Sourdough bread

     The aroma of a sourdough loaf is a revelation—deeply comforting, with a tangy whisper that hints at the slow fermentation process it underwent. The crust offers a satisfying resistance, yielding to reveal a soft, chewy interior that's both hearty and light. Each bite carries the essence of tradition and craftsmanship, with a perfect balance of sour notes and subtle sweetness. It's more than bread; it's a journey of flavors and textures that captivate the senses and linger long after the last crumb is savored.

Making sourdough bread from scratch is a rewarding process that involves a few steps: creating a sourdough starter, preparing the dough, and baking the bread. Here's a detailed guide to help you through each step:

Ingredients:

• 500g bread flour
• 330g warm water 
• 100g active sourdough starter (if you don't have a sourdough starter, my next blog post will guide you through the process of making your own i.e. How to make a sourdough starter from scratch)
• 10g salt

Step 1 : Preparing the dough

In a medium sized bowl mix the sourdough starter with the water until the starter is completely dissolved. Add the flour and mix until just combined. Let it rest (autolyse) for about 1 hour.

After one hour, add salt,10 grams of water and stretch the dough to incorporate the salt. Let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. During this time, perform stretch and folds every 30 minutes for the first 2 hours (this helps develop the gluten).

Step 2 : Shaping the dough

Gently transfer the dough onto a lightly floured surface. Shape the dough into a round or oval loaf by folding the edges towards the center and turning the dough over. Let it rest for about 40 minutes in a proofing basket(or a bowl lined with a floured cloth) .After 40 minutes, cover and let it proof for 2-4 hours at room temperature, or overnight in the refrigerator for a slow fermentation.

Step 3 : Baking the bread

Place a Dutch oven or a baking stone in your oven and preheat to 250°C (480°F) for at least 30 minutes. Carefully transfer the dough onto a piece of parchment paper. Using a sharp knife or a lame, score the top of the dough with a few slashes. This allows the bread to expand while baking.

Transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.

Let the bread cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.

                                             Enjoy your homemade sourdough bread!