Artisanal Sourdough Bread

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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If you've ever wanted to try your hand at baking, this Artisanal Sourdough Bread is a great place to start. With just a few simple ingredients, you can create a homemade loaf that's both rewarding and delicious. Let's dive in and discover the magic of sourdough.

Ingredients for Artisanal Sourdough Bread

The soul of this bread is the sourdough starter. It acts as a natural leavening agent, giving the bread its distinctive flavor profile. The all-purpose flour serves as the main structure, providing the necessary gluten to give the bread its chewy texture. Water is essential for hydrating the dough, aiding in gluten formation and fermentation. Finally, salt is not just for flavor; it strengthens the dough and controls the fermentation process, ensuring a well-balanced loaf.

Tips & Tricks

  • If your dough is too sticky during kneading, sprinkle a bit more flour, but be cautious not to add too much.
  • For a stronger sour flavor, let the dough rise for the full 12 hours.
  • Keep your sourdough starter healthy by feeding it regularly, even when not in use.

Serving Suggestions

This sourdough bread is a versatile base for many meals. Try slicing it and topping with avocado and a sprinkle of sea salt for a simple yet satisfying breakfast. It's also fantastic as a side with soups, stews, or a hearty salad. For a gourmet touch, serve with a selection of cheeses and charcuterie.

Frequently Asked Questions

Why is my bread dense?
Dense bread can result from under-proofing. Ensure your dough has risen adequately before baking.
Can I use whole wheat flour?
Yes, but you may need to adjust the water content as whole wheat flour absorbs more moisture.
How do I store sourdough bread?
Store it at room temperature in a bread bag or wrapped in a towel for up to 3 days. Avoid refrigeration, which can dry it out.

Artisanal Sourdough Bread Recipe Walkthrough

To start, grab a large bowl and combine your sourdough starter with 1 1/2 cups of water. Stir it well until the starter is mostly dissolved in the water. Next, add in 3 cups of all-purpose flour and 1 tablespoon of salt. Mix everything together until you have a rough, shaggy dough.

Let this dough rest for about 30 minutes. This step, known as autolyse, helps the flour absorb the water and starts the gluten development. Once rested, turn the dough out onto a floured surface and knead it for about 10 minutes. You're aiming for a smooth, elastic dough that springs back when poked.

Place your kneaded dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 6 to 12 hours, or until it doubles in size. This is where the flavor magic happens, as the natural yeast and bacteria work their wonders.

Once your dough has risen, preheat your oven to 450°F and place a Dutch oven inside to heat up. Shape the dough into a round loaf and place it on a piece of parchment paper. Carefully lift the parchment paper and dough into the hot Dutch oven.

Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and bake for an additional 25 minutes, until the loaf is a gorgeous golden brown. Once baked, cool the bread on a wire rack before slicing. This cooling period helps the bread finish cooking inside and prevents it from becoming gummy.

Why You'll Love This Recipe

  • Requires only four basic ingredients that you likely already have.
  • Perfect for beginners and seasoned bakers alike.
  • Develops a beautifully crisp crust and a chewy, flavorful interior.
  • Each loaf is unique, adding a personal touch to every bake.

Ingredients

1 cup sourdough starter
3 cups all-purpose flour
1 1/2 cups water
1 tablespoon salt

Step-by-step Instructions

1. In a large bowl, mix 1 cup of sourdough starter with 1 1/2 cups of water.
2. Add 3 cups of all-purpose flour and 1 tablespoon of salt. Stir until a rough dough forms.
3. Let the dough rest for 30 minutes.
4. Knead the dough on a floured surface for 10 minutes until smooth.
5. Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 6-12 hours or until doubled in size.
6. Preheat the oven to 450°F. Place a Dutch oven inside to heat up.
7. Shape the dough into a round loaf and place it on parchment paper.
8. Carefully transfer the dough with parchment into the hot Dutch oven.
9. Cover and bake for 20 minutes. Remove the lid and bake for another 25 minutes until golden brown.
10. Cool on a wire rack before slicing.

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