This crusty sourdough bread, paired with coffee, is a match made in heaven! The tangy flavor of the bread complements your morning brew perfectly, making breakfast a delight.
There’s nothing like pulling off a warm slice and savoring it with a cup of your favorite coffee. I can’t get enough of that crunchy crust! Just try not to burn your tongue while enjoying it. ☕️
Key Ingredients & Substitutions
Bread Flour: Using bread flour is key for a strong structure and nice rise. If you want a slightly nuttier flavor, mix in whole wheat flour. All-purpose flour can work too, but the bread might be a little less chewy.
Sourdough Starter: A healthy, bubbly starter is essential for that delicious tang. If you don’t have one, you can buy a dried starter, or even use a store-bought yeast bread recipe as a substitute though the flavor will differ.
Salt: Salt enhances the flavor of the bread and controls fermentation. If you’re watching your sodium intake, consider using a lower-sodium option, but be mindful as it can affect taste and texture.
How Do I Achieve a Perfect Crust on My Sourdough Bread?
Getting that beautifully crusty exterior takes some key steps and patience. Here’s how:
- High Heat: Preheating your oven and using a Dutch oven helps trap steam, creating a beautiful crust.
- Scoring: Before baking, score the dough. This allows it to expand and create a lovely pattern on top.
- Cooling: Once baked, let the bread cool completely before slicing. This helps the crust set and improves the texture of the crumb.
Enjoying this bread fresh out of the oven is a treat, especially when paired with your favorite coffee!
Crusty Sourdough Bread Recipe
Ingredients You’ll Need:
- 500g (4 cups) bread flour or a mix of bread flour and whole wheat flour
- 350ml (1.5 cups) water, room temperature
- 100g (about 1/2 cup) active sourdough starter (fed and bubbly)
- 10g (1 3/4 tsp) salt
How Much Time Will You Need?
This delicious sourdough bread takes about 30 minutes of active time to prepare, plus around 8-12 hours for proofing in the fridge and approximately 1 hour for baking. So in total, set aside a little time for preparation and enjoy the long wait for the dough to develop flavor!
Step-by-Step Instructions:
1. Mix the Dough:
Start by combining the flour and water in a large bowl. Stir the mixture until it just comes together—don’t worry about the lumps. Cover the bowl and let it rest for 1 hour. This step, called autolyse, helps hydrate the flour and begin gluten development.
2. Add Starter and Salt:
After the rest period, add your bubbly sourdough starter and salt to the dough. Mix everything well until it’s fully combined. Get your hands in there to ensure no dry flour is left!
3. Bulk Fermentation:
Let the dough sit at room temperature (about 21-24°C / 70-75°F) for 4 to 6 hours. During the first 2 hours, every 30 minutes, do 3 to 4 sets of stretch and folds. To do this, gently pull one side of the dough up and fold it over itself. Rotate the bowl and repeat until you’ve stretched all sides.
4. Shape the Dough:
When the dough has risen and is airy, turn it out onto a lightly floured surface. Shape it into a tight round loaf by tucking the edges underneath. Place it seam-side up in a well-floured banneton or bowl lined with a towel.
5. Proof the Dough:
Cover the dough and refrigerate overnight for 8-12 hours. This slow-proofing process will enhance its flavor and give you that beautiful rise.
6. Preheat the Oven:
The next day, preheat your oven to 250°C (475°F). Place a Dutch oven or heavy pot with a lid inside to heat up as well.
7. Bake the Bread:
Once the oven is hot, carefully take out the Dutch oven. Gently flip your dough onto a piece of parchment paper, seam-side down. Use a sharp knife or razor to score the top—this allows for better expansion while baking.
8. Finish Baking:
Place the dough (with parchment paper) inside the hot Dutch oven and cover with the lid. Bake for 20 minutes. After that, remove the lid and continue baking for another 20-25 minutes until you see a deep golden-brown crust.
9. Cool Down:
After baking, let the bread cool completely on a wire rack. This helps set the crumb and enhances the texture. Enjoy slicing it up once it’s cool!
Savor your crispy, airy sourdough bread fresh and warm, ideally paired with a lovely cup of coffee for that perfect morning start!
What Can I Use if I Don’t Have Sourdough Starter?
If you don’t have an active sourdough starter, you can either purchase one or use store-bought yeast. Mix 1 teaspoon of instant yeast with the ingredients directly in the recipe, but keep in mind that the flavor will differ from traditional sourdough.
How Can I Make the Bread More Flavorful?
To enhance the flavor, consider adding mix-ins like herbs, garlic powder, or cheese during the initial mixing stage. Additionally, extending the bulk fermentation time can develop more depth in flavor!
Can I Freeze Leftover Sourdough Bread?
Absolutely! To freeze, allow the bread to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To thaw, leave it at room temperature or pop it in the oven for a short time to refresh the crust.
What Should I Do If My Dough is Too Sticky?
If your dough feels excessively sticky, you can add a little more flour during mixing. However, refrain from adding too much, as it can alter the dough’s structure. Using wet hands can also help manage sticky dough during shaping!
