Sourdough Bread
  • 1 hour 10 mins (plus 7-15 hours rest)

  • Medium difficulty

  • 8 serves (about 800g bread)

SOURDOUGH BREAD

Ingredients:

about 475g PLAIN FLOUR (=16,76oz=3 ¾ cups)

75g DARUM WHEAT SEMOLINA (=2,65oz=½cup)

170g LIQUID SOURDOUGH STARTER (=6,00oz=¾cup) 

10g TABLE SALT (=0,35oz=½tbsp) 

300g WATER (=10,58oz=1 ¼ cups)

Method:

Take the starter out of the fridge a few hours before using it. 

Feed the starter: I usually proceed with a ratio of 1 part starter, 1 part water (room temperature in summer and luckewarm in winter) and 1 part darum wheat semolina.

In a hermetic bowl lay the darum wheat flour at the bottom, add the starter and then cover with 100g (=3,53oz=¾ cup) plain flour. Close the bowl and let it rest from 2 to 5 hours, according to how it behaves (I sometimes leave it there for an entire night). As a matter of fact, you can understand if it is ready only when opening the lid: the flour on top should look cracked and the starter underneath should look puffed up. 

Add 325g (=11,46oz=2 ⅔ cups) plain flour, room temperature or lukewarm water (room temperature in summer, lukewarm in winter) and salt. If you are using lukewarm water you can dilute salt in water. You can add these ingredients once the sourdough starter is ready or you can mix them in another bowl and let it rest as well (I prefer this second option as autolysis helps a lot).

The most important thing from now on is to make sure the dough doesn’t enter into contact with cold air flows.

Mix with the hands in the bowl, then knead on a floured pastry board until the dough looks smooth (about 5-10 minutes). You can also proceed with a kneading machine (if using a Kenwood Cooking Chef, proceed at minimum speed for about 15 minutes and 1 minute at speed 2). The more you knead the better it is.

During this phase, you will add about 45-50g (=1,59-1,76oz=⅓cup) flour on the pastry board (or in the Kenwood bowl). If you feel the dough is still sticky, add some more: you should feel the dough incredibly puffy and soft. 

Shape the bread (dividing the dough in as many parts as you like or keeping just one), cover it and let it rest from 4,5 to 10 hours (by the way, when I leave the two bowls rest for 1 entire night, 2 hours can be enough). You will understand if it is ready and correctly risen just by weighing it with your hands: you can proceed with baking only when it is super-light.

Once perfectly leavened, gently re-shape if necessary (do not knead) and score the dough. Bake at 300°C (=572°F) for about 5 minutes, then lower the temperature back to 210°C (=410°F) for about 30-45 minutes. The amount of time depends on how big the dough is: if you cut it into smaller parts, it will take less. 

The sourdough bread will more than double in volume when in the oven.

Once taken out of the oven, let it cool down on a wire cooling rack but keeping it covered with a thick tablecloth..

Every sourdough starter behaves in a different way, so this recipe is taylor-made for my starter. Moreover, as you can see, timings vary a lot: you need to understand how your sourdough and dough behave in order to decide how to proceed. External circumstances as temperature and humidity can affect the final result as well.

Differently from the other recipes I share, I cannot guarantee you this will work for you as well. You can keep this as a starting point, developing your own recipe just trying and trying! 

If you need help with your sourdough starter, have a look at our blog article about it.

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