Ingredients:
-
For the Sourdough Starter (if you don’t already have one):
- 100g flour (50g whole wheat and 50g all-purpose)
- 100g water
- 1 tsp sugar or honey (optional, helps with fermentation)
Note: If you already have a mature sourdough starter, you can skip this and just use 150g of starter for the recipe.
-
For the Bread:
- 150g active sourdough starter
- 375g warm water
- 500g bread flour (preferably unbleached)
- 10g salt
- 1 tbsp olive oil (optional for softer crust)
Instructions:
-
Feed Your Sourdough Starter (if not using a mature one):
- If you’re making your starter from scratch, mix 100g of flour and 100g of water in a clean jar. Add a pinch of sugar or honey to kick-start the fermentation process (optional).
- Let it sit at room temperature for 24 hours, then feed it again for 3-5 days until bubbly and active. Your starter should double in size within a few hours of feeding when it’s ready to use.
-
Mix the Dough:
- In a large mixing bowl, combine the 150g of active sourdough starter with 375g of warm water. Stir until the starter is dissolved into the water.
- Gradually add the bread flour, a little at a time, stirring as you go. Once it starts to come together, add the salt.
- Mix everything together until a dough forms. If the dough feels too sticky, you can sprinkle in a little extra flour.
-
Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add small amounts of flour as you knead. If it’s too dry, add a splash of water.
- Alternatively, you can use a stand mixer with a dough hook to knead the dough for about 5-7 minutes.
-
First Rise (Bulk Fermentation):
- Shape the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise at room temperature for 4-6 hours or until it has doubled in size. This is your first rise.
-
Shape the Dough:
- After the first rise, punch down the dough to release the air. Turn it out onto a floured surface.
- Gently shape the dough into a loaf. Roll the dough into a tight log shape, pinching the seams together at the bottom.
-
Second Rise (Proofing):
- Place the shaped dough into a greased 9×5-inch loaf pan. Cover with a cloth or plastic wrap.
- Let the dough rise for about 2 hours, or until it has risen slightly above the edge of the loaf pan. If you gently press the dough with your finger, it should leave an indent.
-
Preheat the Oven:
- Preheat your oven to 450°F (230°C). If you’re using a pizza stone, place it on the bottom rack of your oven to prevent the bottom from overcooking.
-
Bake the Bread:
- Place the loaf pan in the oven and bake for 25-30 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
- If you like a softer crust, brush the top with a little olive oil halfway through baking.
-
Cool and Slice:
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Turn the bread out onto a wire rack to cool completely before slicing. This prevents the bread from becoming soggy.
-
Enjoy:
- Slice the bread using a wooden bread slicer (or a serrated knife) to your desired thickness. Store leftovers in a bread box or sealed bag for up to 4-5 days.
Tips:
- Pizza Stone Hack: If you want to avoid a soggy bottom, place a pizza stone on the bottom rack of your oven while baking.
- Uniform Slices: Use a wooden bread slicer for even, consistent slices. To get thicker slices, press the loaf up against the wooden handle when slicing.
- Starter Maintenance: Always save a little of your sourdough starter to continue your bread-making journey for the next bake!