Are you dreaming of warm, crusty bread, bursting with tangy sourdough flavor? Imagine the aroma filling your kitchen, the satisfying crackle as you slice into a perfectly baked loaf. This isn't just a recipe; it's a journey to crafting the perfect sourdough, a taste of homemade goodness that will transport you straight to a cozy farmhouse on Boone. This easy recipe is perfect for both beginner bakers and seasoned sourdough enthusiasts, guaranteeing a delicious, healthy meal addition or a delightful snack. Let’s get baking!
Ingredients:
- Levain (Sourdough Starter Build):
- 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
- 350g water (room temperature)
- 8g salt
Instructions:
Step 1: Making the Levain
- In a medium bowl, combine the ripe starter, flour, and water. Mix until well combined. Cover the bowl and let it rest at room temperature for 4-6 hours, or until doubled in size and bubbly. This step activates your starter and provides the foundation for the sourdough's characteristic tang.
Step 2: Autolyse (Mixing the Dough)
- In a large bowl, combine the bread flour, whole wheat flour, and water. Mix gently with your hands or a spatula until just combined. Don't overmix at this stage. Cover the bowl and let it rest for 30 minutes. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure and a softer crumb.
Step 3: Adding Levain and Salt
- Add the levain and salt to the autolysed dough. Mix thoroughly until the salt is fully incorporated and the dough begins to come together. This might take a few minutes of gentle kneading.
Step 4: Bulk Fermentation
- Once the dough is well mixed, cover the bowl and let it rest for 4-6 hours at room temperature, performing 3-4 sets of stretch and folds during this time. Stretch and folds are simple: gently grab one side of the dough, stretch it upwards, and fold it over onto the other side. Rotate the bowl 90 degrees and repeat this process for all four sides. This process develops gluten strength and creates a more open crumb.
Step 5: Shaping and Cold Proofing
- Gently turn the dough out onto a lightly floured surface. Shape the dough into a round or oval loaf. Place the shaped loaf into a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and place in the refrigerator for 12-18 hours. This cold proof allows the flavors to develop further and slows down the fermentation process.
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 turn the proofed dough out of the banneton into the Dutch oven. Score the top of the loaf with a sharp knife or lame (a baker's tool). Cover the Dutch oven and bake for 20 minutes.
- After 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
- Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. Resist the urge to cut into it too soon—patience is key for the best texture and flavor!
Tips for Success:
- Starter Activity: Ensure your starter is active and bubbly before beginning.
- Water Temperature: Room temperature water is crucial for proper fermentation.
- Flour Type: You can experiment with different flour blends for variations in flavor and texture.
- Baking Time: Ovens vary, so monitor the bread closely and adjust baking time as needed.
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, such as rye or spelt, for unique flavor profiles.
Nutritional Information (per slice, approximate):
- Calories: Approximately 150-200
- Protein: 5-7g
- Fiber: 2-4g
This sourdough recipe is a testament to the magic of slow fermentation and simple ingredients. Enjoy the process, the aroma, and most importantly, the delicious results! This healthy and delicious bread is perfect for any meal, adding a touch of homemade charm to your table. From quick dinner ideas to a special weekend brunch, this Farmhouse on Boone Sourdough will surely become a family favorite.