What is sourdough bread?
Sourdough bread is made by fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most bread made with baker's yeast and keeps better than other bread due to the lactic acid produced by lactobacilli.
What is different about sourdough bread?
The difference is in how they are made. Regular bread is made using store-bought yeast that reacts with gluten making the dough rise. Sourdough bread is made with a "starter". This starter is made from a combination of yeast and bacteria is growing inside a paste made of flour and water.
What is a sourdough starter?
A sourdough starter is a paste made from wholemeal flour and water that captures and develops wild yeasts to create the basis for leavening for sourdough bread making.
To find out more on how to start a starter visit:
An easy sourdough bread recipe that rises overnight and bakes in the morning. If you are new to sourdough, this is the perfect place to start. Because the dough rises while you are asleep, you won't be tempted to rush the process or check on it every five seconds to see if it is ready. Make adjustment on the timing to suit your schedule.
Ingredients:
- 150g bubbly starter
- 300g filtered water at room temperature
- 350g bread flour
- 150g wholemeal bread flour
- 10g fine salt
Method:
Place the active sourdough starter in a large mixing bowl. Add the filtered water and stir or mix with your hands until combined. Add in both the flours and salt. Mix together until all is combined.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Stretch and fold the dough into the bowl several times for about a minute. Cover & rest the dough rest for another 30 minutes. Complete in total 3 times stretch and fold. Cover and rest the dough between each set. After the 3rd stretch and fold, cover and leave the dough out on the counter overnight. In the morning it will have doubled in volume at least.
Pre-heat the oven to 225ºC fan oven. Place the Dutch oven with the lid on inside to heat up. You can also put the dough into a cold pot.
Dust your counter with flour. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.
Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into an oval shape. You can also shape into a ball also known as a boule. Place your boule in a baking paper
Once the dough is shaped, cover with some oiled plastic or any cover that big enough for the dough. Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should NOT be overdone.
Remove the oiled plastic and slash with a sharp knife, blade or lame. You can also makes lovely scoring which you can get idea and learn from Youtube if required.
Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the baking paper and put the whole thing into the pot. Replace the lid and place in the oven.
Reduce the heat to 220ºC/200ºC for fan assist oven. Bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes.
Immediately remove from the pot and cool on a cooling rack completely before slicing.
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