Sourdough Bread

398.  Sourdough Bread!  Crunchy crust, airy texture, tangy flavor and the perfect bread when toasted.  

Though I had never tried making sourdough bread, a new challenge presented itself with a sourdough starter.  Every day you must "feed" the starter to keep it alive as well as working more air in by stirring.  I was up for the challenge and am enjoying the outcome.  My starter is a small batch for one loaf of bread a week.

Here is a great link to watch another process of a starter how-to HERE.

When you are ready to bake a loaf of bread, here is my recipe:

Autolyse flour and water stage.  It is very good to have a digital scale for acuracy.

Adding the salt and starter.

The stretch and fold process adds air into the dough and develops the gluten in the dough.

 The final shaping and proofing in a floured proofing basket called a Banneton or in a heavily floured kitchen towel placed in a bowl.

It is a beautiful bread...and if you take the time, you will be so happy with the fulfilling process.

"The baker's skill in managing fermentation, not the type of oven used, is what makes good bread. "

~ Chad Robertson, Tartine Bread