Name: Sourdough Bread Recipe
Total time: 120 min
Yield: 8
Cuisine: Middle Eastern

Protein

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

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Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Magnesium

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Vitamins & Minerals

Your sourdough starter is finally ready Lets bake some sourdough bread

How to make Sourdough Bread Recipe

The Modern Proper

Crawler

Middle Eastern

<p>Your sourdough starter is finally ready Lets bake some sourdough bread</p>

Vegetarian

Vegan

Active sourdough starter

Lukewarm Water

Whole wheat or all purpose flour

Lukewarm waater

All purpose or bread flour

Grab your bubbly starter, and add the lukewarm water. Mix them together thoroughly. Next, add the flour, and mix it in for about another minute or two. It will be very shaggy. Cover the dough with plastic wrap sit at room temperature for about 12 hours.

step 1

Grab your bubbly pre-ferment, and add the lukewarm water. Use your hands to mix them together thoroughly. Next, add the all-purpose flour, and mix it in for about another minute or two. The dough will be very shaggy and may stick to your hands a lot. Use a bench scraper or silicone spatula to scrape off all dough. Cover the dough with plastic wrap or a tea towel and let it sit for an hour. This rest period is called the autolyse.

step 2

After an hour, sprinkle the salt over the dough. Use wet hands to grab and pinch the dough until the salt is mostly mixed in.

step 3

Now we begin folding. Wet hands to keep the dough from sticking to your fingers and palms. Reach down the side of the bowl and grab a corner of the dough. Pull it up and push it down on top of the dough. Rotate the bowl a bit and do it again. Repeat this stretch-fold-rotate process 15-20 times, then cover the dough and let it rest for 30 minutes. Note:be careful not to stretch the dough too far. Youre building strength here, and want to avoid tearing the dough.

step 4

Every 30 minutes, for about three hours, youll repeat this stretch-and-fold process, until youve done it 6 times. With each stretch and fold your dough will get easier to handle. As your dough gets stronger, be more and more careful with your stretching. Youll notice your dough will begin to rise a little throughout this process. Thats a good thing. Once youve finished your final fold-and-stretch, cover the dough and let it sit for 30-45 minutes.

step 5

Now, its time to pre-shape your sourdough loaf. Turn the dough out onto a a lightly-floured surface gently so as to avoid losing any air bubbles. Note:if youre making more than one loaf, divide the dough accordingly. Use a scale to make sure all your loaves are the same size.

step 6

Cover your hands with flour, to avoid sticking. Carefully pull the corners into the center of the dough, create a loose circle. Using a bench scraper, flip the dough over so the seam is down and allow it to rest for 30 minutes.

step 7

Meanwhile, prepare your proofing basket by dusting it with a generous amount of rice flour or all-purpose flour or a combination of both. If you dont have a proofing basket, lay a tea towel flat and sprinkle it with flour. Use your hands to spread the flour into the entire surface of the towel and transfer it to a colander or medium-sized mixing bowl.

step 8

After 30 minutes, dust the top of your loaf with flour. Flip it over with a bench scraper so that the floured side is against your work surface and the sticky side is up. Grab the edge of the dough at the bottom, pull it gently up allowing gravity to stretch it a bit, then fold it over onto the center of the dough, pressing it down stick to the center of the dough. Repeat with the right and left side of the dough. Lastly, grab the edge of the top of the dough and press it into the center and carefully roll the dough over so the seam is now down and the smooth side is up. If it's not quite a round, cup your palms around the dough and rotate it against the counter to shape it into a round loaf. This next step is best shown visuallyyou can watch a video of it in our ig story highlights! rotate the dough around using the side of your hand to tighten the surface as you go. If youre feeling wobbly, dont fret! there are also so many great youtube videos that demonstrate how to do this. Just search shaping sourdough.

step 9

Once youve shaped your loaf, use a bench scraper to carefully flip the dough, seam-side up into the prepared proofing basket or towel-lined colander. Sprinkle the top with flour and cover with a tea towel or by folding the corners of the towel that lines your colander over the dough.

step 10

Preheat oven to 475f. Some say to preheat your dutch oven in the oven. Weve tried it both ways and find that there really is no difference.

step 11

Arrange a parchment paper square on a flat surface. Carefully transfer the dough, seam side down, onto the parchment. Using a lame, sharp knife or razor, quickly give your loaf a good slash across the top. Immediately lift the parchment corners and set the loaf in the dutch oven. Cover, and place in the oven. Note:if you wait too long to put your dough in the oven after slashing, it will lose air and you wont be happy with the results.

step 12

Bake for 25 minutes, covered. After 25 minutes, remove the lid and bake, uncovered, for another 25 or 30 depending on how dark you want your loaf.

step 13

Once done, remove the bread from the dutch oven and allow to cool for at least 30 minutes before cutting. Dont rush this process or you wont be happy with your results!

Sourdough Bread Recipe

ingredients serve

Ingredients for Sourdough Bread Recipe

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MacroNutrients

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