Are you dreaming of that crusty, tangy sourdough loaf you've seen in your favorite bakery? Forget the long drives and hefty price tags! This easy sourdough recipe is your ticket to homemade, delicious bread that'll impress even the most discerning palates. This recipe is perfect for both beginners taking their first steps into homemade cooking and experienced bakers looking for a reliable, delicious sourdough recipe to add to their repertoire. Get ready to experience the joy of baking your own artisan bread – it's easier than you think!
Ingredients:
- Levain (Sourdough Starter):
- 50g ripe sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
- Dough:
- All of the levain
- 300g bread flour
- 100g whole wheat flour (optional, for added flavor and nutrients)
- 375g water (room temperature)
- 10g salt
Instructions:
Step 1: Making the Levain (If not already made)
In a medium bowl, combine the ripe sourdough starter, bread flour, and water. Mix gently until well combined. Cover and let it rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This step is crucial for a successful sourdough.
Step 2: Autolyse
In a large bowl, combine the bread flour, whole wheat flour (if using), and water. Mix with your hands until just combined. Don't worry about kneading at this stage. Cover the bowl and let it rest for 30-60 minutes. This autolyse step helps the flour fully hydrate, resulting in a more developed gluten structure and a softer crumb.
Step 3: Adding the Levain and Salt
Add the levain and salt to the autolysed dough. Using your hands, gently mix everything until the dough comes together. This might take a few minutes. Avoid overmixing.
Step 4: Bulk Fermentation
Now comes the bulk fermentation. Gently stretch and fold the dough every 30 minutes for the first 2 hours. This strengthens the gluten and builds flavor. After the first two hours, cover the bowl and let the dough ferment for another 4-6 hours, or until it has almost doubled in size and shows significant signs of activity (bubbles on the surface). The exact time will depend on the temperature of your environment.
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 the basket and let it proof in the refrigerator for 12-18 hours. This slow cold proof develops flavour and improves the texture of the crumb.
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. 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. Then, 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. This allows the crumb to set properly and prevents a soggy loaf.
Tips for Success:
- Starter Activity: Ensure your starter is active and bubbly before beginning.
- Water Temperature: Room temperature water is key for optimal fermentation.
- Flour Type: The type of flour can affect the final outcome. Experiment to find your favorite!
- Patience is Key: Sourdough requires time and patience. Don't rush the process.
Variations:
- Add seeds or nuts to the dough for added texture and flavor.
- Incorporate herbs like rosemary or thyme for an aromatic twist.
- Use different types of flour for unique flavors and textures.
Nutritional Information (per slice, approximate):
- Calories: Approximately 150-200
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 3-5g
This delicious homemade sourdough bread recipe is a rewarding project for any home cook. Enjoy the delicious aroma and the satisfying feeling of creating something truly special in your own kitchen. Share your baking journey with us – we'd love to see your sourdough creations!