sourdough loaf

Making a sourdough loaf involves a bit more time and patience compared to regular bread due to the fermentation process. Here’s a detailed recipe to guide you through creating a delicious sourdough loaf.

Sourdough Loaf Recipe

Ingredients:

• 1 cup (227g) active sourdough starter (100% hydration)
• 1 1/2 cups (340g) water, at room temperature
• 4 cups (480g) bread flour
• 1 1/2 teaspoons (9g) salt

Instructions:

1. Prepare the Starter:
   • Make sure your sourdough starter is active and bubbly. Feed it 4-12 hours before you plan to start your bread.
2. Mix the Dough:
   1. In a large mixing bowl, combine the active sourdough starter and water. Mix until the starter is mostly dissolved.
   2. Add the flour and mix until no dry flour remains. The dough will be shaggy and sticky. Cover the bowl with a damp towel and let it rest for 30 minutes (this process is called autolyse).
3. Add Salt:
   • After the autolyse period, add the salt to the dough. Mix it in thoroughly. You can use your hands or a dough scraper to ensure the salt is evenly distributed.
4. Knead the Dough:
   • Perform a series of stretch and folds every 30 minutes for the next 2 hours. To do a stretch and fold, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat until you have completed a full circle (4 folds). This helps develop gluten and strengthen the dough.
5. Bulk Fermentation:
   • After the stretch and fold process, cover the bowl with a damp towel and let it ferment at room temperature for 3-5 hours, or until it has doubled in size. The fermentation time will depend on the temperature of your kitchen.
6. Shape the Dough:
   1. Once the dough has doubled, gently turn it out onto a lightly floured surface.
   2. Pre-shape the dough into a round and let it rest for 20-30 minutes.
   3. After resting, shape the dough into a tight round or oval, depending on your proofing basket (banneton) or the shape of the loaf you prefer.
7. Proof the Dough:
   1. Place the shaped dough seam side up in a well-floured proofing basket or a bowl lined with a floured kitchen towel.
   2. Cover the dough and refrigerate for 12-18 hours (overnight cold proof). This slow fermentation will develop the flavor and improve the texture of the bread.
8. Preheat the Oven:
   • Preheat your oven to 475°F (245°C) with a Dutch oven or a baking stone inside. Preheat for at least 30 minutes to ensure it’s thoroughly heated.
9. Score and Bake:
   1. Carefully remove the dough from the refrigerator. Gently turn it out onto a piece of parchment paper.
   2. Score the top of the loaf with a sharp knife or a lame to allow it to expand during baking.
   3. Transfer the dough (on the parchment paper) into the preheated Dutch oven. Cover with the lid.
   4. Bake for 20 minutes, then remove the lid and bake for an additional 20-25 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
10. Cool:
    • Transfer the baked loaf to a wire rack and let it cool completely before slicing. This allows the crumb to set properly.

Enjoy your homemade sourdough bread! The long fermentation process gives it a unique flavor and texture that is well worth the effort.