Classic Sourdough Bread
Here I come, my classic sourdough baby, a flavoursome loaf of bread.
I know it is a time-consuming stay-at-home endeavor, but I can tell you it worth it when you enjoying your bread and smell the aroma. Afterward, the process wasn’t as difficult as I thought it would be.
Here have a few golden steps:
Step 1, After you have fed your starter, once it’s bubbly and active, pour some out of the jar to weigh or measure, you can mix the dough.
Step 2, Let the dough rest or called ‘autolyse’. This will make the dough much easier to handle and shape.
Step 3, Now it’s ready to rise, or called ‘bulk fermentation’.
Step 4, Cut, shape the dough. Step 5, prepare a baking pan, like a cast iron pan or baking tray.
Step 6, Let it has second rise. Step 7, Bake your bread.
I am not going to say too much, you just go through all the steps to get the details. Any questions can discuss with me! Enjoy!
Classic Sourdough Bread
- 300g Strong bread flour
- 75g Rye Flour
- 250g Sourdough starter
- 6g Sea salt
- 150ml-175ml Lukewarm water
- Semolina and Plain flour for dusting
- Combine the bread flour, rye flour, salt, and sourdough starter in a large mixing bowl. Add 150ml of water gradually and mix it roughly into the flour mixture with hand. Then mix in as much of the remaining water as you can to get a soft dough. The amount of water to add will vary according to your flour and the starter that’s you made, so judge by yourself.
- Spread a little bit oil onto a work table, tip the dough onto it. Knead for around 10-15 minutes or until the dough is elastic and smooth. Or you can tip all thing in the bread machine, so you can enjoy a cup of coffee when the machine does the rest of the elbow work for you. (In my own way, I like the machine works the kneading for me only.)
- Transfer the dough into an oiled bowl and cover with cling film, top with a big plate. Leave to proof for at least 5 or 6 hours until doubled in size, it depends on your room’s temperature truly. If the weather is cold, you can leave it overnight.
- Now, prepare a bowl of equal portions of semolina and plain flour together for dusting.
- Tip the risen dough onto the board with lots of dusting flour. Deflate the dough down with knuckles to knock out the air. Fold the dough into itself several times to strengthen the structure.
- Flatten the dough down into a large rectangle shape. Fold the two sides end in towards the center and press down. Turn it over so that the join is underneath.
- Shape the dough into a ball, cup it with hands on either side and turn it round and round, tucking the dough in slightly underneath as you go and pulling it in to create a smooth ball.
- Dust the top with the dusting flour mix. Meanwhile, make sure dust thoroughly a round 500g banneton. Use a banneton will give a good appearance to the end loaf. Tip the dough smooth side down into the banneton.
- Cover with a large, roomy plastic bag, making sure there is plenty of space above when it rises. Leave the dough to rise for 6-8 hours, or until doubled in size. Don’t rush the proving, it’s an important stage for the development of the flavour and structure of the loaf.
- Preheat the oven to 450°F/220°C, or 190°C in a fan oven. Now dust a cast iron pan heavily with the dusting flour mix. Very gently tip the loaf onto the iron pan, slash the top with a sharp knife with a pattern.
- Bake the loaf for the first 30 minutes, then lower the heat to 400°F/ 200°C/ or 170°C in a fan oven and bake for a further 15-20minutes until the loaf is golden brown and sounds hollow when you tap it on the base. (*Better to keep an eye after 15 minutes.) Transfer to a wire rack and leave to cool completely.
This recipe was adapted from Paul Hollywood sourdough bread.
- If you haven’t got banneton, use a Dutch oven to proof and bake in the oven straight away. That will save you the last tip over as well.