Classic Sourdough Bread
Classic Sourdough Bread: A Timeless Recipe
Today, I’m excited to share with you my cherished recipe for classic sourdough bread. This bread is the heart of my micro bakery, embodying the principles of slow food and local sourcing that I hold dear.
Sourdough bread has been a part of human history for thousands of years, and it's a joy to continue this tradition in my own kitchen. This recipe is a product of countless bakes, tweaks, and a passion for quality ingredients. I use high-quality grains and flours, which ensures a superior flavor and texture in every loaf.
Ingredients:
500g Unbleached flour (Faithful Combination- 250g Organic AP Flour, 200g Organic Bread Flour, 50g Whole Wheat Flour)
350g water
100g active sourdough starter
10g sea salt
Instructions:
1. Feed Your Starter: Ensure your sourdough starter is active and bubbly. Feed it 4-6 hours before you plan to start your bread, or the night before if you're baking in the morning.
2. Autolyse: In a large bowl, mix the flour and water until no dry bits remain. Cover and let rest for 1 hour. This process, called autolyse, helps to hydrate the flour and develop gluten.
3. Mix: Add the sourdough starter and salt to the flour and water mixture. Mix thoroughly until the starter and salt are fully incorporated.
4. Bulk Fermentation: Cover the bowl with a damp towel and let it sit at room temperature for 4-6 hours, performing a series of stretch and folds every 30 minutes for the first 2 hours. To stretch and fold, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat this 3-4 times.
5. Shape: After bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference. Let it rest for 20-30 minutes.
6. Final Proof: Place the shaped dough into a proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof in the refrigerator for 12-18 hours. This slow fermentation enhances the flavor and texture of the bread.
7. Preheat: Preheat your oven to 500°F (260°C) with a Dutch oven inside. If you don’t have a Dutch oven, use a baking stone and place a metal pan at the bottom of the oven for steam.
8. Score and Bake: Turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or a bread lame. Carefully place it into the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid, lower the oven temperature to 450°F (230°C), and bake for an additional 20-25 minutes until the crust is deep golden brown.
9. Cool: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and enhances the overall flavor.
Enjoy Your Sourdough!
Sourdough bread is more than just food; it's a connection to history, a labor of love, and a testament to the power of natural ingredients and time-honored techniques. I hope this recipe brings as much joy to your home as it does to mine. Share your sourdough creations with me on social media using the hashtag #kararosebakes!
Happy baking,
Kara