Layered bread, Puff pastry

Recipe for Homemade Sourdough Bread

Preparation time: 20 minutes
Rising time: 1-2 hours
Baking time: 30-35 minutes
Total time: 1-2 hours and 55 minutes
Number of servings: 8

Homemade sourdough bread is a true delight, with a fluffy texture and an unmistakable aroma. This simple yet sophisticated recipe is perfect for cooking enthusiasts who want to learn the art of bread-making. By following the steps below, you will achieve a delicious bread, ideal for breakfast or to accompany a meal.

Ingredients:
- 500 g wheat flour (preferably type 650 for better texture)
- 350 ml lukewarm water (about 37°C)
- 100 g sourdough starter (preferably active and fed)
- 10 g salt
- 1 tablespoon olive oil (optional, for a richer taste)

Instructions:

1. Preparing the dough: In a large bowl, add the flour and salt. Mix well to evenly distribute the salt in the flour. In another container, combine the lukewarm water with the sourdough starter. Make sure the starter is well dissolved for an even distribution of the microorganisms that will aid in fermentation.

2. Mixing: Pour the water and sourdough mixture over the flour. Use a spatula or even your hands to combine the ingredients. Mix until there is no dry flour visible. It is normal for the dough to be sticky at first.

3. Kneading: Once the dough is homogenized, transfer it to a lightly floured work surface. Knead the dough for 10-15 minutes until it becomes elastic and smooth. An effective technique is the "stretch and fold" method: stretch the dough with your palms, then fold it over itself. This will help develop the gluten.

4. First fermentation: Place the dough in a clean bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in volume. It is important to be patient, as fermentation is essential for the texture and flavor of the bread.

5. Shaping the bread: After the dough has risen, transfer it back to the work surface. Gently push the air out of the dough and shape it into a ball or your desired shape (for example, a baguette or a round loaf). Place the shaped dough on a baking tray lined with parchment paper.

6. Second fermentation: Cover the dough with a towel and let it rise again, this time for 30-45 minutes. During this time, preheat the oven to 220°C to ensure even baking.

7. Baking: Once the dough has risen again, you can score it with a sharp knife to allow steam to escape during baking. Bake the bread for 30-35 minutes, or until the crust is golden and sounds hollow when tapped lightly on the bottom.

8. Cooling: After the bread is baked, remove it from the oven and let it cool on a rack. This will allow steam to escape and prevent a soggy texture.

Serving suggestion: Serve the bread warm, with salted butter or a mixture of olive oil and balsamic vinegar. You can also slice it and use it to make delicious sandwiches or avocado toast.

Possible variations: You can experiment by adding fresh herbs, olives, nuts, or seeds to the dough for a unique flavor. You can also replace part of the flour with whole wheat flour for a healthier bread.

This homemade sourdough bread recipe will not only impress with its taste but also with the preparation process, turning each step into a true culinary art. So, get ready to enjoy a delicious, freshly baked bread that will bring joy with every bite.