Heather's High Altitude Sourdough Bread
Craft the perfect loaf with Heather's High Altitude Sourdough Bread, a recipe meticulously designed to deliver bakery-quality results even in challenging high-altitude environments. This no-fail guide utilizes a naturally active sourdough starter and a series of stretch-and-fold techniques to develop impeccable texture and flavor. With a hands-on fermentation process that celebrates slow, patient baking, this recipe yields a crusty, golden loaf with a soft, airy crumb that’s perfect for any occasion. Whether you opt for a quick proof or an overnight fermentation for enhanced flavor, the simplicity of all-purpose flour and minimal ingredients ensures sourdough success. Ideal for high-altitude bakers looking for a dependable artisan bread recipe, this sourdough masterpiece is as rewarding to bake as it is to eat.
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Ingredients
- 100 g Active sourdough starter
- 350 ml Filtered water
- 500 g All-purpose flour
- 10 g Salt
- 1 tbsp Olive oil (optional, for greasing bowl)
Directions
Step 1
1. In a large mixing bowl, whisk together the sourdough starter and filtered water until fully combined.
Step 2
2. Gradually add the flour to the bowl while mixing with your hands or a dough hook until a rough dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes to allow the flour to fully hydrate (this process is called autolyse).
Step 3
3. After 30 minutes, sprinkle the salt over the dough and knead it gently by hand or in a stand mixer for 5-10 minutes until the salt is evenly incorporated. The dough should be smooth and elastic.
Step 4
4. Perform the first stretch-and-fold: Take one side of the dough, stretch it upward, and fold it over the center. Repeat on all four sides of the dough. Cover the bowl again and let the dough rest for 30 minutes.
Step 5
5. Over the next 2-3 hours, repeat the stretch-and-fold process every 30 minutes. This helps to develop structure and strength in the dough. Keep the dough covered between folds.
Step 6
6. After the final fold, let the dough rise at room temperature for another 2-3 hours, or until it has increased in size by about 50%. Use a lightly greased bowl if desired to prevent sticking.
Step 7
7. Lightly flour a clean surface and turn the dough out onto it. Gently shape the dough into a round or oblong loaf, depending on your preferred shape.
Step 8
8. Place the shaped dough into a lightly floured proofing basket (banneton) or a bowl lined with a floured kitchen towel. Cover and let it rise at room temperature for 1-2 hours, or until it has puffed up but not doubled in size. Alternatively, refrigerate overnight for a slower, more flavorful fermentation.
Step 9
9. Preheat your oven to 450°F (232°C) and place a Dutch oven or baking stone inside to heat up for at least 30 minutes.
Step 10
10. When ready to bake, transfer the dough onto a piece of parchment paper for easy handling. Score the top of the dough with a sharp knife or razor blade to allow for controlled expansion in the oven.
Step 11
11. Carefully transfer the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the lid (if using a Dutch oven) and bake for 20 minutes.
Step 12
12. Remove the lid from the Dutch oven and continue baking for another 20-25 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.
Step 13
13. Remove the bread from the oven and let it cool completely on a wire rack before slicing. This allows the crumb to fully set and prevents it from becoming gummy.
Nutrition Facts
| Serving size | (978.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1989 |
| Total Fat 18.9g | 0% |
| Saturated Fat 2.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3942.6mg | 0% |
| Total Carbohydrate 391.6g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 1.1g | |
| Protein 52.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 73.1mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 556.1mg | 0% |
Source of Calories