Susie's (not so) Super Simple Sourdough Journey
* UPDATE - I wrote this blog about a month ago and was taught the lesson again that too much confidence is sometimes not a good thing. After posting this instead of baking beautiful loaves I started pulling hockey pucks out of my Dutch oven.
Sourdough is forgiving but it isn’t simple. It is a practice that requires patience and persistence. I’ve updated the following to incorporate what I learned from baking hockey pucks. What I have learned the most from baking sourdough bread is to enjoy the process, it’s fun to experiment and when the bread turns out - it is delicious! It truly is a practice much like meditation.
A friend (thank you Elise!) gave me some sourdough starter two Thanksgivings ago. And it promptly found a home in the fridge. Having had many baking flops, I was very hesitant to jump into the world of sourdough bread baking. But my social media apps kept bombarding me with sourdough baking videos and my friend kept gently encouraging. So, last winter I took the leap. I watched the video my friend recommended I Bake with Jack’s beginner sourdough and started my journey. My first homemade bread was a success. I was off and running. It gives me great joy to bake bread for my family. Along the way I’ve had many flops when I forgot the salt or left it on the counter for too long, or rushed my folds. Baking sourdough bread helps me to slow down and be present. I now bake a couple times a week. This Christmas I even baked sourdough cinnamon rolls that were a hit. I’ve also made homemade pizza crusts that are so easy and tasty! And most recently bagels, which take time but are so worth it! I encourage you to give it a try and hope you enjoy the same super satisfaction of sourdough baking that I do. If you live near me, I’m happy to share some starter with you.
Ingredients for one loaf: (yes a scale is highly recommended)
100g Excited sourdough starter (take this from your jar and leave the scrapings for next time)
450g Strong white bread flour (I use King Arthur Bread Flour)
310g Room temperature water (the temperature is important)
8g Salt (preferably pink Himalayan)
Feeding Starter Tips:
Feeding Starter - means adding water and flour to your starter. There are many different theories and ratios on feeding starter. I’ve had the most success with equal parts of water and flour and mainly paying attention to creating a thick pancake batter consistency.
Feed starter the night before if you want to make dough the following morning, or first thing in the morning and make dough in the afternoon.
I do recommend putting a small amount of starter in a small glass of water to test if it’s ready. If it floats it’s ready, if it sinks it needs more time and or feedings.
I keep my starter on the counter, unless I’m going out of town, then I put it in the fridge. I like it out so I can keep an eye on it. If it looks runny I feed it. Temperature does affect starter. My kitchen is cold so I recently bought a candle warmer for my starter. It has helped keep my starter thriving.
Starter is resilient. I have brought back to life stinky starter with a grey film on top with just a couple feedings.
Instructions:
1. Combine ingredients, mix together with a spoon, fork, scraper or your hands (if you use your hands make sure they are wet as the dough is sticky) to make a scraggly dough. Let set for 30 minutes covered with a towel. I do like using a traditional Dutch whisk to help with mixing.
2. With wet hands pull the dough out and start to form it into a ball by pulling and folding it together. For more info on folding and timing I recommend Jack’s method . There are many different folding methods and I have tried many of them and come back to this one as the method that results in the best bread. I haven’t had success with the short cuts but others certainly have.
I Bake with Jack’s beginner sourdough
Mix your Dough, 30 minute rest uncovered
1st Fold (12 folds), on wet surface and with wet hands, 2 hours rest covered
2nd Fold (6 folds), on wet surface, 2 hours rest covered
3rd Fold (6 folds), on wet surface, 1 hour rest covered
Preshape, on floured surface, 1 hour rest covered
Final shape, on floured surface, delicate shaping then into basket, refrigerate uncovered
3. Put in the fridge overnight. People use strainers to help hold the shape. I bought sourdough bread baskets and do think they are worth it.
Time to Bake the Bread
I use a Le Creuset Dutch Oven, I’ve seen people use roasting pans too and two bread pans on top of each other and some people bake on a cookie sheet or steel stone. Lots of ways to bake! I’ve tried the bread pans and have had success and like the sandwich style of sourdough bread. I’ve also tried a steel stone and didn’t have success yet. It would be a nice way to bake multiple loaves at the same time. I’ll keep you posted.
1. Place Le Creuset with top on in the oven. Preheat the oven to 500, take the bread out of the fridge. Turn it over onto a piece of parchment paper. Score the bread. I keep it simple, one long slice, not going into the bread too deep. You can of course get fancy and make a design.
2. Place the bread on the parchment paper in the Dutch oven at 500 for 20 minutes. Place a cooking sheet on the bottom rack to prevent the bottom of bread from burning.
3. Reduce the heat to 450 and bake for an additional 10 minutes, do not open the oven or the lid. The bread is doing its magic.
4. After 30 minutes take the lid off, take a peek and continue to cook at 450 for an additional 15-20 minutes.
5. Take out and let cool for at least 2 hours. Some say 12 hours. I try to bake in the morning so we can enjoy the best bread ever with dinner! Happy Baking!!!
So many great resources online! Another favorite of mine is Amybakesbread.com