There’s something truly special about homemade sourdough bread. Its delightful tang and chewy crust make it a favorite among bread lovers. Today, I’m excited to share my favorite recipe for making extra tangy sourdough bread. With just a few ingredients and a little patience, you can enjoy the irresistible aroma of freshly baked bread wafting through your home. Let’s get started!
Delicious Sourdough Bread
Below is an inviting image of the beautifully baked sourdough, waiting to be enjoyed.
Ingredients
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
Follow these steps to create your very own loaf of tangy sourdough bread:
- Mix the Dough: In a large mixing bowl, combine the bread flour and water, stirring until there are no dry bits of flour. Let this mixture rest for about 30 minutes. This process, known as autolyse, helps develop the gluten.
- Add the Starter and Salt: After the resting period, add the active sourdough starter and salt to the dough. Mix well until fully incorporated. The dough will feel sticky at first.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size. During this time, perform stretch and folds every 30 minutes for the first two hours to strengthen the dough.
- Shape the Dough: Once the bulk fermentation is complete, lightly flour your work surface. Gently transfer the dough onto the surface and shape it into a round loaf. Be careful not to deflate it too much.
- Final Rise: Place the shaped dough into a flour-dusted proofing basket (banneton) seam side up. Cover it with a cloth and let it proof for another 1 to 2 hours at room temperature or overnight in the refrigerator for a more developed flavor.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside to heat up as well.
- Bake the Bread: Once preheated, carefully remove the Dutch oven. Gently flip the proofed dough onto a piece of parchment paper, score the top with a sharp knife, and place it into the Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 20 minutes until golden brown.
- Cool and Enjoy: Once baked, carefully transfer the bread to a cooling rack. Let it cool completely before slicing to enjoy the tantalizing flavors!
And there you have it! A wonderful tangy sourdough bread recipe that promises a delightful baking experience. This bread pairs beautifully with butter, cheeses, or as the star of any sandwich. Enjoy the fruits of your labor and happy baking!
source: wildgingerglow.com
