Sourdough Bread

During the COVID-19 pandemic, the world’s oldest leavened bread, invented as early as 3700 BC, made a comeback—and for good reason. Compared to other breads, sourdough has high levels of antioxidants, vitamins, and protein. Sourdough’s long fermentation process makes it easier to digest, leading many people with digestion problems, including mild gluten sensitivity, to choose sourdough as a delicious alternative to breads with higher gluten content. 

Unlike other breads, which use commercially grown yeasts, the flour and water used to make sourdough starter attracts the wild yeasts both in the flour and the surrounding air. The microbial diversity in sourdough starters is the primary reason for that iconic “sour” taste. Interestingly enough, small factors such as the brand of flour used, feeding schedule, temperature, and even the bacteria on the baker’s hands can affect the flavor of sourdough starter. In Belgium, Karl De Smedt runs the International Collection of Sourdough Starters, where he feeds each starter with the flour originally used to make it, ensuring that its microbial makeup does not change significantly. His library is home to 107 starters from approximately twenty countries.

In the past, sourdough was considered a luxury food item and was relatively difficult to find in U.S. bakeries, but in recent years, the consumer demand for healthier, more natural products has aided sourdough’s rise in popularity. Moreover, with many stuck at home during the COVID-19 pandemic, making sourdough became a fun way to pass the time and learn something new. The fact that sourdough is alive is perhaps most enticing to bakers: the yeast moves, bubbles, needs to be fed, and grows. Hopefully, the trend towards healthier, more sustainable breads like sourdough will continue, but in the meantime, let’s bake!

Tools:

• Large bowl
• Kitchen scale (see notes)
• Dutch oven or another oven-safe vessel with a lid 
• Floured proofing basket or a bowl lined with a floured cloth 
• Bread lame or sharp non-serrated knife

Ingredients:

• 200 grams active starter
• 750 grams water 
• 1 kilogram bread flour
• 20 grams salt

Instructions:

• In a large bowl, mix together the active starter and 700 grams of the water. Once combined, mix the bread flour in with your hands. 
• Cover the bowl with a kitchen towel and let it rest for 30 minutes. This resting period is called autolyse.
• After 30 minutes, fold in the salt and the remaining 50 grams of water. Cover the dough again and let it rest for 30 minutes.
• With the dough still in the bowl, take one edge of the dough and stretch it upwards. Then, fold the stretched dough into the center. Do this all around the ball of dough until the whole edge has been “knitted” into the center. If the dough is too sticky, dip your hands in water. Afterwards, let the dough rest for another 30 minutes.
• Repeat the process of stretching, folding, and resting five more times.
• After completing the six total ‘stretch-fold-rests,’ tip the dough onto the counter and divide it into two sections. Shape both sections into a ball by folding each corner into the middle and then flipping the dough over so that the folded side is not visible. Cover the loaves and let them rest for 30 minutes.
• Shape the dough again and put each unbaked loaf into a proofing basket or other cloth-lined bowl and cover. Place in the refrigerator and proof overnight or for at least 10 hours.
• After at least ten hours, preheat the oven (with the dutch oven or other oven-safe vessel inside it) to 465°F. 
• Take a bread lame or sharp knife and make a cut across the top of the loaf about ½ inch deep. If desired, score designs such as pine trees, wheat, or snowflakes on the sides. 
• Bake the loaves covered by the dutch oven lid or other oven-proof lid for precisely 31 minutes. Then, remove the lid and bake for 14 minutes. Note that if you are not using a dutch oven, you may need to adjust the time depending on your equipment.
• Take the loaves out of the oven and let them cool on a wire rack. Resist the temptation to cut a slice before the loaves are cool, as this will result in a gummy interior. 

Notes:

• You can usually buy sourdough starter at a local store, bakery, or online (for example, King Arthur Baking Company). Better yet, make it yourself or find a friend to share some of theirs with you!
• Although traditional measuring tools (cups, tablespoons, etc.) will probably work if you do not have a kitchen scale, well-made sourdough bread does need precise measurements which can only be achieved through weight measurement.
• Have fun trying the many different types of sourdough bread, including cinnamon raisin, whole wheat, chocolate, and asiago! My favorite loaf is made with feta cheese, sun-dried tomatoes, and rosemary.

Works Cited:

Wong, Cecily and Dylan Thuras. Gastro Obscura: A Food Adventurer’s Guide, Workman Publishing Co., 2021, p. 17.

Whitley, Andrew. “The Benefits of Sourdough.” McGrath’s Brick Oven Bakehouse, 2013, 

mcgrathsbakehouse.com/blogs/breaducation/83696195-the-benefits-of-sourdough.

el-Showk, Sedeer. “Sourdough Starter: How it Works.” Foodunfolded, 4 April 2023, www.foodunfolded.com/article/sourdough-starter-how-it-works.

Photo Credit: Jericho Church