Perfect Sourdough Bread with Open Crumb
Master the art of sourdough bread making with our foolproof method. Achieve that perfect open crumb, crackling crust, and signature tangy flavor with detailed step-by-step instructions for sourdough bread.
Ingredients
- Sourdough Starter: This is the heart and soul of our bread. A lively active starter is essential for creating the signature tangy flavor and airy texture. If your starter is sluggish, it may need more frequent feedings.
- Bread Flour: The high gluten content of bread flour is what gives sourdough its incredible structure. While you can use all-purpose flour in a pinch the texture won't be quite as chewy. Look for bread flour with a protein content of around 12-14%.
- Water: Use filtered water for the best results. The temperature of the water plays a crucial role in controlling the fermentation process. We'll be using lukewarm water around 85-90°F to encourage activity.
- Salt: Don't skimp on the salt! It enhances the flavor of the bread and also helps to control the fermentation. Use sea salt or kosher salt for best results. Remember salt isn't optional; it’s crucial for flavor and structure.
Instructions
- Autolyse: In a large bowl, combine bread flour and water. Mix until just combined, then let rest for 30-60 minutes.
- Incorporate Starter and Salt: Add your active sourdough starter and salt to the autolysed dough. Mix well with your hands or a dough whisk until fully incorporated. This step is important and will activate your starter.
- Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours at room temperature, performing stretch and folds every 30-60 minutes for the first 2-3 hours.
- Pre-Shape: Gently turn the dough out onto a lightly floured surface and pre-shape it into a round. Let it rest for 20 minutes.
- Final Shape: Shape the dough into a tight boule or batard. Place it in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). (
- Cold Proof: Cover the basket and refrigerate for 12-24 hours. This slow fermentation develops the complex flavors of the sourdough.
- Preheat Oven: Preheat your oven to 500°F (260°C) with your Dutch oven inside. The high temperature creates a fantastic crust. Once the oven is preheated, carefully remove the Dutch oven.
- Score and Bake: Gently turn the dough out of the basket into the preheated Dutch oven. Score the top of the loaf with a lame or sharp knife.
- Covered Bake: Cover the Dutch oven and bake for 20 minutes.
- Uncovered Bake: Remove the lid and bake for another 25-35 minutes, or until the crust is a deep golden brown. The internal temperature should reach 205-210°F (96-99°C).
- Cool: Let the sourdough bread cool completely on a wire rack before slicing. Patience is key here; slicing too early can result in a gummy texture.
- Enjoy: Finally, slice, serve, and enjoy your homemade sourdough bread!
Notes
Bulk fermentation and proofing times may vary depending on the temperature of your kitchen.