Sourdough Bread

Name: Sourdough Bread
Total time: 2700 s
Yield: Yields 1 loaf
Cuisine: British
Ingredients: 200 g active sourdough starter; 310 g lukewarm water; 400 g bread flour; 50 g whole wheat flour; 10 g salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Rising to the challenge with my first successful attempt at making sourdough bread, and I couldn’t be happier with how it turned out. My first bake was such a whirlwind that didn’t make it to the table.

Baking sourdough has been such a fun and trying experience, but all in all equally rewarding, from watching the dough transform to hearing that satisfying crunch of the crust. While I am adequately happy with this loaf, I hope to get even larger air pockets next time, so I’ll be tweaking my technique to improve the crumb structure. Can’t wait for the next bake.

Is it just me or is slicing sourdough bread such a chore?

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Is it just me or is slicing sourdough bread such a chore?

Saved

Ingredients

45 minutes

Yields 1 loaf

200 gactive sourdough starter
Sourdough Starter
310 glukewarm water
400 gbread flour
50 gwhole wheat flour
10 gsalt

Saved

Steps

45 minutes

1

Check that your starter is active by scooping a spoonful into a transparent cup or bowl with room temperature water. If the starter floats, it is ripe and ready
2

In a large bowl, mix all ingredients until no dry bits remain (it’ll be a shaggy dough and that is okay). Cover and let it rest for 30 (autolyse)
3

Bulk Fermentation with Stretch and Folds:
Let the dough ferment at room temperature for 4 hours, performing stretch and folds every 30 minutes for the first 2 hours
4

Pre-shape and Bench Rest:
Lightly flour your surface, shape the dough into a round, and let it rest uncovered for 20-30 minutes
5

Final Shaping and Proofing:
Shape the dough into a tight round or oval and place it in a floured bread basket or bowl lined with a towel and liberally floured. Cover and proof at room temperature for 1-2 hours or refrigerate overnight for a deeper flavor. Dough has fully proofed if it bounces back after being poked and it has significantly puffed up
6

In the last 30 minutes of proofing, preheat the oven to 230°C with a Dutch oven inside
After proofing, transfer the dough onto a floured parchment paper, score the top with a clean sharp razor or scissors, and carefully place it in the hot Dutch oven
7

Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until deep golden brown
8

Let the bread cool completely before slicing
9

Enjoy ☺️