Sourdough Bread Simple (Print Version)
Crispy on the outside, soft and zippy inside—this chill sourdough loaf's a breeze to pull off and great for get-togethers.
# Ingredients:
01 -
15 ml olive oil (optional to keep things from sticking)
02 -
4 g white sugar
03 -
300 ml warm water (about 43°C)
04 -
375 g plain flour
05 -
10 g table salt
06 -
240 g bubbly sourdough starter
# Steps:
01 -
Lift your bread onto a wire rack and wait until it cools off before you slice it up.
02 -
Pop it into the hot oven for 25 or 30 minutes. You’re looking for a deep golden crust and a hollow knock from the bottom.
03 -
With a sharp blade, gently slash the top, giving spots for the dough to puff up.
04 -
Crank your oven up to 230°C nice and early.
05 -
Cover the dough ball and let it puff up for one to two hours more, till it’s fluffy.
06 -
Push the dough lightly to let out gas bubbles, shape it into a round and lay it on your parchment-lined tray.
07 -
Set the dough in a bowl smeared with a bit of oil, top with a damp cloth, and let it chill out for 4 to 6 hours in a warm spot till it gets good and big.
08 -
Move your dough onto a board with some flour and knead it hard for 10 minutes until it turns springy.
09 -
Little by little, dump in the flour and salt while you stir, until it all comes together and looks rough.
10 -
In a big bowl, stir together the sourdough, warm water, and sugar until the sugar’s totally gone.
# Notes:
01 -
Boost the taste by tossing in fresh garlic powder or rosemary when you’re mixing the dough.
02 -
For a crunchier outside, set a pan with a splash of water in the oven so you get some steam going during baking.