Homemade Fermented Sourdough Bread Recipe
Fermented Sourdough Bread Recipe: Make a tangy, rich loaf with just a few ingredients and an overnight fermentation process for the best flavor.
When I first got into making homemade fermented sourdough bread, I didn’t realize just how much patience it would take. It felt like a world of endless steps, but once I nailed down the dough ferment process and let the dough work its magic overnight in the fridge, everything started to come together. This fermented sourdough bread recipe is now a staple for me—not just because it’s simple but because that rich, tangy flavor only gets better each time. There’s nothing like pulling fresh sourdough bread from the oven, knowing it all started with a few humble ingredients and some time.
What is Fermented Sourdough Bread?
Fermented sourdough bread is just sourdough, but it highlights the natural fermentation process. When you make sourdough, you’re working with a sourdough culture—a mixture of flour and water that captures wild yeast and bacteria from the air. That fermentation is what gives the bread its tangy flavor and makes it easier to digest.
Some people use the term “fermented” to highlight how this type of bread differs from regular bread made with store-bought yeast. But whether you call it fermented or just sourdough, it’s proper fermentation using an active starter that gives the bread its unique tangy flavor and chewy texture.
Sourdough is that bread you can enjoy with just about anything. It’s perfect for toasting and slathering with butter, a great companion for soups, and makes an incredible base for sandwiches. That little tang from the sourdough complements sweet and savory toppings, whether piling on some avocado and eggs or spreading a layer of jam. It’s the kind of bread that adds character to any meal, and once you try it, you’ll see why it’s hard to go back to the regular stuff!
Why is Fermented Sourdough Bread Healthier Than Traditional Bread?
- Improved nutrient absorption: You know what’s cool about sourdough bread? The fermentation process helps break down phytic acid, which can get in the way of your body absorbing important minerals like iron, zinc, and magnesium. Healthline says that fermented sourdough can reduce phytic acid levels by more than 70%, making it way easier for your body to soak up those nutrients.
- Lower glycemic index: Sourdough bread also has a lower glycemic index compared to regular bread. This means it won’t make your blood sugar spike like white bread can. The lactic acid bacteria change up the starches during fermentation, leading to a slower rise in blood sugar levels. WebMD points out that eating sourdough may help keep your blood sugar more stable after meals, which is a big win for avoiding those insulin spikes!
- Easier digestion: The fermentation process makes sourdough easier to digest for many people because it partially breaks down gluten and other complex carbohydrates. This can mean less work for your gut, potentially making it a better choice for those with non-celiac gluten sensitivities. However, sourdough still contains gluten and is not safe for individuals with celiac disease. Additionally, sourdough can have a lower FODMAP content, which may help reduce bloating and gas for some individuals.
- Increased antioxidant content: Another great perk is that the lactic acid bacteria during fermentation ramp up the antioxidant levels in sourdough bread. These antioxidants can help protect your cells from damage and may lower the risk of chronic diseases, according to WebMD.
- Probiotic benefits: While sourdough bread isn’t packed with probiotics after it’s baked, the fermentation process does encourage beneficial bacteria that can support gut health when you eat it. So, there you go—sourdough is not just tasty; it’s got some health benefits to boot!
Instructions
- Mix all ingredients in the bowl of a standing mixer.
- With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
- Transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
- Let rise in a warm spot – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
- Check periodically to see how well the bread has risen.
- When the dough has doubled, turn it out onto a floured work surface.
- Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
- Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension.
- Place in a floured banneton basket seam side up.
- Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
- Leave loaves in the fridge overnight.
- Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
- When the oven is preheated, turn one banneton basket out onto a large piece of baking parchment
- Now the fun part! Score your sourdough loaf!
- Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
- Bake for 20 minutes with the lid on.
- Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
- Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
- Allow to cool on a cooling rack
Why You Should Proof Sourdough Bread in the Fridge Overnight
Richer flavor development
You’re going to love this! When you let sourdough ferment in the fridge, the natural enzymes in the flour have more time to work. They break down those complex carbs into simpler sugars and turn proteins into amino acids. The result? Bread with rich, complex flavors that will make your taste buds sing.
Tangy acid production
Cold fermentation lets those lactic acid bacteria do their thing. They produce lactic acid, which gives sourdough that signature tangy flavor we all crave. It’s what makes a good slice of sourdough so memorable!
Stronger gluten structure
Another benefit of this method is that it helps strengthen the gluten network in your dough. This means the gluten becomes more stretchy and elastic, giving your bread a nice rise and that desirable crumb structure.
Better digestibility
Longer fermentation also helps break down gluten and phytic acid in the flour. While this doesn’t make the bread gluten-free, it can make it easier on the digestive system for some folks, especially those with mild sensitivities. So if you know someone who usually avoids gluten, this might be a good option!
Improved nutrient availability
With the enzymes doing their job during cold fermentation, the nutrients in the flour become easier for your body to absorb. It’s a nice little boost for your health while you enjoy your delicious bread!
Flexible scheduling
One of the best tips about cold fermentation is how it fits into your baking schedule. When you let the dough sit in the fridge, you get to time the final proofing and baking to suit your day.
Longer shelf life
Have you ever noticed how some sourdough lasts longer than others? That’s often due to long-fermented sourdough bread. The acids produced during this process help keep your bread fresh and moist for a longer time.
Easier handling and shaping
You’ll really appreciate this: cold dough is usually easier to work with. It’s less sticky and more manageable, making it simple to shape your loaves or whatever design you’re going for.
So, if you haven’t tried proofing your sourdough in the fridge overnight, give it a shot. You might be surprised at how much it improves your baking!
How to Proof Sourdough Bread in the Fridge Overnight
You know, there are tons of sourdough bread recipes floating around online. I’ve got my favorite that I stick to, but honestly, there are so many good ones out there! It seems like everyone has their own go-to, so don’t be afraid to experiment a little until you find the one that really clicks for you.
After you mix everything and let the dough rise until it’s doubled in size, toss it into a floured banneton basket with the seam facing up. Then, just slide that basket into a big plastic bag, tie it up, and stick it in the fridge for the night.
This cold fermentation lets the natural enzymes in the flour work their magic. They break down the complex carbs into simpler sugars and create that awesome tangy flavor we all love. Plus, it helps the gluten get stronger, making the dough easier to handle. The next day, all you need to do is preheat your oven, score the dough, and bake it. You’ll be surprised at how rich and tasty your loaf turns out after that overnight chill.
If you would like more in-depth instructions, I wrote a whole post about fermenting sourdough in the fridge overnight!
Other Ways to Proof Your Fermented Sourdough Bread
Final proof in the refrigerator
After shaping your dough, consider letting it rise in the fridge for its final proof. This cold proofing adds a depth of flavor and helps you fit baking into your schedule.
Bulk fermentation
After you mix your sourdough starter, flour, water, and salt, let that dough sit at room temperature for a good while. This bulk fermentation is when the natural yeast and bacteria in your starter do their thing, fermenting the dough and making it come alive.
Proofing basket (banneton)
Once you’ve shaped your dough into a round or oval, place it in a proofing basket, or banneton. Just dust the basket with some flour to keep things from sticking. The basket helps your dough hold its shape during the final rise and even leaves a nice design on the crust.
Room temperature proofing
If you want things to move a bit faster, you can proof the shaped dough at room temperature. Just place it on a parchment-lined tray, cover it with a damp cloth or some plastic wrap, and let it rise until it’s doubled in size.
Double proofing
Some bakers go for a two-stage proofing. After the initial rise, they shape the dough and let it rise again before baking. This can really help improve the dough’s structure and flavor.
Cloth-lined bowl
If you don’t have a banneton, no worries! You can use a bowl lined with a floured cloth instead. The cloth will keep your dough from sticking while helping it maintain its shape.
Autolyse
While it’s not a traditional proofing step, doing an autolyse can work wonders. Mix your flour and water and let them rest for a bit before adding the sourdough starter and salt. This little break helps the dough stretch better and develop gluten.
FAQ
Tips and Tricks for Better Fermented Sourdough Bread Baking
- When you’re picking out a recipe for your fermented sourdough bread, keep in mind that a lot of different things can affect whether your bread turns out great or not. Stuff like the hydration level of your starter, the kind of flour you’re using, and even the humidity or altitude where you live can make a difference. I usually find I need to use less water than the recipe calls for, or my dough turns into a total mess!
- Make sure your sourdough starter has been fed in the last 12 hours and is nice and bubbly. If you’re thinking about making your own starter, I’ve got a post that can help you with that!
- Watch your dough during the bulk fermentation. You want it to double in size but not puff up like a balloon, or you’ll end up with a dense loaf, which isn’t exactly the perfect loaf.
- You also don’t want it to be underproofed. A simple poke test can help you figure this out. Just poke it lightly and see if it bounces back, which is key for a perfect fermented sourdough bread.
- If you don’t have a fermentation box, you can let your dough rise at room temperature, but keep in mind that the timing will change depending on the season and how warm your kitchen is. A fermentation box really helps with getting consistent results, though.
- For the best results, use rice flour in your banneton baskets. This prevents sticking and gives your fermented sourdough bread a nice, clean release.
- When it’s time to score your dough, a razor blade works great, but a sharp knife will do the job too.
- You can let your sourdough proof in the fridge for anywhere from 12 to 24 hours, but don’t go much longer than that, or you risk overfermenting it.
Notes for Fermented Sourdough Bread Recipe
- If you don’t have a standing mixer, you can still make this fermented sourdough bread dough by hand. Just knead it on a floured surface for about 15-20 minutes until it feels soft and elastic.
- When kneading, look for that soft and stretchy texture. If the dough feels sticky, you can sprinkle a little flour, but try not to overdo it; too much flour can make your fermented sourdough bread dense.
- Finding the right warm spot is crucial for fermentation. If you don’t have a fermentation box, a turned-off oven with the light on or a warm corner of your kitchen can work well. Just ensure it stays consistently warm, as this will affect the quality of your fermented sourdough bread.
- Keep an eye on the dough as it rises. It should double in size, which typically takes 5-7 hours, depending on the room temperature and the strength of your starter in the fermented sourdough bread recipe.
- When you divide the dough, use a sharp knife or a bench scraper to make clean cuts. This helps prevent squishing the dough too much and ensures your fermented sourdough bread maintains its shape.
- Create surface tension: This step is important for a nice rise during baking. When folding the edges into the center, make sure to pull gently to create tension on the surface of the fermented sourdough bread dough.
- Dust your banneton generously with flour to prevent sticking. You can use rice flour or a mix of all-purpose flour and rice flour for added non-stick properties, which is important in a fermented sourdough bread recipe.
- The cold fermentation in the fridge allows for a deeper flavor. Make sure the banneton is well covered to avoid drying out. You can use a large plastic bag, a shower cap, or wrap it in a damp cloth—essential tips for a well-executed fermented sourdough bread recipe.
- Preheat your Dutch oven for a good crust. Make sure it’s empty while preheating, as this helps create steam when you place the fermented sourdough bread loaf inside.
- Scoring your dough before baking allows for controlled expansion of the loaf. Use a sharp razor blade or a lame to make quick, decisive cuts. You can create simple slashes or decorative patterns depending on your style—both can work well with this fermented sourdough bread recipe.
- Baking times may vary slightly based on your oven. Keep an eye on the bread after lowering the temperature to ensure it doesn’t brown too quickly. A golden-brown crust is ideal for a beautiful fermented sourdough bread.
- Let the bread cool completely on a rack before slicing. This allows the interior crumb to set and helps with the overall texture of the fermented sourdough bread.
- If you can resist eating the whole loaf at once, store any leftovers in a paper bag at room temperature for a couple of days. For longer storage, slice and freeze the fermented sourdough bread, wrapping it tightly to maintain freshness.
Homemade Fermented Sourdough Bread Recipe
Ingredients
- 8 cups all-purpose spelt flour (950g)
- 2 1/4 cups filtered water (500g)
- 3 tbs salt (20g)
- 1 cup active sourdough starter (200g)
- splash of olive oil (for oiling your bowl)
Instructions
- Mix all ingredients in the bowl of a standing mixer.
- With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
- Transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
- Let rise in a warm spot – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
- Check periodically to see how well the bread has risen.
- When the dough has doubled, turn it out onto a floured work surface.
- Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
- Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension.
- Place in a floured banneton basket seam side up.
- Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
- Leave loaves in the fridge overnight.
- Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
- When the oven is preheated, turn one banneton basket out onto a large piece of baking parchment
- Now the fun part! Score your sourdough loaf!
- Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
- Bake for 20 minutes with the lid on.
- Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
- Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
- Allow to cool on a cooling rack
Notes
Tips and tricks for better fermented sourdough bread baking
- When you’re picking out a recipe for your fermented sourdough bread, keep in mind that a lot of different things can affect whether your bread turns out great or not. Stuff like the hydration level of your starter, the kind of flour you’re using, and even the humidity or altitude where you live can make a difference. I usually find I need to use less water than the recipe calls for, or my dough turns into a total mess!
- Make sure your sourdough starter has been fed in the last 12 hours and is nice and bubbly. If you’re thinking about making your own starter, I’ve got a post that can help you with that!
- Watch your dough during the bulk fermentation. You want it to double in size but not puff up like a balloon, or you’ll end up with a dense loaf, which isn't exactly the perfect loaf.
- You also don’t want it to be underproofed. A simple poke test can help you figure this out. Just poke it lightly and see if it bounces back.
- If you don’t have a fermentation box, you can let your dough rise at room temperature, but keep in mind that the timing will change depending on the season and how warm your kitchen is. A fermentation box really helps with getting consistent results, though.
- For the best results, use rice flour in your banneton baskets.
- When it’s time to score your dough, a razor blade works great, but a sharp knife will do the job too.
- You can let your sourdough proof in the fridge for anywhere from 12 to 24 hours, but don’t go much longer than that, or you risk overfermenting it.
Notes
- If you don’t have a standing mixer, you can still make this dough by hand. Just knead it on a floured surface for about 15-20 minutes until it feels soft and elastic.
- When kneading, look for that soft and stretchy texture. If the dough feels sticky, you can sprinkle a little flour, but try not to overdo it; too much flour can make your bread dense.
- Finding the right warm spot is crucial for fermentation. If you don't have a fermentation box, a turned-off oven with the light on or a warm corner of your kitchen can work well. Just ensure it stays consistently warm.
- Keep an eye on the dough as it rises. It should double in size, which typically takes 5-7 hours, depending on the room temperature and the strength of your starter.
- When you divide the dough, use a sharp knife or a bench scraper to make clean cuts. This helps prevent squishing the dough too much.
- Create surface tension: This step is important for a nice rise during baking. When folding the edges into the center, make sure to pull gently to create tension on the surface of the dough.
- Dust your banneton generously with flour to prevent sticking. You can use rice flour or a mix of all-purpose flour and rice flour for added non-stick properties.
- The cold fermentation in the fridge allows for a deeper flavor. Make sure the banneton is well covered to avoid drying out. You can use a large plastic bag, a shower cap, or wrap it in a damp cloth.
- Preheat your Dutch oven for a good crust. Make sure it’s empty while preheating, as this helps create steam when you place the loaf inside.
- Scoring your dough before baking allows for controlled expansion of the loaf. Use a sharp razor blade or a lame to make quick, decisive cuts. You can create simple slashes or decorative patterns depending on your style.
- Baking times may vary slightly based on your oven. Keep an eye on the bread after lowering the temperature to ensure it doesn’t brown too quickly. A golden-brown crust is ideal.
- Let the bread cool completely on a rack before slicing. This allows the interior crumb to set and helps with the overall texture.
- If you can resist eating the whole loaf at once, store any leftovers in a paper bag at room temperature for a couple of days. For longer storage, slice and freeze the bread, wrapping it tightly to maintain freshness.
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