Thyme Sourdough Bread
Category: Yeast Breads
Yield: 4 Servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 600g |
| Sourdough starter (Lievito madre) | 150g |
| Water | 400g |
| Fresh thyme (Timo) | 2 sprigs |
| Fine salt (Sale fino) | 10g |
| Malt powder (Malto) | 8g |
| Semolina flour (Semola di grano duro rimacinata) | to taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 50g |
| Protein | 6g |
| Fat | 1.5g |
| Fiber | 3g |
| Sodium | 200mg |
Instructions:
Step 1: Prepare the Thyme Infusion
To start making the thyme sourdough bread, prepare the thyme infusion. This can be done a day in advance for added flavor depth. Begin by picking fresh thyme leaves, removing them from the stems with your fingers. Bring 350g of water to a boil. Place two tablespoons of fresh thyme leaves into a jug or bowl and pour the boiling water over them. Let it steep and cool completely before straining out the thyme using a fine sieve.
Step 2: Prepare the Sourdough Starter
Once the thyme infusion has cooled, it’s time to refresh the sourdough starter. Break up the well-fed sourdough starter (lievito madre) into pieces and place them in a large mixing bowl. Add 50g of water to the starter and mix it thoroughly until fully dissolved.
Step 3: Mix the Dough
In another large bowl, combine the flour and the dissolved sourdough starter. Gradually add the cooled thyme infusion, stirring continuously with a spoon to incorporate the liquid evenly. Once the mixture is mostly combined, add the malt powder and fine salt. Continue mixing until the dough begins to form.
Step 4: Knead the Dough
Transfer the dough onto a lightly floured surface. Begin kneading it with your hands for about 15 minutes, or until you achieve a smooth, homogeneous dough. The dough should be soft, elastic, and slightly sticky to the touch.
Step 5: First Rise
Place the kneaded dough in a clean bowl and cover it with plastic wrap or a damp kitchen towel. Allow the dough to rise at room temperature until it has doubled in size. This may take around 5 hours, depending on the ambient temperature.
Step 6: Shape the Dough
Once the dough has risen, gently deflate it and transfer it back onto a floured surface. Using a dough scraper, divide the dough into four equal portions. Flatten each portion into a rectangle and then shape each into a loaf by folding the sides of the rectangle inward and rolling from the long side to form a tight log. Pinch the seams together at the bottom.
Step 7: Second Rise
Place the shaped loaves onto a baking sheet lined with parchment paper. Be sure to leave about 2 cm of space between each loaf. Cover the loaves with a clean towel and let them rise for about 2 hours, or until they have doubled in size.
Step 8: Baking
Preheat your oven to 250°C (480°F) with the fan setting. Just before placing the loaves into the oven, sprinkle them with a generous amount of semolina flour for a rustic finish. Place a small pan of water at the bottom of the oven to create steam, which helps achieve a crispy crust. Bake the loaves for 10 minutes at the high temperature, then reduce the heat to 200°C (390°F), removing the pan of water. Continue baking for another 25 minutes.
Step 9: Finishing Touches
For the final 5 minutes of baking, leave the oven door slightly ajar with a wooden spoon to allow the steam to escape. This will help to further crisp up the crust. Once baked, remove the loaves from the oven and allow them to cool on a wire rack.
Serving Suggestions:
This thyme sourdough bread pairs beautifully with a variety of dishes. Serve it alongside soups, cheeses, or charcuterie. It also makes an excellent base for sandwiches or toast. The fragrant thyme infusion offers a subtle herbal note that enhances any meal, making it a delightful addition to your bread repertoire.
Enjoy your freshly baked thyme sourdough bread! Perfect for special occasions, cozy meals, or as an aromatic gift to friends and family.
