Sourdough Bread

This is a bread made with old varieties of wheat and rye, sourdough, and slow fermentation. You can use any flour, but it is worth putting some effort in finding the best quality you can to achieve a much more flavorful bread! In this recipe we mix water, flour and sourdough starter, and let it rest to develop the gluten in a process called autolysis. It is a very known term for baking, that consists of resting the dough after the initial mixing to improve the effectiveness of the time spent mixing and reduce the time taken to actively develop the dough. If you don’t have a baking stone, you can use a bread pan or a baking tray.

Add <quantity>675<unit>ml</unit></quantity> of water and <quantity>1<unit>kg</unit></quantity> of all-purpose flour to a bowl

Add <quantity>375<unit>g</unit></quantity> of sourdough starter and mix until it comes together

Cover with a clean kitchen towel and let it rest for 90m to hydrate

Add <quantity>30<unit>g</unit></quantity> of salt and mix

Mix the dough by hand, pulling it away from the bowl

Slowly lift the dough up and fold one side underneath itself. Repeat on all sides to form a loose ball

Cover for 30m to proof the dough and make it double in size

Wet your hands and repeat the process of folding the dough onto itself

Cover for 30m to proof the dough and make it double in size

Wet your hands and repeat the process of folding the dough onto itself

Cover for 30m to proof the dough and make it double in size

Wet your hands and repeat the process of folding the dough onto itself

Cover for 30m to proof the dough and make it double in size

Cover two bowls with kitchen towels. Dust them with all-purpose flour

Transfer the dough to a cutting board and divide it into <quantity>2</quantity> equal parts

Work each half of the dough to form a taut ball

Place the dough balls on top of the kitchen towels. Dust them with all-purpose flour and fold the towels to cover them. Refrigerate overnight to slowly ferment the dough

Preheat the oven with a baking stone to <temperature>250<unit>°C</unit></temperature>. Place a pan filled with water underneath the stone

Cut a piece of parchment paper to the size of a baking tray

Place the dough on top of the parchment paper and score it with a bread lame or a razor

Slide it onto the baking stone, along with the parchment paper. Bake for 15m until a crust starts to form

Turn the heat down to <temperature>200<unit>°C</unit></temperature> and bake for 10m, until crusty and deep brown

The sourdough bread is ready

Enjoy eating it warm with some butter and jam, or using it for a sandwich. It is delicious!

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