I have a delightful routine of baking bread at home two to three times a week. I must say, sourdough bread is often misunderstood as being overly complex. However, let me share the EASIEST method I’ve discovered for creating this delicious bread. The beauty of this recipe lies in its simplicity. I use my trusty stand mixer and nothing more than the basic kitchen tools I already have within reach.
The process begins in the stand mixer, where I prepare the dough with minimal effort. After mixing, I let the dough bulk ferment at room temperature overnight. This step is crucial as it allows the flavors to develop fully. Once this initial fermentation is complete, I transfer the dough to the refrigerator, where it can rest for up to two days. This cold fermentation is a game-changer. It enhances the flavor profile significantly, makes it easier to score the dough, and contributes to a lovely rise, resulting in that perfect airy crumb.
When it comes time to bake, I use a cold Dutch oven instead of the traditional method of preheating a hot oven. This eliminates the hassle of dealing with a super-hot lid and reduces the risk of burns. The result is still a stunning boule, as you can see from the picture I’ve shared. Not only does this sourdough bread look beautiful, but it also boasts a flavor that is simply out of this world.
Health Benefits of Sourdough Bread
As for the health benefits of sourdough bread, there’s a ton of reasons to indulge in this delightful baked good. For anyone curious about this recipe, you’ve likely heard about the various advantages associated with sourdough. It’s astonishing that bread can be created from just three simple ingredients while offering such divine taste. The process begins by creating a starter with flour and water, which then ferments to cultivate its own unique blend of yeast and bacteria. These beneficial bacteria flourish, aiding our digestive system and promoting overall gut health. For those interested, there’s a fascinating article that explains many of the benefits in depth: 11 Reasons to Eat Sourdough Bread | A Bread Affair
Preparation, Servings, and Storage
The preparation of this sourdough bread is easy with the simple instructions below. The hardest part is waiting for the dough to ferment in the refrigerator while you anticipate baking a hot fresh boule. Once baked and cooled, this delightful fresh bread can be cut into 12 slices. To keep it fresh, store it in a plastic bread bag for up to four days. Alternatively, if you wish to save some for later, this bread can be frozen after baking. To revive its crispy crust, simply place the frozen boule into a preheated oven at 350°F for 20 to 30 minutes, and voilà! You’ll have perfectly crispy, crusty sourdough bread ready to enjoy.
Rather make a Sourdough Loaf? Check out my amazing recipes!
Sourdough bread- Stand mixer and Cold start
Equipment
- stand mixer
- tea towel
- Medium mixing bowl
- dutch oven
- sheet pan
Ingredients
- 65 Grams Active sourdough starter
- 300 Grams Water
- 500 Grams Bread flour
- 9 Grams Sea salt
Instructions
- In a stand mixer with a dough hook attachment, measure all the ingredients into the mixing bowl.
- Turn the mixer on low and knead the dough for 5 minutes.
- Cover the bowl with a tea towel for 1 hour.
- Return to the dough and turn the hook on to low speed for 2 minutes.
- Cover and allow to rest for 30 minutes. Return to the dough and turn the hook on to low speed for 2 minutes. Repeat this step 3 more times.
- Once the dough has been kneaded the 5th time total, remove the hook and cover the bowl with plastic wrap. Allow to rest on the counter for 10-12 hours. Resting time is very dependent on the room temperature. It may be shorter than 10 hours in a hotter climate or hot summer night.
- After the dough has rested, place a tea towel into a medium sized mixing bowl.
- Lightly dust the towel with flour.
- Pull the dough from the mixer bowl, folding it onto itself. Shape the dough into a ball and place it into the towel lined bowl, seam side down.
- Cover the mixing bowl with plastic wrap and refrigerate for 12-24 hours.
- After the dough has been refrigerated and ready to bake, remove the bowl from the refrigerator and drop the dough, seam side down onto a piece of parchment paper.
- Score the top of the bread.
- Place the parchment paper lined dough into a cold dutch oven and put the cover on.
- Place the dutch oven into the oven and turn it on to 450℉.
- Place an empty sheet pan on the rack below the rack that the dutch oven is on to help prevent the bottom of the sourdough from getting too dark.
- Set the timer for 55 minutes.
- After 55 minutes, carefully remove the lid of the dutch oven.
- Continue baking for an additional 5-10 minutes, or until the crust is the desired darkness and the internal temperature is at least 205℉.
- Cool on a cooling rack for 3 hours before slicing.
Nutrition
