Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

no starter? no problem. how to make sourdough bread, from start to finish

www.cbc.ca
Your Recipes

Ingredients

Remove All · Remove Spices · Remove Staples

Export 13 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

First up: Make your starter

Step 3

A strong starter is essential to baking successful sourdough. It’s very simple: all you need is warm water, organic flour and a little time.

Step 5

Use the best organic stone-ground flour you can find. According to Kimbell, although organic flour is more expensive, it will give you a more robust starter since the microbes won’t be compromised by pesticides.

Step 7

This is a sample schedule; use a start time that works for you!

Step 9

Day 1

Step 11

8 a.m. | Place ½ cup (118 g) warm water and ½ cup plus 2 tablespoons (100 g) flour in a clean jar. Stir until well combined and no dry flour remains.

Step 13

Cover the jar with a loose-fitting lid and pop it somewhere warm for 24 hours.

Step 15

Day 2

Step 17

8 a.m. | Refresh the starter. In another clean jar, add ⅓ cup (50 g) flour and ¼ cup (60 g) warm water. Add ½ cup (100 g) of the original starter to the new jar (it should be starting to bubble) and stir well. This is now your starter.

Step 19

You will have 210 g (just under 1 cup) of starter. Cover it loosely and leave it somewhere warm for 12 hours.

Step 21

Discard the remaining starter from the previous jar. Wash the jar with soap and hot water so it’s ready for the next time you refresh.

Step 23

8 p.m. | Repeat the process above to refresh your starter.

Step 25

Days 3 to 6

Step 27

Repeat the process twice a day for a further 3 to 6 days until your starter is ready. The number of days will depend on your environment and how microbially active your flour is.

Step 29

You can tell it’s ready when:

Step 33

It’s bubbly and lively.

Step 36

It doubles in size within about 5 hours of being refreshed.

Step 40

What if something goes wrong?

Step 42

If your starter is not bubbly after a week, ensure the following:

Step 46

You are using organic stone-ground flour.

Step 49

The water you are adding is at 28 C (82 F).

Step 52

You are leaving your starter at an ambient temperature of about 21 C (70 F).

Step 56

Once your starter is active and ready, you’re ready to move on to making a boule.

Step 58

Basic Sourdough Boule

Step 60

Makes 1 large boule (850 g; nearly 2 lbs)

Step 62

A boule is a classic rounded loaf. Making one quickly is not just about the recipe: it’s also about technique and understanding how to use time as your ally. A boule needs optimal fermentation to have the right structure (unlike a loaf or cake, which is more forgiving because it’s held up by the pan).

Step 64

[IMAGE]

Step 66

The dough for a boule needs to be strong enough to pro of (the final rise before baking) in a short time and hold its shape during baking.

Step 68

The secret is mixing the dough over the course of 3 hours and leaving it to rest in between, thereby mixing and proofing at the same time. This allows the flour to take up the water, then time will mix the dough for you.

Step 70

But just hydrating the dough isn’t enough to achieve the necessary gluten structure, so I also use slightly more starter than I would for a classic boule.

Step 72

My top tips are to:

Step 76

Mix hard.

Step 79

Rest the dough.

Step 82

Keep the dough warm. You need to keep the dough at about 27 C (81 F) to optimize fermentation.

Step 86

You need a stand mixer, a thermometer and patience to develop the gluten in 10 minutes of active time.

Step 88

You can mix the dough by hand if you prefer, but the dough temperature will drop faster and it will take longer.

Step 90

Refresh your starter

Step 92

Before you mix your dough, you will need to refresh your starter twice, as above. This will take about 24 hours.

Step 94

Mix

Step 96

In the bowl of a stand mixer, whisk 1½ cups (350 g) of the water and ⅔ cup sourdough starter until well combined.

Step 98

Add the flours and sprinkle the salt evenly overtop. Using a stand mixer fitted with the dough hook, knead vigorously for about 2 minutes, until there is no dry flour left and the mixture comes together to form a stiff ball. This initial dough can seem tight, but by not adding all the water at once, you’ll ensure the gluten develops well.

Step 100

Cover the dough and let it rest for 1 hour so the gluten can form. Meanwhile, refresh the remaining starter and set aside.

Step 102

Bassinage

Step 104

After the gluten has had an hour to develop, you can begin your bassinage , a traditional technique where water is worked into the dough in increments during the bulk fermentation.

Step 106

In this recipe, we are using it as a way of mixing and proofing at the same time, so it’s important to keep the dough temperature at 27 C (81 F). If your dough temperature starts falling, use slightly warmer water. If it rises, use cooler water.

Step 108

For this recipe, you will use a stand mixer for the bassinage rather than your hands.

Step 110

Add 4 teaspoons (20 g) of the remaining water to the bowl. Mix on high speed for 1 minute, then rest for 20 minutes.

Step 112

Add the remaining 2 teaspoons (10 g) of water and mix on high speed for 1 minute, then transfer the dough to a wide bowl, cover and rest for 1 hour.

Step 114

Shape

Step 116

After your dough is rested, oil your hands. Taking the side closest to you, fold the dough in half, then fold the left side across two-thirds of the dough and bring the right side on top of that.

Step 118

Flip the dough over and dust the top with flour. Place your shaped dough, floured-side down, into a well-floured banneton or a large bowl lined with a clean kitchen towel. This way, you have flour on both the banneton and the dough — a belt-and-braces approach to stop it from sticking.

Step 120

Proof

Step 122

Cover the banneton with a damp kitchen towel and rest for another 40 minutes at 27 C (81 F), then put it in the coldest part of the fridge (5 C/41 F) overnight.

Step 124

Bake

Step 126

The next morning, place a cloche in your oven and heat at 425 F for 30 minutes.

Step 128

Taking great care, remove the hot cloche from the oven and put the dome to one side.

Step 130

Scatter the polenta over the base of the cloche (it will act like tiny marbles and stop the dough from sticking).

Step 132

Turn the dough out onto the hot cloche base, gently removing the banneton. Score the dough using a bread lame and cover immediately with the dome.

Step 134

Place the cloche in the oven and reduce the temperature to 400 F. Bake for 50 minutes. Remove the lid of the cloche and bake for a further 1 to 7 minutes, depending on how dark you like your crust. All ovens are different, so be sure to check your loaf toward the end of the baking time.

Step 136

Carefully remove the cloche from the oven and let your loaf cool on a wire rack. Alternatively, you can leave the bread in the oven as it cools, with the door open. This will give you a really crusty loaf.

Step 138

By now, your starter should be ready to store in the fridge until you’re ready to make another loaf.

Step 140

Once cool, wrap your loaf in a clean, dry tea towel for storage. It’s best enjoyed within 3 days.

Step 142

Summary

Step 147

When

Step 148

Step

Step 149

Action

Step 150

Active Time

Step 155

Day 1 | 8 p.m.

Step 156

First build

Step 157

Refresh your starter

Step 158

1 minute

Step 161

Day 2 | 8 a.m.

Step 162

Second build

Step 163

Refresh your starter

Step 164

1 minute

Step 167

Day 2 | 7 p.m.

Step 168

Mix

Step 169

Using stand mixer, combine water, starter, flours and salt. Knead for 1 to 2 minutes, then cover and rest for 1 hour.

Step 170

1 - 2 minutes

Step 173

Day 2 | 8 p.m.

Step 174

Bassinage

Step 175

Add 4 tsp (20 g) of the remaining water and mix on high speed for 1 minute, then rest for 20 minutes.

Step 176

1 minute

Step 179

Day 2 | 8:20 p.m.

Step 180

Bassinage

Step 181

Add the remaining 2 tsp (10 g) water and mix on high speed for 1 minute. Add any mix-ins. Rest for 1 hour.

Step 182

1 minute

Step 185

Day 2 | 9: 20 p.m.

Step 186

Fold and shape

Step 187

Fold and shape dough, then cover and rest for 40 minutes, keeping the dough at 27 C (81 F).

Step 188

1 minute

Step 191

Day 2 | 10 p.m.

Step 192

Transfer

Step 193

Transfer to the fridge and leave overnight.

Step 194

1 minute

Step 197

Day 3 | 8 a.m.

Step 198

Bake

Step 199

Heat oven and bake.

Step 200

1 minute

Step 203

Day 3 | After baking

Step 204

Finish

Step 205

Remove from oven

Step 206

1 minute

Step 211

[MEDIA]

Step 213

Vanessa Kimbell shares her passion for baking bread in three books and classes at the Sourdough School in Northamptonshire in the U.K. She’s also the author of two cookbooks (not about bread!). She’s pursuing a PhD in nutrition and the digestibility of bread, researching the effects of fermentation on the gut microbiome and mood.

Step 215

Watch Chef Secrets: The Science of Cooking on The Nature of Things.

Step 217

[EMBED]

Top Similar Recipes from Across the Web