rigorously take away the recent casserole dish from the oven and take away the lid. Invert one loaf onto the baking parchment, then, working shortly, rating the highest at an angle. Use the corners of the parchment to carry the loaf into the casserole dish. Cowl with the lid and bake for 30 minutes, then rigorously uncover and proceed to bake for one more 10 minutes (or longer for a darker end). Rigorously carry the bread out of the dish utilizing a spatula, switch to a wire rack and depart to chill to room temperature earlier than slicing. Repeat with the second loaf.