In bread baking, few things are as satisfying as the process and taste of homemade sourdough bread. With its tangy flavour, chewy crust, and soft centre, sourdough has captured the hearts and taste buds of bakers and food enthusiasts alike. But mastering the art of sourdough can seem daunting to beginners. Fear not! With a bit of patience, practice, and the right recipe, you too can become a sourdough aficionado.
Before we delve into the recipe, let's briefly touch upon what makes sourdough so unique. Unlike traditional bread that uses commercial yeast, which is added to the dough to make it rise quickly, sourdough relies on natural wild yeast and lactobacilli present in the flour and the environment. This symbiotic culture of bacteria and yeast (often referred to as the "starter") gives sourdough its characteristic tangy flavour and allows for a slow fermentation process, resulting in a more complex and nuanced taste profile.
Every sourdough journey begins with the starter. Here's how to create your own:
Ingredients:
100g whole grain flour (such as rye or whole wheat)
100ml lukewarm water
Instructions:
In a clean glass jar, mix the flour and water until well combined.
Cover the jar loosely with a clean cloth or plastic wrap, allowing for airflow.
Place the jar in a warm spot in your kitchen, ideally around 21-24°C (70-75°F).
Once a day, discard half of the starter and feed it with equal parts flour and water.
After about 5-7 days of daily feedings, your starter should be bubbly and active, ready to use in your sourdough bread recipe.
Sourdough Bread Recipe
Now that you have a lively starter, it's time to put it to good use. Here's a basic recipe for delicious sourdough bread:
Ingredients:
350g active sourdough starter
500g bread flour
300ml lukewarm water
1 tbsp olive oil
10g salt
Instructions:
In a large mixing bowl, combine the sourdough starter and water, stirring until well mixed.
Add the bread flour and salt to the bowl, mixing until a dry, rough, shaggy dough forms.
Cover the bowl with a clean cloth or plastic wrap and let it rest at room temperature for 30 minutes to 1 hour. This step, known as autolyse, allows the flour to fully hydrate and develop gluten.
After the autolyse, perform a series of stretches and folds: gently stretch one side of the dough up and fold it over the centre, then repeat with the other three sides. Cover and let it rest for another 30 minutes. Repeat this process 3-4 times, at 30-minute intervals.
After the final set of stretches and folds, cover the bowl and let the dough bulk ferment at room temperature for 6-12 hours, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your starter.
Once the dough has risen, gently shape it into a round loaf and place it seam-side up in a floured proofing basket or bowl lined with a cloth. Cover and let it proof at room temperature for 2-4 hours, or until it has visibly expanded and feels airy to the touch.
About 30 minutes before baking, preheat your oven to 230°C (450°F ) with a Dutch oven or baking stone inside.
Carefully transfer the proofed dough to the preheated Dutch oven or baking stone. Score the top of the loaf with a sharp knife or razor blade to allow for expansion.
Cover the Dutch oven with its lid (or use a large oven-safe pot as a cover if using a baking stone) and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Once baked, transfer the loaf to a wire rack to cool completely before slicing.
There you have it – a step-by-step guide to baking your own sourdough bread from scratch. While the process may require time and patience, the rewards are well worth it. Whether enjoyed fresh out of the oven with a smear of butter or toasted and topped with your favourite ingredients, homemade sourdough bread is sure to impress even the most discerning bread lover. So roll up your sleeves, dust off your apron, and embark on your sourdough journey today. Happy baking!
Check your understanding
What is the primary difference between sourdough bread and bread made with commercial yeast?
Why is it important to perform a series of stretches and folds during the bread-making process?
Describe the purpose of autolyse and when it occurs in the sourdough bread recipe.
What role does a Dutch oven play in baking sourdough bread, and how is it used?
Explain the significance of scoring the top of the bread dough before baking, and what effect it has on the final loaf.
You can now listen to this article as a podcast just click here
If you find this practice useful please consider supporting the author from just £1 per month here
Vocabulary
Autolyse: A technique in bread making where flour and water are mixed together and allowed to rest for a period of time before adding other ingredients. This allows the flour to fully hydrate and the gluten to develop, resulting in a smoother dough and better texture in the final baked bread.
Proofing basket: Also known as a banneton or brotform, a proofing basket is a basket or bowl specially designed for holding shaped bread dough during its final rise before baking. It helps support the dough's shape and encourages even rising.
Dutch oven: A heavy cooking pot, usually made of cast iron, with a tight-fitting lid. In bread baking, a Dutch oven is often used to create a steamy environment during the initial stages of baking, which helps the bread rise and develop a crispy crust.
Scoring: The act of cutting shallow slashes or patterns on the surface of bread dough before baking. Scoring allows steam to escape during baking, prevents the crust from cracking unevenly, and controls the direction in which the bread expands as it bakes.
Wire rack: A cooling rack made of wire mesh or metal bars, typically used to cool baked goods by allowing air to circulate around them. Placing freshly baked bread on a wire rack prevents it from becoming soggy on the bottom as it cools.
Comments