Making a delicious, crusty sourdough bread is intimidating, but this recipe makes the process easy and will have you eating delicious crusty sourdough with big holes in no time. All you need is some yeast, flour, water, a zip lock bag and a few hours of time. Read on to learn how to make a delicious, crusty sourdough bread with big holes!
Ingredients used:
For 1 people
- 1/4 Tsp - Yeast
- 1/4 cups - Lukewarm Water
- 2/3 cups - Flour
- 1 Tsp - Yeast
- 1/4 cups - Lukewarm Water
- 3/4 cups - Cool Water
- 2 3/4 cups - Flour
- 1 1/2 Tsp - Salt
Recipe steps:
- Make a stiff starter by mixing 1/4 teaspoon of yeast, 1/4 cup lukewarm water and 2/3 cup flour.
- Mix starter with 1 teaspoon of yeast dissolved in 1/4 cup lukewarm water and add 3/4 cup cool water, 2 3/4 cups flour and 1 1/2 teaspoon of salt.
- Cover the starter mixture tightly and let rise for 3 to 5 hours.
- Once the starter is ready, beat the mixture until very, very elastic (about 15 minutes in a heavy-duty mixer with a dough hook). Knead enough flour to make a still soft dough.
- Let the dough rise for around 3 hours, then place it in a lightly oiled zip lock bag and chill for 2 to 8 hours.
- When the dough is ready, scrape it out onto a well-floured board. Handle it with floured hands while shaping into a long log. Cover and let it rise until puffy.
- Preheat oven to 425°F and put tiles on a rack. Handle the dough gently, but use your hands to carry it to the hot oven and place on tiles. Stretch the dough slightly as you do this.
- Bake for 30 to 40 minutes until done. The crust should be thin and crisp. To get a thicker crust, steam the oven during the first 10 minutes.
Congratulations, you’ve just made delicious, crusty sourdough bread with big holes! Unlike other bread, this sourdough bread takes a bit more preparation and time, but the result is worth the effort. You can also experiment with different types of flour and find the perfect combination for your taste. Enjoy your homemade sourdough bread!
