Sour Dough Bread Recipe
Making sourdough bread can seem intimidating, but with the right steps and a little patience, you can bake beautiful, flavorful loaves at home. To help you get started, here's a complete recipe:
Ingredients:
For the Starter (if you don't have one, skip to "Making the Dough"):
50g all-purpose flour
50g water
For the Dough:
350g active sourdough starter (100% hydration)
350g warm water (around 80°F)
500g bread flour
10g fine sea salt
Optional:
2 tablespoons olive oil
Equipment:
Large mixing bowl
Kitchen scale (recommended for accuracy)
Rubber spatula or dough whisk
Baking Dutch oven or cast iron pot with lid
Parchment paper
Lame or sharp knife for scoring
Baking sheet (optional)
Instructions:
1. Making the Starter (if needed):
In a clean jar, combine 50g each of all-purpose flour and water. Blend thoroughly and adorn loosely with a lid.
Feed your starter daily with equal amounts of flour and water (around 50g each) for at least 5-7 days until it becomes bubbly and active.
2. Mixing the Dough:
In a large bowl, whisk together the active sourdough starter and warm water.
Add the bread flour and salt, and mix with a rubber spatula or dough whisk until a shaggy dough forms. Don't overmix!
Cover the bowl with plastic wrap or a lid and let it rest at room temperature for 30 minutes (autolyze).
3. Stretch and Fold (optional, but recommended):
Every 30 minutes for the next 3-4 hours, wet your hands and gently stretch and fold the dough. Imagine grabbing the bottom edge and folding it over the top, then repeat from all four sides. This generates gluten and fortifies the dough.
4. Bulk Fermentation:
Cover the bowl and let the dough rise at room temperature for 8-10 hours, or until doubled in size. The activity level of your starter and the ambient temperature may affect the precise timing.
5. Shaping:
Gently transfer the dough onto a surface dusted with a small amount of flour. Fold it in half again to form a tight ball.
Place the dough seam-side down in a floured banneton (proofing basket) or bowl. Cover and refrigerate for 12-24 hours cold-proof).
6. Baking:
Preheat your oven to 450°F (230°C) at least 30 minutes before baking, with theDutchh oven or cast iron pot inside.
Move the dough onto a sheet of parchment paper with caution. Score the top with a weak or sharp blade. Place the dough, still on parchment paper, inside a prepared pot or Dutch oven. Cover and bake for 20 minutes.
Remove the lid and bake for another 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 205°F (96°C).
7. Cooling:
Before slicing, move the bread to a wire rack to cool fully.
Tips:
A. Use a kitchen scale for accurate measurements.
B. Don't overmix the dough! A shaggy dough is okay.
C. Adapt the bulk fermentation time according to the activity of your starter.
D. Cold proofing helps develop flavor and structure.
E. Score the dough deeply for a better oven spring.
F. Use a Dutch oven or cast iron pot for a steamy bake and crispy crust.
G. Practice makes perfect! If your first loaf turns out to be less than ideal, don't give up.
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