This recipe takes you beyond the basic sourdough loaf, guiding you towards creating a truly exceptional bread. We'll cover the importance of a well-fed starter, mastering the art of the bulk fermentation, and achieving that perfect golden-brown crust. Get ready for a truly amazing baking journey!
I've been baking sourdough for years, and there's nothing quite like the satisfaction of pulling a perfectly formed loaf from the oven. The aroma alone is enough to fill your kitchen with warmth and happiness; the taste? Oh my, the taste. Trust me, it's worth every minute of effort! This recipe is my personal favorite. I hope you enjoy it as much as I do. I'm so excited for you to try this!
Required Equipments
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Dough scraper
- Plastic wrap
- Baking sheet
- Parchment paper
- Oven
Sourdough Delights: Beyond the Basic Loaf
Elevate your baking game with this recipe for a truly exceptional sourdough loaf. From activating your starter to achieving the perfect crust, this guide provides clear instructions for baking success.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 1. **Activate your starter:** Make sure your sourdough starter is bubbly and active. If it's not, feed it according to your usual routine. (I know, so many sourdoughs so many starter routines!), 2. **Mix the dough:** In a large bowl, combine the flour and water. Stir with a spatula or your hands until it just comes together - don't overmix yet! Let it rest for 30 minutes (autolyse). This helps develop the gluten, 3. **Add starter and salt:** Add the activated starter and salt to the autolysed dough. Mix until fully combined. (I used a rubber spatula, but my friend John prefers his hands!), 4. **Bulk fermentation:** Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until almost doubled in size. Perform a few stretch and folds during this time (every 30-45 minutes for the first 2 hours). Seriously, stretch and folds are kinda important here, 5. **Shape the dough:** Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. (I always shape mine into an oblong loaf, its easier!), 6. **Proof:** Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and let it proof in the refrigerator for 12-18 hours, This slow cold proof really develops the flavor, 7. **Preheat and bake:** Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. (Hot oven is important!), 8. **Bake:** Carefully remove the hot Dutch oven. Score the top of the dough with a lame (or a sharp knife). Place the dough into the Dutch oven, cover, and bake for 20 minutes. 9. **Uncover and bake:** Remove the lid 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). If your crust is browning too quickly, tent it loosely with foil, 10. **Cool:** Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. (Patience is a virtue when making this bread!)
📝 Notes
- Use a good quality bread flour for best results.
- Adjust water quantity depending on the hydration of your starter and flour.
- Don't be afraid to experiment with scoring patterns!
🍎 Nutrition
Calories: 300kcal
Protein: 12g
Fat: 2g
Carbohydrates: 60g
Fiber: 5g
Calcium: 30mg
