Mastering the Art of Sourdough Bread

Sourdough bread baking is experiencing a renaissance, and for good reason. This ancient technique produces bread with complex flavors, better digestibility, and a satisfying crust and crumb.

Creating and maintaining a sourdough starter is the first step. Mix equal parts flour and water, then feed it daily at the same time. A healthy starter should double in size within 4-8 hours of feeding and have a pleasant, slightly tangy aroma.

Understanding hydration is crucial for sourdough success. Higher hydration doughs (more water relative to flour) create larger holes and a more open crumb, but they're trickier to handle. Start with a 70% hydration and adjust as you gain experience.

The bulk fermentation phase develops flavor and structure. This typically takes 4-6 hours at room temperature, during which you'll perform several sets of stretch and folds to build gluten strength.

Shaping requires practice. The goal is to create surface tension that helps the dough hold its shape and rise upward rather than spreading outward. Use a light touch and work confidently.

Scoring isn't just decorative – it controls how the bread expands during baking. A sharp blade and decisive cuts create the signature sourdough patterns.

Baking in a preheated Dutch oven creates steam, essential for crust development. Start at high heat for spring and color, then reduce temperature to finish baking through.