The Art of Sourdough

THis is an image of sourdough bread in a blue dutch over

Why Sourdough?

Not all breads are created equal. Sourdough not only taste delicious, but is also has major health benefits. Because the "rise" in sourdough comes about through fermentation, there is an increased number of probiotics in sourdough which help to improve gut health. Through the fermention process, the sourdough alters the enzymes of the wheat and subsequently makes sourdough bread easier to digest because of the lower gluten content. Sourdough also helps promote "healthy aging." Sourdough is typically a whole grain/whole wheat bread which contributes to a lowered risk of heart disease, diabetes, and cancer. The bottom line is, sourdough is both nutrtious and delicious!

Shaping

Four images that show someone shaping dough.

  1. Gently remove the dough from the bowl and place on a lightly floured surface.
  2. Pinch the right side of the dough and stretch it outward then fold it toward the center. Repeat this step with the left side.
  3. Turn the dough 90 ° and repeat the previous step.
  4. Starting from the bottom, roll the dough upwards (like rolling up a sleeping bag).
  5. Flip the dough over using a bench knife and let it rest for 10-15 minutes.
  6. Gently cup the dough with both hands and pull it towards you, sliding it along the work space. Turn the dough 90 ° and repeat until the dough is a nice, tight, sphere.
  7. Place the dough seam side up in a banneton that has been lightly dusted with rice flour.
  8. Cover with a tea towel and place in the fridge for at least 12 hours

Scoring

Photo of someone scoring bread

The key to getting a good score is having the right tools and scoring right before you are ready to bake. You will want a curved blade known as a lame. You can make your design as simple or as complex as you'd like. A simple score is usually just a curved line down one side of the loaf. To do more complex designs you'll need to dust your dough lightly and make small or deep cuts in your desired design. This takes lots of practice. Lucky for you the bread will still taste delicious even if you scores aren't perfect. Just try, try, again.

Baking

Photo of sourdough in the oven.

The key to getting a good crust on the bake is to somehow create steam. From the fermentation process tiny air pockets have formed inside the dough. When they get hot and steamy, those air pockets expand and that is how sourdough gets it's "rise". It is important to bake the dough in a closed container for the first 30 minutes so that the dough can rise. After the 30 minutes you can remove the lid and the remaining 20 minutes of the bake is where the dough gets it's nice color and crunchy rustic crust.

Check out Natasha's Baking

This page was coded by Joy Lawless