Sourdough Bread Recipe is a special and tasty bread that is made without any chemical yeast. To make it, a ‘starter’ prepared from flour and water is used, which gives the bread a fluffy, light, and slightly sour taste. This special taste makes it different and memorable from other breads. Its crispy crust and soft inside make it perfect for people of all ages. Everyone, whether children or adults, can enjoy eating it. It is also healthy to eat because it contains natural probiotics and nutrients.
Sourdough bread is not only tasty but also fun. It takes a little time to make, but it is just as tasty to eat. Children also like this bread, especially because it can be easily eaten with sandwiches, toast, or butter. This bread makes homemade food even more special and healthy. Try its recipe given below
Sourdough Bread Recipe
Sourdough Bread Recipe
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Banneton or proofing basket
- Dutch oven or baking stone
- Sharp razor blade or lame
- Clean kitchen towel
Ingredients
- 500g bread flour
- 350g water (lukewarm)
- 100g active sourdough starter
- 10g sea salt
Instructions
- Mix flour In a large bowl, add flour and water. Let it relax for 30 minutes (autolis). Then, add the sour starter and mix until it is joint. Add salt and mix again until it is fully involved.
- Wholesale ferries and stretch and folding Cover the bowl and let it rest at room temperature. Set 3-4 of stretch-end-folds in the next 4 hours, taking them out every 30 minutes.
- Wholesale growth Allow the dough to ferment at room temperature for another 4-6 hours, until it doubles in size.
- Size and comfort Flour the surface of a work lightly, shape the dough into a round bread, and place it in a flour baneton. Cover with a towel and cool overnight (8–12 hours).
- Bake Preheat your oven with a Dutch oven with 475 ° F (245 ° C). Fold the dough on the parchment paper, score the top, and place it in a hot Dutch oven. Cover and bake for 20 minutes, then bake for another 20-25 minutes until the golden brown is brown.
- Cold Remove and allow the bread to cool down completely on a wire rack before slicing.
Flavour Profile of Sourdough Bread Recipe
- Light to pronounce: The signature sour taste comes from natural lactic acid bacteria in the starter. The fermentation can range from subtle to bold on the basis of time and starter strength.
- Soil and walnut notes: The use of whole grains or flour without flour combines a hot, walnut undertaking, increasing the natural rustic character of the bread.
- Deeply charming and Umami: Long fermentation develops intricate, charming tastes, which enrich each bite and are leveled without the need for added fat or sugar.
- Light to sweet finish: Naturally occurring sugars in flour can make a slight caramelization during baking, lending a delicate, toasted sweetness to the crust.
- Toast and multi aroma: During baking, the Maillard reaction gives the crust a golden color and a deep, roasted aroma of toasted grains or malt.
- Complex crust taste: The crust is often thick and chewy, with an almost smoky colored, roasted taste caused by expanded baking and caramelization.
- Creamy interior (crumb): The piece is light,t tomato-tangy soft, which provides a balanced contrast to the hearty crust, with a moist, open texture.
- Slight butter mouthfeel: Even without butter, a ventilated and chewing structure can give a rich, satisfactory mouthfeel.
- Minerals finished: Natural fermentation can bring out microscopic minerals or slight metal notes, especially when using hard or well mineral water.
Sourdough Bread Recipe Nutrition & Calories
| Nutrient | Amount per Slice (60g) |
|---|---|
| Calories | 160–180 kcal |
| Total Fat | 0.8–1.2 g |
| – Saturated Fat | 0.2 g |
| – Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 300–350 mg |
| Total Carbohydrates | 33–36 g |
| – Dietary Fiber | 1.5–2 g |
| – Sugars | 0.5–1 g |
| Protein | 5–6 g |
| Calcium | 10–20 mg |
| Iron | 1.5–2 mg |
| Potassium | 80–100 mg |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.