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Beginner Sourdough Bread

Beginner Sourdough Bread

  • Author: Anthony
  • Total Time: 6 hours 45 minutes
  • Yield: 1 loaf
  • Diet: Gluten Free

Description

This Beginner Sourdough Bread recipe guides you through the process of baking a flavorful, crusty loaf using simple, natural ingredients and straightforward steps. Perfect for novices and seasoned bakers alike, it highlights natural fermentation to bring out authentic tang, delightful texture, and a crisp crust with a tender crumb. Adaptable with various wholesome add-ins, this recipe offers a reliable method for creating delicious homemade sourdough bread.

Ingredients

Main Ingredients

  • Active sourdough starter: 100g (bubbly and active)
  • Unbleached bread flour: 500g
  • Filtered water: 350g (lukewarm)
  • Natural salt: 10g

Instructions

  1. Feed Your Starter: Begin by feeding your sourdough starter about 4 to 6 hours before baking so it becomes bubbly and active. Mix equal parts starter, bread flour, and filtered water, then let it sit at room temperature until it doubles in size and shows lots of bubbles.
  2. Mix the Dough: In a large bowl, combine the bread flour and filtered water. Mix lightly until just combined, then let this mixture rest for 30 minutes. This autolyse process enhances gluten development.
  3. Add Starter and Salt: Add the active sourdough starter and natural salt to the autolysed dough. Mix thoroughly until fully incorporated to begin fermentation.
  4. Bulk Fermentation with Stretch and Folds: Let the dough ferment at room temperature for 4 to 6 hours. Perform gentle stretch and folds every 30 minutes during the first 2 hours to build dough structure without kneading.
  5. Shape the Dough: Turn the dough onto a lightly floured surface. Shape it into a tight round loaf, then place it seam-side up into a floured proofing basket or a bowl lined with a clean towel.
  6. Final Proof: Cover the dough and proof at room temperature for 2 to 3 hours, or refrigerate overnight for a slower, more flavorful rise.
  7. Bake: Preheat the oven to 230°C (450°F) with a Dutch oven or baking stone inside. Carefully transfer the dough to the hot surface, score the top with a sharp knife, cover, and bake for 20 minutes. Remove the lid and bake an additional 20 to 25 minutes until the crust is deeply golden and crisp.
  8. Cool Before Slicing: Allow the bread to cool on a rack for at least an hour. This sets the crumb and ensures perfect slicing.

Notes

  • Patience Matters: Allow adequate fermentation time for optimal flavor development.
  • Use a Kitchen Scale: Measuring ingredients by weight guarantees consistent dough hydration and loaf size.
  • Keep Hands Slightly Wet: Moist hands prevent dough from sticking without adding extra flour.
  • Experiment with Hydration: Adjust water amounts slightly to suit your flour type and kitchen humidity.
  • Score with Confidence: A quick, decisive cut allows the bread to expand beautifully while baking.
  • Prep Time: 6 hours
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (about 60g)
  • Calories: 160
  • Sugar: 0.2g
  • Sodium: 200mg
  • Fat: 0.5g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: sourdough, bread, beginner, baking, natural fermentation, crusty bread, tangy bread, homemade bread, plant-based

Find it online: https://homedishideas.com/beginner-sourdough-bread/