Making homemade sourdough bread was a great satisfaction, after many trials I managed to make it as I wanted for a long time. My sourdough starter is called Michy and was born during the lockdown for the Covid-19 pandemic. A starter made with lots of love and by little hands. For preparing homemade bread with sourdough, you will only need 5 ingredients: sourdough starter, water, flour, salt, and the time needed for the rise, so no rush, and the result will be wonderful and tasty.
Let’s prepare it together with the step-by-step recipe 💪
See you soon, Susy.
- Difficulty: Easy
- Cost: Very Economical
- Rest time: 1 Day 6 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 186.54 (Kcal)
- Carbohydrates 40.40 (g) of which sugars 0.90 (g)
- Proteins 6.62 (g)
- Fat 0.50 (g) of which saturated 0.09 (g)of which unsaturated 0.39 (g)
- Fibers 1.46 (g)
- Sodium 96.65 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Sourdough Bread
- 4 cups all-purpose flour
- 1 1/4 cups water
- 4.23 oz sourdough starter
- 1 tsp barley malt
- 1 tsp salt
You Will Need
- Bowl
- Workbench
- Proofing Basket
Prepare Homemade Sourdough Bread
Refresh the sourdough starter the night before, put one part in the fridge while the needed part for the recipe is left to rise in a container at room temperature or closed in a turned-off oven.
In a bowl, dissolve the sourdough starter in water with a teaspoon of barley malt. Stir with a wooden spoon to dissolve it well, without rushing. Gradually add the flour and start mixing, then add the salt and transfer the dough to the workbench and continue kneading vigorously. Form a nice dough ball and let it rest for 30 minutes, then start folding it in thirds.
Stretch the dough with your hands, bring the top side to the center and close the book with the bottom one, fold the right side to the center and close with the other like a book. Repeat the fold in thirds 3 times, letting the dough rest for at least 20 minutes between each fold.
After completing the folds, turn it over and start pirlatura, turning the dough with floured hands to give it a spherical shape.
Transfer the dough to a container and let it rise in the oven with the light on, it will take 5/6 hours or all night in the fridge.
Once risen, prepare the loaf. Flip the dough onto a lightly floured workbench, stretch the dough with your fingertips, bring the 4 ends to the center, and the 4 corners that have formed.
Place the dough in the proofing basket with the seam side up, cover it with a clean cloth, and let it rise until it doubles.
Gently flip the dough onto a floured baking sheet and sprinkle some flour over the surface of the bread as well.
Make incisions with a knife and bake in a preheated oven at 428°F for about 30 minutes in static mode, placing a small bowl with a little water on the tray, as this will make the bread lighter and allow for better baking.
Once baked, take it out of the oven and let it cool before slicing it.
Storage
Homemade sourdough bread keeps well in food or bread bags for 3/4 days.
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See you soon, Susy
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