Sourdough Bread Recipe: A Step-by-Step Guide to Making the Perfect Loaf

                 

                                            Sourdough Bread

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Sourdough bread is a timeless favorite known for its tangy flavor, chewy texture, and crisp crust. Unlike regular bread, sourdough uses a natural starter, giving it a unique taste and character. Whether a beginner or an experienced baker, this recipe will guide you through making delicious homemade sourdough bread.

 Ingredients

For the Sourdough Starter (prepare a few days ahead):

100g all-purpose flour

100g water

 For the Dough:

 500g bread flour (or all-purpose flour if bread flour is unavailable)

 350g water (70% hydration for a manageable dough)

 100g active sourdough starter

 10g salt

 Tools You’ll Need

 Large mixing bowl

 Dough scraper

 Kitchen scale

 Banneton (proofing basket) or a mixing bowl with a cloth

 Dutch oven or a baking stone

 Sharp knife or bread lame

 Instructions

Step 1: Prepare the Sourdough Starter

1. Day 1: Mix 100g of flour and 100g of water in a clean jar. Stir well, cover with a cloth, and leave it at room temperature.

2. Day 2 to Day 5: Discard half of the starter, then add 100g of flour and 100g of water each day. By Day 5, your starter should be bubbly and have a slightly tangy aroma. This indicates it's ready for baking.

Step 2: Make the Dough

1. Combine Ingredients: In a large mixing bowl, add 500g of flour, 350g of water, and 100g of the active starter. Mix well until combined. Cover and let it rest for 30 minutes.

   

2. Add Salt: Sprinkle 10g of salt over the dough. Gently fold and knead to incorporate the salt throughout the dough.

Step 3: Stretch and Fold

1. First Fold: Pull one side of the dough up and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this 4 times. This helps develop the gluten structure without aggressive kneading.

2. Rest and Repeat: Cover the dough and let it rest for 30 minutes. Repeat the stretch and fold process 3-4 times, with 30-minute rests in between. This process takes about 2 hours.

Step 4: Bulk Fermentation (First Rise)

1. After the final stretch and fold, cover the bowl and allow the dough to rise at room temperature for 3-4 hours or until it has doubled in size.

2. Alternatively, you can let it rise slowly in the fridge for 12-18 hours for added flavor.

Step 5: Shape the Dough

1. Pre-shape: Gently turn the dough onto a floured surface. Lightly shape it into a round without pressing out too much air.

2. Final Shape: Let it rest for 10-15 minutes, then shape it into a tighter round or oval, depending on your preference.

Step 6: Final Proof (Second Rise)

1. Place the shaped dough into a floured banneton or bowl lined with a cloth, seam side up.

2. Cover and let it proof for 2-3 hours at room temperature, or place it in the fridge for 12-18 hours for a cold ferment.

Step 7: Preheat the Oven

1. Place your Dutch oven or baking stone in the oven and preheat to 475°F (245°C) for at least 30 minutes before baking.

 Step 8: Score and Bake

1. Carefully transfer the dough from the banneton onto a piece of parchment paper.

2. Score the top of the dough with a sharp knife or bread lame. A simple “X” or a single long slash works well for beginners.

3. Place the dough in the preheated Dutch oven, cover with the lid, and bake for 20 minutes.

4. After 20 minutes, remove the lid and bake for another 20-25 minutes until the crust is golden brown.

Step 9: Cool and Enjoy

1. Once baked, remove the bread from the oven and place it on a cooling rack. Let it cool completely before slicing.

Tips for the Best Sourdough Bread

Use a Kitchen Scale: Precision is key in baking, so weighing your ingredients is highly recommended.

Hydration Level: Adjust the water if the dough feels too sticky (reduce by 10-20g) or too dry (add 10-20g).

Practice Patience: Sourdough is all about timing and practice. The flavor and texture improve with experience.

Storage

Store sourdough bread at room temperature in a bread bag or wrapped in a towel. It will stay fresh for 3-4 days. Slices can be frozen for longer storage.