Description
Homemade sourdough bread emerges as a rustic masterpiece of culinary craft, blending simple ingredients with patient fermentation. Bakers discover pure comfort in this wholesome loaf that connects generations through its timeless, golden-crusted perfection.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) strong white bread flour
- 300 grams (10.6 ounces) sourdough starter (fed and bubbly)
- 350 milliliters (11.8 fluid ounces) water (room temperature)
Seasoning:
- 10 grams (0.35 ounces) salt
Dusting:
- Rice flour (for dusting)
Instructions
- Hydrate flour and water together in a spacious mixing vessel, allowing the mixture to rest for half an hour. This crucial stage enables flour absorption and promotes gluten network development.
- Incorporate active sourdough culture and mineral salt into the rested mixture, blending until a rough, uneven texture emerges.
- Transfer dough onto a lightly dusted surface, applying rhythmic kneading techniques for 10-15 minutes. Aim for a silky, responsive consistency using traditional or stretch-and-fold methods.
- Mold the dough into a compact sphere, positioning it within a lightly greased container. Drape with a moisture-laden fabric, permitting fermentation at ambient temperature for 4-6 hours until volume doubles.
- Gently manipulate risen dough onto a flour-scattered workspace, crafting a rounded configuration. Nestle the shaped loaf into a specialized proofing basket or cloth-lined receptacle dusted with rice powder.
- Refrigerate overnight (12-18 hours), allowing slow fermentation to intensify flavor complexity.
- Heat oven to 450F, simultaneously warming a cast-iron vessel to ensure optimal baking environment.
- Extract dough from refrigeration, delicately inverting onto parchment. Execute precise surface incisions using a razor-sharp implement.
- Carefully slide dough into preheated vessel, securing lid to generate steam. Bake for 20 minutes to initiate crust development.
- Uncover and continue baking 25-30 minutes until achieving a rich, caramelized exterior.
- Transfer bread to wire cooling platform, allowing complete temperature stabilization before slicing to preserve internal structure.
Notes
- Starter Strength Matters: Choose a well-fed, active sourdough starter for optimal rise and tangy flavor.
- Temperature Control: Maintain consistent room temperature during fermentation to ensure proper dough development.
- Hydration Hack: Adjust water content slightly based on flour type and humidity for perfect dough consistency.
- Gluten-Free Adaptation: Substitute strong white bread flour with a gluten-free blend and add xanthan gum for structure.
- Prep Time: 40-45 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 271
- Sugar: 0.2g
- Sodium: 500mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg