What happened during the lockdown? Exactly, everyone started to make their own bread. Preferably sourdough bread. Including myself.
I started experimenting around and this is what I think works fantastic.
Do I need a sourdough starter?
Yes, you will need a sourdough starter and there are sooo many tutorials out there. Pick one that is simple to follow, I did it after the recipe of habe-ich-selbstgemacht.de , which has a very detailed prescription. Here you should get to the site in English 🙂
Or ask your local baker. Maybe they will sell you some. Nevertheless, it is so worth doing your own starter.
Is it very complicated to bake the sourdough bread?
Complicated no. Time-consuming? Yes, it definitely takes time.
Because when you have prepared the sourdough, you have to let the dough rest several times.
My schedule is usually this:
Feed the base in the morning on day 1. Prepare the sourdough in the afternoon. Let it rise for about 5 hours and fold the bread every 30-60 minutes so that the dough gets tension. Then leave it in the fridge overnight. Then take it out of the fridge on day 2 and when the dough has regained its volume (after approx. 4 hours) the sourdough bread is baked first.
Therefore, plan a little more time in any case.
The bread works best with a salad, some soup or my personal favourite, with some butter and honey. Absolutely delicious.
Enjoy baking!
love
sabrina x
Sourdough Bread
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Ingredients
- 120 g rye flour
- 120 g spelt flour
- 120 g wheat flour
- 340 g sourdough starter
- 3 tsp extra virgin olive oil and extra to grease
- 230 ml water
- 1 tsp salt
- 1 tsp instant yeast
Instructions
- Feed starter 4-8 hours before you start with the recipe and leave at room temperature.
- Grease a large bowl with oil and set aside.
- Place flour, sourdough starter, water and olive oil and mix together. Add salt and yeast and knead thoroughly. The dough should have a firm texture but still be sticky. In a kitchen aid it takes roughly 3 min.
- Transfer the dough to the prepared bowl, cover with a tea towel and let it rise until doubled in size for roughly 5 hours.
- Fold the dough every 30 mins in the bowl.
- Coat a banneton or proofing basket/ or bowl with flour.
- Transfer dough to a Banneton or proofing basket and let it rest in the fridge overnight.
- Remove the dough in the morning from the fridge and allow dough to proof until double in size (roughly 4 hours)
- After 3.5 hours, place a Dutch oven in the oven and preheat to 240 °C.
- Place the dough and a piece of parchment paper and score the centre of the dough using a sharp knife.
- Careful HOT!!!- Use oven mitts-carefully transfer the Dutch oven to a heatproof surface and gently place the dough with the parchment paper in the Dutch oven.
- Cover with lid and bake for 30 mins.
- After that, remove the lid and bake for another 15 minutes until golden brown.
- Let cool on a wire rack before serving and ENJOY!!!!!
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Looking for some more recipes?
- Easy to make homemade Bagels
- Homemade German oat bread-super healthy
- Carrot cake with cream cheese frosting
