Sourdough Bread Recipe
Sour bread is a timeless classic known for its rich, tangi taste, chewing texture and crisp crust. Just made with flour, water, salt, and a naturally fermented starter, it is a complete option for commercial bread. This sour bread attainment is ideal for home bakers who are looking at the slow fermentation process to embrace the process and enjoy the rewarding experience of baking bread from scratch. Whether served with butter, is used for sandwiches, or immersed in soup, the sour is both nutritious and deeply satisfactory.
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.