A Sourdough Series
Who knew there were so many things you could do with sourdough, right?! I get it…Sourdough is a large topic so I thought I would tackle this in baby steps! Here is the breakdown:
I highly recommend that you start with the first post and work down the list in the order that I have them. I have posted them within the level of difficulty. Beginners sourdough being the easiest to organic sourdough bagels being the most challenging.
All can be achieved. And as always, ask away in the comment section below this post!
A Beginners Organic Sourdough Bread Recipe
Alright, so let’s move onto this recipe. This is a super easy dough to work with and is great for beginners. It really is super simple and I promise you that you are in for quite a treat!
As I mentioned above, make sure your sourdough starter is good and active. If you store it in the refrigerator, be sure to feed your starter 3 times (with 8-12 hours in between). Your starter will be very active and will create a light and airy loaf of bread.
Mix together the sourdough starter, salt, water, and flour. It is best to keep the dough really sticky like this.
You want a sticky and wet dough…
Don’t worry, it will transform to a smooth dough, but a wetter dough creates a lighter, less dense loaf.
Knead the dough for 15-20 minutes. Watch this quick one-minute video where I show you how the dough looks like when you start and what it will look like once you are finished kneading it.
Dough Turns Into A Smooth and Elastic Dough
Once you are finished kneading the dough, split the dough into two equal portions. This recipe makes 2 loaves.
Sometimes I like to make 1 loaf and use the other section for pizza dough or hamburger buns (yes recipes are coming out for both).
Look how smooth and elastic this dough looks after it has been kneaded for 20 minutes.
Use a Banneton or Loaf Pan
Form your dough into a ball and place it into a floured banneton (I bought this one) and place the smooth side down (leaving the pinched bottom face up).
You can also use a 5″x9″ greased loaf pan if you desire. If you use a loaf pan, note that the crust won’t be as crunchy as that of a banneton loaf.
Proof Your Dough
Allow the dough to proof (or rise) for 2-8 hours. I know the time varies dramatically, but this time will differ with the changing temperatures.
I am in Florida and it takes my dough about 4 hours to proof.
Cover it with greased plastic and wait for it to double in size.
This is what it looks like when it doubles in size. It is now ready to go into the oven.
Invest in a La Cloche Dome Baker
Note, you can NOT bake this bread in the basket. It is best to have a stone la cloche dome baker (like this one) that is preheated in your oven.
Gently flip over into the preheated la cloche, score the bread if desired (however, for this recipe I prefer not to score the dough), and bake at 400 F for about 30 minutes or until the internal temperature reaches 200 F.
When the bread is finished baking, allow it to cool a few minutes before removing from the pan (if you used one).
You want to remove the loaf when using a pan so that it doesn’t become soggy.
A Beautiful Sourdough Bread
Your loaf will look something like this! Allow to cool completely and serve with a good portion of butter.
This sourdough bread recipe is perfect if you are just starting out. I find this recipe works best using a 9″x5″ loaf pan.
- 2 1/3 cup or 500 g bubbly sourdough starter [url href=”http://www.culturesforhealth.com/san-francisco-sourdough-starter.html” target=”_blank” rel=”nofollow”](I get mine here)[/url]
- 1 tbsp or 10g unrefined sea salt
- 3 1/3 cup or 456g of organic white GMO free flour (I get mine here)
- 1 cup or 250g filtered water (you may need more, up to 1 1/2 cups)
- Mix all the ingredients together in a bowl or with a heavy-duty mixer with a dough attachment. If the dough won’t come together into a dough, add a little more water. Keep adding in water until a dough forms.
- Knead the dough by hand or with a mixer for about 20 minutes. When the dough has been kneaded enough, you should be able to stretch the dough and see through it (like pizza dough) and it shouldn’t break easily (see video above). This is when you know that the dough is ready for the next step.
- Split the dough in two equal portions and place in a greased bread loaf pan (I found this to work best with this recipe and for beginners) or you can place it into a floured banneton. To form the dough for a loaf pan, fold the edges in and then roll the dough and pinch the ends together. This will resemble the loaf pan slightly. Place pinch side down in loaf pan.Cover with a greased piece of plastic wrap and lay a light kitchen towel on top of the pans. If making a round loaf, pat out slightly into a circle and fold edges into the middle. Flip over and make the dough into a circle as shown above. Put the smooth side down and the seams up.
- Allow to proof (or rise) for 4-8 hours or until the dough doubles in size. This time can vary greatly depending on the weather.
- Preheat an oven to 450 F.
- If using a banneton, flip your bread out onto a La Cloche Dome Baker. If using a 9″x5″ bread pan, just leave it in the pan.
- I find it best not to score the top of the dough on this particular recipe. This dough is a wet dough and when scoring, it tends to deflate or fall a bit.
- Reduce the temperature of the oven to 400F and put the bread in.
- If using a La Cloche Dome Baker place the lid on. After 20 minutes remove the lid to allow the bread to brown.
- Cook for 30 minutes or until the internal temperature of the bread reaches 200F.
- Allow the bread to cool completely before slicing. This is very important because if you slice into a warm loaf, your bread will be gummy in texture. Resist temptation and allow it to cool.