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Due to its flavour and handmade appeal, it has gained popularity in recent years due to its appeal and popularity. Unlike regular, which uses industrial yeast, it relies on natural fermentation with a Sourdough Bread Recipe with a starter made from wild yeast and bacteria. Despite its sweet taste, this soft bun has a chewy texture, making it a favourite among home bakers and bun lovers. It is thick, moist, and full of flavour.
One of its essential advantages is that it is healthier than others. Natural fermentation breaks down gluten, making it easier to digest. Additionally, it has a lower glucose level, which causes fewer blood sugar spikes. Whether you’re baking it for its flavour, health benefits, or the joy of mastering a craft, this is a rewarding recipe to try at home.
Sourdough Bread Recipe: Crafting a Perfectly Chewy, Crispy Loaf from Scratch
Ingredients for the sourdough bread recipe:
To make a basic recipe for sourdough bread, you’ll need just a few simple ingredients that create the most delicious loaf with a chewy crumb and crispy crust:
Essential Ingredients:
- Sourdough starter: 1/4 cup (60g), active and bubbly
- Bread flour or all-purpose flour: 3 1/2 cups (440g)
- Water: 1 1/2 cups (360ml), lukewarm
- Salt: 2 teaspoons (10g)
Optional Ingredients for Variations:
- Seeds (e.g., sesame, sunflower): 2-3 tablespoons for added texture and flavour
- Herbs (e.g., rosemary, thyme): 1-2 teaspoons, finely chopped, for aromatic flavor
You can create a delicious, flexible loaf using these simple ingredients!
How to Make sourdough bread recipe (Step-by-Step Instructions):
You can make delicious homemade sourdough bread by following these simple and step-by-step instructions. From preparing the starter to shaping and baking, this guide helps you make it beautifully crusty with a soft, airy interior. Even beginners can bake with these easy-follow directions!
Step 1: Feed and Prepare Your Sourdough Starter
Feed your bread starter for 4-6 hours before making it. Your starter should be bubbly and active before use. If you don’t have a starter, you can create one a few days before.
Step 2: Mix the Flour, Water, and Starter to Form a bun.
In a large bowl, combine 500g of bread flour, 350g of water, and 100g of your active sourdough starter. Mix until the flour is fully hydrated and the mixture is crumbly. Don’t add salt; let the bun rest first.
Step 3: Let the Dough rest (Autolyse Process).
Cover the mixture and let it rest for 30-60 minutes. This autolyze process allows the flour to absorb water effectively, helping gluten development. It also makes the mixture more manageable to work with later.
Step 4: Add Salt and Incorporate it into the Dough
After the autolyze, add 10g of salt to the mix. Gently fold the dough to incorporate the salt evenly throughout. At this point, the mixture will thicken.
Step 5: Perform Stretch and Fold Techniques for Gluten Development
Over the next 2-3 hours, you’ll need to stretch and fold every 30 minutes. Grab one side of the dough, stretch it up, and fold it over the centre. Repeat this process on all four sides. This builds gluten strength and structure in the mixture.
Step 6: Allow the mixture to rise (Bulk fermentation).
After the stretch-and-fold process, cover the mixture and let it rest in a warm place for 4-6 hours, depending on the temperature. The dough should rise and become airy, with bubbles visible on the surface.
Step 7: Shape the Dough and transfer it to a Proofing Basket
Once the dough has risen, gently turn it onto a floured surface. Shape it into a round or oval loaf, depending on your preference. Cover the shaped bread into a proofing basket (or a bowl lined with a floured kitchen towel).
Step 8: Final Review and Scoring
Allow the dough to chill for 12-24 hours. This slow, cold fermentation enhances the bread’s flavour and texture. Before baking, score the mixture with a sharp knife or razor blade to allow it to expand properly in the oven.
Step 9: Bake with Steam to Achieve a Crispy Crust
Preheat your oven to 450°F (230°C) and place a Dutch oven or oven stone inside to heat up. Once preheated, transfer the dough into the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for 20-25 minutes or until the crust is golden and crispy. Baking with steam creates a crisp, crackling crust.
Tips:
- Always use a fresh, bubbly starter for the best results.
- Hydration levels matter. Add more flour if the mixture feels too sticky.
- Allowing time for bulk fermentation and final proofing is essential for flavour and texture development.
Following these sourdough baking steps will create an excellent loaf every time.
Nutritional Information for Sourdough Bread Recipe (per slice):
This type is flavorful and nutritionally beneficial. Here’s an approximate breakdown of a standard slice (based on a recipe yielding 10-12 slices):
- Calories: 150-170 kcal
- Carbohydrates: 28-30g
- Protein: 5-6g
- Fat: 1-2g (mainly from oil or butter).
- Fibre: 1-2g (depending on the type of flour used)
- Sugar: 0-1g
- Sodium: 250-300 mg (from added salt).
- Calcium: 2-4% of the daily recommended intake
- Iron: 8-10% of the daily recommended intake
Health Benefits of Sourdough Bread
- Easy digestion: The long fermentation process breaks down gluten, making it easier to digest.
- Lower glycemic index: Compared to regular, it causes a slower rise in blood sugar levels.
- Rich in probiotics: Fermentation encourages beneficial bacteria, promoting gut health.
“Including this in your diet allows you to enjoy healthy, nutrient-packed foods that fit perfectly with good eating habits.”
