Making sourdough is a fascinating process that deserves all the attention, as it is the basis for delicious and healthy bread. The first step is to take care of the sourdough, which we prepare with care. From the already prepared sourdough, we take a portion of about 250 ml and set it aside. We feed the rest of the sourdough, meaning we add a little flour and water, then keep it in the fridge to remain active. The next step is to measure and sift the white flour, an essential element in the recipe.
After sifting the flour, we add salt and make a well in the middle. Here, we pour in the set-aside sourdough and, with a wooden spoon, we start to gradually incorporate the flour from around. It is a moment of magic, as the dough starts to take shape. When we can no longer mix with the spoon, it is time to add warm water (not hot). The first time, we add about 100 ml and mix carefully.
As the dough forms, we take the mixture out of the bowl and place it on the work surface. Here, we dedicate ourselves to the kneading process. It is essential to add water gradually, drop by drop. The dough will become harder to knead, but do not worry, because once the water is well incorporated, it will become easy to work with again. We continue adding water, being careful for the dough to become soft and elastic.
To check the elasticity, we perform the windowpane test: we hold the dough by one edge and stretch it upwards. If it stretches nicely without tearing, then it is perfect; if it tears, we add more water. Once the dough is ready, we grease a baking dish with a little oil. It is recommended to use a dish that is not very tall but not very wide either, to achieve evenly baked bread. We place the dough in the dish, cover it with plastic wrap, and let it rise in a warm place, preferably overnight.
If the temperature in the house is lower, the rising may take longer. It is interesting to observe how the dough doubles in volume during this process. After it has risen, we preheat the oven to an optimal temperature. I used a taller glass dish, which required a longer baking time to ensure that the bread is baked through.
After taking the bread out of the oven, it is important to place it on a rack to cool. We moisten it with water on top and cover it with a clean towel. This step is essential, as it helps keep the crust soft, giving it a pleasant texture. The bread stores well in plastic bags for a few days, and the crust remains soft and easy to chew. The dense texture, due to the absence of chemical leavening agents, combined with the unmistakable aroma of sourdough, makes this bread a true delicacy.
After sifting the flour, we add salt and make a well in the middle. Here, we pour in the set-aside sourdough and, with a wooden spoon, we start to gradually incorporate the flour from around. It is a moment of magic, as the dough starts to take shape. When we can no longer mix with the spoon, it is time to add warm water (not hot). The first time, we add about 100 ml and mix carefully.
As the dough forms, we take the mixture out of the bowl and place it on the work surface. Here, we dedicate ourselves to the kneading process. It is essential to add water gradually, drop by drop. The dough will become harder to knead, but do not worry, because once the water is well incorporated, it will become easy to work with again. We continue adding water, being careful for the dough to become soft and elastic.
To check the elasticity, we perform the windowpane test: we hold the dough by one edge and stretch it upwards. If it stretches nicely without tearing, then it is perfect; if it tears, we add more water. Once the dough is ready, we grease a baking dish with a little oil. It is recommended to use a dish that is not very tall but not very wide either, to achieve evenly baked bread. We place the dough in the dish, cover it with plastic wrap, and let it rise in a warm place, preferably overnight.
If the temperature in the house is lower, the rising may take longer. It is interesting to observe how the dough doubles in volume during this process. After it has risen, we preheat the oven to an optimal temperature. I used a taller glass dish, which required a longer baking time to ensure that the bread is baked through.
After taking the bread out of the oven, it is important to place it on a rack to cool. We moisten it with water on top and cover it with a clean towel. This step is essential, as it helps keep the crust soft, giving it a pleasant texture. The bread stores well in plastic bags for a few days, and the crust remains soft and easy to chew. The dense texture, due to the absence of chemical leavening agents, combined with the unmistakable aroma of sourdough, makes this bread a true delicacy.
Ingredients
a 250 ml glass full of natural, fresh sourdough (first batch) * approximately 420 g of flour (good quality flour) enough water 1 teaspoon of salt (or a bit more if you like it saltier)