Making homemade sourdough bread with well-alveolated sourdough is one of the greatest rewards for those who love artisanal leavened products. This fragrant and aromatic bread is distinguished by its crispy, golden crust and its soft, moist, and airy interior.
Using sourdough not only improves the bread’s digestibility, but also prolongs its natural shelf life and imparts a unique, slightly acidic, and complex aroma.
One of the key steps to achieving a well-developed crumb is the use of the autolysis technique, which allows the flour to initiate gluten development on its own thanks to the initial soaking in water.
Another crucial element is time: sourdough bread requires a long fermentation, which gives the final product its structure, elasticity, and flavor.
Ingredients
For the autolysis
400 g Manitoba flour
100 g Type 1 flour
375 ml water at room temperature
For the dough
100 g refreshed and active sourdough starter
10 g salt
(Optional) 10 ml extra virgin olive oil for a crispier crust
Step-by-Step Preparation
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