Are you ready to embark on a baking adventure that will transform your kitchen into a fragrant haven? Forget store-bought loaves; this rustic sourdough bread recipe is your ticket to achieving perfectly crusty, tangy, and utterly delicious homemade bread. Even beginners can master this recipe, and the satisfying process is almost as rewarding as the final, golden-brown loaf. This easy recipe makes for a perfect quick dinner addition or a stunning centerpiece for any meal. It’s a healthy and delicious addition to any meal plan!
Ingredients:
- Levain (Sourdough Starter): 200g (fed and active, see notes below)
- Water: 375g (lukewarm)
- Bread Flour: 500g (plus extra for dusting)
- Salt: 10g
Notes:
- Active Starter: Your sourdough starter should be bubbly and doubled in size before use. If it's not active, feed it 6-8 hours before starting the recipe. Feeding involves mixing equal parts starter, flour, and water and letting it rise until doubled.
- Bread Flour: Using bread flour provides the necessary protein for structure and that satisfying chewy texture.
Instructions:
Step 1: Autolyse
- In a large mixing bowl, combine the lukewarm water and bread flour. Mix gently with your hands or a spatula until just combined. Don’t overmix! Cover the bowl and let it rest for 30-60 minutes. This autolyse step helps hydrate the flour and makes the dough easier to work with.
Step 2: Mixing the Dough
- Add the levain and salt to the autolysed dough. Mix thoroughly until the dough comes together. This may take a few minutes of gentle kneading.
Step 3: Bulk Fermentation
- Lightly oil a large bowl. Place the dough in the bowl, cover, and let it rise at room temperature (around 70-75°F) for 4-6 hours, or until it has almost doubled in size. Perform a series of stretch and folds every 30 minutes for the first 2 hours. This helps develop gluten and strengthens the dough's structure.
Step 4: Shaping
- Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
Step 5: Proofing
- 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 creates a more open 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.
- Cover the Dutch oven 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
- 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 and prevents a soggy loaf.
Tips and Variations:
- Scoring: Before baking, score the top of the dough with a sharp knife or lame. This controls where the bread will expand during baking, creating a beautiful pattern.
- Hydration: The hydration of this recipe can be adjusted slightly depending on your flour and environment. If your dough seems too dry, add a tablespoon or two of water.
- Whole Wheat Sourdough: Substitute 50-100g of bread flour with whole wheat flour for a nuttier flavor and added nutrients.
Nutritional Information (per slice, approximate):
- Calories: 150-200
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 3-5g
Enjoy your homemade rustic sourdough bread! This recipe, offering delicious dishes and healthy meals, is a fantastic way to elevate your homemade cooking skills. Perfect as a quick dinner idea or a beautiful addition to any meal, this best recipe promises a delightful experience from start to finish.