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So, now that we know how to make #sourdough starter, I am sure we are all very excited to #bake our first #bread. I mean, who isn't right? And if you're confused about what #starter is and how to make it, you can click here and read my previous post on it.
I am sure you are all dreaming of having a slice of that sourdough bread slathered with #butter and a #cuppa.
We'll be doing a super #easybread in this post and then slowly build up to more complex and in-depth #recipes in the future. I will be discussing FAQs, hacks and trouble-shooting methods for both; the bread and the starter in the weeks to follow. So all of you get a deeper idea of #fermentation, temperature and baking of artisan breads with sourdough starter.
Sourdough is something you learn by doing, by practicing. These posts and recipes will work as guidelines. Just like math, the more you practice, the better you get at baking breads. The most important thing is to get your hands dirty and enjoy - everything else will follow.
Before we start, lets recap
Sourdough bread is popular because of its distinct sour and earthy flavour obtained by natural fermentation. Starter is a water and flour solution that is fed for 5 days at the same time everyday. A portion of the starter is then turned in to what is called a #levain, the starter is added to some flour with water to ferment a little longer. Separate from the bulk starter, it is then later added to the rest of the flour in the recipe you are following. So that the bread rises and creates that distinct airy, with-lots-of-airbubbles-bread.
Now, #levain is used interchangeably with starter and sometimes specifically with sourdough starter. It is known by other names also - but thats a story for another day. We'll use the word levain here to minimise confusion because if you were to google any other recipes and/or more literature on bread baking, since this is the term mostly used - you won't be confused.
Lets start baking
First make the #levain by combining a portion of the starter into flour with little water and let it sit anywhere between 15 minutes up-to 4 hours depending on the kind of texture you are looking for. Or you can combine all the ingredients mentioned in the recipe together and let it rest for the required time. It depends on what the recipe calls for.
This process is called #autolyse, where the flour will hydrate itself and prepare itself to form gluten chains in the next step. At this stage the starches break down into simpler sugar that create deeper flavoured bread.
Do we now have some kind of background information?
Are we ready to step into the baking world?
Lets do it together!
Ingredients you'll need
100g active sourdough starter
200ml water
15ml olive oil
450g flour
5g salt
Semolina for dusting
Method
Combine the starter, water and olive oil in a bowl, add in flour and salt. Mix and set it aside for 30 minutes to 1 hour - cover with clean damp towel. Before #autolyse process begins, the dough will be dry. Don't worry. Remember the dough will hydrate itself in this resting period.
Now, you're probably wondering why I gave such a huge margin for the resting period, thats because it completely depends on what you prefer. The more it rests, the more it #hydrates.
After the dough has rested work with the dough in the same bowl, form it into a ball - approx 15 - 20 secs.
Its time to let the dough rise into a beautiful aerated creature!
Cover the dough with a damp cloth, leave it in a warm place and let nature do its magic. It can take anywhere from an hour to 12 - depending on the atmosphere, ingredients and well, just plain and simple universal magic. When it doubles in size and doesn't look dense, its done!
I think this is the most crucial/exciting time for the bread. or for us rather. The curiosity is at its peak and we're lofting around waiting for the dough to rise.
Has it #risen? does it look fluffy and aerated?
Okay, now is the time to shape it!
#Flour your work surface and place the dough on it, it depends on your preference if you want to bake 2 loaves or 1 big loaf. If you're deciding to bake 2 loaves, you're going to cut your dough into half on this side. To shape, move the dough to a non floured surface and with light hands start shaping it. Start by tucking the dough underneath, so as to start the formation of a round surface. Tuck in one corner, rotate slightly and tuck in another. Keep doing this till you come a full circle and achieve a round shape.
Essentially, crusty bread is made in a #dutchoven but not everyone has it. You can use a pizza pan or a #baking sheet/tray. Dutch oven is used because it distributes heat evenly. If you have a cast iron pan, you may use that also.
Place the formed dough on/in your choice of baking utensil, covered with a damp cloth, and let it rise for another 30 mins. Preheat the oven for 450F for 15 mins.
If you're using a dutch oven then you'll have to heat that up also.
Now that the 30 minutes are over, make a shallow slash on the top of the bread, put it in the oven and bake for 20 minutes at 400F
If you aren't using a dutch oven you will need something that will create steam so that you can achieve that crusty hollow bread. Place a baking tin of ice cold water in the oven.
Uncover the dutch oven after 20 minutes and bake for another 40 minutes or till the bread is dark brown. Remove bread from oven and let it cool down before slicing. I know it's difficult not to devour it right then and there because your house probably smells of freshly baked bread. But wait a little longer, meanwhile brew some coffee or tea and prepare for a feast!
Note: Everyones oven is different so you may have to tweak the temperatures and baking times a little.
Happy baking!
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