Sourdough bread is not just a loaf; it’s a celebration of natural fermentation, flavor, and the joy of baking. With its tangy taste and crusty exterior, sourdough has a unique character that comes from wild yeast and bacteria present in the sourdough starter. While it requires some time and patience, the process is immensely rewarding. Let’s dive into a simple yet delicious sourdough bread recipe that will fill your kitchen with an irresistible aroma.
Ingredients
- For the Starter:
- 100g all-purpose flour
- 100g water (room temperature)
- 50g active sourdough starter (or make your own)
- For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- 100g active sourdough starter (from the first part)
Instructions
1. Prepare the Starter (if needed):
- In a bowl, mix 100g flour, 100g water, and 50g of your active starter. Cover and let it sit at room temperature for 4-6 hours, or until bubbly and doubled in size.
2. Mix the Dough:
- In a large bowl, combine 500g of bread flour and 350g of water. Mix until no dry flour remains. Cover and let it rest for about 30 minutes (this is called the autolyse).
3. Add Starter and Salt:
- After the autolyse, add 100g of your active starter and 10g of salt. Mix well until fully incorporated.
4. Bulk Fermentation:
- Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours. During this time, perform stretch and folds every 30 minutes for the first 2 hours (grab a portion of the dough, stretch it upwards, and fold it over itself).
5. Shape the Dough:
- After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a round loaf by folding the edges into the center and then flipping it seam-side down.
6. Final Proof:
- Place the shaped dough into a well-floured proofing basket or bowl, seam-side up. Cover and let it rise for another 2-4 hours at room temperature, or overnight in the fridge for more flavor.
7. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Bake the Bread:
- Once preheated, carefully remove the Dutch oven. Gently invert the dough onto parchment paper and score the top with a sharp blade. Place it into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the crust is deep golden brown.
9. Cool:
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
Enjoy!
Now that you’ve made your own sourdough, enjoy it fresh with butter, as a sandwich, or simply on its own. Each bite will remind you of the time and love put into creating this beautiful loaf. Happy baking!
