How to make sourdough bread like a professional baker – From home kitchen to micro bakery

If you've ever dreamed of baking bread that can get people lined up, this is your guide. We dive into how a professional baker from a micro-bakery makes sourdough bread, from start to finish, with plenty of insight and humor.

Ingredients and Equipment – ​​It All Starts Here

Making sourdough bread isn't just about mixing flour and water. It's about the ingredients you use and the tools you have in your arsenal. A professional baker will always:

• Choose flour carefully : We're not looking for the cheapest flour from the supermarket here. Use flour from local mills, preferably with blends of different wheat types and whole grains. It adds character to your bread.

• Be precise with the weight : You can't make bread on "a pinch here and there". Everything is weighed to the gram because even small changes can distort the result.

• Make sure you have the right equipment : Choose a good mixer that is reliable and that you can get spare parts for in Denmark. If it breaks and is down for many days, you are on it. A good oven is also essential. You can bake in all kinds of ovens, but a good oven for professional baking has both steam and good heat distribution. For sourdough bread, you can consider a Eurofours hearth oven with a stone plate.

Step-by-step: world-class sourdough bread

1. The mixture

It all starts with flour, water and a good sourdough. The temperature of the water is important (27°C), and you start by simply mixing the flour and water. This is where the gluten structure develops, which is the skeleton of the bread. No gluten, no good bread.

2. Folding

Folding dough is an art form in itself. It's not just about giving the dough a twist, but about strengthening the gluten structure. Professional bakers use their whole hand and let the dough stretch to its maximum limit – without breaking.

Tip: If the dough doesn't feel elastic enough, you're not there yet. Try again.

3. Fermentation

This is where the magic begins. The dough needs to ferment to develop flavor and lift itself. A pro baker knows two methods:

• Cold proofing : Slow and controlled in a cool room or refrigerator, developing complex flavors.

• Room temperature : Faster, but risky as you have to time it perfectly.

Professionals recommend the refrigerator. You can let the dough rest overnight and have time to enjoy life.

4. Division and Shaping

This is where the fun begins. Divide the dough into portions weighing approximately 800 grams each. Shape them into beautiful, smooth balls using your hands and a little technical skill. Remember: It's all about creating surface tension in the dough.

5. Baking

When everything is ready, put the bread in a hot oven. Use a baking stone or baking steel to get the perfect crust. Remember to add steam at the beginning of baking – this gives the bread a nice color and a crispy crust.

Reflections from the baker

During the process, there is room for reflection. A professional baker will often say:

• Perfection is unattainable, but necessary : ​​Every batch has its imperfections. Learn to embrace them.

• The story behind the ingredients matters : Knowing where the flour comes from adds a dimension to baking.

• You need patience : Bread baking is a journey. It takes time to get good, but every mistake brings you closer to the goal.

Get started with your micro bakery

If you want to bake sourdough bread like a professional baker, it's not just about technique. It's about your passion, your understanding of ingredients, and your respect for the process. If you dream of starting a micro-bakery, this is a great place to start. Go for it, make mistakes, and share your passion with the world on social media to get some attention for your business.

As the baker himself says: “There's nothing like seeing people enjoy something you've created with your own hands.”