Authentic Artisan Sourdough Bread

 

True sourdough bread has just three ingredients: flour, water and salt. The naturally occurring wild yeasts and bacteria floating in the air combine with water and flour to create a healthy sourdough starter.

 

Artisan sourdough bread is made without packaged yeast; it relies on a natural "starter" containing wild yeasts and bacteria for leavening. 

Here's a more detailed explanation:

• Sourdough Starter:

The key to sourdough bread is a starter, a mixture of flour and water that ferments naturally, developing wild yeasts and beneficial bacteria from the environment. 

• Natural Leavening:

This starter acts as a natural leavening agent, causing the dough to rise during baking, similar to how commercial yeast works, but without the use of packaged yeast. 

• Complex Flavors and Textures:

The natural fermentation process contributes to the unique, tangy flavor and chewy texture of sourdough bread. 

• No Commercial Yeast:

True artisan sourdough bread does not contain any commercial yeast or other chemical leavening agents. 

• Identifying Real Sourdough:

Look for ingredients lists that specify a sourdough culture or bacterial culture, and ensure that "yeast" is not listed as an ingredient. 

 

 

Commercial bakeries may add yeast to sourdough bread to ensure consistent and reliable rise, faster fermentation, and a more predictable outcome, especially important for large-scale production and meeting tight schedules. 

Sourdough Bread

 

OpentheG8 Bread Company

Sourdough Bread

 

·         120-150g. active starter (feed starter night before or at least 4-6 hours)

·         300-350g. warm filtered water (100°f)

·         Stir until dissolved

·         500g. AP or bread flour

·         10-15g. salt (2-3 tsp) More salt for flavor, less for lower sodium bread

·         Work into a shaggy dough

·         Cover and let it rest for an hour (autolyse)

·         Stretch and fold after one hour and every 30 minutes for a total of four folds

·         After forth fold, shape into boule (French for “ball”) and let it bulk rise until it doubles in size

·         Layer, fold and roll into a ball.  Work to get tension on the surface of the boule

·         Place face down in lightly floured 9in Banneton or bowl, cover and refrigerate overnight…or longer

·         Flip bowl upside down on parchment (bottom becomes the top of the loaf)

·         Score with bread lame.

·         Bake 25 minutes in 475°f pre-heated oven and Dutch oven with lid on

·         Reduce heat to 425°f and continue to bake for 15-20 minutes in uncovered Dutch oven until you reach the desired color (dark golden brown). Internal temp of 200-210°

·         Remove loaf and place on cooling rack for at least an hour or until internal temp is below 100°f before slicing.