Baking Recipes

Crusty Home-Made Sourdough Bread

Happy new year everyone!

We are starting 2021 as we mean to go on, making our own goodies. Our new years resolution this year is to try more new things, unfortunately as we’re in tier 4 the more extreme (and exciting) activities will just have to wait. Worry not, we have a whole bunch of at home makes and bakes for you. 

Starting with Homemade Crusty Sourdough Bread. If you know Rebecca or myself then you’ll know that bread making is not our strong suit, like at all. We actually always buy Sourdough from our local bakery as it makes the best toast ever, with lots of holes for the melty butter and jam combo. 

We have been inspired by Jeanette’s Healthy Living’s recipe for her Artisan Sourdough. This recipe has no yeast, all you need is a sourdough starter, salt, flour and water. As always simple recipes are the best recipes. 

sourdough bread crumb

If you’re new to Sourdough, then you may or may not know what a ‘starter’ is. Basically, think of the starter as the ‘yeast’ in the recipe, however instead of buying a packet from the store, you are making your own ‘Wild Yeast’ by fermenting just flour and water. Once you’ve created it, your starter  is like a super low-maintenance pet. You must feed it frequently to keep it happy, it will even bubble when you’re doing a good job. How lovely!

Crusty Sourdough Bread Recipe

We recommend baking your Sourdough in a pre-heated casserole dish/dutch oven to get the perfect crust. Bag yourself a top of the range Le Creuset dish here from us. 

This recipe includes:

  • 1 Day of prep
  • 50 Minutes of Cook Time
  • 8 Delicious Portions
  • Just 231 calories per generous portion

 

Ingredients

  • 50 grams bubbly active sourdough starter (view Starter Recipe here)
  • 375 grams warm water
  • 500 grams bread flour
  • 9 grams sea salt

 

Instructions

1. Mix the starter and water then add to the flour and roughly hand mix until all flour is absorbed. Let it rest for 30-60 mins.

2. Add salt and hand mix into dough. Let the mixture rest for 30 mins.

3. Stretch and fold your dough, turning bowl 1/4 turn each time (4 turns). Let it rest for another 30 minutes.

4. Repeat stretching and folding dough 4 times every 30 minutes. Turn dough out onto lightly floured surface and form a ball. Let rest once again for 30 minutes. 

5. Form dough into a smooth ball by cupping your hands and turning the dough. Place in a heavily floured banneton, seam side up. Alternatively, place dough in a colander lined with a tea towel seam side up. Cover with plastic wrap and let rest on counter 1 hour. Place in refrigerator overnight (12-24 hours).

6. Remove dough from refrigerator and let sit at room temperature for one hour while the oven and dutch oven preheat (leave the plastic wrap on).

7. Preheat oven to 450 degrees F/230 degrees C. Place dutch oven (5 quart) in oven for one hour to preheat.

8. Flip dough out onto parchment paper lined baking sheet. Use a sharp knife or razor to score the top of the bread.

9. Carefully, lift dough and place in hot dutch oven. Cover with lid and bake for 30 minutes. Then, remove the lid and bake another 20-25 minutes until the top is nicely browned. For a deeper brown crust, turn off the oven, crack the oven door open and let the bread sit in the oven another 20 minutes.

10. Remove bread from pot and let cool before slicing.

baked sourdough bread

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