Adapted from a recipe by Sylvia Fountaine | Feasting at Home
A straightforward and adaptable Sourdough Bread recipe that ferments overnight and is ready to bake in the morning. This versatile recipe, centered around a sourdough starter, can be easily customized to suit your preferences and schedule.
Sourdough Starter Tips
- For optimal bread rise, use your starter just after its peak.
- Ensure your starter is healthy and vigorous, doubling in size within 4-8 hours of feeding.
Refrigerated starter:
- If last fed over a week ago: Feed the morning before baking.
- If fed 3-7 days ago: It is OK to use without feeding.
- For a tangier flavor, use starter that's been in the fridge for 4-6 days without feeding.
Baking Equipment
Dutch Oven or Bread Pans
- Make sure it can handle 500°F (260°C). If not, 450°F (230°C) works too.
- Bake covered for 25 minutes, then uncover.
- Aim for 200°F (93°C) internal temperature when uncovering.
Alternative Methods
1. Sheet pan with large metal/pyrex bowl cover:
- Expect a loaf that is not as high.
- Bake covered for 25-30 minutes, then uncovered for 10-15 minutes.
- Check internal temperature.
2. Loaf pan:
- Line with parchment.
- Proof in pan for the final hour.
- Bake uncovered at 450°F (230°C) for 15 minutes, then at 425°F (218°C) for about 25 minutes.
- Aim for internal temperature: 204-208°F (96-98°C).
3. Smaller loaves:
- Bake at 450°F (230°C) for 18 minutes or until internal temp reaches 200°F (93°C).
- Uncover, reduce heat to 425°F (218°C), and bake until golden.
Perfecting Your Technique
- Practice consistently to understand how your dough behaves.
- Note how seasons and temperature affect proofing time.
- Adjust starter amount for different proofing times:
- More starter = faster rise
- Less starter = longer, cooler rise (e.g., 36-48 hours in fridge)
- Experiment with hydration levels for varied textures.
- Pay attention to your dough's "communication" - it responds to your specific environment.
- Be patient and adaptable in your approach.
Remember, sourdough baking is a living process. Observe closely, take notes, and enjoy the journey of perfecting your bread!