Congratulations! If you are reading this article it probably means you already have sourdough starter ready to rock….I mean bake! If you are still a bit lost and don`t know where to start click here to read my step by step how to make your starter.
The recipe I am presenting to you first is for white bread with 100% hydration. It is delicious, sweet in taste and spring like texture. It is by far my favorite bread.
The steps I will describe below are not to be skipped as the method is already very simplified and all the tricky bits are eliminated. The dough folding method I am using is from here and in fact it is one of the best videos I found on the web.
Note that this bread will take you around 24 hours to make, so be patient 🙂
- 400 ml water
- 600 g strong white bread flour (it is important not to use self rising flour as it will kill your starter)
- 200 g starter- find how to make yours here
- 12 g salt
- Mix water, starter and flour. You will get a rather sticky dough. Cover the bowl with cling foil and let it rest for at least 1 hour (this will help develop the gluten in the bread)
- Add salt and a splash of water and knead for 10 minutes
- Cover with cling foil and let it proof for 4 hours in the oven with the light on. NOTE: keep the oven off, and the light on. This will create perfect and warm environment for your dough
- Take the dough out of the bowl and a clean and dusted with flour surface. Fold the dough like an envelope and let it rest for 30 minutes
- Flip and fold your dough carefully for 5 to 10 minutes
- Shape the dough into a ball keeping the seam down
- Dust proofing basket or a bowl generously with flour and place the dough upside down (with the seam on top)
- Cover with cling foil (important step to avoid the dough getting dry) and let it proof in the fridge over night for minimum of 12 hours.
- Takes the dough out of the fridge and let it rest for at least 2 hours
- Set your oven to 260 degrees, put your Dutch oven inside and let preheat for minimum of 40 minutes
- When your oven and Dutch oven is red hot, take it out carefully (use heavy duty gloves!), move the dough from its proofing basket to the Dutch oven, score the dough using a sharp knife, spray with water and put the lid on
- Reduce the heat to 240 degrees and bake for 25 minutes
- Take the lid off and bake for another 20 minutes or until golden color
- Take the bread out of the Dutch oven and let it cool completely before slicing it
Remarks on the method above:
- Do not skip any of the proofing time as the sourdough is very different from the commercial yeast and it takes much longer to proof properly
- Letting your dough cool down completely before slicing helps the structure and developing the taste
- Once baked the bread should sound hollow when you knock on the bottom
- Keep your bread in a bread bin or covered in tea towel to avoid drying
- Sourdough bread is good for 7-10 days to eat, though it might get dry