Making a decent sourdough loaf requires some patience, but the results are absolutely worth it! Here’s a simple recipe to help you create a tangy, flavorful, and well-textured sourdough loaf.
Decent Sourdough Loaf Recipe
Ingredients:
- For the starter:
- 100g all-purpose flour
- 100g water
- 1 tablespoon active sourdough starter (or use a small portion of a previous starter)
- For the dough:
- 500g all-purpose flour (or a mix of bread flour and whole wheat flour)
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration, meaning equal parts flour and water)
- 10g salt
Instructions:
1. Prepare the Sourdough Starter (if you don’t already have one):
- Day 1: In a glass jar or bowl, combine 100g of flour and 100g of water. Stir well and cover loosely. Let it sit at room temperature for 24 hours.
- Day 2-7: Each day, feed the starter by discarding half and adding 100g of flour and 100g of water. Stir and let it sit. After about 5-7 days, the starter should be bubbly, active, and smell slightly tangy.
- Once your starter is ready, you can use it in the bread recipe.
2. Mix the Dough:
- In a large bowl, combine 500g of flour and 350g of water. Mix until all the flour is hydrated and there are no dry spots. Let this mixture rest for 30 minutes to 1 hour. This is called the autolyse phase and it helps develop gluten.
- After the autolyse, add 100g of active starter and 10g of salt to the dough. Mix it in by hand or with a spoon until everything is combined.
3. Kneading and Stretching:
- Knead the dough on a lightly floured surface for about 10 minutes, or use the stretch and fold technique every 30 minutes for about 3 hours to develop the gluten.
- Stretch and fold method: Pull the dough from one side, stretch it, and fold it back over onto the dough. Rotate the dough and repeat the process around the dough ball.
- This helps the dough become more elastic and build strength.
4. Bulk Fermentation:
- After kneading, place the dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap.
- Let the dough rise at room temperature for 4-6 hours or until it has doubled in size. You can also let it ferment in the fridge for up to 12-16 hours (overnight), which will deepen the flavor.
5. Shape the Dough:
- Once the dough has doubled in size, turn it out onto a floured surface and shape it into a round or oval loaf. Gently deflate the dough and fold it over itself to create surface tension. Tuck the edges underneath to create a smooth top.
- Place the shaped dough seam-side down in a well-floured proofing basket or bowl lined with a clean kitchen towel. Let the dough proof for 2-3 hours at room temperature, or you can refrigerate it overnight for a slower, more flavorful fermentation.
6. Preheat the Oven:
- Place a Dutch oven (or a baking stone) in your oven and preheat to 500°F (260°C) for at least 30 minutes. The Dutch oven helps create a steamy environment that produces a crispy, golden crust.
7. Score the Dough:
- Before baking, use a sharp knife or bread lame to score the top of the dough. This helps the bread expand as it bakes and gives it a beautiful, rustic appearance.
8. Bake the Bread:
- Once your oven is preheated, carefully place the dough into the hot Dutch oven (use parchment paper to help lift it in). Cover with the lid and bake for 20 minutes.
- After 20 minutes, lower the temperature to 450°F (232°C), remove the lid, and continue to bake for another 25-30 minutes or until the bread is golden brown with a crispy crust.
9. Cool the Bread:
- Remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing. This allows the interior to set properly and prevents the bread from being too gummy.
Tips:
- Active Starter: Ensure your starter is active before using it. It should be bubbly and double in size within 4-6 hours of feeding.
- Hydration: The dough in this recipe is a bit sticky, which is typical of sourdough. If you find it too hard to handle, you can adjust the water content slightly. Just remember, higher hydration doughs tend to have a more open crumb.
- Baking Without a Dutch Oven: If you don’t have a Dutch oven, you can bake the bread on a baking sheet. Place a shallow pan of water on the bottom rack of the oven to create steam, which helps develop the crust.
- Patience is Key: Sourdough bread benefits from long, slow fermentation. The more time it gets to rise, the better the flavor will be.
Enjoy your decent sourdough loaf—perfect for sandwiches, toast, or just enjoying with some butter!