"Making Sourdough bread is a step further in your bread game. It’s more complicated and definitely more challenging: so many variables to keep in mind and so many aspects to take of… BUT! Once you’ve baked your first Sourdough bread and tasted it splendid and absolutely unforgettable taste, there is no way back! You are hooked and there is not other bread anymore.
I have tried several Sourdough bread recipes by now, and here is the one that might be the easiest in handling. There’s only 2 proofings and 1 folding required in this process.
I am also using a stand mixer for this recipe, so for those of you who don’t like getting your hands dirty, that might also be a perfect recipe."
Sourdough Bread
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Prep time 12hrs
Cook time 40mins
Serves or Makes: 2 Medium-size loafs
Recipe Card
ingredients
- 533 grams bread flour
- 306 grams water
- 7 grams salt
- 207 grams sourdough starter
Method
Step 1
Mix together the sourdough starter and water. Break starter apart.
Step 2
In the bowl of a stand mixer with the paddle attachment, add salt and bread flour and mix for 8-10 minutes. Start on low speed and half way through increase to medium. After 10 minutes, perform a *”window test” to check if you need to work the dough any longer. Take a small amount of dough and stretch it between your hands. If you can clearly see through the dough, you are ready for the next step.
Step 3
Place the dough ball in an oiled stainless steel bowl, cover it with plastic to protect from oxidation and let it sit at room temperature for about 3 hours to proof. The dough should double in size.
Step 4
Uncover the dough, remove it carefully onto a work surface and divide in 2. Fold each dough over twice and form 2 balls.
Step 5
Dust the proofing baskets with extra flour generously, as well as the dough balls. Place those dough balls into the baskets, seam side up. Cover with plastic wrap. Let them proof at room temperature for another 1 hour and then move them into the fridge to cold-proof overnight.
Step 6
In the morning, preheat the oven with a Dutch oven in for 45 minutes at 450°F.
Step 7
Cover your loafs with extra flour generously and lightly score the tops of the bread. Place your bread on parchment paper and then place into the Dutch oven. Close the lid immediately and put back to the oven.
Step 8
Bake for 20 minutes with lid on and 20 minutes with the lid off. Remove from the oven once the bread is golden brown.
Step 9
Let the sourdough bread cool down on a rack for about 15-20 min before cutting into it). Then enjoy your Sourdough bread!