Are you ready to embark on a deliciously rewarding journey into the world of homemade bread? Forget those bland, mass-produced loaves! This recipe will guide you through making a truly satisfying, rustic sourdough bread, perfect for dipping in soups, enjoying alongside cheeses, or simply savoring on its own. It’s easier than you think, and the incredible aroma filling your kitchen during baking is a reward in itself. This recipe is perfect for those looking for easy recipes and quick dinner ideas, and makes a wonderful addition to any healthy meals.
Ingredients:
- Levain (Sourdough Starter Build):
- 50g mature sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
- Dough:
- All of the levain
- 300g bread flour (plus extra for dusting)
- 200g water (room temperature)
- 8g salt
Instructions:
Step 1: Making the Levain
This step is crucial for developing flavor in your sourdough. In a medium bowl, combine the mature starter, flour, and water. Mix until just combined, then cover and let rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This is your active levain, ready to power your dough.
Step 2: Autolyse (Optional but Recommended)
In a large bowl, combine the bread flour and water. Mix gently with your hands until just combined. Cover and let rest for 30-60 minutes. This autolyse step helps the flour fully hydrate, leading to a more developed gluten structure and a better crumb.
Step 3: Mixing the Dough
Add the levain and salt to the autolysed dough (or directly to the flour/water mix if skipping autolyse). Mix thoroughly, using your hands or a stand mixer with a dough hook. Knead for 8-10 minutes until the dough becomes smooth and elastic. If using a stand mixer, knead on medium-low speed.
Step 4: Bulk Fermentation
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours, or until it has almost doubled in size. During this time, perform 2-3 sets of stretch and folds every 30-45 minutes during the first 2 hours. This strengthens the gluten and develops flavor.
Step 5: Shaping and Cold Proof
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and refrigerate for 12-18 hours. This slow cold proof develops flavor and improves crumb structure.
Step 6: Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven and gently place the dough inside. Cover and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Step 7: Cooling and Enjoying
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. Enjoy your delicious homemade sourdough!
Tips for Success:
- Starter Activity: Ensure your starter is active and bubbly before beginning.
- Water Temperature: Use room temperature water for optimal yeast activity.
- Flour Type: Bread flour is best for its high protein content.
- Don't Overknead: Overkneading can lead to a tough loaf.
- Oven Temperature: Maintain consistent oven temperature for even baking.
Variations:
- Add seeds or nuts to the dough for extra texture and flavor.
- Incorporate herbs like rosemary or thyme for an aromatic twist.
- Use different types of flour for variations in flavor and texture.
Nutritional Information (per slice, approximate):
Calories: Approximately 150-200 Protein: Approximately 5-7g Carbohydrates: Approximately 30-35g Fiber: Approximately 3-4g
This delicious and homemade sourdough bread is a delightful addition to any meal and is sure to impress your friends and family. Remember, practice makes perfect, so don't be discouraged if your first loaf isn't perfect. With each bake, you'll refine your technique and create even more delicious bread! Happy baking!