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Sourdough Bread
Created by: Howcan Team
Ingredients
- 1 cup active sourdough starter
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 1 cup lukewarm water
Instructions
- In a large mixing bowl, combine 1 cup of active sourdough starter, 3 cups of bread flour, and 1 1/2 teaspoons of salt.
- Gradually add 1 cup of lukewarm water to the mixture, stirring until a shaggy dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 30 minutes.
- After 30 minutes, perform a series of stretch and folds on the dough. To do this, grab one side of the dough, stretch it upwards, and then fold it over the rest of the dough. Repeat this process from all four sides of the dough, then cover and let it rest for another 30 minutes.
- Repeat the stretch and fold process three more times, allowing the dough to rest for 30 minutes between each set of folds.
- After the final set of folds, cover the bowl and let the dough rise at room temperature for 3-4 hours, or until it has visibly expanded and become puffy.
- Once the dough has risen, gently shape it into a round loaf and place it on a floured surface. Cover with a kitchen towel and let it rise for an additional 1-2 hours, or until it has doubled in size.
- Preheat the oven to 450°F (230°C). Place a Dutch oven or baking dish with a lid in the oven to preheat as well.
- Carefully transfer the risen dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
- After 30 minutes, remove the lid from the Dutch oven and continue baking the bread for an additional 15-20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Sourdough bread has a rich history dating back to ancient Egypt, where it is believed to have originated around 1500 BC. The unique tangy flavor and chewy texture of sourdough bread is achieved through the process of fermentation, using naturally occurring wild yeast and lactobacilli bacteria. This traditional bread gained popularity during the California Gold Rush in the 1840s, when miners relied on sourdough starter for leavening. Today, San Francisco is renowned for its sourdough bread, with iconic bakeries like Boudin Bakery and Tartine Bakery perfecting the art. The key to great sourdough lies in the starter, a living culture of wild yeast and bacteria, which imparts the distinctive flavor and texture. Whether enjoyed as a simple slice with butter or as the base for a gourmet sandwich, sourdough bread continues to be a beloved staple in the culinary world.
750 min
1 loaf
120 per slice calories
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