Are you dreaming of that crusty, tangy sourdough loaf but intimidated by the Dutch oven method? Fear not! This recipe proves you don't need fancy equipment to bake delicious, homemade sourdough bread. This easy recipe is perfect for beginners and experienced bakers alike, delivering fantastic results without the need for a heavy, enameled pot. Get ready to enjoy the satisfying aroma and incredible taste of your very own sourdough creation!
Ingredients:
- 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
- 300g bread flour
- 100g whole wheat flour (optional, for added flavor and nutrition)
- 250g water (room temperature)
- 8g salt
Instructions:
1. Making the Levain:
In a small bowl, combine the mature starter, flour, and water for the levain. Mix thoroughly until no dry flour remains. 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 activates your starter and provides the necessary yeast for a successful bake.
2. Autolyse (Optional but Recommended):
In a large bowl, combine the bread flour, whole wheat flour (if using), and water. Mix gently until just combined. Cover and let it rest for 30-60 minutes. This 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. This will take several minutes. It will be quite sticky at first.
4. Bulk Fermentation:
Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has almost doubled in size. Perform 2-3 sets of stretch and folds during the first 2-3 hours of bulk fermentation. To do this, gently grab one side of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat this process for all four sides.
5. Shaping the Dough:
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. This is easier than it sounds! Try a simple method: Gently pull the edges of the dough toward the center, then flip it over to create a taut surface.
6. Proofing:
Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and refrigerate for 12-18 hours. This slow cold proof develops flavor and texture.
7. Baking:
Preheat your oven to 450°F (232°C) with a baking stone or baking sheet inside for at least 30 minutes. Carefully remove the dough from the banneton and place it on a piece of parchment paper. Score the top of the loaf with a sharp knife or lame (a special bread scoring tool).
8. Bake:
Carefully slide the loaf (on the parchment paper) onto the preheated baking stone or sheet. Bake for 20 minutes, then reduce the oven temperature to 425°F (218°C) 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).
9. Cooling:
Let the bread cool completely on a wire rack before slicing and serving. This allows the crust to crisp and the crumb to set.
Tips for Success:
- Starter Activity: Ensure your starter is active and bubbly before beginning.
- Flour Hydration: Adjust the water amount slightly depending on your flour and the humidity in your environment.
- Room Temperature: A consistent room temperature is crucial for proper fermentation.
- Oven Spring: A good oven spring (the rise of the bread during baking) is essential for a light and airy crumb.
Variations:
- Add seeds or nuts to the dough for extra flavor and texture.
- Use different types of flour for variations in taste and color.
- Experiment with different shaping techniques for unique loaves.
Nutritional Information (per slice, approximate):
Calories: 150-200, Protein: 5-7g, Carbohydrates: 30-40g, Fiber: 3-5g
Enjoy your delicious, homemade sourdough bread! This simple recipe proves you can achieve incredible results without the need for a Dutch oven. Remember to share your baking journey with us – we'd love to see your creations!