How to make sourdough bread
Unlock the secrets to baking delicious sourdough bread with my exclusive organic recipe. This comprehensive guide offers expert tips on creating a perfectly balanced loaf, from selecting the ideal flour to nurturing your sourdough starter. Explore the nutritional advantages of sourdough and learn how its natural fermentation process makes it a healthier choice. Whether you’re a novice or a seasoned baker, this post provides all the insights you need to craft the best homemade sourdough bread.
Ingredients
- 3 cups organic bread flour (preferably whole grain or unbleached)
- 1 cup organic whole wheat flour
- 1 1/2 cups of warm filtered water
- 1/2 cup organic sourdough starter (homemade or store-bought)
- 2 tbsp tsp Himalayan pink salt
- 1 tbsp tsp organic brown sugar (optional, for a slight sweetness)
- Organic cornmeal (for dusting)
Instructions
- Mix the Dough: Combine the bread flour, whole wheat flour, and salt. Mix the sourdough starter with warm water and organic brown sugar (if using). Pour the wet ingredients into the dry ingredients and mix until a rough dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10-12 minutes until smooth and elastic. The dough should be slightly tacky but not too sticky.
- First Rise (Bulk Fermentation): Place the dough in a clean, lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
- Shape the Dough: After the first rise, gently deflate the dough and shape it into a round loaf. Place the shaped dough into a proofing basket or a bowl lined with a floured cloth, seam side up.
- Second Rise (Proofing): Cover the dough and let it rise for another 2-4 hours at room temperature, or refrigerate it overnight for a slower fermentation (this enhances the flavor).
- Preheat the Oven: Place a Dutch oven or a heavy oven-safe pot with a lid in the oven and preheat to 450°F (230°C).
- Bake the Bread: Once the dough is ready, carefully remove the hot pot from the oven. Sprinkle a little cornmeal into the pot to prevent sticking. Gently place the dough into the pot, seam side down. Cover with the lid and bake for 20 minutes.
- Finish Baking: After 20 minutes, remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and the bread sounds hollow when tapped.
