Artisanal sourdough with golden-brown crust and airy interior
Imagine a freshly baked loaf of artisanal sourdough, boasting a golden-brown crust that crackles as you gently slice through it. This masterpiece embodies the perfect balance between crispiness and chewiness, inviting you to savor each bite. As you tear off a piece, the intoxicating aroma of tangy fermentation fills the room, showcasing the dedication and patience that went into crafting this bread.
Intricate scoring patterns create beautifully crafted baked creation
The surface of this artisanal sourdough is adorned with intricate scoring patterns that not only enhance its visual appeal but also serve a functional purpose in directing how the loaf expands while baking. These artistic slashes are reminiscent of ancient traditions passed down through generations, adding character and uniqueness to each creation. With every pattern telling a story, these loaves are more than just bread—they are tangible expressions of creativity and skill.
Unleashing Your Inner Baker with Sensational Sourdough Creations
Crafting artisanal sourdough at home allows you to unleash your inner baker and experience the joy of creating something truly remarkable from scratch. From nurturing your starter to mastering the art of fermentation, every step in the process offers an opportunity for discovery and growth. Whether you prefer classic round loaves or experiment with unique shapes and flavors, each batch represents a labor of love that culminates in delicious satisfaction.
Crusty Loaf Recipe
Ingredients:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Instructions:
- In a large mixing bowl, combine water and active sourdough starter.
2.Add bread flour gradually while mixing until incorporated.
3.Cover bowl with plastic wrap and let sit at room temperature for 30 minutes (autolyse).
4.Add salt to dough mixture; knead by hand or using stand mixer until smooth.
5.Cover again let rise at room temperature for around hours folding dough once halfway through .
6.Transfer dough onto well-floured surface; shape into desired loaf form.
7.Place on floured parchment paper inside proofing basket seam side up cover loosely ; Proof at least overnight refrigerated upto two days
8.Preheat oven & dutch oven combo inside @max temp /or preheated stone/baking vessel; Slash top as per liking before transferring score side down
9.Bake covered initially then uncover till achieves darkened caramel color if preferred longer . Allow cooling before slicing.
Steven