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how to make the best sourdough bread

Learn How to Make the Best Sourdough Bread

Any bakery or restaurant in Australia worth its salt, offers fresh sourdough bread. This crusty loaf is made in the time-honoured method, patiently and lovingly and is definitely no less than an object of beauty and baking craft. It is also a great idea to include it in your kid’s diet and can make a make a delectable and healthy lunchbox. The dough gets fermented by the acetic & lactic acids that lend the bread its characteristic tang and distinctively superior flavour. Very few types of bread are comparable with sourdough bread on these attributes. Take a look at how you can make delicious sourdough bread at home.


Recipe

The primary starter is the very first ingredient of sourdough, and it’s pretty simple to make, however it’s a lengthy process and takes 6 whole days; here’s the process:

Day 1 – 2

  • Take 20g flour (wholemeal spelt)
  • You will need 20g of water

Method: Combine this flour & water. Now cover it in a sealed jar (you can use a spring-loaded jar that has a rubber seal). You can ferment this at between normal room temperature & 30C for about 48 hours.

Day 3

  • Take the starter from Day 1
  • Also, 20g of flour (20% wholemeal spelt + 80% white bakers)
  • 20g of water

Method: Stir all the water into this mixture, and then add the fresh flour. Now cover and ferment it at between room temperature & 30C for at least 24 hours.

Day 4

  • Take the starter from Day 3
  • 20g of flour (20% wholemeal spelt + 80% white bakers)
  • 20g of water

Method: Stir all the water into this mixture, and then add the fresh flour. Now cover and ferment it at between room temperature & 30C for at least 24 hours.

Day 5

  • Take the starter from Day 4 (by now its weight should be 120g)
  • 20g of flour (20% wholemeal spelt + 80% white bakers)
  • 20g of water

Method: Stir all the water into this mixture, and then add the fresh flour. Now cover and ferment it at between room temperature & 30C for at least 24 hours.

DAY 6

Method

  • By now the weight of your starter is around 160g. It will have bubbled up, subsided & smells very fruity.
  • Take 20g of it and discard the rest.
  • Mix it with 50g of water & then 50g of flour in a bowl.
  • Cover with cling film and let it rest for about 2-3 hours at regular room temperature.
  • If you wait longer, you will get a more acidic bread.
  • At this point, you will have around 120 grams of starter. This has to be used in 2 ways – 50 grams will be used in the first loaf you make. 20 grams of the new starter becomes the basis of the on-going starter. You just have to discard the rest.
  • With the 20g, you have to repeat the process used in Day 6 daily, for your daily bread making

Making the bread

  • Scrape some dough onto the bench.
  • Gently fold the dough over on itself from every side to get a roundish shape.
  • Dust a tea towel with semolina & drop the dough onto it (the folded side should be facing down).
  • Now fold the tea towel all around the dough and allow it to rest for 3 hours at room temperature.
  • Place your Dutch oven or other iron pot with lid in your oven; heat it to 250C for 30 minutes.
  • Once the bread has rested for almost 3 hours, remove your pot carefully from the oven
  • Unwrap the dough and place it in the pot with its seam facing up. This produces the desired crack in the bread.
  • Replace lid and then put the pot back into the oven and bake the bread for 30 minutes.
  • Remove lid & bake for 15-20 additional minutes until it achieves the golden crust.
  • Place it on a wire rack and allow it to cool before you slice and serve it.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882