🍞sourdough recipe🍞
375 grams of water
75-100 grams ACTIVE starter
10 grams of salt ( yes you need a lot)
500 grams bread flour or unbleached all purpose
DIRECTIONS~
-Add water into bowl
-Add starter (stir)
-Let sit for 1-2 to get frothy
-Flour gets added in, just as you can’t see any lose flour let sit for 30 mins
-Add salt and stretch and fold, rest for 30-45 mins
-Stretch and fold again, rest for 45 mins
-Stretch and fold again, rest for another 45 or if it’s getting really difficult to stretch again rest for around 5-7 hours or double in size.
-Take out of bowl, on to surface and shape dough( look up a YouTube video for help!)
-make sure to pinch close and put into a banneton bottom side up
-Preheat oven to 475F with Dutch oven inside
-Either let rest outside of fridge for 1-2 hours or let sit in fridge for 12-48 hours until ready to bake
- Flip the bread on to something you can easily transfer into Dutch oven and score the bread.(Look up a tutorial if needed)
-Place bread into Dutch oven after carefully taking it out, and place two ice cubes in with the bread.( it’s okay if it touches the bread this helps the bread rise)
-Bake for 30 mins with top of Dutch oven on.
-Take lid off and bake for another 5-10, or until golden brown color.
-Take out of Dutch oven, place on cooling rack and let sit for 1-2 hours before cutting (this is part of the cooking process)
-Cut open and enjoy!
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Sourdough bread is a beloved staple that offers a tangy flavor and chewy texture, making it a favorite among home bakers. This recipe focuses on the essentials: water, active starter, salt, and flour, ensuring it’s simple yet effective for beginners. One crucial aspect of baking sourdough is managing the fermentation process, which allows the bread to develop its unique sour flavor. As you mix your ingredients, let the dough rest to encourage wild yeast growth. The stretching and folding technique helps with gluten development, contributing to the bread’s structure. Preheating your Dutch oven creates steam during baking, crucial for achieving a crusty exterior. For best results, keep an eye on your bread as it bakes, adjusting the time if needed for your specific oven. Finally, don't rush the cooling process—letting your sourdough cool for a couple of hours before slicing enhances its texture and flavor. Whether slathered with butter, topped with jam, or used for sandwiches, homemade sourdough is always a crowd-pleaser! Know that the journey to baking perfect sourdough is filled with learning and adjustments, so don't hesitate to tweak the recipe or methods based on your experience and preferences.