Crafting Tradition: A Foolproof Guide to Perfect Sourdough Bread at Home

Sourdough bread has a rich and ancient history that dates back thousands of years. The origins of sourdough can be traced to the natural fermentation process that occurs when flour and water are combined and left to capture wild yeast and bacteria from the environment.
In recent decades, there has been a resurgence of interest in traditional and artisanal baking methods. The appeal of sourdough lies not only in its unique tangy flavor but also in the natural fermentation process, which is often associated with health benefits and easier digestibility.
Today, sourdough has become a symbol of artisanal craftsmanship and is cherished by a new generation of bakers and consumers who appreciate its complex flavors and the connection to a time-honored tradition of bread-making. The art of cultivating and maintaining a sourdough starter has been passed down through communities, and sourdough bread continues to hold a special place in the world of baking.

Ingredients:
520 grams bread flour
12 grams salt
385 grams warm water
90 grams sourdough starter

1. When I make sourdough bread, I will not feed my starter for 3 or 4 days. This gives the bread a better flavor.
2. Mix all ingredients until fully incorporated. Don’t worry. It’s supposed to look a bit dry & sticky.
3. Cover with a wet flour sack towel for 15 minutes.
4. After the 15 minutes, do the first set of stretch & folds. Stretch & folds are when you pick up and stretch the dough and fold the dough over itself. I often pick up the dough with two hands and stretch it into a heart shape, pulling the rounded parts down to the bottom.
5. Rest for 15 to 20 minutes between sets of stretch & folds. I do 3 to 4 sets.
6. Let the dough rise for 8 to 12 hours, covered with either greased plastic wrap or a damp towel.
7. Line a glass bowl with greased parchment paper or use a floured banneton proofing bowl. This is the basket I use. Shape the dough so the top is nice and smooth. Once your dough is shaped and ready, move it to the bowl.
8. Preheat your oven to 500^oF and place your dutch oven inside once heated. Heat your empty dutch oven for 1 hour. During that hour, place your shaped dough in the fridge, uncovered.
9. Once the hour is up, pull the bread out of the fridge and score the top with whatever design you want. You can make a basic X or get really detailed and make some art.
10. Place your dough in the pre-heated dutch oven and bake with the lid on for 25 minutes.
11. Remove the lid. Reduce the temperature to 450^oF and bake for another 15 minutes.
12. Let rest on a wire cooling rack for 1 hour before cutting into. I wrap my bread in plastic wrap or aluminum foil to help keep it moist and prevent it from drying out too fast after it is fully cooled.