Sourdough country bread
Sourdough country bread
32 comments
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I can just about taste, smell, and hear that picture. 🤤
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I expected it to be a cat undercover 🥲
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Oh
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I wish I could bake like you! T_T
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If you've got a starter that rises in 4 hours, you can make this bread tonight and be eating it tomorrow morning.
I use Tartine's ratios, an oven with the light on @103°F, my fridge at 35°F, and a thermometer.
- Preheat water to 100°F
- 30 min autolyze in oven
- 30 min fermentolyze in oven
- 30 min bulk ferment in oven
- Double stretch and fold, then 30 min rest in oven
- Lamination, then rest 30 min in oven
- Preshape, then rest 30 min on counter
- Shape, then cold proof in fridge at least 4 hours
- Preheat oven with Dutch oven inside to 475°F
- Reduce temp to 435 and bake covered for 20 minutes, uncovered for 20 minutes
- Let cool 1.5 hours before slicing
- Store loaf with cut side down to avoid staling
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Thank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?
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Godswork 🙏
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No kneed bread is so damn good as well. I've got a cast iron pot/lid that I use just to make this type of bread in.
Yours looks super tasty. Do you score the top with a knife or just toss it in the preheated pan?
Also do you put flower in the bottom of your pan or parchment paper?
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I came for the pics and stayed for the story!
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I don't like bread but this looks amazing. Also can I ask why people love sourdough than regular white bread ?
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I like homemade sourdough because it has a chewy, springy texture and more complex flavour, compared to other bread. I find most supermarket sourdough to be rather bland; small bakery sourdough tends to be a bit better.
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Regular white bread tastes like nothing and is full of sugar. This is crispy on the outside, soft on the inside, nutty and roasty, slightly tangy from the sourdough, actually flavorful because they don't underseason for your grandmother. Not to mention that if you blend different flours each has a unique flavor.
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The bit of acid sourdough has makes it last a lot longer before molding, for one (without any other preservatives, which most store breads use).
But generally speaking, the longer and more complex fermentation of a sourdough starter (which is a bunch of different yeasts and bacterias, compared to mostly just commercial yeast in regular bread) creates a lot more by-products which then create more flavour. Which is something people like.
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That is perfect!
32 comments
What an absolute beauty!
I know in many bread baking communities people gush over dark mahogany crusts, but to me this is the perfect level of golden toastiness!
Same here! My loaves are usually only slightly toastier than this.