Sourdough bread is a timeless staple that has captivated bakers for centuries. Its unique flavor profile, characterized by a slightly tangy taste and chewy crust, comes from the natural fermentation process. Unlike commercial yeast breads, sourdough relies on a symbiotic culture of wild yeast and bacteria, which not only contributes to its flavor but also enhances its nutritional value. Baking sourdough can seem intimidating at first, but with a little patience and practice, you can create a beautiful loaf right in your own kitchen. Let’s dive into a simple sourdough loaf recipe that will have your home filled with the irresistible aroma of freshly baked bread.
Ingredients
For the Starter:
- 100g all-purpose flour
- 100g water (room temperature)
- 1 tablespoon active sourdough starter (or 50g of mature starter)
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- 200g active sourdough starter (from the above mixture)
Instructions
Day 1: Prepare the Starter
- In a bowl, mix 100g of flour, 100g of water, and the tablespoon of your active sourdough starter.
- Stir until well combined and cover loosely with a cloth. Let it sit at room temperature for 8-12 hours, or until bubbly and doubled in size.
Day 2: Make the Dough
- In a large mixing bowl, combine 500g of bread flour and 350g of water. Mix until no dry flour remains. Cover and let it rest for 30 minutes (this is called autolyse).
- After the autolyse, add 200g of your prepared sourdough starter and 10g of salt to the dough. Mix well until the salt is incorporated.
- Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
Bulk Fermentation
- Place the dough in a lightly oiled bowl, cover it 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 one side of the dough, stretch it up, and fold it over itself. Repeat this process on all four sides.
Pre-shaping
- After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a round ball and let it rest for 20-30 minutes, covered with a cloth.
Shaping
- After resting, shape the dough into your desired loaf shape (round or oval) and place it seam side down in a floured proofing basket or bowl.
Final Proof
- Cover the dough with a cloth and let it proof for another 2-4 hours at room temperature, or for a more complex flavor, refrigerate it overnight (8-12 hours).
Baking
- Preheat your oven to 450°F (232°C) about 30 minutes before baking. If using a Dutch oven, place it in the oven to preheat as well.
- Once preheated, carefully transfer your dough to a piece of parchment paper. Score the top with a sharp knife or a razor blade.
- Place the dough (on the parchment) into the Dutch oven, cover it, and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the crust is a deep golden brown.
- Once done, remove the loaf from the oven and let it cool on a wire rack for at least an hour before slicing.
Enjoy!
Now you have a delicious homemade sourdough loaf! Whether enjoyed fresh with butter or used for sandwiches, this bread is sure to impress. Happy baking!
