This artisan sourdough bread recipe is designed for those who want to bake without a Dutch oven. It results in a crusty, flavorful loaf with a chewy interior, perfect for sandwiches or toasting.
Using basic ingredients and techniques, this recipe allows you to enjoy homemade sourdough bread without specialized equipment.
Creating the Perfect Artisan Sourdough Bread
Artisan sourdough bread is a delightful treat that brings warmth and comfort to any kitchen. The process of making this bread is not just about the final product, but also about the experience of baking. With simple ingredients and techniques, anyone can create a loaf that boasts a golden crust and a chewy interior.
The beauty of sourdough lies in its simplicity. A combination of flour, water, salt, and a lively sourdough starter is all that is needed to create a loaf that is both rustic and inviting. The method used in this recipe allows for a hands-on approach, making it an enjoyable activity for both novice and experienced bakers alike.
The Ingredients You Need
To embark on this baking journey, gather the essential ingredients: bread flour, water, active sourdough starter, and salt. Each component plays a vital role in developing the flavor and texture of the bread.
Using high-quality bread flour will enhance the structure of your loaf, while the sourdough starter contributes to the unique tangy flavor that sourdough is known for. The water should be at room temperature to facilitate the fermentation process, and the salt is crucial for flavor and controlling yeast activity.
The Baking Process
The process begins with mixing the flour and water to create a dough. This initial step is crucial as it allows the flour to hydrate fully. After a brief resting period, the sourdough starter and salt are added, resulting in a dough that is ready for fermentation.
During the bulk fermentation phase, the dough is covered and left to rise. This is where the magic happens, as the yeast works its wonders, creating air pockets that will give the bread its airy texture. Performing stretch and folds during this time helps develop gluten, ensuring a strong structure.
Shaping and Rising
Once the dough has risen, it’s time to shape it. Turning it onto a floured surface, gently fold the edges towards the center to form a round loaf. This shaping technique is essential for achieving a beautiful rise in the oven.
After shaping, the loaf is placed on a floured baking sheet or parchment paper for its second rise. This final resting period allows the dough to puff up, preparing it for baking. Covering the dough with a cloth during this time helps maintain moisture and warmth.
Oven Preparation and Baking
Preheating the oven is a crucial step that should not be overlooked. A hot oven is necessary for achieving that coveted crispy crust. Using a baking stone or an inverted baking sheet can help replicate the conditions of a traditional bread oven.
Once the dough has risen adequately, it’s time to score the top. This step not only adds a decorative touch but also allows steam to escape during baking, preventing the loaf from bursting unpredictably. Baking the bread until it reaches a golden brown color ensures a delightful crust that contrasts beautifully with the soft interior.
The Joy of Homemade Bread
After baking, allowing the bread to cool on a wire rack is essential. This cooling period enhances the flavor and texture, making each slice a joy to savor. The aroma of freshly baked sourdough fills the kitchen, creating an inviting atmosphere that beckons everyone to gather around.
Whether enjoyed plain, toasted, or as part of a sandwich, this artisan sourdough bread is sure to impress. The homemade aspect adds a personal touch that store-bought bread simply cannot replicate. Embrace the process, and enjoy the fruits of your labor with every delicious bite.
Simple Sourdough Bread Recipe
This sourdough bread is made with a simple mixture of flour, water, salt, and sourdough starter. The baking process involves using a baking stone or a baking sheet to achieve a crispy crust. The total time for this recipe is about 4 hours, including rising time, and it yields one large loaf.
Ingredients
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
- Mix the Dough: In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Let it rest for 30 minutes (autolyse).
- Add Starter and Salt: Add the active sourdough starter and salt to the dough. Mix until fully incorporated.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for about 3 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Dough: After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a round loaf by folding the edges into the center.
- Second Rise: Place the shaped dough on a floured baking sheet or a piece of parchment paper. Cover it with a cloth and let it rise for another 1-2 hours until it has puffed up.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a baking stone or an inverted baking sheet inside.
- Score the Loaf: Once the dough has risen, carefully transfer it onto the hot baking stone or sheet. Use a sharp knife or razor to score the top of the loaf.
- Bake: Bake for 30-35 minutes until the crust is golden brown and the internal temperature reaches 200°F (93°C).
- Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Servings: 1 large loaf
- Calories: 150kcal per slice
- Fat: 0.5g
- Protein: 4g
- Carbohydrates: 30g