Sourdough bread is a beloved artisanal bread known for its tangy flavour, chewy texture, and crisp crust. The 24-hour sourdough bread-making process is a labour of love that involves patience and precision. Unlike commercial bread, which relies on fast-acting yeast for leavening, sourdough bread uses a “starter” – a fermented flour and water mixture teeming with wild yeast and beneficial bacteria.
The Starter, The Heart of Sourdough. The starter is the soul of sourdough bread. It’s a living culture that requires regular feeding to maintain its health and leavening power. For a 24-hour sourdough, the starter is usually refreshed 8-12 hours before the actual bread-making begins to ensure it’s at its peak activity.
Mixing and Autolyse. The process starts with mixing flour, water, and starter. An initial rest period, known as autolyse, allows the flour to fully hydrate and enzymes to begin breaking down the starches, which aids in gluten development and flavour.
Kneading and Bulk Fermentation. After the autolyse, salt is added, and the dough is kneaded to develop gluten. The dough then undergoes a long bulk fermentation, often lasting about 12-18 hours. During this time, the wild yeast and bacteria in the starter ferment the dough, creating carbon dioxide that makes the dough rise and lactic acid that gives sourdough its characteristic tang.
Shaping and Final Proof. Once the dough has doubled in size, it’s shaped into loaves and placed into baskets or on a board to hold its shape during the final proof. This stage is crucial for the bread’s final texture and can last anywhere from 2 to 4 hours.
Baking. Baking is typically done in a preheated oven with a Dutch oven or baking stone to mimic the steam-injected ovens used in bakeries. The high heat and steam create the perfect environment for “oven spring,” where the bread rapidly rises and forms a crispy crust.
Cooling. After baking, the bread must cool completely before slicing to allow the crumb to set and flavours to develop fully.
The result is a beautiful loaf of sourdough with a deeply caramelized crust, open and airy crumb, and a complex flavour profile that balances sour, sweet, and umami notes.
The 24-hour sourdough bread is not just food; it’s a testament to the art of traditional baking. Each loaf tells the story of the time and care invested in its creation, making it a truly special and rewarding experience for both the baker and those who get to enjoy its deliciousness.
Ingredients:
- 150g active sourdough starter
- 375g lukewarm water
- 500g bread flour
- 10g salt
Method:
- In a large mixing bowl, combine the sourdough starter and water. Mix until well incorporated.
- Add the flour and salt to the bowl and mix until a shaggy dough forms.
- Cover the bowl with a damp cloth and let it rest for 30 minutes.
- After the rest, perform a series of stretch and folds in the bowl. Do this every 30 minutes for the next 2 hours.
- After the final stretch and fold, cover the bowl and let the dough rise at room temperature for about 12 hours or until doubled in size.
- Gently turn the dough out onto a lightly floured surface. Shape it into a round loaf without deflating it too much.
- Place the shaped dough into a well-floured banneton (proofing basket) or a bowl lined with a clean kitchen towel.
- Let the dough proof for another 2-3 hours, or until it passes the poke test.
- Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
- Carefully invert the dough onto a piece of parchment paper, score the top with a sharp blade, and transfer it into the preheated Dutch oven.
- Bake with the lid on for 20 minutes, then remove the lid and bake for another 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack for at least an hour before slicing.
Enjoy your homemade 24-hour sourdough bread! Remember, sourdough is all about timing and feel, so don’t hesitate to adjust the proofing times based on your kitchen’s temperature and humidity.
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