The magic of sourdough bread lies in its simplicity and the natural fermentation process, which transforms humble ingredients into a loaf with deep flavor and character. As you bake your bread, the tangy aroma fills your kitchen, offering a sense of accomplishment that connects you to centuries of baking tradition.
Ingredients:
- 500g bread flour
- 100g whole wheat flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions:
- Mix the Dough:
- In a large mixing bowl, combine bread flour and whole wheat flour. Add the water and mix until a shaggy dough forms. Cover the bowl with a cloth and let it rest for 30 minutes (this is called autolyse).
- Add the Starter and Salt:
- After the dough has rested, add the active sourdough starter and salt. Mix thoroughly until well incorporated. The dough will be sticky.
- Bulk Fermentation:
- Cover the bowl and let the dough rest in a warm place for 4 hours, performing a series of stretch and folds every 30 minutes for the first 2 hours. To stretch and fold, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat until you’ve completed the cycle.
- Shape the Dough:
- After the bulk fermentation, turn the dough onto a lightly floured surface. Shape the dough into a tight round by tucking the edges under and creating surface tension.
- Second Rise:
- Place the shaped dough into a floured proofing basket or bowl. Cover it with a cloth and let it proof in the refrigerator for 12-18 hours.
- Preheat the Oven:
- Preheat your oven to 500°F (260°C) with a Dutch oven inside. Once preheated, carefully remove the Dutch oven and lower the temperature to 450°F (230°C).
- Bake the Bread:
- Score the top of the dough with a sharp knife or razor blade. Carefully place the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until the crust is deep golden brown.
- Cool and Enjoy:
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
