Pairs well with Classic Sourdough Bread
Show only recipes from Australia
Classic Sourdough Bread
12.6K views • 28d ago
703
16
5.6% engagement
A guide to achieving a perfect sourdough loaf with a crispy crust, big ear, and good oven spring through proper fermentation and scoring technique.
00:00:40 total
Serves 8
medium
Grain / Bread Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- sourdough starter - watch the video to see (active and bubbly)
- bread flour - watch the video to see (high protein flour for structure)
- water - watch the video to see (lukewarm for mixing)
- salt - watch the video to see (for flavor)
Instructions
- Prepare dough: Mix sourdough starter, bread flour, water, and salt to form dough. Allow to ferment until bubbly and active.
- Retard fermentation: Place dough in the fridge to retard fermentation for about 12 hours.
- Remove and prepare for scoring: Take dough out of the fridge, flip it, and dust with some white flour powder.
- Score the dough: Using a razor blade, knife, or scissors, score the dough at a 45-degree angle. Do not score straight down or completely sideways. If the cut is not deep enough, cut again.
- Bake covered: Place the scored dough into a very hot pot and cover it to trap steam. Bake for 20 minutes.
- Bake uncovered: Remove the cover and continue baking to develop a brown crust and finish cooking. If the ear has not formed after 20 minutes covered, it will not form.
