Are you craving the tangy, chewy goodness of sourdough bread but intimidated by the process? Think again! This recipe proves that baking amazing sourdough doesn't require a fancy Dutch oven. We’ll guide you through every step, making this delicious, healthy meal achievable even for beginner bakers. Get ready to enjoy homemade sourdough bread, bursting with flavor, without any specialized equipment!
Ingredients:
- Levain (Sourdough Starter): 100g (fed and active – doubled in size)
- Water: 250g (lukewarm)
- Bread Flour: 400g (or strong baker's flour)
- Salt: 10g
Instructions:
Step 1: Autolyse
- In a large bowl, combine the lukewarm water and bread flour. Mix gently until just combined; don't overmix. Cover the bowl and let it rest for 30-60 minutes. This autolyse step helps develop gluten and creates a smoother dough.
Step 2: Incorporate Levain and Salt
- Add the active levain (your fed sourdough starter) to the autolysed mixture. Gently fold the levain into the dough until it's mostly incorporated.
- Add the salt and continue folding until everything is well combined. This should take about 5 minutes.
Step 3: Bulk Fermentation
- After mixing, perform a series of stretch and folds. Gently stretch a portion of the dough upwards, then fold it over onto itself. Rotate the bowl 90 degrees and repeat this process about 4-6 times. This builds strength and structure in the dough.
- Cover the bowl and let the dough bulk ferment at room temperature (ideally around 72-75°F) for 4-6 hours, or until it has roughly doubled in size and shows significant signs of activity (bubbles on the surface).
Step 4: Shaping and Proofing
- Gently turn the dough out onto a lightly floured surface. Shape the dough into a round or oval loaf.
- Place the shaped dough into a well-floured banneton basket (or a bowl lined with a floured linen cloth). Cover the banneton and let the dough cold proof in the refrigerator for 12-18 hours. This slow fermentation develops flavor and improves the crumb structure.
Step 5: Baking
- Preheat your oven to 450°F (232°C) with a baking sheet on the bottom rack. This creates steam, which is crucial for a good crust.
- Carefully remove the dough from the banneton and place it directly onto a piece of parchment paper.
- Score the top of the loaf with a sharp knife or lame (this helps control the expansion during baking).
- Carefully transfer the parchment paper with the dough onto the hot baking sheet. Pour 1 cup of boiling water into the bottom of the oven (onto the preheated baking sheet) immediately after putting the bread in. Quickly close the oven door.
- Bake for 25-30 minutes with steam (keeping the oven door slightly ajar if needed to allow for steam escape), then reduce the oven temperature to 425°F (220°C) and bake for another 20-25 minutes, or until the internal temperature reaches 205-210°F (96-99°C).
- Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Tips for Success:
- Use an active starter: Ensure your starter is bubbly and doubled in size before using it.
- Don't overmix: Overmixing can lead to a tough loaf.
- Pay attention to your environment: Temperature and humidity greatly affect fermentation times. Adjust accordingly.
- Experiment with scoring: Different scores create different loaf shapes and appearances.
Variations:
- Add herbs or seeds to the dough for extra flavor and texture.
- Use whole wheat flour for a nuttier, denser loaf.
Nutritional Information (per slice, approximate):
Calories: 150-200 Protein: 5-7g Carbohydrates: 30-40g Fiber: 2-4g
This easy sourdough bread recipe, perfect for quick dinner ideas and homemade cooking, delivers amazing results without the need for a Dutch oven. Enjoy the delicious taste and satisfying texture of your freshly baked bread! It’s a healthy meal option that's worth every minute of effort. Happy baking!