Imagine pulling a perfectly golden, crusty sourdough loaf from your oven with a tantalizing aroma that fills your entire kitchen. This isn't just any bread - this is a masterpiece crafted with a unique raisin water starter that promises depth of flavor and an incredible texture that will make your taste buds dance. Whether you're a seasoned baker or a curious culinary adventurer, this sourdough recipe will elevate your bread-making skills from ordinary to extraordinary.
Prep Time: 12 hrs
Cook Time: 30 mins
Total Time: 12 hrs 30 mins
Cuisine: Sourdough
Serves: 1 loaf
Ingredients
- 1 cup raisin water starter
- 3 cups all-purpose flour
- 1 cup water
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the raisin water starter with room temperature water, mixing thoroughly until well blended.
- Gradually add all-purpose flour to the liquid mixture, stirring continuously to create a shaggy, rough dough. Ensure all flour is incorporated without leaving dry patches.
- Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes, allowing the flour to fully hydrate in a process called autolyse.
- Add salt to the dough and knead by hand on a lightly floured surface for 10-15 minutes until the dough becomes smooth, elastic, and develops good gluten structure.
- Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and allow to ferment at room temperature (around 70°F) for 4-6 hours, performing gentle stretch and fold techniques every hour.
- Once the dough has doubled in size and shows significant fermentation bubbles, shape it into a tight round loaf on a lightly floured surface.
- Transfer the shaped loaf to a proofing basket or bowl lined with a well-floured kitchen towel, cover, and refrigerate overnight for a slow, cold fermentation.
- The next morning, preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes to ensure even, intense heat.
- Carefully remove the hot Dutch oven, transfer the cold-fermented dough into it, score the top with a sharp knife, and cover with the lid.
- Bake covered for 20 minutes, then remove the lid and bake for an additional 10 minutes until the crust is deep golden brown and crispy.
- Remove the bread from the oven and let it cool completely on a wire rack for at least 2 hours before slicing to allow internal structure to set.
Tips
- • Temperature is crucial: Keep your fermentation environment consistently warm (around 70°F) for optimal yeast activity. • Patience is key: Don't rush the fermentation and proofing processes; slow development builds complex flavors. • Invest in a good Dutch oven: This helps create steam and develops that perfect crispy, golden crust. • Use a kitchen scale for precise measurements to ensure consistent results. • Allow the bread to cool completely before slicing to maintain its internal moisture and structure. • Experiment with scoring patterns on top of the loaf to create beautiful, professional-looking designs. • Store your sourdough at room temperature in a paper bag to maintain crispness, and consume within 2-3 days for best flavor.
Nutrition Facts
Calories: 179kcal
Carbohydrates: 39g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
