Sourdough Slices
Transform your baking routine with these irresistible Sourdough Slices, a celebration of rustic flavor and artisanal technique. Crafted from just four simple ingredients—active sourdough starter, bread flour, water, and salt—this recipe yields a beautifully crusty loaf with a chewy crumb and tangy depth. Patience is rewarded as the dough undergoes a slow, overnight fermentation to develop complex flavors and a signature airy texture. The 'stretch and fold' method ensures optimal gluten development, while baking in a preheated Dutch oven guarantees a crackling golden crust. Perfect for toasting, sandwiches, or enjoying plain, these slices are a testament to the magic of sourdough baking. Dive into this long-fermentation bread recipe and elevate your homemade baking game!
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Ingredients
- 100 grams Sourdough starter (active and bubbly)
- 300 ml Water
- 500 grams Bread flour
- 10 grams Salt
Directions
Step 1
Begin by feeding your sourdough starter ahead of time to ensure it is active and bubbly. This is crucial for the success of your bread.
Step 2
In a large mixing bowl, combine the 100 grams of sourdough starter with 300 ml of water. Mix well until the starter is dissolved and the mixture appears cloudy.
Step 3
Gradually add the 500 grams of bread flour and 10 grams of salt to the bowl. Combine all the ingredients using your hands or a sturdy spoon until a shaggy dough forms.
Step 4
Cover the bowl with a damp cloth and let it rest for about 30 minutes. This period, known as autolyse, allows the flour to absorb the water, enhancing gluten development.
Step 5
Knead the dough using the 'stretch and fold' technique: reach under the dough, stretch it upwards, fold it over itself, and rotate the bowl. Repeat this process every 30 minutes over a 2-hour period. You should perform 3-4 sets of stretch and fold.
Step 6
After completing the stretch and folds, cover the bowl again and let the dough ferment in a warm place for 4-5 hours. The dough should noticeably increase in size and become more aerated.
Step 7
Once the dough has risen, lightly flour your work surface. Gently scrape the dough out of the bowl onto the floured surface, being careful not to deflate it.
Step 8
Shape the dough into a round boule or an oval loaf, depending on your preference. This involves gently folding the edges into the center and flipping the dough seam side down.
Step 9
Prepare a proofing basket or bowl lined with a floured cloth. Transfer the shaped dough into the basket seam side up. Cover it with a cloth and refrigerate overnight for the final proof.
Step 10
The next day, preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside. Allow it to heat thoroughly for at least 30 minutes.
Step 11
Carefully remove the preheated Dutch oven from the oven. Turn the dough out of the proofing basket onto a piece of parchment paper so it’s seam side down. Score the top with a sharp knife or blade.
Step 12
Place the dough along with the parchment paper into the Dutch oven. Cover with the lid and bake for 20 minutes.
Step 13
After 20 minutes, remove the lid and continue to bake for another 20 minutes until the loaf is deep brown and caramelized.
Step 14
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This rest allows the steam to settle and the bread to fully develop its flavor.
Nutrition Facts
| Serving size | (914.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 7.7g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3953.5mg | 0% |
| Total Carbohydrate 390g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 1.6g | |
| Protein 61.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 98.3mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 540mg | 0% |
Source of Calories