Basic Sourdough Bread

My Love Affair with Sourdough: A Simple, Single-Loaf Recipe

The aroma of freshly baked sourdough bread. There's nothing quite like it. That tangy, slightly sour scent that fills your kitchen, promising a taste of rustic charm and wholesome goodness. For me, baking sourdough isn't just about the bread itself; it's about the process, the ritual, the connection to something ancient and deeply satisfying. This recipe, for a single loaf, is perfect for those of us who love the taste of sourdough but don't necessarily need a mountain of it. It’s become a staple in my home, a comforting presence on my kitchen counter, and a wonderful way to share a little bit of homemade warmth.

I discovered the magic of sourdough quite by accident. A friend gifted me a starter, a bubbly, active culture teeming with wild yeast. Suddenly, the possibility of making my own bread, from scratch, felt within reach. It wasn’t easy at first. The timing, the temperature, the subtle nuances of the dough – each step demanded patience and attention. But with each successful loaf, my confidence grew, and so did my passion. This recipe, a smaller version of a classic, is a tribute to those early experiments, a testament to the simplicity and reward of homemade bread.

The beauty of this one-loaf recipe lies in its versatility. It’s perfect for a cozy evening meal, a picnic in the park, or sharing with a neighbor. The smaller size means less waste and the perfect portion for two. However, don't let the modest size fool you – the taste is as robust and satisfying as any larger loaf. The crust is wonderfully crisp, a delightful contrast to the soft, slightly chewy interior. And the flavor? Oh, the flavor! That complex tang, the subtle sweetness, the overall satisfying heft – it’s simply divine.

This isn't just a recipe; it's an experience. It's about taking your time, savoring the process, and appreciating the simple joy of creating something delicious with your own hands. It's about the connection to the past, to generations of bakers who have nurtured these starter cultures and shared the gifts of their labor. For me, it’s about sharing a little piece of my heart, one slice of sourdough at a time.

Beyond the deliciousness, baking this sourdough bread has become a meditative practice. The kneading, the waiting, the careful attention to detail – it’s all a rhythm, a calming dance between hands and ingredients. It's a welcome escape from the hustle of everyday life, a moment to disconnect and simply be present. In a world that often feels overwhelmingly fast-paced, this slow process is a reminder to appreciate the simple things, the small moments that make up a rich and fulfilling life.

So, gather your ingredients, dust off your banneton, and embark on this delightful journey. Let the aroma of baking sourdough fill your home, and may this recipe be the beginning of your own beautiful love affair with this ancient and ever-rewarding craft. Happy baking!

Step-by-step

• The day before baking, first thing in the morning, feed (expand) the sourdough starter. Allow the starter to sit at room temperature (70° to 80°F) for 1 hour before feeding it.
• First, feed (refresh) and store some of the sourdough seed starter for future batches of bread (you will be increasing it by 2 1/2 times, from 50 grams to 125 grams): Begin by tearing off a scant 1/4 cup (1.75 ounces/50 grams) of the starter. Add 1/3 cup (1.75 ounces/50 grams) of the flour and 1 tablespoon plus 2 teaspoons (1 scant ounce/25 grams) of the water. Mix and knead until all the flour is absorbed. Place this starter in a lightly oiled 1-cup storage container with a lid. Lightly oil the surface of the starter. Allow the starter to start to ferment at warm room temperature (75°to 80°F) before storing it in the refrigerator.
• Give the starter the first feeding and allow it to ferment and rise (you will be increasing the starter by 4 times, from 25 grams to 100 grams). Tear off a scant 2 tablespoons (1 scant ounce/25 grams) of the sourdough starter and place it in a small bowl. Add 1/3 cup (1.75 ounces/50 grams) of the flour and 1 tablespoon plus 2 teaspoons (1 scant ounce/25 grams) of the water. Mix and knead until all the flour is absorbed. Transfer the starter to an oiled 1-cup glass measure. Oil the top and press it down into the cup. Cover the measuring cup tightly with greased plastic wrap and let rise (ideally at 75°to 80°F) until it has doubled, 6 to 8 hours.
• Give the starter the second feeding and allow the yeast to ferment and rise (you will be increasing it by 4 times, from 50 grams to 200 grams). Tear off a scant 1/4 cup (1.75 ounces/50 grams) of the starter and discard the remainder. Add the remaining 2/3 cup (3.5 ounces/100 grams) flour and 3 1/2 tablespoons (1.75 ounces/50 grams) water. Mix and knead until all the flour is absorbed. Transfer the starter to an oiled 2-cup glass measure. Oil the top and press it down into the cup. Cover the measuring cup tightly with greased plastic wrap and let rise (ideally at 75°to 80°F) until it has doubled, about 6 hours. Refrigerate the starter if you are not ready to mix the dough—up to 20 hours.
• Mix the dough (using either mixer or hand method). Let the dough rise for 1 hour, then scrape the dough onto a lightly floured counter. Gently push it down to deflate it, and stretch it into a rectangle. Give it 2 business letter turns. Return the dough to the greased container and allow it to rise for another hour. Stretch the dough again, give it 2 business letter turns, and return it to the container. Allow it to rise until doubled, 4 to 5 hours.
• Shape the dough and let it rise. Turn the dough out onto a floured counter and round it into a ball. Set it in a floured banneton or a colander lined with a floured towel, seam side up. Let the dough rise until almost doubled, 3 to 4 hours.
• Preheat the oven to 475°F 1 hour before baking. Place an oven stone or baking sheet on the lowest level and a cast-iron skillet or sheet pan on the floor of the oven.
• Slash and bake the dough. Invert the dough onto the prepared baking sheet. Slash a 1/4-inch-deep cross in the dough (optional). Set the baking sheet on the hot baking stone. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 5 minutes. Lower the oven to 450°F and continue baking for 10 minutes. Lift the bread from the pan and set it directly on the stone. Continue baking for 10 to 15 minutes or until a skewer inserted into the middle comes out clean. For a very crisp crust, prop the open door slightly ajar for the last 5 minutes of baking.
• Cool the bread. Remove the bread from the oven, and transfer it to a wire rack to cool completely.