The sourdough cottage experience is deeply rooted in history and tradition. Sourdough, one of the oldest forms of leavened bread, dates back thousands of years, to the time when ancient civilizations first discovered the fermentation process.
Ingredients:
- For the Levain (Starter):
- 50g active sourdough starter
- 50g all-purpose flour
- 50g water
- For the Dough:
- 500g bread flour
- 300g water
- 100g levain (prepared from above)
- 10g salt
- 1 tbsp olive oil (optional, for brushing)
Instructions:
- Prepare the Levain:
- Mix the active sourdough starter with 50g flour and 50g water in a small bowl.
- Cover and let it sit at room temperature for 4-6 hours, or until it is bubbly and has doubled in size.
- Mix the Dough:
- In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains.
- Cover and let the mixture rest for 30 minutes (this is called autolyse).
- Add Levain and Salt:
- After the autolyse, add 100g of the prepared levain and 10g of salt to the dough.
- Mix thoroughly by hand until well incorporated. The dough will be sticky.
- Bulk Fermentation:
- Cover the bowl and let the dough rise at room temperature for about 4-5 hours. Perform a set of stretch and folds every 30 minutes for the first 2 hours. To do this, gently lift the edge of the dough and fold it over itself, rotating the bowl as you go. This helps build gluten strength.
- Shape the Loaf:
- Once the dough has risen by about 50%, gently turn it out onto a lightly floured surface.
- Divide the dough into two pieces: one larger (about two-thirds) and one smaller (one-third).
- Shape each piece into a round ball. Place the smaller ball on top of the larger ball and press down in the center with your fingers to join them.
- Final Proof:
- Transfer the shaped loaf to a floured banneton or a bowl lined with a floured tea towel, with the seam side up.
- Cover and let it proof for 2-3 hours at room temperature, or until the dough has visibly risen but still holds its shape.
- Preheat the Oven:
- Preheat your oven to 450Β°F (230Β°C) with a Dutch oven or a baking stone inside.
- Bake the Loaf:
- Carefully transfer the loaf to a piece of parchment paper and score the top with a sharp knife or lame.
- Place the loaf into the hot Dutch oven or onto the baking stone. Cover with a lid if using a Dutch oven.
- Bake for 20 minutes, then remove the lid and bake for another 20-25 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
- Cool the Loaf:
- Let the sourdough cottage loaf cool completely on a wire rack before slicing.
Enjoy your homemade Sourdough Cottage Loaf! The tangy flavor and soft crumb make it perfect for sandwiches or as a side with butter and jam.
