Baking with Sourdough: A Simple Recipe for Tangy, Crusty Perfection

Introduction: From Starter to Stunning Loaf

After weeks of nurturing your sourdough starter, the moment has arrived: it's time to bake your first loaf of sourdough bread! This simple recipe will guide you through the process, from mixing the dough to achieving that coveted tangy flavor and crusty perfection.

While sourdough baking can seem intimidating, this recipe is designed to be approachable for bakers of all skill levels. With a little patience and attention to detail, you'll be enjoying homemade sourdough in no time.

The Basic Sourdough Recipe:

This recipe uses a simple formula and readily available ingredients. Feel free to adjust the hydration and flour types to suit your preferences.

Ingredients:

• 100g Active Sourdough Starter (100% hydration): Your starter should be bubbly and doubled in size after feeding.

• 350g Bread Flour: Provides structure and gluten development.

• 100g Whole Wheat Flour (Optional): Adds flavor and complexity.

• 350g Filtered Water (70-75°F/21-24°C): Adjust as needed based on your flour.

• 10g Salt: Enhances flavor and controls fermentation.

Equipment:

• Kitchen Scale: Accurate measurements are crucial.

• Large Mixing Bowl: For mixing the dough.

• Dough Scraper: For handling sticky dough.

• Bench Scraper: For shaping the dough.

• Proofing Basket (Banneton): For the final proof.

• Dutch Oven or Baking Stone with a Roasting Pan: For baking.

• Lame or Sharp Knife: For scoring the loaf.

Instructions:

Day 1: Mixing and Bulk Fermentation

1. Autolyse (Optional): In a large mixing bowl, combine the bread flour, whole wheat flour (if using), and water. Mix until just combined and let rest for 30-60 minutes. This process helps to hydrate the flour and develop gluten.

2. Add Starter: Add the active sourdough starter to the autolysed flour mixture. Mix well until the starter is fully incorporated.

3. Add Salt: Add the salt and mix for another 5-7 minutes until the dough starts to come together and develop some strength.

4. Bulk Fermentation: Cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, or until it has increased in volume by about 50-75%. Perform stretch and folds every 30-60 minutes during the first 2-3 hours of bulk fermentation. This helps to develop strength and structure in the dough.

Day 2: Shaping, Proofing, and Baking

1. Shape: Gently turn the dough out onto a lightly floured surface. Shape the dough into a round (boule) or oblong (batard) shape.

2. Proof: Place the shaped dough in a well-floured proofing basket (banneton). Cover and refrigerate overnight (12-18 hours). This slow, cold proof develops flavor and improves the crust.

3. Preheat: Preheat your oven to 450°F (232°C) with your Dutch oven or baking stone and roasting pan inside for at least 30 minutes.

4. Score: Carefully remove the dough from the proofing basket and place it on a piece of parchment paper. Score the top of the loaf with a lame or sharp knife. This allows the dough to expand during baking and creates a beautiful crust.

5. Bake: Carefully transfer the dough (on the parchment paper) into the preheated Dutch oven or onto the preheated baking stone. If using a baking stone, pour about 1 cup of hot water into the roasting pan to create steam.

6. Covered Bake: Cover the Dutch oven and bake for 20 minutes. If using a baking stone, bake with the roasting pan for 20 minutes.

7. Uncovered Bake: Remove the lid of the Dutch oven or remove the roasting pan. Continue baking for another 25-30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).

8. Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing and enjoying.

Tips for Success:

• Use an Active Starter: Make sure your starter is bubbly and doubled in size before using it in the recipe.

• Don't Overmix: Overmixing can lead to a tough loaf.

• Control Temperature: Maintain a consistent temperature during bulk fermentation.

• Score Properly: Scoring the loaf properly allows it to expand evenly during baking.

• Cool Completely: Let the bread cool completely before slicing to prevent a gummy texture.

Why This Matters to Bakers:

Baking your own sourdough bread allows you to:

• Create a Unique Product: Offer customers a flavorful and artisanal bread with a distinctive taste and texture.

• Control the Ingredients: Use high-quality ingredients and avoid artificial additives.

• Enhance Your Skills: Develop your baking skills and gain a deeper understanding of the fermentation process.

Next Up: Beyond Bread: Exploring Fermentation in Pastries and More

Now that you've mastered the basics of sourdough bread, it's time to explore other ways to use fermentation in your bakery. In our next post, we'll share some exciting ideas for incorporating fermentation into pastries, cakes, and other baked goods.

Stay Tuned!

At Foodgears, we're committed to providing you with the highest quality ingredients and resources to help you succeed. Whether you're looking for premium flours, active cultures, or expert advice, we're here to support your passion for baking.