Description
A simple tweak to the feeding ratio of your sourdough starter can transform your bread, enhancing its flavor and texture.
Ingredients
Scale
- 1 cup (120g) active sourdough starter
- 1 ½ cups (190g) all-purpose flour
- 1 cup (240ml) water, lukewarm
- 1 teaspoon salt
Instructions
- Begin by gathering all your ingredients. Ensure your sourdough starter is active and bubbly. You can achieve this by feeding it a few hours before you begin baking.
- In a large bowl, mix together the flour and salt. In a separate bowl, combine the active sourdough starter with lukewarm water. Stir until well blended, then pour the starter mixture into the flour mixture.
- Mix the dough with your hands until it starts to come together. Then, knead it on a floured surface for about 10 minutes until it’s smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 4-6 hours or until it has doubled in size.
- Once risen, gently deflate the dough and turn it out onto a clean surface. Shape it into a loaf by folding and tucking in the sides.
- Place the shaped loaf into a greased loaf pan, cover it with a cloth, and let it rise for another hour until puffed up.
- Preheat your oven to 425°F (220°C). Once the oven is hot, bake the loaf for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- After baking, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
Serve with butter or olive oil. Store in a paper bag at room temperature for up to 3 days or wrap in plastic wrap and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg