grains
baked
everyday
side dish
crispy
International
all seasons
Room Temperature
Sourdough Bread
Difficulty
medium
Time
Price Category
cheap
Calories
Medium
Sourdough bread is a true classic, requiring patience and attention, but the end result is worth every effort. Its crispy crust, soft, airy crumb, and unique, slightly tangy flavor make it unforgettable. This recipe guides you step-by-step through making the perfect homemade sourdough bread, guaranteeing a successful outcome. Prepare for a true gastronomic journey that will fill your kitchen with an incredible aroma!
ingredients
Steps
Initial Mix
In a large bowl, mix the flour and lukewarm water until just combined. Cover and let it rest for 30 minutes (autolyse). Then, add the active sourdough starter and salt, and knead the dough for 5-10 minutes until smooth and elastic. Cover the bowl.
Folding and Bulk Fermentation
Over the next 3-4 hours, perform 3-4 sets of 'stretch and fold' every 30-45 minutes. With wet hands, pull up one side of the dough and fold it over to the opposite side. Repeat for all four sides. Let the dough bulk ferment at room temperature until it has doubled in size and is bubbly (about 4-6 hours).
Shaping and Cold Proof
Gently turn the dough out onto a lightly floured surface and shape it into a tight ball. Place it seam-side up into a floured banneton (or a bowl lined with a floured kitchen towel). Cover and refrigerate for at least 12-16 hours, or up to 24 hours.
Baking
Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven, invert the dough into it (seam-side down now), and score the top with a sharp knife or razor. Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes until the bread is golden brown and crispy.
Cooling
Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely (at least 1-2 hours) before slicing. This is crucial for the perfect texture.
Extra Tips
► Don't be afraid to work with sourdough; the more you practice, the better you'll get a feel for the dough's texture.
► Cold proofing (in the fridge) not only deepens the flavors but also makes your baking schedule more flexible.
► Always wait until the bread has completely cooled before slicing it, otherwise, the inside might remain gummy.
Nutrition
| Per 100g | Per Serving 100g / 3.5 oz | |
|---|---|---|
| Calories | 260kcal | 260kcal |
| Protein | 10g | 10g |
| Fat | 1.5g | 1.5g |
| Carbohydrate | 50g | 50g |
| Fiber | 3g | 3g |
| Sugar | 1g | 1g |