Discover the age-old tradition of baking sourdough bread with this detailed guide, perfect for both beginners and seasoned bakers seeking a tangy, crusty masterpiece.
Sourdough bread has a rich history dating back to ancient Egypt, cherished for its natural fermentation process that creates a unique tangy flavor.
1. Combine the sourdough starter and water in a large mixing bowl.
2. Gradually add the flour and salt, mixing until a sticky dough forms.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes.
4. Perform a series of stretch and folds every 30 minutes for 2 hours.
5. Shape the dough into a round and let it rise in a floured banneton for 3-4 hours or until doubled in size.
6. Preheat your oven to 450°F and place a Dutch oven inside to preheat.
7. Carefully transfer the dough to the hot Dutch oven, score the top with a blade, and cover.
8. Bake for 20 minutes covered, then uncover and bake for another 25 minutes or until deep golden brown.
9. Cool on a wire rack before slicing.
Store in a paper bag at room temperature for up to 3 days or freeze in a sealed plastic bag for up to 3 months.
Slice and reheat in the oven at 350°F for 10 minutes or toast slices directly in a toaster.
Share
