Step by Step Recipe to Make Perfect Sourdough Bread. Soft, intense cream-colored from inside & Dark, Crispy on the outside. This time i baked 2 delicious bread
Before starting , you need to prepare sourdough starter . Remember , What will make this recipe almost magical is using a ready sourdough starter.
(100 mg of warm water + 100 grams of Bread flour). Let it sit in warm place until it doubles in size. I use my oven to rest and proof the dough. Keep the temperature of the oven off, just turn on the light in the oven, so it keeps it slightly warm.
Remember , the sourdough is ready when it is all bubbly and foamy ( please refer to my previous post “SOURDOUGH BASIC BREAD” for more information about the ready looking sourdough starter).
Lets begin with the ingredients:
600 grams White flour
200 grams Sourdough
Roughly 400 grams of warm water (80 F)
15 grams of salt ( I prefer my bread to be little salty , than being so salty)
Add the Sourdough to the flour and step by step add slightly the warm water. The cake should not be very hydrated and cannot be dry , so be careful with the amount of water added. The perfect cake is the one that wont stick in your hands while baking. Mix everything well by hand until you dont see any bit of dry flour. Let the dough rest for 30 to 40 minutes.
After the resting period, add the 25 grams salt Squeeze the dough between your finger to make sure that salt is well spread. Keep folding the dough softly from the edges ( from left edge to right edge ) for 10 minutes. This method will be repeated 2 times more , each for 10 minutes. After each 10 minute, the dough must rest from 15- 20 minutes. This process helps the bread to ferment equally.
Once you finish the fermentation process, you will feel that the bread is airy from inside and soft. Sprinkle some flour on the work surface and
drop the dough. Flip it exactly as if you fold an envelope 🙂 . This is the shaping of your bread, so make sure not to deflate the dough. Now, cup your hands around the dough and round it against the work surface to tighten the shape of the dough.let it sit and rest for 30 minutes.
Place a cooking deep pot ( both pot and lid) in the oven and preheat the oven to 500 F. Until , the oven is preheated , lets make some marks on the top of dough. Remember , it will grow and increase in size while being baked. These marks allow the expansion of the bread. Once the cooking pot is preheated , place the dough inside the pot covered with lid and back to the oven. This time it will back for 20 minutes on temperature 450 F. This stage is very important not the uncover the bread in this 20 critical minutes, because the steam inside , will help the bread to expand in size and grow.
After 20 minutes, open the oven and carefully remove the top of the pan. Remember it is very hot ( lol i always forget this :D) . A cloud of steam will be released , then you can see that the bread expanded . Its time to make it crispy and add some goldish brown color to the surface. Continue to back the bread without the top of the pot for another 20 -30 minutes.
Remove the pan from the oven “remember it is very hot” 🙂 . Place the bread to cold surface in order to cool down. Once it is cooled down , it is ready for the final step.
You finally did it !! Enjoy eating your bread 🙂