sourdough bread – airecipefood

Making sourdough bread from scratch is a rewarding process that yields a delicious, tangy, and crusty loaf. Here’s a simple recipe to make sourdough bread at home.

Ingredients:

1 cup (240g) active sourdough starter (100% hydration)
1 1/2 cups (360ml) warm water
3 1/2 cups (420g) bread flour (you can also use a mix of bread and whole wheat flour)
1 1/2 teaspoons salt

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved.
Add the bread flour and salt to the mixture and mix until it forms a shaggy dough. You can use a spoon or your hands for this.

2. Knead the Dough:

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on low speed for about 5-6 minutes.

3. Bulk Fermentation (First Rise):

Place the dough in a large, lightly greased bowl. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. Depending on your starter and room temperature, this can take longer or shorter, so check it periodically.

4. Stretch and Fold:

During the first rise, every 30 minutes for the first 2 hours, perform a series of “stretch and fold” to help strengthen the dough. To do this, wet your hands, then grab one side of the dough, stretch it upward, and fold it back over itself. Turn the bowl and repeat 4 times. This will help develop the dough’s structure and elasticity.

5. Shape the Dough:

After the dough has doubled in size, turn it out onto a lightly floured surface. Gently shape it into a round or oval loaf, depending on your preference.

6. Second Rise:

Place the shaped dough on a parchment paper-lined baking sheet or in a well-floured proofing basket (also known as a banneton). Cover it loosely and let it rise for 1-2 hours, or until it has puffed up and looks slightly enlarged.

7. Preheat the Oven:

Preheat your oven to 450°F (230°C) with a Dutch oven or a baking stone inside for at least 30 minutes before baking. If you’re using a baking stone, place a shallow pan of water at the bottom of the oven to create steam during baking (this helps form a nice crust).

8. Score the Dough:

Just before baking, lightly dust the top of the dough with flour and use a sharp knife or razor blade (lame) to score the top of the dough. This allows the bread to expand properly during baking.

9. Bake the Bread:

If using a Dutch oven, carefully transfer the dough into the preheated pot (be careful, it will be hot!). Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and continue baking for another 20-25 minutes, until the crust is deep golden brown and the internal temperature of the bread is around 200°F (93°C).

10. Cool:

Once the bread is baked, remove it from the oven and allow it to cool on a wire rack for at least an hour before slicing. Sourdough bread continues to set as it cools, so it’s best to let it rest.

Tips:

Starter: Ensure your sourdough starter is active and bubbly. If it hasn’t been fed recently, feed it a day or two before baking.
Flour: Experiment with different flour blends (such as whole wheat or rye) to add more flavor and texture to your bread.
Longer Fermentation: For more flavor, you can refrigerate the dough after the first rise for an overnight slow fermentation and then bake the next day.

Enjoy your homemade sourdough bread with butter, cheese, or any topping of your choice!