Step-by-step recipe • Artisan bread • Method
Homemade sourdough bread may seem impressive… But with the right method, it’s accessible to everyone. The result? A more digestible, tastier bread, with a crispy crust and a well-honeycombed crumb.
This method is designed for beginners: without a robot, with realistic times and the real techniques used by artisan bakers.
1. Homemade sourdough (Day 1 to 5)
Ingredients
Wheat flour T65 or T80
Non-chlorinated water (filtered or rested 12 hours)
Day 1
50 g flour
50 g water
Mix in a jar, cover without sealing.
Day 2
50 g flour
50 g water
Mix, cover.
Day 3
Discard half of the mixture, then add:
50 g of flour
50 g of water
Appearance of the first bubbles.
Day 4
Same operation. Slightly acidic smell, foamy texture.
Day 5
The sourdough doubles in size in 4 to 6 hours → it is ready
2. Bread
ingredients 500 g T65 or T80 flour
350 g water (70% hydration)
100 g active
sourdough 10 g salt
3. Step-by-step
preparation Autolysis (key to success)
Mix flour + water.
Cover and let stand for 45 minutes.
Develops gluten without kneading.
Add the sourdough
Add the sourdough starter and mix by hand.
Resting time: 20 minutes.
Adding salt
Add the salt with a little water.
Pinch and fold the dough over.
Gentle
kneading Perform 4 sets of stretch & fold every 30 minutes.
The dough becomes supple, smooth and elastic.
First fermentationCover and let rise for 3 to 4 hours at 22–24°C.
The dough should rise by 30 to 40%.
Shape
Degas slightly.
Form a ball and place it in a floured banneton.
Slow fermentation
Place in the refrigerator for 12 to 16 hours.
4. Cooking
Preheat the oven to 250°C with a cast iron casserole dish.
25 min lid closed
20 min lid open at 220°C
Golden
crust Nibble well opened
Airy crumb
Tips from professional bakers
Active sourdough = successful
bread Sticky dough = normal
Cold develops aromas
Wait 1 hour before cutting bread
Never add too much flour
Common mistakes
Sourdough too young
Fermentation too short
Oven not hot
enough Dough too dry
Conclusion
This homemade sourdough bread is exactly that of artisanal bakeries:
crispy crust, honeycombed crumb and deep taste.
Thanks to this progressive method and the pro tips,
even a beginner can make a successful first sourdough bread
