Homemade Sourdough Bread Recipe
Category: Breads
Yield: 4 servings/loafs
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Semolina flour (double ground) | 60g |
| Water | 170g |
| Sourdough starter (previously refreshed) | 80g |
| Malt powder | 1g |
| Salt (fine) | 6g |
| Extra virgin olive oil | 10g |
| Rice flour (for dusting) | as needed |
Instructions:
-
Prepare the Dough:
Begin by mixing the all-purpose flour (00) and semolina flour in a large mixing bowl. Add the malt powder to the dry ingredients. Gradually pour in the water while stirring, until the flour absorbs the liquid. -
Add the Sourdough Starter:
Once the water is absorbed and the dough begins to come together, incorporate the sourdough starter. Be sure that your starter has been refreshed the day before, or at least 5 hours prior to use. Continue kneading until fully incorporated. -
Add Olive Oil and Salt:
Drizzle in the olive oil and sprinkle the salt. Continue kneading the dough with your hands for several minutes until the dough becomes smooth and elastic. -
First Set of Folds:
Rotate the bowl gently while folding the dough. After a few folds, cover the bowl with a clean kitchen towel and allow the dough to rest. Perform this folding action 4 times, at 30-minute intervals. As you continue, you’ll notice the dough becomes progressively smoother and more pliable. -
Let the Dough Rise:
Cover the dough with plastic wrap and allow it to rise. Depending on the room temperature, this could take anywhere from 3 to 6 hours. The dough should ideally double in size by the end of this period. -
Shape the Dough:
Once the dough has risen, transfer it to a lightly floured work surface. Gently flatten it into a rough disk shape. Next, perform a “threefold”: fold the edges of the dough into the center, gently pressing to seal. Turn the dough over so that the seam is facing downward. -
Shape into a Loaf:
After folding, gently stretch the dough into an oblong shape to form a loaf. Carefully transfer it into a prepared proofing basket (or a bowl lined with a kitchen towel). Make sure to place the loaf with the seam facing up. Sprinkle the basket with rice flour (or semolina) to prevent sticking. -
Final Proofing:
Cover the dough with a clean kitchen towel and let it rest until it has again doubled in size, which could take approximately 1.5 to 2 hours. -
Prepare the Oven:
Preheat your oven to 225°C (437°F) using static (conventional) heat. While the oven is heating, place 10 ice cubes in an ovenproof dish at the bottom of the oven. The melting ice will create a humid environment that helps form a crispy crust on the bread. -
Score the Dough:
After the dough has completed its second rise, carefully transfer it onto a baking sheet dusted with semolina. Gently shake off any excess rice flour, being careful not to disturb the shape of the dough. Using a sharp blade or razor, make a long, shallow incision along the top of the loaf. This will allow the bread to expand while baking. -
Bake the Bread:
Place the bread in the preheated oven and bake for 20 minutes at 225°C (437°F) in static mode. After 20 minutes, switch the oven to the ventilated (fan) setting and bake for an additional 10 minutes to ensure a golden, crispy crust. -
Cool the Bread:
Once baked, remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing and serving.
Enjoy your homemade sourdough bread, made with love and patience, perfect for any meal or as an accompaniment to your favorite dishes!
This simple yet flavorful sourdough bread recipe is the ideal project for those who love crafting their own homemade bread. With the inclusion of malt and olive oil, this bread has a soft, chewy texture inside with a crisp, golden crust outside. The use of sourdough starter gives it that quintessential tangy flavor that elevates this bread to new heights. Perfect for sandwiches, dipping, or enjoying on its own, this sourdough bread is sure to impress both family and friends!
