Hey there, busy mamas! Finding time to bake can sometimes feel like an impossible luxury, but making delicious, homemade sourdough bread doesn’t have to be complicated or time-consuming at all. Despite what they say, as a mom that juggles so many things in a day, this is definitely not taking away much of my day.. In fact, it takes up less time than baking an ordinary bread, stick with me till the end and I’ll share how I manage to do this.
So no more wasting time, let’s jump right in, here’s a simple, beginner-friendly sourdough bread recipe that fits perfectly into a hectic schedule.
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Ingredients:
- For the starter:
- 1 cup all-purpose flour
- 1 cups water
- For the dough:
- 3 cup wheat flour
- 1 1/2 cups water
- 1 cup active sourdough starter
- 2 tsp salt
Instructions:
Step 1. Make the Sourdough Starter:
- Day 1: Mix 1 cup all-purpose flour and 1 cup water in a clean jar. Cover loosely and leave at room temperature for 24 hours.
- Days 2-5: Discard half of the starter and feed it with 1 cup of flour and 1 cup of water. Repeat every 24 hours until the starter is bubbly and doubles in size within 6-8 hours. See my recipe on making your own sourdough starter if you don’t already have one.
Step 2. Prepare the Dough:
- In a large bowl, mix 1 cup of your active sourdough starter with 1 ½ cups of luke warm water – make sure it’s not too hot as you don’t want to kill your starter, add water slowly while mixing to ensure a thorough mix.
- Add 3 1/2 cups wheat flour and 2 tsp salt – Don’t forget the salt! Mix it well, get in there with your hands if you want to. Cover and let it rest for 30 minutes (autolyse).
Step 3. Bulk Fermentation:
- Let the dough rest for about 2-4 hours at room temperature. Every 30 minutes, perform a series of stretch and folds -gently stretch one side of the dough up and fold it over to the opposite side, repeating on all sides.
Step 4. Shaping:
- After the bulk fermentation, transfer the dough to a lightly floured surface. Shape it into a round loaf by folding the edges towards the center, creating tension on the surface.
- Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a clean, floured kitchen towel. Make sure to flour the surface well as you do not want to have it stick to your towel before baking.
Step 5. Proofing:
- Cover and let it rise for about 2-3 hours at room temperature, or place it in the refrigerator for an overnight proof (8-12 hours).
Step 6. Baking:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
No dutch oven, no problem! You can still bake excellent sourdough bread without a Dutch oven. Here’s an alternative method using a baking stone or a regular baking sheet:
- Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside. Place another baking sheet or an oven-safe metal pan on a lower rack to create steam.
- Carefully transfer the dough to a silicon bread sling and score the top with a sharp knife or razor blade.
- Slide the parchment paper with the dough onto the preheated baking stone, baking sheet or dutch oven.
- Quickly pour a cup of hot water into the lower pan to create steam and immediately close the oven door. If you are using a dutch oven, pour the water into your dutch oven.
- Bake for 20 minutes, then reduce the oven temperature to 425°F (220°C) and continue baking for an additional 20-25 minutes until the crust is deep golden brown.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
My Secret Tip: How I spend less time making sourdough bread everyday than ordinary bread
So while you might be thinking this is not possible since it takes a day just to make one, stay with me as you’ll find it’s as simple as making one batch of dough.. Quite literally. See, the beautiful thing about sourdough is it’s active long-livity. Just like your starter stays alive in your fridge, so will your bread.
So this is what I do: I multiply my recipe by the amount of loaves I am planning on baking for the week. I then do a bulk fermentation process, before shaping I divide my dough into the amount of loaves I want. I then shape the divided pieces into loaves and place them into proofing baskets, cover them with a plastic bag and place them in the fridge. Once that is done it’s as simple as taking it out of the fridge and baking it in the oven.
Troubleshooting Your Sourdough Bread
Just like managing a household, baking sourdough bread can come with its own set of challenges. Here are some common problems and solutions:
- Dense Loaf:
- Problem: Your bread turns out dense and heavy.
- Solution: Ensure your starter is active and bubbly before using it. Also, make sure you’re giving the dough enough time to rise during both the bulk fermentation and the final proof.
- Flat Loaf:
- Problem: Your bread spreads out instead of rising up.
- Solution: This often means the dough is over-proofed. Try shortening the proofing time or ensuring that the dough is shaped tightly before proofing.
- Too Sour:
- Problem: Your bread has an overly tangy flavor.
- Solution: Shorten the fermentation time or use a younger starter. Long fermentations increase the acidity.
- Sticky Dough:
- Problem: The dough is too sticky to handle.
- Solution: Spray your hands and work surface with some water. A little stickiness is normal, but if it’s unmanageable, let the dough rest for a few minutes to relax the gluten.
Final Thoughts
Baking sourdough bread at home doesn’t have to be a complicated ordeal. With a bit of patience and these straightforward steps, you can enjoy fresh, homemade sourdough bread even amidst the chaos of daily mom life. So, roll up those sleeves, get the kids involved, and let the sourdough adventure begin! Share your baking journey or questions. Happy baking, Moms! 🥖🌾
