To make a lighter and chewier sourdough bread, you’ll want to adjust your flour blend, hydration, fermentation timing, and handling techniques. Here’s a tailored approach:
✅ Key Goals
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Lighter crumb: More air pockets, less dense texture.
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Chewier texture: Well-developed gluten with balanced hydration.
🧾 Lighter & Chewier Sourdough Bread Recipe
Ingredients:
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500g bread flour (use high-protein flour, or mix 400g bread flour + 100g all-purpose for slightly less density)
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375g water (75% hydration)
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100g active sourdough starter (at 100% hydration)
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10g salt
🔄 Instructions
1. Autolyse (1 hour)
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Mix flour and water (no salt or starter yet).
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Let it sit for 1 hour. This helps gluten formation and gives better chew.
2. Mix (Add starter & salt)
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Add 100g starter and 10g salt to the autolysed dough.
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Mix until fully incorporated (stretch and fold or knead briefly).
3. Bulk Fermentation (4–6 hours at 21–23°C / 70–73°F)
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Perform stretch and folds every 30 minutes for the first 2 hours (3–4 sets).
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Let rest and rise. Dough should increase by 50–75%, not necessarily double.
4. Pre-shape & Bench Rest (20–30 minutes)
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Gently turn the dough onto a floured surface.
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Pre-shape into a loose round. Rest uncovered.
5. Final Shape & Cold Proof (8–16 hours)
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Shape into your desired loaf (boule or batard).
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Place in a floured banneton or bowl. Cover and refrigerate overnight.
6. Bake
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Preheat oven to 250°C / 475°F with Dutch oven inside.
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Score and bake:
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Covered: 20 minutes
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Uncovered: 20–25 minutes at 230°C / 450°F
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🔧 Tips for Lighter + Chewier Crumb
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Use a higher protein flour (bread flour with 12–13% protein).
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Don’t over-proof. Slight under-proofing helps oven spring.
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Hydration sweet spot: 75–78% makes dough extensible and open.
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Strong starter: Make sure your starter is bubbly and doubles within 4–6 hours of feeding.