Are you ready to embark on a culinary adventure that yields incredibly delicious, rustic bread? This Amish Sourdough Bread recipe is the perfect blend of simplicity and stunning flavor. Forget store-bought loaves; once you taste the tangy, chewy goodness of homemade sourdough, you'll never look back. This recipe is perfect for beginners looking for easy recipes and experienced bakers seeking a classic approach to homemade cooking. It's a healthy meal addition, ideal for quick dinner ideas or a special occasion. Get ready to experience the magic of sourdough!
Ingredients:
-
For the Levain (Sourdough Starter Build):
- 50g mature sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g lukewarm water
-
For the Dough:
- All of the levain
- 400g bread flour (plus extra for dusting)
- 100g whole wheat flour
- 350g lukewarm water
- 10g salt
Instructions:
Step 1: Preparing the Levain
In a medium bowl, combine the mature starter, bread flour, and lukewarm water. Mix thoroughly until well combined. Cover the bowl with plastic wrap and let it rest in a warm place for 4-6 hours, or until doubled in size and bubbly. This step is crucial for developing the characteristic sourdough flavor.
Step 2: Autolyse (Optional but Recommended)
In a large bowl, combine the bread flour and lukewarm water. Mix gently with your hands until just combined. Do not knead. Cover and let rest for 30-60 minutes. This autolyse process helps to fully hydrate the flour, leading to a more developed gluten structure and improved texture.
Step 3: Mixing the Dough
Add the levain and whole wheat flour to the autolysed dough (or directly to the flour and water if skipping the autolyse step). Mix until just combined. Cover and let rest for another 30 minutes. This allows the flour to further hydrate and makes the next step easier.
Step 4: Adding Salt and Bulk Fermentation
Add the salt to the dough and mix thoroughly until it is evenly distributed. Perform a series of gentle stretches and folds, about 4-6, every 30 minutes for the first two hours. This helps develop gluten strength. After the initial two hours, continue to fold every hour or so for another 2-3 hours, or until the dough has increased in volume by about 50%.
Step 5: Shaping and Proofing
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval boule. Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and let proof in the refrigerator for 12-18 hours. This cold proof enhances flavor and texture.
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 from the oven. Gently flip the dough from the banneton into the Dutch oven. Score the top of the dough with a sharp knife or lame. 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.
Tips for Success:
- Use a good quality bread flour for optimal gluten development.
- Ensure your water is lukewarm—not too hot or too cold.
- Don't overmix the dough. Gentle handling is key.
- The proofing time may vary depending on the temperature and humidity.
- A sharp knife or lame is essential for scoring the bread.
Variations:
- Add seeds or nuts to the dough for extra texture and flavor.
- Use different types of flour, such as rye or spelt, for variations in taste and texture.
- Experiment with different scoring patterns for unique crust designs.
Nutritional Information (per slice, approximate):
Calories: 150-200 Carbohydrates: 30-40g Protein: 5-7g Fiber: 2-4g
This Amish Sourdough Bread recipe is a testament to the beauty of simple ingredients and traditional techniques. Enjoy the rewarding process of making your own bread, and savor the incredible flavor of this delicious and healthy loaf!