This sourdough bread recipe provides a method for baking without the need for a Dutch oven. It yields a crusty loaf with a chewy interior, perfect for sandwiches or toasting.
The process involves creating steam in the oven to achieve a similar crust to that of a Dutch oven, ensuring your bread rises beautifully.
The Art of Sourdough Bread Baking
Sourdough bread has a charm that captivates many home bakers. The process of nurturing a sourdough starter and watching it transform into a beautiful loaf is both rewarding and fulfilling.
With its golden crust and chewy interior, sourdough bread is not just a staple; it’s a culinary experience. The rustic appearance adds to its appeal, making it a perfect centerpiece for any meal or gathering.
Understanding the Ingredients
The foundation of a great sourdough loaf lies in its ingredients.
Simple yet effective, the combination of bread flour, water, salt, and an active sourdough starter creates a harmonious blend. Each component plays a vital role in developing the flavor and texture of the bread.
The Importance of Time and Patience
Baking sourdough is not a rushed process.
It requires time for fermentation and rising, which contributes to the development of its unique flavor profile. The total time for this recipe is around five hours, including preparation and baking. This patience pays off when you finally slice into the warm loaf.
Creating the Perfect Crust
The crust of sourdough bread is a defining characteristic.
To achieve that desirable golden color and crisp texture, steam is essential during the baking process. Using a baking stone or sheet pan along with a pan of water in the oven mimics the conditions of a traditional Dutch oven, ensuring the bread rises beautifully.
Shaping and Scoring the Dough
Shaping the dough is a crucial step that influences the final appearance of the loaf.
After the bulk fermentation, turning the dough onto a floured surface and folding it into a round shape helps create tension, which is vital for a good rise. Scoring the top before baking allows for controlled expansion, resulting in an aesthetically pleasing loaf.
Cooling and Enjoying Your Bread
Once the bread is baked to perfection, allowing it to cool is essential.
Cooling on a wire rack for at least an hour ensures that the interior sets properly. The aroma that fills the kitchen during this time is a delightful prelude to the first slice. Enjoying freshly baked sourdough bread is a simple pleasure that brings warmth to any kitchen.
Simple Sourdough Bread Recipe
This sourdough bread is made using a starter, flour, water, and salt. The baking method involves using a baking stone or a sheet pan along with a pan of water to create steam. The total time for this recipe is about 5 hours, including rising and baking time.
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 well until fully incorporated.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for about 4 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 towards the center.
- Final Rise: Place the shaped dough into a floured proofing basket or bowl. Cover and let it rise for another 1-2 hours until puffy.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a baking stone or an inverted baking sheet in the oven and a shallow pan filled with water on the bottom rack.
- Bake the Bread: Carefully transfer the dough onto the hot baking stone or sheet. Use a sharp knife or razor blade to score the top. Bake for 30-35 minutes until golden brown and the internal temperature reaches 200°F (93°C).
- Cool: Let the bread cool on a wire rack for at least 1 hour before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours
- Servings: 1 loaf
- Calories: 150kcal per slice
- Fat: 0.5g
- Protein: 4g
- Carbohydrates: 30g