Recipe for sourdough bread
My most successful and delicious sourdough bread to date.
Now that I have been experimenting with homemade sourdough and sourdough bread for the past 4-5 weeks, I am close to reaching my goal.
The bread has a good crust and a deep sourdough flavor.
When my sweet niece wanted her aunt’s French bread for her birthday, I wanted to bring this sourdough bread to her brunch.
Both were a big hit:
Ingredients
- 5 gram Yeast
- 400 gram Water cold
- 100 gram Sourdough
- 15 gram Coarse salt
- 600 gram Tipo 00 Flour
Instructions
- Dissolve yeast in water, and add the sourdough starter and salt, then stir again. Add the flour in two batches and mix it using a stand mixer. Mix until the dough releases from the sides – this takes about 10-15 minutes. Let the dough rest for 8-12 hours under a shower cap at room temperature. I usually make the dough in the evening and leave it overnight. The next morning, turn the dough onto a floured surface. Fold the dough over itself 4-5 times until it forms a tight loaf. Place it in a proofing basket, seam side up. Let the bread rest for 2 hours under a tea towel. Preheat the oven and a baking tray to 250 degrees Celsius (482 degrees Fahrenheit) with a fan. Turn the bread onto the hot baking tray and make a deep cut lengthwise on the top. Bake the bread in the oven for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) with a fan, followed by 20 minutes at 210 degrees Celsius (410 degrees Fahrenheit) with a fan. Let the bread cool on a wire rack for about 20 minutes before slicing.
Notes
I’ve been considering whether I should “only” reduce to 230 degrees Celsius (446 degrees Fahrenheit) with a fan next time – because I would like to give the bread a slightly darker crust.
I also hope this will help the bread rise a bit more.
I also hope this will help the bread rise a bit more.