Sourdough Bread Recipe
🔴 Sourdough Bread Recipe - woodmdad-foods -----
Whether you're new to sourdough or an experienced baker, our sourdough bread recipe is the perfect go-to for making an amazing artisan loaf. You'll love the crusty and chewy texture of this bread, and the flexible timing fits easily into your schedule.
After a 4-hour bulk ferment, you'll cold proof the dough in the refrigerator for 8-48 hours, then bake it when you're ready. It's also easy to double the recipe to make two loves.
🟢 Prep Time:
- 20 minutes
🟢 Cook Time:
- 40 minutes
🟢 Resting Time:
- 16 hours 20 minutes
🟢 Total Time:
- 17 hours 20 minutes
🔴 Ingredients:
- 400 g bread flour (or all-purpose flour), plus more to dust
- 55 g rye flour (or whole wheat or bread flour)
- 10 g fine sea salt
- 345 g filtered water (or dechlorinated water or spring water), lukewarm (up to 85˚F)
- 100 g active sourdough starter
- Rice flour (optional for dusting the bread basket)
🔴 how to
1. Feed Your Starter
Feed your sourdough starter 1 or 2 times before making the bread, depending on how healthy it is. For a single loaf, mix 50g of starter with 50g of bread flour and 50g of lukewarm water. Cover with a loose-fitting lid and let it rise at room temperature until more than doubled in size, about 4-6 hours.
2. Make the Dough
In a large mixing bowl, whisk together bread flour, rye flour, and salt. Add the water and sourdough starter, and mix with a wooden spoon, then use your hand to thoroughly combine the ingredients. The dough will be very sticky. Scrape down the bowl, cover with a clean kitchen towel, and let the dough rest at room temperature for 4 hours in a warm spot (bulk fermentation).
3. Bulk Fermentation Stage
After every hour, perform a "stretch and fold" with wet hands to prevent sticking. Gently lift one side of the dough and stretch it upwards (avoid tearing), then fold it over onto itself. Rotate the bowl a quarter turn and repeat. Do this 3 more times or until the dough resists pulling. Keep the bowl covered with a towel between rounds. After 4 hours, perform the fourth and final stretch and fold to tighten the dough.
4. Shape the Loaf
Turn the dough out onto a lightly floured surface (cut in half if you've doubled the recipe). With floured hands, gently stretch the dough, then shape it to match the shape of your banneton (bread basket) and pot.
5. Bench Rest
Turn the dough seam-side down, cover with a towel, and let it "bench rest" for 20 minutes.
6. Tighten the Dough
If the dough loosens too much during the bench rest, gently re-shape it to tighten the loaf. With floured hands, cup the sides of the dough and tuck the edges underneath. Pull the dough down the counter towards you in a circular motion to tighten the shape.
7. Cold Fermentation
Transfer the dough seam-side up into your floured banneton. Cover with a tea towel and refrigerate for at least 8 hours or up to 48 hours.
8. Preheat the Oven
At least 30 minutes before baking, place the Dutch oven or combo cooker in your oven (place your pizza stone on the bottom rack if using) and preheat to 500°F.
9. Score Your Bread
Turn the bread out into a parchment-lined combo cooker or onto a sheet of parchment paper if using a Dutch oven. Using a bread lame, score the bread starting at the base on one side, cutting at a 45-degree angle in a crescent shape from one side to the other. If using a Dutch oven, use the parchment to transfer the dough into the pot.
10. Bake
Using oven mitts, cover with the hot lid and place it in the oven. Immediately reduce the heat to 450°F and bake for 20 minutes covered. Remove the lid and bake for another 20-25 minutes uncovered, or until the bread reaches your desired color.
Enjoy your freshly baked sourdough bread! 🍞Wood mdad-food™
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