Back in November, I received my first ever blob of sourdough starter. Like all starters, it was grey and well, quite underwhelming. But, little did I know, that this sticky substance would open the doors to a new ritual of weekly bread making!
As I commenced my sourdough journey, I ran into the usual troubles. First, it was impatience, resulting in a delicious but rather dense loaf of bread. I then managed to over-proof my dough due to Melbourne’s scorching summer heat. At this point, I felt a bit like Goldie Locks, however I was also determined. I’d had a taste of a rustic loaf and was hopeful that I would get it right!
Finally, after a little over 6 months, I am proud to say that I think I have (almost) mastered the art of baking sourdough. Not only sourdough bread, but also crumpets, hot crossed buns and even brownies (a new household favourite) I can’t remember the last time I bought a loaf from somewhere… there’s not really a need anymore!
With a fresh loaf of sourdough bread baking in the oven, I decided it was probably time that I share my recipe with you. Like many recipes, it has been adapted from the Tartine Country Loaf recipe, a specific method used by one of the most renown bakeries in Seattle. The process is easy, but does require a lot of patience to let the sourdough do its magic. It also calls for high-quality strong flour – I use a mixture of non-bleached bread flour and Woodstock’s Wholewheat Rosella flour (I highly recommend if you are in the Melbourne region!).
In other news, I’ve finally finished university for another semester. I am very happy to say that I now have a whole month to myself before returning for my final semester. It is pretty crazy (and a little scary) to think that in less that 6 months I will be a qualified primary school teacher!
For the next month, I hope to have a nice balance of blogging, family time and of course, a little bit of travel! In fact, I am off to Vietnam this week! It will be a relatively short trip but it will feel amazing to escape Melbourne’s chilly winter weather and to explore a little more of Vietnam. It has been almost 2 years since my last trip for a nanny job, which was great but naturally wasn’t all that adventurous. I’ll be heading to Hanoi, Halong Bay, Sapa and Hue. Please let me know if you have any recommendations of places to check out!
Notes:
- Make sure you use a high protein flour to ensure your dough rises
- Proving time will vary depending on the temperature/climate
- Feel free to mix up the flour combinations – I’ve also tried using Rye flour, which is delicious
- This recipe makes two loaves (perfect for sharing with family and friends!)
- As you can see with my pictures, you can also add other ingredients, such as topping your loaves with sesame seeds. You can do this by scattering them into your lined proofing bowls.
Recipe: Sourdough Bread
Ingredients:
Leaven:
- 37 g sourdough starter
- 200 g white bread flour
- 200 g luke warm water
Dough:
- 200 g leaven
- 750 ml luke warm water
- 700 g white bread flour
- 300 g wholewheat flour
- 20 g salt
Method:
Leaven:
- Make the leaven by first dissolving the sourdough starter in the water before adding the flour.
- Stir until well combined and cover (I usually do this stage in a container).
- Leave in a warm spot for around 8 hours, or until it has almost doubled in size.
- You can test the readiness of the leaven by putting a small amount in a glass of water – if it floats, then it is ready!
Sourdough Bread:
- Mix the leaven and 700 ml of water until well combined.
- Add the flours and stir until the mixture becomes a sticky dough.
- Cover with a tea towel and rest for 20-30 minutes.
- Add the salt and the remaining 50 ml of water. Using your hands, knead until mixed through. You are now ready to proceed with the bulk fermentation.
- Taking on side of the dough, stretch it out a little and fold it to the opposite side. Do this with each of the other sides of your dough (4 times). Cover and let sit for 30 minutes.
- Repeat step 5 – stretching out each side and folding it over to the opposite one! Allow to site for 30 minutes.
- Repeat step 5 and sit dough for another 30 minutes.
- Repeat step 5 again. Let sit for a final 30 minutes.
- If your dough still seems to be fairly dense, perhaps you need to do step 5 again, but if not then you are good to go for the next step!
- Gently turn out your dough onto a lightly floured surface. Using a sharp knife, cut into two equal pieces. Cover and sit for another 20-30 minutes.
- Lightly dust two tea towels with flour and a little bit semolina. Line two round proofing baskets or small bowls (a small sieve works well).
- Dust the tops of the two pieces of dough and turn each over. You are now going to shape the dough.
- When shaping the dough, you want to make it as tight as possible. To do this, first grab two sides of one piece of dough, stretch and fold it into three equal thirds. Grab the other two sides and repeat.
- Turn the dough over so that the seam-side is facing the bench. Place your left hand on the side of the dough and use your right hand to gently push the other side under in a turning motion. Add more flour if the dough is getting too sticky.
- When the loaf holds it’s shape well or shows little bubbles on the surface, place seam-side up into a prepared proofing bowl/basket.
- Shape the other loaf.
- Proof loaves for another 4 hours at room temperature or alternatively proof in the fridge overnight (my preferred method).
- To bake, place a dutch oven in the oven and preheat to 260 degrees Celsius for 60 minutes. Turn the oven down to 240-250 degrees when baking the bread.
- Carefully place the dough on a piece of baking paper in the dutch oven and scour with a sharp knife.
- Place in oven with the lid on for 20 minutes.
- Remove the lid and bake for another 20 minutes.
- Cool sourdough bread for 10-15 minutes before tucking in!
Looking for a simpler recipe to embrace winter? Try these chocolate banana muffins – A LOT faster and just as tasty!