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Homemade Sourdough Bread – The Bread Baking Trend

is: 40 minutese: About 40 minutes. Cook
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Introduction

In recent years, the art of bread baking has experienced a renaissance like no other. One particular type of bread, sourdough, has captured the hearts and kitchens of many home bakers. With its distinct tangy flavor, chewy crust, and soft, airy crumb, sourdough bread is a true delight. In this article, we’ll delve into the world of homemade sourdough bread, exploring its history, the tools and ingredients needed, detailed preparation, and more. Get ready to embark on a delicious journey that yields a perfectly crusty loaf of sourdough bread.

Historical Context

Sourdough bread is not a new phenomenon. In fact, it has a rich history dating back thousands of years. The earliest recorded use of sourdough dates to ancient Egypt around 1500 BC. It was the preferred method of bread leavening until commercial yeast became widely available in the 19th century. The term “sourdough” itself is a nod to the natural fermentation process that characterizes this bread, resulting in its distinctive flavor profile.

Preparation

Step 1: Feed Your Sourdough Starter (12 hours before baking)

Before you can start making your sourdough bread, ensure that your sourdough starter is active and bubbly. Take it out of the fridge, and feed it with equal parts of flour and water (e.g., 1/2 cup of each). Allow it to sit at room temperature for 8-12 hours until it doubles in size and becomes frothy.

Step 2: Combine Ingredients (Morning of Baking Day)

In a large mixing bowl, combine the active sourdough starter, bread flour, and lukewarm water. Use a wooden spoon or dough whisk to mix until the ingredients come together into a shaggy dough.

Step 3: Autolyse (Rest the Dough) – 1 hour

Cover the bowl with plastic wrap and let it rest for 1 hour. This step, known as autolyse, allows the flour to fully hydrate, making it easier to work with later.

Step 4: Add Salt and Knead (After Autolyse)

After the autolyse, add the salt to the dough. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can use the stretch-and-fold method, which involves gently stretching the dough and folding it over itself. Cover with plastic wrap and let it rest for 30 minutes.

Step 5: Bulk Fermentation (4-6 hours)

During bulk fermentation, your dough will rise and develop flavor. Perform a series of stretch-and-folds every 30 minutes for the first 2 hours. Then, let the dough rest, covered, for an additional 2-4 hours or until it has doubled in size.

Step 6: Shape the Dough (Evening of Baking Day)

Turn the dough out onto a lightly floured surface. Shape it into a round loaf by folding the edges in towards the center, creating tension on the surface. Place the shaped dough onto a well-floured kitchen towel, seam-side down.

Step 7: Final Rise (1-2 hours)

Cover the dough with the kitchen towel and let it rise for 1-2 hours, or until it has visibly expanded and is puffy. While the dough is rising, preheat your oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat.

Step 8: Score and Bake

Carefully remove the preheated Dutch oven from the oven and place a piece of parchment paper inside. Gently flip the dough into the hot Dutch oven, so the seam side is now facing up. Use a razor blade or a sharp knife to make a shallow slash or pattern on the surface.

Step 9: Bake with Lid On (30 minutes)

Place the lid on the Dutch oven and return it to the hot oven. Bake for 30 minutes with the lid on. This creates steam inside the Dutch oven, giving your bread a beautiful crust.

Step 10: Bake with Lid Off (10-15 minutes)

Remove the lid and continue baking for an additional 10-15 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

Step 11: Cool and Enjoy

Remove the sourdough bread from the oven and let it cool on a wire rack for at least an hour before slicing. Enjoy your homemade sourdough bread with butter, jam, or your favorite toppings!

Conclusion

Homemade sourdough bread is a rewarding culinary endeavor that connects us to a tradition spanning millennia. The patience and care put into each step result in a loaf with a distinct flavor and artisanal quality. As the aroma fills your kitchen, you’ll understand why so many have embraced the bread baking trend. So, roll up your sleeves, gather your ingredients and tools, and get ready to savor the satisfaction of baking your very own homemade sourdough bread.

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prep time
me is: 20 minutesme: Approximately 30 minutes.
cooking time
is: 40 minutese: About 40 minutes.
servings
1 loaf 1 loaf
total time
is: 20 hours Approximately 1 day.

Equipment

  • Larg

  • Mixing bowl

  • Wooden spoon or dough whisk

  • Plastic wrap

  • Clean kitchen towel

  • Dutch oven with lid

  • Parchment paper

  • Razor blade or sharp knife for scoringe mixing bowl

  • Wooden spoon or dough whisk

  • Kitchen scale

  • Plastic wrap or kitchen towel

  • Dutch oven with lid (cast iron or ceramic)

  • Parchment paper

  • Razor blade or sharp knife

  • Cooling rack

Ingredients

  • 1 cup active sourdough starter (100% hydration)

  • 2 1/2 cups bread flour

  • 1 1/2 teaspoons salt

  • 1 cup lukewarm water

  • 1 cup active sourdough starter

  • 1 ½ cups lukewarm water

  • 4 cups bread flour

  • 1 ½ teaspoons salt

Instructions

1
Feed sourdough starter.
2
Combine ingredients, autolyse.
3
Add salt, knead, rest.
4
Shape, rise, score, bake.
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