Welcome to Sourdough Mastery! If you’ve ever wanted to bake a loaf that’s as rewarding to make as it is to eat, this is it. With its perfect crust and chewy crumb, this sourdough bread is a game-changer for both beginners and seasoned bakers.
All-purpose flour provides the base structure for our bread, ensuring a nice, balanced crumb. Whole wheat flour adds a touch of nuttiness and depth of flavor. The water hydrates the flour, activating the gluten network. The heart of our recipe is the active sourdough starter, which naturally leavens the bread and imparts that signature tangy taste. Finally, salt enhances all the flavors and regulates yeast activity.
This sourdough bread is perfect with a spread of creamy butter and flaky sea salt. It also pairs beautifully with hearty soups or stews, transforming a simple meal into something special. For breakfast, try it toasted with avocado and a sprinkle of red pepper flakes.
Start by grabbing a large bowl. Combine the all-purpose flour, whole wheat flour, and water. Mix until everything is just combined. It’s okay if the dough looks a bit shaggy – that's what you want for now. This step allows the flour to hydrate properly. Let it rest for about 30 minutes.
After the rest, add the sourdough starter and salt to the mixture. Using your hands or a sturdy spoon, mix until the dough is cohesive and the ingredients are fully incorporated. You’ll notice the dough starting to come together, developing a smoother texture.
Cover the bowl with a damp cloth, and let the dough rise at room temperature for about 4 hours. During this time, you’ll need to fold the dough every 30 minutes. To fold, gently lift one side of the dough, stretch it, and fold it over itself. Rotate the bowl and repeat for all sides. This strengthens the dough and builds structure.
Once the initial rise is complete, it’s time to shape the dough. Turn it out onto a lightly floured surface, shape it into a round loaf, and place it into a floured proofing basket. Cover again and let it rise for another 2 hours. This is the final proofing where the dough develops more flavor and volume.
Preheat your oven to 450°F and place a Dutch oven inside to heat up. When ready, carefully transfer the dough into the hot Dutch oven. Score the top with a sharp knife to allow the bread to expand while baking. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and continue baking for another 25 minutes, or until the crust is a deep golden brown. Once baked, let the loaf cool on a wire rack before slicing into it. This cooling period is crucial as it sets the crumb structure.
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