Sourdough Bread Recipe

For the past year, I have put a lot of effort, time and added up readings in food chemistry to succeed in making the best homemade bread like at the bakery. If you already follow me on Instagram, you have certainly seen my learnings, my good shots and the less good ones too. In the meantime, I have often been asked for my sourdough bread recipe, but at that time, I was still suffering from imposter syndrome. Who was I to give a sourdough bread recipe that was not 100% mine, being still at the stage of being inspired by other people’s recipes?

With time, patience, about 3 loaves per week since the beginning of my baking adventures, making sourdough bread has become intuitive. Today, I no longer need to follow a recipe. I now have my own recipe! I look for a feeling when I touch my dough rather than relying solely on the grams on the scale. I watch it evolve, I adapt my bread to my daily life. And that’s what I want to teach you to do here.

Holidays and quieter periods are a good time to start learning sourdough bread. I suggest you make it as often as possible, or even too much! The best way to learn is to repeat the steps. And bread is a pleasure to give!

  • Preparation20 min
  • Cooking1 h 20 min
  • Waiting8 a.m.
  • Refrigeration1 h 15 min
  • Portions1
  • Yield1 loaf of approximately 800 g (1 ¾ lb)

Anyone who has made their own bread in recent months will be won over by this sourdough version. It requires more work, but is made without store-bought yeast, so no shortage in sight! And when you master the technique, you can be sure of obtaining results worthy of the best bakeries.

Published in RICARDO Magazine Volume 19 number 2
  • Vegan
  • Nut free
  • Lactose free
  • Gluten free
  • Dairy free
  • Without eggs
  • Vegetarian

Ingredients

  • 500 g (3 1/3 cups) white bread flour or unbleached all-purpose flour
  • 9 g (1 1/2 tsp) fine sea salt or fine table salt
  • 100 g (2/3 cup) active sourdough starter
  • 350 ml (1 1/2 cups) filtered water, room temperature
  • Rice flour or corn flour for dusting

Preparation

sourdough bread recipe

step 1 – preparing the dough

step 2 – fermentation & bulk fermentation period

step 3 – pre-shaping

step 4 – shaping & placing in banneton

step 5 – scoring & cooking

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *