Mastering the Art of Sourdough Bread
Sourdough bread has recently surged in popularity, becoming a staple on many restaurant menus worldwide. But did you know that it’s been around since about 5000 B.C.? This ancient art of bread-making is a cherished tradition that connects us with our culinary ancestors. While we might enjoy a good soda bread that our grandparents made, sourdough is the bread that those who came before them embraced.
The current culinary revolution beckons us to return to these age-old techniques, creating beautiful, naturally fermented loaves, such as seeded sourdough and malthouse varieties. With a plethora of potential sourdough types at your fingertips, let’s delve into the simple yet rewarding process of making this iconic bread from scratch.
How to Make Sourdough Starter
To embark on your sourdough journey, you’ll first need a sourdough starter, sometimes referred to as a culture. The good news? Crafting this starter is remarkably straightforward and involves just flour and water!
Ingredients:
– 50 grams of flour
– 50 ml of water
Combine these two ingredients, stir them together, and let the mixture sit covered at room temperature for approximately 12 hours. Wild yeast, present in the environment, will work its magic, giving life to your starter.
Nurturing Your Starter
Each day, for about a week, feed your starter to encourage its growth and development. On day two, repeat the feeding process using an equal measure of flour and water:
Ingredients to Add:
– 50 grams of flour
– 50 ml of water
Continue this for about 7 to 10 days. Don’t worry if it takes a bit longer; patience is key! What you want is a bubbly and sweet-smelling mixture with a lovely vinegary aroma.
The Sourdough Bread Recipe
Once your starter is lively and full of bubbles, you’re ready to create some sourdough bread! Here’s what you’ll need:
Ingredients:
– 800 grams of strong flour
– 460 ml of water
– 10 grams of salt
– 320 grams of active sourdough starter
Combine all the ingredients and mix until they come together to form a dough.
Kneading and Proving the Dough
Transfer the dough to a floured surface and begin kneading—this helps to develop the gluten. Remember, the dough should feel elastic and slightly sticky. After kneading for about 8 to 10 minutes, shape it into a ball and place it back in your bowl to prove for around three hours. This slow fermentation process is what gives sourdough its special character.
Shaping the Loaf
After proving, gently knock back the dough to remove excess air. Divide the dough as necessary, and shape it into lovely loaves. Use a proving basket or any bowl lined with a floured cloth to help maintain its shape during the second proof, which will also take about three hours.
Baking Your Masterpiece
Ready for the oven? Preheat it to 230 degrees Celsius (or higher if possible). Score the surface of your dough to allow it to expand while baking. If using a Pyrex dish, it will help keep moisture in and create a perfect crust!
For added steam, place a tray with hot water in the oven while baking. This method creates a beautifully crusty loaf that is the hallmark of perfect sourdough.
Enjoy the Fruits of Your Labor
After baking, let your sourdough cool before slicing. Once you take that first bite, you’ll understand why this ancient bread-making technique has captivated bakers for millennia.
Recipe Summary
To recap, here are your final ingredient lists and instructions:
Sourdough Starter:
– 50 grams of flour + 50 ml of water (repeat the feeding process daily for about a week)
Sourdough Bread:
– 800 grams of strong flour
– 460 ml of water
– 10 grams of salt
– 320 grams of active sourdough starter
Happy baking!
