Today, I have a new sourdough bread recipe after the French baguette recipe. I’d like to say something general about my sourdough bread recipes before talking about specifically this recipe. Do not consider sourdough recipes as absolute recipes. So you don’t need to follow the steps in this recipe each time to make white sourdough bread, or you can make other breads using these steps. In my sourdough bread recipes I’m trying to show different bread making methods. There is not only one way to make a nice breads. If you fulfill some conditions you will have a delicious bread.
You must first use an active sourdough starter.
What is the Sourdough Starter?
As you know, we keep the sourdough starter in the fridge. As it waits in a cold environment, its activity decreases. To be activated, it should be fed and wait at room temperature. For this reason, before starting the bread making process, you need to use one-third of the amount of the active sourdough starter in the recipe you should add the same amount of flour and water, and leave for 6 to 8 hours at room temperature. Let me explain with an example.
For this recipe, we need 150 g of active sour yeast. To get emount, take 50 g from the yeast in the fridge to a small jar and mix with 50 g of flour and 50 g of water. Set aside in the room temperature for about 6 or 8 hours.
Secondly, yeast and other ingredients should be mixed homogeneously and you should knead the dough in sufficient amount and strengthen the gluten structure. You can make breads that will give you artistic photos by kneading and folding them for much longer. But you don’t need it to make delicious and soft breads. You need to proof the bread in a sufficient amount of time. Over or under proofing gives you hard breads.
While baking, putting boiling water in the oven makes a thin and crispy crust.
Enjoy the recipe…
- 150 g active sourdough starter,
- 400 g standard white flour,
- 300 g cold water ,
- 1 teaspoon of salt.
- Knead sourdough starter, water and flour in a deep bowl until a homogeneous mixture,
- Cover with a plastic wrap and set aside at room temperature for about 30 mins.,
- Take the dough on the counter covered with flour and sprinkle on the salt and knead 3-4 mins., add flour if needed,
- Put the dough in a bowl, cover with a plastic wrap and set aside at room temperature for about 1 hour,
- Taking from bottom and putting on top fold for 10-15 times, cover and set aside for 1 hour again,
- Fold two times more with an interval of one hour and then cover it again,
- Put in the fridge for 12 hours,
- Place a clean kitchen towel into a glass bowl, sprinkle flour over,
- Remove the dough from the fridge and fold again,
- Take on the floured counter and give a rectangular shape,
- Fold to the middle from long edges, roll from the short edge and give a round shape,
- Place the dough into the bowl, putting the smooth side under,
- Set aside in the fridge for another 12 hours,
- Heat the oven to 220 C degrees with the oven stone or tray inside, turn the bread upside-down on the hot tray or stone,
- Cut the top lengthwise with a razor blade on top or make tiny cuts,
- Place a container of boiling water in the oven and close the door,
- Decrease the heat to 160 C degrees after the top of the bread turns golden and bake 30-35 mins. more,
- Remove from the oven and put on a rack.