Making sourdough bread at home is a rewarding process that brings together the basics of fermentation, time, and patience to create a loaf with a unique flavor and delightful texture. While most recipes call for bread flour, it's absolutely possible to bake an amazing sourdough loaf using all-purpose flour. The resulting bread will still have a chewy crumb and a beautifully crusty exterior. Here's a step-by-step guide for making sourdough bread with all-purpose flour, along with tips for success.
Ingredients:
For the starter (if you don’t already have one):
- 100g all-purpose flour
- 100g filtered water
For the sourdough loaf:
- 500g all-purpose flour
- 300g filtered water (room temperature)
- 125g active sourdough starter
- 19g salt (any good salt like pink, rock, sea salt, avoid iodized salt)
Tools Needed:
- Large mixing bowl
- Kitchen scale (for accurate measurements)
- Clean towel or plastic wrap
- A deep steel serving bowl with steel cover(can you be covered with a small plate)
- Bench scraper or knife
- Banneton or a well-floured bowl for proofing
Steps:
1. Feed Your Starter (8-12 hours before baking)
If you already have a sourdough starter, feed it the night before you plan to bake. Combine 100g of AP flour with 100g of water and stir. Cover loosely and let it sit at room temperature for 8-12 hours. It should become bubbly and active by the time you're ready to make your dough.
If you don’t have a starter yet, you can begin building one from scratch by combining equal parts flour and water daily for about 5-7 days until it's consistently bubbling and doubling in size. Once you have an active starter, you can use it for this recipe.
2. Mix the Starter, water and salt
In a large mixing bowl, combine 125g of starter with 300g of water and 19g of salt.
Mix with a spoon till the starter almost dissolves in the water.
3. Incorporate the Flour to make the dough
Add in 500g of all-purpose flour with with the above mix. Mix with your hands or a spoon until you have a shaggy dough. Cover the bowl with a damp towel and let it rest for about 30 minutes. This step, known as the "autolyse," helps the flour hydrate and kickstarts the gluten development.
4. Bulk Fermentation (Stretch and Fold)
This is where fermentation really begins! Cover your bowl with a towel and let the dough rest for 30 minutes. After this initial rest, you’ll begin a series of "stretch and fold" techniques to build structure.
To do this, wet your hands to prevent sticking. Gently stretch one side of the dough and fold it over the center. Turn the bowl and repeat this process on the other three sides. You’ll do this at least 2-3 times over the next 2 hours, allowing the dough to rest for 30-45 minutes between each set of folds. By the end of this process, your dough should feel smooth and elastic. Keep the dough covered for 5-6 hours or until you see a good rise.
5. Pre-Shape and Final Shaping
After the bulk fermentation, transfer your dough onto a clean, lightly floured surface. Shape it into a rough round and let it rest for 10-15 minutes. Then, give the dough its final shaping. Gently pull the dough towards you with the bench scraper or your hands, tightening its surface tension.
Place the shaped dough in a well-floured banneton or bowl lined with a towel and floured well. Cover with a towel or plastic wrap.
6. Proofing (Cold or Room Temperature)
For the final proof, you have two options:
- Room Temperature Proof: Let the dough sit at room temperature for 3-4 hours until it becomes puffy and slightly jiggles when nudged.
- Cold Proof: Place the dough in the fridge for 12-18 hours. This method helps develop a deeper sour flavor and makes the dough easier to handle when baking. Plus, it can fit into your schedule more flexibly.
7. Preheat Your Oven
When you're ready to bake, preheat to 500°F (260°C). This takes about 30-45 minutes. The hot oven will help create that crispy crust that sourdough is famous for.
8. Bake Your Bread
Carefully transfer your dough from the banneton onto a piece of parchment paper. Using a sharp knife or razor, score the top of the loaf with a design—this will allow the bread to expand beautifully as it bakes.
Transfer the dough into your Dutch oven (or steel bowl covered with a steel plate/lid). Pace inside the oven and bake for 40 minutes. Then, remove the lid, reduce the temperature to 450°F (232°C), and bake for an additional 20-25 minutes until the crust is deeply golden.
9. Cool and Enjoy!
Once your sourdough is baked, transfer it to a cooling rack and let it cool for at least 1 hour before slicing. This helps the crumb set and allows all the flavors to develop.
Tips for Success:
- Hydration: All-purpose flour absorbs less water than bread flour, so if your dough feels too sticky, you can reduce the water slightly.
- Timing: Sourdough is a slow process, but don’t rush it. Fermentation time is key for flavor and texture.
- Experiment: Feel free to adjust the hydration, proofing times, and even flour types once you’ve mastered this basic recipe.
Conclusion
Baking sourdough bread is a wonderful way to experience the art of fermentation. This recipe is flexible enough for beginners but can also be adjusted as you grow more comfortable with the process. So, grab your flour and starter, and enjoy the satisfying process of crafting a perfect loaf of sourdough bread!