In my sourdough journey
Home Recipe
👩🏼🍳Home Recipe 🍞
~ 1 cup of Active Starter
~ 1 1/3 cup of room Temp water
~ 3 cups of Unbleached Bread flour
~ 2 tsp of salt
Detailed Steps:
•Mix all ingredients up until you get a sticky dough consistency.
• Wet hands and move dough to combine ingredients better.
• Cover with Damp towel and leave for 30min.
• Stretch and fold dough every 20 min till dough is workable and not sticking to hands.
• Begin shaping dough by placing on a floured surface and kneading with hands and folding into each other creating a circular loaf.
•When dough is workable put into a bowl with flour in the bottom and on dough to let sit in the fridge for minimum of 2 hours.
• Preheat Oven to 450° with your empty cast iron Dutch oven warming up with the oven.
• While waiting for oven to heat place your loaf on parchment paper or a silicone bread sling and score the top creating a vent for heat to release out.
• When oven is ready take out Dutch oven and place your parchment paper with your loaf inside and put the lid on.
• Bake loaf covered for 30 min and uncovered for 15 min.
• When done let sit for minimum of 2 hours to finish cooling and then enjoy :)
Additional tips: if underdone when creating sourdough bread don’t waster the product either toast it or create French toast with it :)
Sourdough bread has gained immense popularity due to its unique flavor and health benefits. To get started, choose a healthy active starter that is bubbly and has a pleasant aroma. The process begins with mixing 1 cup of active starter, 1 1/3 cups of room temperature water, 3 cups of unbleached bread flour, and 2 teaspoons of salt to form a sticky dough. One of the key techniques in sourdough baking is the stretch and fold method, which enhances gluten development. After kneading, allow the dough to rest for 30 minutes under a damp towel. This not only helps to hydrate the flour but also makes the dough easier to handle. Once the dough becomes workable, shape it into a round loaf and let it rise in the fridge for at least two hours. This cold fermentation process enhances the flavor and texture of the bread. When ready to bake, preheat your oven to 450° F along with a Dutch oven. The bread should be scored to allow steam to escape, creating a crusty exterior. Bake covered for 30 minutes and then uncovered for an additional 15 minutes for a beautifully caramelized crust. After baking, letting the bread cool is crucial to develop its flavor and texture. If you encounter any undercooked sections, don't worry – these can always be transformed into delicious toasted treats or French toast! Keep experimenting and enjoy the rewarding journey of sourdough baking.
