Simple loaf of Sourdough

The most amazing bread, sourdough loaf is crusty, chewy, extremely flavourful and a great alternative to conventional bread.

Hello HTS Community

I know sourdough sounds too much of work and technicality, but we can make it simple. I have broken down the recipe in simple steps, starting with the quantity.

As a person who has recently started baking sourdough, I did not want to bake big loafs of bread, which neither would fit in my oven, nor I will be able to finish it on time. And then there is the uncertainty, that what if it does not come out good? So, let’s bake a manageable small loaf of sourdough.

What is sourdough?

Sourdough is a slow fermented bread, that does not use commercial yeast. It uses naturally cultured wild yeast, that comes from a sourdough starter, which acts as the natural leavening agent. The super cracking and complex flavoured crust, that makes a hollow sound on knocking, is the identity of the bread. The same starter can also be used to make ciabatta for sandwiches, sourdough pizza, which has this amazing crusty and chewy crust.

Whats’s so great about sourdough?

Sourdough is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.

Ingredients you will need

• Good bread flour (at least 12% protein)- 250g or 1½ cups + 1 tablespoon
• Water- 168ml
• Sourdough starter- 63g or about 1/4 cup
• Sea Salt- 5g or 3/4 teaspoon

Steps to make Sourdough loaf:

The Dough

• To start, add water in a large bowl. To this add active sourdough starter.

• Now is the time to add salt and give it all a mix. Combine bread flour to make a sticky dough. Cover with a damp towel and keep aside for 30 minutes.

Folding & Resting

• With your fingers, grab one end of the dough and stretch as much as you can before it starts to break, and fold over the center. Rotate the bowl, and perform similar action until the entire dough has been stretched.

• Perform 6 sets of stretch and folds spaced out by 15 minutes for the first three, then 30 minutes for the last three. Place the dough back in the warm area to rest.

• Let your dough rest for a final 1½ hours, undisturbed.

Proofing & Baking

• On a flourless surface, take out the dough, without knocking out air bubbles and disturbing the gluten threads. Shape into a little boule or ball by pushing the dough against your surface to make it round and smooth with your palm. Leave like that for 15 minutes to form a light skin.

• In a medium sized bowl lay a linen cloth and dust it with rice flour or all purpose flour. Gently put the dough boule into the linen cloth with seam side up and smooth side down.

• Cover completely with cling wrap and refrigerate for 12-18 hours.

• After the resting period, pre-heat the oven to 250 degree Celsius, and place a baking tray on the lower shelf of the oven.

• Very carefully, turn the dough on a floured baking sheet. Shape the dough back into a round loaf gently with your hands, pushing the seam underneath.

• Score the top of the bread, and place it on the hot baking tray, covering immediately with a large oven proof metal bowl to create steam. Steam is required to create a thinner and crisper crust on the loaf, so that it makes a beautiful crackling sound. Reduce the temperature to 230 degree Celsius now. If you own a dutch oven, pre-heat it along with the oven for 30 minutes and use it to bake the bread, covering with lid for the first 20 minutes.

• Carefully remove the metal bowl or the lid of dutch oven after 20 minutes and bake as normal for another 20-25 minutes.

• And your Sourdough Bread is ready. I know you would be waiting to cut it, as you can’t resist the tempting aroma, but you have to let it rest for at least an hour before slicing.

Store your sourdough covered at room temperature for up to 3 days. And CONGRATS! You just made a loaf of sourdough bread from scratch.

Sample Schedule for Sourdough Bread-making:

• 2:00pm: Make the dough
• 2:30pm: Fold #1
• 2:45pm: Fold #2
• 3:00pm: Fold #3
• 3:30pm: Fold #4
• 4:00pm: Fold #5
• 4:30pm: Fold #6, rest for 1.5 hours
• 6pm: Shape dough and place in fridge overnight
• Next morning: Preheat the oven as guided and bake!