There’s nothing quite like the smell of freshly baked sourdough bread filling your kitchen. I remember the first time I tried making it at home; the warm, tangy aroma wrapped around us like a cozy blanket. Each slice that came out of the oven was a little piece of joy, perfectly crisp on the outside and soft inside. This recipe matters because it connects us to the simple pleasures of baking and sharing with loved ones. Using Nim’s process with Wire Monkey tools ensures a beautiful crust and airy crumb. What makes this sourdough special is not just the taste, but the love and patience that goes into each loaf.
why make this recipe
Making sourdough bread at home is a rewarding experience. You’ll enjoy the satisfaction of crafting something delicious from scratch. Plus, sourdough is versatile and can elevate simple meals. The process itself invites mindfulness, as you watch your dough rise and transform. With just a few ingredients, you create a wholesome loaf that’s full of flavor and texture, perfect for toasting or enjoying with your favorite spread.
how to make Sourdough Bread Artisan: Nim’s Process with Wire Monkey Tools
Ingredients:
- 500g bread flour
- 350ml water
- 100g active sourdough starter
- 10g salt
Directions:
- In a large bowl, mix the bread flour and water until combined. Let it rest for 30 minutes. This step is called autolyse.
- Add the active sourdough starter and salt to the dough. Mix by hand until everything is evenly incorporated.
- Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about 4 hours, or until doubled in size.
- After the first rise, gently deflate the dough and shape it into a round loaf.
- Let it rest for another hour while you preheat your oven to 450°F (230°C).
- Place your dough on a piece of parchment. Use a sharp blade to score the top before baking.
- Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove it from the oven and let it cool on a wire rack before slicing.
how to serve Sourdough Bread Artisan
Sourdough bread is fantastic on its own or paired with butter. You can also toast slices for a crunchy snack or make sandwiches with your choice of fillings. A warm slice with jam or cheese can take your meal to the next level.
how to store Sourdough Bread Artisan
To keep your sourdough bread fresh, store it in a paper bag at room temperature for a couple of days. For longer storage, wrap it in plastic wrap and put it in the freezer. When you’re ready to enjoy it, just thaw it at room temperature or toast it straight from the freezer.
tips to make Sourdough Bread Artisan
- Ensure your sourdough starter is active and bubbly before using it.
- If you’re new to sourdough, keep an eye on the dough during its rise. Dough can rise faster in a warm room.
- Experiment with different flour types for variations in flavor and texture.
variation
You can add ingredients like nuts, seeds, or dried fruits to your sourdough for extra flavor. Try incorporating herbs or spices for a unique twist.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can, but bread flour gives a better structure and chew.
2. How can I tell if my sourdough starter is active?
A healthy starter should double in size within 4-6 hours after feeding and have bubbles on the surface.
3. What should I do if my bread is too dense?
A dense bread may indicate under-proofing or that the starter wasn’t active enough. Make sure to give your dough enough time to rise.
Sourdough Bread Artisan
Ingredients
Main Ingredients
- 500 g bread flour Use high-protein bread flour for best results.
- 350 ml water Room temperature water is ideal.
- 100 g active sourdough starter Ensure your sourdough starter is active and bubbly.
- 10 g salt Sea salt or kosher salt works well.
Method
Preparation
- In a large bowl, mix the bread flour and water until combined. Let it rest for 30 minutes. This step is called autolyse.
- Add the active sourdough starter and salt to the dough. Mix by hand until everything is evenly incorporated.
- Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about 4 hours, or until doubled in size.
- After the first rise, gently deflate the dough and shape it into a round loaf.
- Let it rest for another hour while you preheat your oven to 450°F (230°C).
- Place your dough on a piece of parchment. Use a sharp blade to score the top before baking.
- Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove it from the oven and let it cool on a wire rack before slicing.