Simple sourdough bread

With the help of a Luvele yogurt maker!

Temperature is one of the most critical factors in sourdough baking. It influences the flavour, texture, and rise of your loaf. With the Luvele yogurt maker, you can create a perfectly warm and stable environment for fermentation, even when the weather is cool. The gentle water bath keeps your dough cosy and active, encouraging strong yeast and bacterial activity.

Sourdough can feel intimidating at first, but this simple recipe is designed to take away unnecessary complexity. With a little practice and by learning to “read” your dough, you’ll gain confidence in no time. And once you’ve baked your own sourdough at home, you’ll never look back at store-bought bread again!

The benefits of sourdough

Thanks to natural fermentation, sourdough is celebrated for its digestibility and depth of flavour. As the grain ferments, gluten and phytic acid are broken down, making it easier to digest and more nutrient-rich. Many people who are sensitive to gluten (though not celiac) find they can tolerate long-fermented sourdough more comfortably.

Using your Luvele Pure Plus yogurt maker for sourdough

1. Place your yogurt maker securely on the bench and remove the cover lid — you won’t need it for this process.
2. Pour lukewarm water into the base and set the temperature to 25°C (78°F).
3. Place a large mixing bowl (glass is ideal for watching the bubbles form) into the water bath.
4. Keep the bowl covered with a lid to prevent the dough from drying out. A tea towel or large cloth over the top will help trap in the warmth.

Have your sourdough starter ready

Before you begin, make sure your sourdough starter is active and bubbly. It should have doubled in size and have a foamy, airy texture. This is when it’s at its peak and ready to raise your bread. Learn how to activate sourdough starter in your Luvele yogurt maker here.

Stretch & fold

Instead of kneading, this recipe uses the stretch and fold technique to build gluten gently. Stretch the dough upward, then fold it back over itself at four points. Repeat this process three times over two hours. With each round, the dough will become stronger, smoother, and more elastic.

Bulk fermentation

After the last fold, leave the dough in the yogurt maker for its longest fermentation. This is when the yeast and bacteria really get to work. Timing will vary depending on your starter strength and the room temperature, so don’t rely only on the clock, learn to read your dough! Your dough is ready when it:

• Has nearly doubled in size with a slightly domed surface.
• Pulls away from the edges of the bowl.
• Feels light and airy, with bubbles forming underneath.
• Has a smooth top and a spongy underside.

If your dough isn’t moving much, your starter may need more strength.

Shaping

Shaping bread dough is the step in the bread-making process when you physically transform the dough into its final shape for baking. We are using a boule (round basket) which is the simplest form for shaping and a good option for beginners. This step takes practice, but with each attempt, you’ll improve at creating a taut outer skin that helps your bread rise well in the oven.

Proofing

Proofing refers to the period of rest that the dough goes through after shaping, but before baking.For this recipe, we use cold proofing. After shaping, cover the dough and refrigerate it overnight or for up to 36 hours. This pause in fermentation not only gives you flexibility but also enhances the bread’s flavour and crumb structure.

Scoring

Scoring are the deep lines cut into the top of the dough before baking. A lame or razor are the best tools for the job. A knife is typically not sharp enough. There are two kinds of scores:

• Expansion score: a deep, functional cut that allows your bread to rise properly.
  
• Artistic score: optional, decorative patterns to make your loaf unique.

Baking in a Dutch oven

Bake your loaf in a preheated Dutch oven. The sealed environment traps steam, ensuring a golden crust and a soft, airy interior.

Cutting your loaf

The hardest part? Waiting! Let your loaf cool for at least two hours before slicing. This ensures the crumb sets properly and the flavour fully develops.

What you’ll need

Luvele Pure plus yogurt maker
Large glass mixing bowl
Digital kitchen scale
Boule (or a towel lined basket or bowl)
Silicone dough scraper or spatula
Stainless steel bench scraper (optional)
Dutch Oven
Baking paper
Lid, a large plate, or saucepan lid (whatever fits the bowl)
Tea towel or cloth

Ingredients 

100 grams (1/2 cup) starter, active and bubbly
325 grams 1 1/3 cups lukewarm water
475 grams (3 ½ cups) Whole wheat flour (unbleached bread flour)
10 grams salt, 2 teaspoons
Fine rice flour for dusting

Method

1.   Set up your yogurt maker with the water bath heated to25°C (78°F).

MIX THE DOUGH
2.   Place the mixing bowl onto the digital scales and set the weight to zero. Add the active sourdough starter, then zero out the scales. Add the water and mix well with a fork to distribute.  Add the flour and finally the salt. Either with your hands or a spatula, work the ingredients together to form a shaggy dough. Make sure to capture all the dry bits stuck to the sides of the bowl.
3.   Cover the bowl with a lid and place into your Yogurt Maker with a cloth over the top for 30-minutes.

STRETCH AND FOLDS
4.   After 30-minute rest, give your dough its first set of stretch and folds. If the dough is sticky, dip your fingers in warm water. Grab an edge of the dough, stretch it up and fold it over the rest of the dough. Turn the bowl a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one round.
5.   Cover the bowl with a lid again and place into the Yogurt maker with a cloth over the top. After 30 minutes, give your dough its second set of stretch and folds followed by another 30-minute rest.
6.   Give your dough its third and final set of stretch and folds. At this point, the dough should feel smooth and elastic. You might even start seeing bubbles forming.

BULK FERMENTATION
7.   After the final stretch and fold, flip the dough over so that the smooth side is facing up in the bowl. Put the lid on the bowl and place in the yogurt maker for bulk fermentation - until the dough has doubled in size. This could be anywhere from 5-8 hours depending on the maturity of your starter.

PRESHAPE
8.   Sprinkle a little bit of flour onto the bench. Tip the dough out, upside down, so the smooth part is on the bench top and the sticky side is facing up. Lightly dust with flour. Gently shape into a ball with your hands. Cover with a towel and let rest for 30 minutes.
9.   While your dough is resting, sprinkle your boule basket with rice flour.

SHAPING
10.   Turn the dough over so that it’s smooth side down on the counter and perform the tension roll. Grab two opposing points at the edges of the dough and pull them into each other at the centre. Grab two opposite points pulling them into the centre. Repeat the process 1-2 more times until all the edge points are gathered in the centre like a package.
11.   Flip the dough over. Dust your hands with rice flour. Drag and tuck the dough under itself with the palms of your hands. Spin the dough and repeat the gentle drag and tug motion a few times until the dough is a tight and uniform shape.
12.   Lift the ball of dough off the bench with a dough scraper and place it smooth side down into the floured basket. If you have a gaping seam exposed, pinch the dough with your fingers to seal it shut.
13.  Cover the basket with a plastic bag and place in the fridge to proof overnight or until you are ready to bake.

BAKING YOUR SOURDOUGH
14.   Place a Dutch oven into the centre of your oven and preheat at 230ºC / 446ºF for 1 hour.
15.   Remove the dough from the fridge right before baking and turn out onto a piece of baking paper.
16.   Confidently perform a deep score across one side, then a cute design on the other.
17.   Carefully, transfer the piece of baking paper with the dough into the hot Dutch oven. Cook for 25-minutes, then remove the lid and cook for a further 20-minutes to allow the crust to brown.
18.   Remove the loaf from the oven and let it coolto room temperature before slicing it.

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