Baking is a highly fulfilling and rewarding culinary experience. One experiences delightful sensations while engaged in this task. Few things are more replenishing to the soul than the aroma of freshly baked bread emanating from the oven. Biting into the warm softness of a freshly baked treat offers a satisfaction like no other. Baking sourdough bread is a skill that can be acquired with some effort. Sour dough trumps regular bread in terms of its nutritional components. It contains more protein. It is also more readily digestible than its traditional counterpart. However, another major difference exists that truly sets it apart from other breads. Its recipe makes use of a “starter” as a leavening agent rather than cultivated baker’s yeast.
- 227 g or 1 cup ripe (fed) sourdough starter
- 340 g or 1 1/2 cups lukewarm water
- 1 to 2 teaspoons instant yeast
- 375 grams or 1 1/2 cups warm water
- 2 1/2 tsp. salt
- 5 cups (602 g) unbleached all-purpose flour
- Combine all the ingredients together. Knead the dough to a soft and smooth consistency and roll it into a ball.
- Place the dough in a lightly greased container. Cover the lid and let the dough rise until it reaches twice its original size.
- Slice the dough in half.
- Mould the two halves individually either into ovals. If you prefer an elongated shape then shape the two halves into 10″ logs.
- Lightly grease a baking tin or line it with parchment. Place the two loaves on the baking sheet.
- Leave them to rise for about an hour. Ensure that they are covered.
- As the duration for rising draws to a close, preheat your oven at 425 degrees Farenheight.
- In order to ensure that the crust remains soft, gently spray the loaves with lukewarm water. This will also allow them to rise to their maximum capacity.
- Gently sprinkle the tops of the loaves with a little flour by passing it through a sieve. This imparts a lovely aesthetic touch to the bread.
- Pierce the bread with a bread knife to make two to three diagonal slashes across each loaf. The gashes should be fairly deep.
- Put the bread in the oven. Allow it to bake for 25 to 30 minutes until it acquires a golden brown hue.
- You can gauge the internal temperature of the bread with the help of a digital thermometer. Make sure it is about 200 Farenheight.
- Take the bread out of the oven. Allow the loaves to cool.
- Wrap your bread loosely in plastic. Store it at room temperature.
If you like to try diverse recipes read our list of Four Must read Cookbooks that You Absolutely Need to Read.