Sourdough bread is a delightful way to showcase the unique flavors and textures developed in your homemade sourdough starter. This recipe will guide you through the process of creating a crusty, artisan-style loaf that’s perfect for sandwiches or simply enjoyed with butter.
Ingredients:
- 4 cups all-purpose flour or bread flour
- 1 ½ cups water (room temperature)
- 1/2 cup active sourdough starter
- 2 teaspoons salt
Instructions:
1. Mix the Dough: In a large mixing bowl, combine 500 grams of flour and 350 grams of water. Mix with a wooden spoon or your hands until no dry flour remains. Let the dough rest for 30 minutes (this is called autolyse).
2. Add Starter and Salt: After the rest period, add 100 grams of your active sourdough starter and 10 grams of salt to the dough. Mix until fully incorporated.
3. Bulk Fermentation: Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size. Every 30 minutes during the first 2 hours, perform a series of stretch and folds by gently pulling up one side of the dough and folding it over itself. Rotate the bowl and repeat this process until you have stretched all sides.
4. Shape the Dough: Once the dough has risen, gently transfer it to a floured surface. Shape it into a round or oval loaf by folding the edges into the center and then flipping it over so the seam is on the bottom. Let it rest for 20-30 minutes.
5. Final Shaping: After resting, shape the dough again into a tighter ball or oval by pulling the edges into the center and creating tension on the surface. Place the shaped dough seam-side down in a well-floured proofing basket or bowl.
6. Proofing: Cover the dough with a cloth and let it proof for 1 to 2 hours at room temperature, or for a longer rise in the refrigerator overnight (8-12 hours) for enhanced flavor.
7. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450° with a Dutch oven or baking stone inside.
8. Bake the Bread: Once preheated, carefully remove the Dutch oven from the oven. Gently flip the proofed dough onto a piece of parchment paper, score the top with a sharp knife or razor, and lift it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, until the crust is deep golden brown.
9. Cool: Once baked, carefully transfer the bread to a wire rack to cool completely before slicing. This allows the crumb to set properly.
Aprile's Kitchen 