Are you ready to elevate your baking game? This double batch sourdough recipe is perfect for sharing, freezing, or simply indulging in twice the delicious, tangy goodness. Forget store-bought loaves – this recipe empowers you to create truly exceptional sourdough bread from the comfort of your own kitchen. It's a little more effort than a single loaf, but the reward is so worth it. This recipe is perfect for those seeking healthy meals, delicious dishes, and easy recipes that are also great quick dinner ideas.
Ingredients:
This recipe creates two large sourdough loaves. Feel free to halve it for a single loaf if you prefer.
- 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
- 600g bread flour (plus extra for dusting)
- 100g whole wheat flour (for added depth and nutrients)
- 500g water (room temperature)
- 20g salt
Instructions:
1. Making the Levain: In a medium bowl, combine the starter, flour, and water for the levain. Mix thoroughly until no dry flour remains. Cover and let rise at room temperature (around 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This step is crucial for a successful sourdough bake.
2. Autolyse: In a large bowl, combine the bread flour and whole wheat flour. Add the water and mix gently until just combined. Do not overmix. Cover and let rest for 30-60 minutes. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure.
3. Mixing the Dough: Add the levain and salt to the autolysed dough. Using your hands or a stand mixer with a dough hook, mix until the dough comes together and is relatively smooth. This should take about 8-10 minutes with a stand mixer, or 15-20 minutes by hand. The dough will be quite sticky.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-6 hours, performing stretch and folds every 30-45 minutes for the first 2 hours. Stretch and folds help develop the gluten and improve the bread's structure. The dough should almost double in size.
5. Shaping and Proofing: Gently turn the dough out onto a lightly floured surface. Divide it in half. Shape each half into a round or oblong boule. Place the shaped loaves in well-floured bannetons (proofing baskets) or bowls lined with a floured linen cloth. Cover and refrigerate for 12-18 hours. This cold proof slows down fermentation and develops flavor.
6. Baking: Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Score the loaves with a sharp knife or lame. Place the loaves in the hot Dutch oven, cover, and bake for 20 minutes. Reduce the oven temperature to 450°F (232°C), 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).
7. Cooling: Carefully remove the loaves from the Dutch oven and let them cool completely on a wire rack before slicing and serving.
Tips for Success:
- Use a kitchen scale for accurate measurements. Baking with sourdough is precise!
- Make sure your starter is active and bubbly before beginning.
- Don't be afraid to adjust hydration slightly depending on your flour and environment.
- The baking time may vary depending on your oven and the size of your loaves.
Variations:
- Add seeds or nuts to the dough for added texture and flavor.
- Use different types of flour, such as rye or spelt, for a unique taste.
- Experiment with different scoring patterns for creative crust designs.
Nutritional Information (per serving, approximate):
This information is based on a single loaf from the double batch, and will vary based on the flours used.
- Calories: Approximately 250-300
- Protein: Approximately 10-12g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 5-7g
This double batch sourdough recipe is a rewarding experience for bakers of all levels. Enjoy the process and the delicious results! These homemade loaves are perfect for sandwiches, toast, or simply enjoying on their own. They make amazing gifts too! Remember, practice makes perfect, so don't be discouraged if your first attempt isn't perfect. Keep baking, and you'll soon be mastering the art of sourdough.