I Bake Sourdough Bread from Start to Finish

Ingredients:

For starting the starter:

1 packet dried sourdough starter
Water
Whole wheat flour

For the bread dough:

0.5 kg stone-ground sourdough flour
330 g water
100 g active sourdough
10 g salt

Method (mise en place):

Mise en place: Gather dried sourdough starter, whole wheat flour, stone-ground sourdough flour, water, salt, mixing bowl, kitchen scale, spatula, cloth, baking paper, and cast iron pot.

1. Revive the dried sourdough starter according to the package instructions.
2. Mix flour and water to form a smooth dough. Cover and let the dough rest for 45 minutes.
3. Knead in the active sourdough and salt. Let the dough rest for 15 minutes.
4. Stretch and fold the dough 3 times with 30 minutes in between each time.
5. Let the dough rise in a warm place until it is light and airy, about 50 percent larger.
6. Divide the dough into pieces if you are using the entire recipe from the package.
7. Press the piece slightly outward, fold the edges towards the center, and turn the dough with the seam side down.
8. Pull the dough towards you on the counter until it tightens into a round ball.
9. Place the dough in a floured proofing basket with the seam side up, cover, and cold-proof for 15 to 20 hours.
10. Take the bread out to room temperature before baking.
11. Place the cast iron pot in the oven and preheat to 250 degrees.
12. Carefully turn the bread out onto baking paper and score the bread.
13. Place the bread in the hot cast iron pot.
14. Bake for 20 minutes with the lid on.
15. Remove the lid and continue baking for 20 minutes without the lid.
16. Cool the bread on a rack before slicing.

In this video, I bake sourdough bread from start to finish using dried sourdough starter and stone-ground sourdough flour from Kompani Surdeig. This is a process that takes more time than regular yeast baking, but that is also what makes sourdough baking interesting. The bread is built up through the starter, resting, folding, rising, cold-proofing, and baking.

The first part of the process involves waking up the dried sourdough starter. It is mixed with water and whole wheat flour according to the package instructions. Then it is left at room temperature and fed until it starts to bubble and rise. When the starter shows clear activity, it can be used in the bread dough. This is what distinguishes sourdough from regular yeast baking. You rely on the starter being alive and working before it can lift the dough.

The actual bread recipe on the package uses 1 kg of stone-ground sourdough flour, 660 g of water, 200 g of active sourdough, and 20 g of salt. First, flour and water are mixed to form a smooth dough. It rests for 45 minutes before the active sourdough and salt are kneaded in. After another rest, the dough is stretched and folded 3 times with 30 minutes in between each time. This helps the dough build strength and structure without needing to knead it hard.

Once the dough has been folded, it should rise in a warm place until it is light and airy. The package states that it should become about 50 percent larger. After rising, the bread is shaped. The dough is pressed slightly outward, the edges are folded towards the center, and the piece is turned with the seam side down. Then the dough is gently pulled towards you on the counter to tighten the surface. Once the bread is shaped, it is placed in a floured proofing basket with the seam side up and cold-proofed for 15 to 20 hours.

What I do differently than the package is the baking. The package describes baking on a tray with steam in the oven, but I use a cast iron pot. The pot is placed in the oven and heated to 250 degrees. When the pot is really hot, the bread is turned out onto baking paper, scored, and carefully placed in the pot.

The bread is baked first for 20 minutes with the lid on. The lid retains moisture around the bread at the start of baking, which can help the bread achieve better oven spring. After 20 minutes, the lid is removed, and the bread continues to bake for 20 minutes without the lid. This gives the crust more color and makes it crispier.

The result is a sourdough bread with a crispy crust, mild tang, and juicy crumb. This is not a quick recipe, but it is a great way to understand the entire process. You start with dried starter, build it up, make the dough, shape the bread, cold-proof it, and finish baking it in a cast iron pot. For me, this is a practical and honest way to test sourdough baking at home without pretending that everything has to be perfect from the first attempt.