Learn how to make sourdough bread at home with this step-by-step guide! Perfect for UK bakers, master a delicious, crusty loaf in 24-48 hours—start baking today!
How to Make Sourdough Bread at Home
Making sourdough bread brings the joy of fresh, tangy loaves without commercial yeast. It’s a rewarding process using a natural starter, perfect for UK kitchens. This guide walks you through creating a loaf in 24-48 hours, with a crusty exterior and soft crumb. Start by making or sourcing a starter.
Creating or Obtaining a Starter
Build the heart of your bread.
- Mix 50g flour (e.g., strong white) and 50g water daily for 5-7 days.
- Use a glass jar, cover loosely, and store at room temperature.
- Feed with equal parts flour and water when bubbly.
- Alternatively, get a starter from a local baker or friend.
Tip: Use organic flour for a robust starter.
Preparing the Dough
Mix and rest for flavour.
- Combine 100g active starter, 350g water, and 500g flour (e.g., strong white or rye).
- Add 10g salt after 30 minutes and mix well.
- Cover and let rest (autolyse) for 1 hour.
- Perform 4-6 stretch-and-folds every 30 minutes.
Tip: Wet hands to avoid sticking during folds.
First Rise (Bulk Fermentation)
Let the dough develop.
- Leave covered for 4-6 hours at 20-24°C.
- Watch for doubling in size and bubbly surface.
- Adjust time if kitchen is colder—use an oven with the light on.
- Avoid rushing this step for best flavour.
Tip: Mark the container to track rise.
Shaping and Second Rise
Form and proof the loaf.
- Gently shape dough into a ball on a floured surface.
- Place in a proofing basket or bowl, seam side up.
- Cover and proof for 2-4 hours at room temp, or overnight in the fridge.
- Test readiness by pressing—dough should spring back slowly.
Tip: Use a tea towel in the basket to prevent sticking.
Baking the Bread
Achieve a golden crust.
- Preheat oven to 250°C with a Dutch oven inside for 30 minutes.
- Turn dough onto parchment, score top with a sharp knife.
- Bake covered for 20 minutes, then uncover for 20-25 minutes at 220°C.
- Cool on a wire rack for at least 1 hour.
Important Considerations
- Use a kitchen scale for accuracy.
- Store starter in the fridge if not baking daily.
- Avoid over-kneading to keep air bubbles.
- Experiment with flours (e.g., spelt) for variety.
- Check UK flour brands like Shipton Mill.
Making sourdough bread is a delicious skill to master. Follow these steps for a homemade treat. Start today!
FAQ:
Q: How long does a starter take?
A: 5-7 days to be active.
Q: Can I use regular flour?
A: Yes, but strong bread flour gives better results.
Q: What if my bread is dense?
A: Ensure proper rise and scoring for steam release.
