Embrace the Art of Sourdough: A Recipe to Bake Bread at Home
There’s something magical about the process of making sourdough bread. From nurturing the starter dough to watching the loaf rise in the oven, each step is a testament to the age-old tradition of bread making. So, roll up your sleeves, dust off your apron, and let’s embark on a journey to bake sourdough bread at home!
“Bread making: Where you can rise to the occasion or crumble under pressure.” – Unknown
Ingredients:
| Ingredient | Quantity | Calories |
|---|---|---|
| Bread Flour | 500g | 1800 |
| Water (room temp) | 350ml | 0 |
| Sourdough Starter | 150g | 0 |
| Salt | 10g | 0 |
Method:
- Prepare the Starter Dough:
- Mix 150g of sourdough starter with 250g of bread flour and 250ml of room temperature water in a large bowl.
- Cover the bowl loosely with a cloth and let it ferment at room temperature for 8-12 hours, or until it’s bubbly and active.
- Mix the Dough:
- In a large mixing bowl, combine the fermented starter dough with the remaining 250g of bread flour, 100ml of water, and 10g of salt.
- Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
- First Proofing:
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it proof at room temperature for 4-6 hours, or until it doubles in size.
- Shaping the Loaf:
- Gently deflate the dough and shape it into a round loaf.
- Place the loaf on a floured surface and cover it with a kitchen towel. Let it rest for 30 minutes.
- Second Proofing:
- Transfer the shaped loaf to a floured proofing basket or a bowl lined with a kitchen towel, seam side up.
- Cover the loaf and let it proof for another 2-4 hours in the refrigerator or overnight for enhanced flavor.
- Bake the Bread:
- Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside.
- Carefully transfer the proofed loaf into the preheated Dutch oven or onto the baking stone.
- Slash the top of the loaf with a sharp knife and cover the Dutch oven with its lid.
- Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Enjoy:
- Allow the bread to cool on a wire rack for at least 30 minutes before slicing.
- Serve slices of warm sourdough bread with your favorite spreads or enjoy it plain.
Baking sourdough bread at home is not just about nourishing your body but also feeding your soul. So, gather your ingredients, unleash your creativity, and savor the delicious results of your homemade masterpiece. Happy baking! 🍞
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