“Sour” here isn’t the mouth-puckering variety, but, rather, a sourness that builds quickly and lingers. It’s the kind that gets your mouth watering, like a pleasantly mild vinegar; and when baked dark, as I often do, the crust takes on a toasted nut flavor that complements the increased sourness. This is a delicious bread, and one I find goes incredibly well with aged cheese and olives, seafood, hearty stews, and even a dark beer.
In the following formula, we’re trying to create favorable conditions for increasing bacterial cell population and activity, all with the end goal of increasing the total accumulated acidity in the dough. These conditions are created in a few ways: altering the flour types and amounts, dough temperature, fermentation time, and inoculation percentages. Each of these aspects of breadmaking is a contributing factor to adjusting the sour flavor of a loaf (see Tinkering with Sourness for more detail).
Keep in mind that the following formula and process is not the only way to make a loaf of extra-sour sourdough bread. My hope is that you’ll take some of these lessons into your own baking, working to adjust your favorite recipe to be more or less sour as you desire.
Easy Sourdough Bread Recipe With Starter (prozimi)
Temperature is very important with this levain, so be sure to warm the water to about 82°F (28°C)—yes, it’s warm! In a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for 12 hours.
It should show signs of readiness: well aerated, risen, soft, sticky, and with very sharp sour aroma. If the levain is not showing these signs, let ferment 1 hour more and check again.
Warm the water to about 82°F (28°C). Place the flour, water, salt, and ripe levain in a large bowl. Using wet hands, mix the ingredients until well incorporated.
Quick Sourdough Bread
With wet hands, use the slap and fold method (see page 000) for 3 to 5 minutes to strengthen the dough. This is a lower hydration dough, so it may only take a few minutes to become smoother and begin to hold shape. If it is still shaggy and loose, continue to strengthen for a few more minutes, but don’t worry if it doesn’t smooth out completely. Transfer the dough back to the bowl or another container for bulk fermentation.
Long Bulk Fermentation: Similar to the levain for this recipe, a longer bulk fermentation—both warm and cold phases—gives the bacteria more time to work and produce more acid overall.
Write down the current time as the start of bulk fermentation, set a timer for 30 minutes, and let the dough rest in a warm place.
San Francisco Sourdough
When your timer goes off, give the dough one set of stretches and folds. For each set, wet your hands. Grab one side of the dough and lift it up and over to the other side. Rotate the bowl 180 degrees and repeat. Then rotate the bowl one-quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be folded up neatly. Cover and repeat these folds every 30 minutes for a total of 3 sets of stretches and folds.
After the last set, cover the bowl and let the dough rest for the remainder of the warm bulk fermentation, about 1 hour.
Uncover the bulk fermentation container and, using a bowl scraper, gently scrape the dough onto a clean work surface and use your bench knife to divide the dough directly in half. The dough will feel firm and tacky. If it’s too firm to divide and preshape, let it warm up for 15 minutes, uncovered. Using your bench knife in your dominant hand, and other hand wet to reduce sticking, shape each piece of dough into a loose round. Let the rounds rest for 45 minutes to 1 hour, uncovered. Proceed with shaping once the dough has relaxed outward and is just slightly cold to the touch.
Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen
Shape each as a boule or a bâtard. Gently transfer each piece to a proofing basket, seam-side up. Place each basket inside an airtight reusable plastic bag and seal.
Proofing the dough in a home refrigerator, which is usually around 39°F (4°C), allows bacteria to continue functioning (although at a reduced rate) while most yeast activity slows down significantly. The result is increased acid—especially acetic acid—accumulation in the final loaves. This is more effective near, and below, 46°F (8°C), which the dough will pass through as it’s cooling from warm room temperature down to ambient refrigerator temperature.
Choose your steaming method: This recipe can be baked in a Dutch oven/combo cooker directly or on a baking stone/steel with a steaming pan at the bottom of the oven.
What Makes Sourdough Sour
Place an oven rack in the bottom third of the oven with no rack above it. Preheat a Dutch oven/combo cooker or baking stone/steel along with the oven and if using a steaming pan with lava rocks, add it to the bottom of the oven. Preheat the oven to 450°F (230°C) for at least 30 minutes if baking in a pot, or 1 hour if using a baking surface.
Take one of the proofing baskets out of the fridge, uncover, and put a piece of parchment paper over the basket. Place a pizza peel or inverted baking sheet on top of the parchment and, using both hands, flip everything over. Gently remove the basket and score the dough.
Slide the dough into the preheated Dutch oven or onto the baking surface. Steam the oven: Either cover the Dutch oven or pour a cup of ice into the preheated steaming pan. Bake for 20 minutes. Vent the oven of steam: uncover the Dutch oven and remove the lid or remove the steaming pan. Continue to bake for 30 to 35 minutes, or until the internal temperature reaches 206°–210°F (96°–99°C) and the crust has a deep mahogany color and a crackle/crunch when gently squeezed.
Easy No Knead Sourdough Bread
Let the loaf cool on a wire rack for 1 to 2 hours before slicing. For the second loaf, preheat the Dutch oven or baking surface for 15 minutes and repeat.
, Copyright © 2022 by Maurizio Leo. Photographs copyright © 2022 by Aubrie Pick and Maurizio Leo. Published by Clarkson Potter, an imprint of Random House.
Our use of cookies We use necessary cookies to make our site work. We also set performance and functionality cookies that help us make improvements by measuring traffic on our site. For more detailed information about the cookies we use, please see our privacy policy. ✖This is part 2 of a three-part series examining the flavor of sourdough bread, and how to adjust it to taste. For this all to make sense, please be sure you've read part 1 (on ensuring a healthy starter) before proceeding to this article, and then to part 3.
How To Make Your Sourdough Rise Faster (or Slow It Down If Needed)
As covered in part 1, you’ve built a healthy sourdough starter, it’s been fed, and now you have an active workforce of both wild yeast and lactic acid bacteria (LAB) that’s ripe and ready to rock your bread-baking — great job!
Because our “mother” starter has been nurtured in a way that keeps both the yeast and LAB active, we're now able to focus on flavor. Remember that when focusing on the starter culture, we have to be a little more cautious about how we tip the balance between yeast and LAB in order to keep our starter rising properly. Now we can make some choices that will encourage more LAB growth, and consequently more acid production (which is the key to developing sourness). Or, if we prefer to minimize sourness, we can aim to discourage LAB growth and limit acid concentrations.
In this article we'll examine the flavor components in a typical sourdough bread recipe, Pain au Levain, so that in the concluding article of this series we can actually make adjustments to direct the development of the bread's flavor. But first, let’s revisit those factors we talked about earlier, now focusing more fully on how they influence flavor development.
How To Make Sourdough Bread More Sour Tasting
What’s your next step? Making dough that optimizes conditions for your preferred flavor: super-sour, mild, or something in between. Higher acid concentrations can produce assertively sour bread; lower concentrations, a milder loaf.
Sounds like a simple answer, right? But if you’ve been baking with sourdough long enough you know that nothing is truly straightforward; sourdough is a continually evolving balance of all the factors above. And there are an endless number of ways to tweak these factors to achieve different results.
It’s also important to recognize that the tanginess under discussion here is just one aspect of sourdough flavor development. There’s so much more to flavor (sugars, amino acids, acetate esters, aldehydes, etc.) that varies from starter to starter, flour to flour, and process to process, and science is still trying to figure out exactly how these elements contribute to the ultimate flavor in your sourdough bread.
Crusty Sour Dough Bread
This naturally leavened loaf is a great example of using your starter to make bread with rich flavor and mild (rather than assertive) sourdough tang.
We realize many of you are looking for more, not less sour flavor. But by understanding
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