I finally used my sourdough starter to make bread! You might be asking yourself, “What is a sourdough starter?” If you haven’t read my sourdough starter post, you can find it here. I was super excited but kind of nervous! I had never made anything with an ingredient I had left sitting on my counter for weeks! This was my first attempt at sourdough bread making.
I love learning about historical techniques, especially when it comes to cooking. Something about being self-sufficient is very appealing to me, especially in our convenience filled world. Prior to COVID-19 I had never considered growing my own yeast.
I used two different flours, all purpose flour and whole wheat flour. I used my grain mill to grind the whole wheat. Grinding my own grains is something new also since the pandemic. Knowing I have a way to make my own flour has been a game changer.
I have really tried to stock up on all the basics, we live in a small living space, but I have 5 gallon buckets stashed around the house with various basic ingredients, just in case!
Sourdough Bread Recipe
After researching various techniques, this is the recipe I decided to try. You do need a digital scale, the world of bread making involves precise ingredients measured out in grams.
You will need:
Large Bowl (preferably glass)
Kitchen Towel ( like to use 100% cotton ones)
Grain Mill (optional)
250 g Whole Wheat Flour
250 g All Purpose Flour
8 g Salt (not table salt, I used pink Himalayan sea salt from Costco)
416 g Water (give or take a little depending on how dry your flour is)
120 g Mature Sourdough Starter
Bread making is definitely an art form, and I am still trying to get all the techniques down. It may seem like a lot of steps, but it was enjoyable!
Step 1: Add all dry ingredients to bowl, mix well. Make a well, pour in water and starter. Mix water and starter together, then mix in dry ingredients.
Step 2: Cover dough, wait 30 minutes. At this time, feed your sourdough starter, and let rise out with your dough.
Step 3: After 30 minutes, use the “stretch and fold” technique, which involves folding the dough onto itself from all sides. I used a silicone spatula because it was really sticky.
Step 4: Keep stretch and folding every 30 minutes, as many as you can, and wait for about 5 to 6 hours.
Time to Bake!
Step 5: After 5-6 hours, your dough is ready to be “proofed.” This involves lining a proofing basket with a tea towel, and dust it with flour. Dump your dough out onto the counter, and do some more shaping to provide tension. Once shaped, put into the prepared proofing basket and cover with the towel, sprinkle the top of the dough with flour also to keep from sticking.
Step 6: Now let it proof for another hour or so in the proofing basket. When you can press your finger into the dough and it leaves an indentation, it is “proofed.” Pre-heat your oven to 425 degrees Fahrenheit with the cold Dutch oven in the oven.
Step 7: Once your dough is done “proofing”, take the hot Dutch oven out of the oven. Take off the lid, and transfer the dough to the dutch oven. Put the lid back on and put into the oven. I baked it for about 30 minutes, then I took the lid off and baked it for another 15 minutes.
Step 8: Carefully remove the bread out of the dutchoven, wearing oven mits, test the bottom of the bread with the “thump” test, if it sounds hollow it is cooked! Watch out everything is very hot.
Step 9: Let the bread rest on a cookie rack, you are supposed to let it completely cool before you cut it, but this can be hard to do!
First Attempt at Sourdough Summary
In summary, bread making is an art form. I struggled with any type of design on the top. Also the dough seemed very sticky. I look forward to trying this again and updating this post with any new tips I learn!
Thanks for stopping by!
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