Bread with sourdough is a return to the origins, to the simplicity of tradition and the authentic aromas of the past. Making it at home may seem challenging, but with the right recipe and a little patience, it becomes a rewarding experience that gives great satisfaction.
Unlike brewer’s yeast, sourdough — or sourdough — is a natural leavening agent obtained from flour and water, left to ferment spontaneously. This type of leavening gives bread a deeper flavor, a crispy crust, a honeycomb crumb, and better digestibility.
Furthermore, it is a bread that can be kept longer, without losing its fragrance.
In this article we will guide you step by step in the preparation of bread with sourdough, starting from the management of the sourdough to the perfect cooking in the home oven. If you love to get your hands dirty and want to bring a genuine product to the table, this is the right time to start.
History and tradition of sourdough bread: a thousand-year-old art
Bread with sourdough has very ancient origins, dating back over 5,000 years, in the lands of ancient Egypt. It was there that, probably by chance, the natural fermentation of flour mixed with water was discovered. This discovery revolutionized the way of making bread, transforming it from a simple flat focaccia to a soft and fragrant food.
Over the centuries, the tradition of sourdough has been passed down from generation to generation, becoming a true cultural heritage, especially in Italy. Regions such as Tuscany, Puglia and Campania still preserve ancient recipes based on this natural bread-making technique.
The sourdough starter, also called “criscito”, “pasta acida” or “levain”, is a symbol of patience and care: it must be nourished, cared for and respected in its own time. Every family once had its own sourdough starter, often shared among relatives and neighbors as a precious gift.
Making bread at home with sourdough is not just a choice of taste, but a way to reconnect with our history, with the slow and authentic gestures that today risk being lost. An ancient art that today returns to our tables, more alive than ever.
Sourdough Bread Recipe: Ingredients and Step-by-Step Preparation
Making sourdough bread takes time, but it is not complicated. The key to success is patience in leavening and taking care of the dough. Let’s see immediately what you need and how to proceed.
Ingredients (for a loaf of about 1 kg):
- 500 g of type 0 or 1 flour (or a mixture with wholemeal flour)
- 150 g of refreshed and active sourdough starter
- 300 ml of water at room temperature
- 10 g of salt
- 1 teaspoon honey (optional, to help with rising)
Note: The sourdough starter must have been refreshed at least 4-6 hours before use and must have doubled in volume.
Preparation:
1. Dissolve the sourdough starter
In a large bowl, dissolve the sourdough starter in about 250ml of water. Add honey if you want a little extra fermentation boost.
2. Add the flour
Gradually pour in the flour and start mixing with a spatula or with your hands, until you obtain a rough but well-blended dough.
3. Rest (autolysis)
Cover with a damp cloth and let the dough rest for 30-40 minutes. This helps the gluten develop.
4. Add salt and knead
Add salt and knead vigorously for 10-15 minutes, until you get a smooth and elastic consistency. You can also make the dough with a stand mixer, using the hook.
5. First rising (episode)
Transfer the dough to a lightly oiled bowl, cover with cling film or a cloth and leave to rise for about 4-6 hours at room temperature , or until the dough doubles in size.
6. Reinforcement folds
Every 1 hour, make reinforcement folds directly in the bowl: take a flap of dough, pull it upwards and fold it towards the centre. Repeat on all sides.
7. Shaping and second leavening (primer)
Transfer the dough to a floured work surface, shape the loaf and let it rest in a proofing basket (or in a bowl with a floured tea towel) for another 2-4 hours , or place in the fridge for an overnight rise of 12 hours .
8. Cooking
Preheat the oven to 230°C with a small pan of water to create steam. Turn the loaf upside down onto a hot baking sheet or baking stone, make a cut on the surface and bake:
- 10 minutes at 230°C with steam
- 30-35 minutes at 200°C without steam
The bread is ready when it has a golden crust and sounds hollow when tapped on the bottom.
9. Cooling
Let cool completely on a wire rack before cutting: the crumb continues to firm up even outside the oven.
How to store sourdough bread and bake it at its best with StarPizza ovens
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One of the advantages of sourdough bread is its long natural shelf life . Thanks to the slow fermentation and thick crust, this bread stays fragrant for up to 4-5 days, without the need for additives.
How to store bread: useful tips
- At room temperature : place the bread in a paper bag or in a breathable wooden or cotton container. Avoid plastic, which encourages the formation of mold.
- In the freezer : cut it into slices and freeze it immediately. When you need it, just heat it in the oven or in the toaster for a few minutes.
- No to the fridge : the cold of the fridge accelerates the staling process and makes the bread rubbery.
Perfect cooking with StarPizza professional ovens
Whether you are an advanced home baker or a professional in the industry, choosing the right oven makes all the difference in the quality of your bread.
The StarPizza ovens, both electric and gas , guarantee:
- High and constant temperatures up to 300°C , ideal for the formation of a crispy and golden crust
- Controlled steam , to obtain optimal expansion of the dough in the first minutes of cooking
- Uniform heat distribution , thanks to high-quality heating elements and refractory stones
- Large capacity to bake multiple loaves at the same time, perfect for small artisan workshops or catering businesses
With a StarPizza oven, bread cooks better, in less time and with more consistent results, whether you are working at home or in a pizzeria or bakery.
