Crafting Sourdough Bread is a rewarding process that takes patience and care, but the result is a delicious loaf with a beautiful crust and tangy flavor. Here’s a guide on how to make classic sourdough bread.
Ingredients:
For the Starter:
- 1/2 cup (120g) active sourdough starter (fed and bubbly)
- 1 1/4 cups (300g) warm water
- 3 cups (375g) bread flour
- 1 teaspoon (9g) salt
Instructions:
1. Feed the Sourdough Starter:
- Make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before making the dough so that it is strong and ready to leaven the bread.
2. Mix the Dough (Autolyse Stage):
- In a large mixing bowl, combine the sourdough starter, warm water, and bread flour. Stir until no dry flour remains.
- Cover the bowl with a clean kitchen towel and let the dough rest for 30-60 minutes. This resting period is called autolyse and helps the gluten develop.
3. Add Salt:
- After the autolyse, sprinkle the salt over the dough. Gently mix the salt into the dough using your hands. It may feel slightly sticky at first, but that’s normal.
4. Stretch and Fold:
- Over the next 2-3 hours, perform a series of “stretch and folds.” This replaces traditional kneading. Every 30 minutes, stretch the dough by grabbing one side, pulling it up, and folding it over itself. Rotate the bowl and repeat 3-4 times for each round. This helps build structure in the dough.
- Cover the dough between each stretch and fold session.
5. Bulk Fermentation:
- After the stretch and fold process is complete, cover the bowl and let the dough rise at room temperature for 3-4 hours, or until it has doubled in size.
6. Shape the Dough:
- Once the dough has risen, transfer it onto a lightly floured surface. Gently shape it into a round or oval loaf, being careful not to deflate the dough.
- Place the shaped dough into a proofing basket (or a bowl lined with a floured kitchen towel). Cover it with a towel and let it rest for 30 minutes.
7. Cold Fermentation:
- For the best flavor and texture, place the dough in the refrigerator for an extended cold fermentation. Leave it in the fridge for at least 12 hours, or overnight. This helps develop the sourdough’s characteristic tang.
8. Preheat the Oven:
- The next day, preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat up for about 30 minutes.
9. Bake the Bread:
- Carefully remove the Dutch oven from the oven and transfer the dough into it. Make a few slashes on top of the dough with a sharp knife or razor blade to allow the bread to expand.
- Cover with the lid and bake for 20 minutes. Then remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
10. Cool:
- Let the sourdough bread cool completely on a wire rack before slicing. Cutting into it too early can affect the texture.
Tips:
- Maintaining Starter: Make sure your sourdough starter is fed and active before using it in the recipe. It should be bubbly and have risen within the last few hours.
- Flour Types: You can use different types of flour (whole wheat, rye, etc.) to vary the flavor and texture of your sourdough.
- Patience: Sourdough breadmaking is a slow process, but the long fermentation develops complex flavors and improves the texture.
Enjoy your homemade Sourdough Bread with butter, jam, or any toppings you like!
