The Doctor's Sourdough Bread
Experience the art of artisan baking with "The Doctor's Sourdough Bread," a rewarding recipe that transforms four simple ingredients—active sourdough starter, bread flour, warm water, and salt—into a loaf of bakery-quality perfection. This slow-fermented sourdough bread prioritizes flavor and texture, featuring a pillowy interior and a beautifully blistered, golden crust. With detailed instructions for autolyse, stretch-and-fold techniques, and a luxurious overnight cold fermentation, this recipe emphasizes developing depth of flavor and achieving that flawless chewy crumb. Whether you're a seasoned bread baker or a curious beginner, "The Doctor's Sourdough Bread" is an irresistible adventure in homemade breadmaking, ideal for impressing at family dinners, weekend brunches, or as a thoughtful, handcrafted gift. Perfect your sourdough skills with this step-by-step guide to baking success!
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Ingredients
- 150 grams Active sourdough starter
- 350 grams Warm water
- 500 grams Bread flour
- 10 grams Salt
Directions
Step 1
Feed your sourdough starter 4-6 hours before beginning the recipe to ensure it is bubbly and active.
Step 2
In a large mixing bowl, combine 150 grams of active sourdough starter and 350 grams of warm water. Mix until the starter is fully dissolved.
Step 3
Add 500 grams of bread flour to the bowl and mix with your hands or a wooden spoon until no dry flour remains. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This is the autolyse process.
Step 4
After the rest, add 10 grams of salt to the dough. Gently incorporate the salt by folding the dough over itself several times with wet hands.
Step 5
Begin the bulk fermentation process: Over the next 4 hours, perform a set of stretch-and-folds every 30 minutes. To do this, grab one side of the dough, stretch it upward, and fold it over the rest of the dough. Rotate the bowl and repeat 3-4 times per set.
Step 6
After the bulk fermentation is complete, transfer the dough to a lightly floured surface. Shape it into a round or oblong loaf, depending on your preference and the type of baking vessel.
Step 7
Place the shaped dough into a lightly floured proofing basket or bowl. Cover with a clean towel and refrigerate overnight (8-12 hours). This is the cold fermentation stage, which develops flavor.
Step 8
The next morning, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up for at least 30 minutes.
Step 9
Carefully transfer the dough onto a piece of parchment paper. Score the top of the dough with a sharp knife or lame to allow for expansion in the oven.
Step 10
Remove the preheated Dutch oven from the oven, transfer the parchment paper and dough into it, and cover with the lid. Bake for 20 minutes.
Step 11
After 20 minutes, remove the lid and bake for an additional 25 minutes, or until the crust is deeply golden brown.
Step 12
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1010g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1895 |
| Total Fat 8.2g | 0% |
| Saturated Fat 1.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3944.8mg | 0% |
| Total Carbohydrate 395g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 1.5g | |
| Protein 61.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.5mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 530mg | 0% |
Source of Calories