To make sourdough bread, the process generally involves these main steps:
- Mixing the Dough: Combine water, sourdough starter, flour, and salt to form a shaggy dough. Let it rest for about 1 hour to hydrate the flour and start gluten development.
- Stretching and Folding: Instead of kneading, gently stretch and fold the dough several times over a period to develop gluten and improve dough strength.
- Bulk Rise (Fermentation): Let the dough rise at room temperature for 6 to 12 hours. This long fermentation helps develop flavor and texture.
- Shaping and Final Rise: Shape the dough into a tight ball to create surface tension, then let it rise again for about 30 minutes to 2 hours before baking.
- Baking: Score the dough surface to allow steam to escape, then bake it in a preheated oven (often inside a Dutch oven) at high heat (around 450-500°F) for a crusty exterior and soft interior.
Additional tips include feeding your sourdough starter 8-12 hours before use, keeping the dough at a comfortable room temperature (68-75°F) during fermentation, and cooling the bread for 1-2 hours after baking before slicing.
