There’s something truly special about the process of baking sourdough bread at home – the slow fermentation, the crusty exterior, the soft and chewy interior – it’s a labor of love that results in the most delicious loaf. Today, I am excited to share an easy sourdough bread recipe that you can shape in two ways, beautifully demonstrated in a step-by-step video tutorial. This recipe from Bessie Bakes will guide you through the process so that you can achieve bakery-quality loaves right in your own kitchen.
### Easy Sourdough Bread Recipe Shaping Video Shaped 2 Ways Bessie Bakes
#### Ingredients:
– 500g bread flour
– 350g water (room temperature)
– 100g active sourdough starter
– 10g salt
#### Instructions:
1. **Mix the Ingredients:**
– In a large mixing bowl, combine the bread flour and water. Use your hands or a dough whisk to mix until no dry patches remain.
2. **Incorporate the Starter:**
– Add the active sourdough starter to the flour and water mixture. Gently fold it in until fully incorporated. Allow the mixture to rest for 30 minutes to an hour.
3. **Add Salt:**
– Sprinkle the salt over the dough. To incorporate, perform a series of stretch-and-folds over the dough until the salt is evenly distributed.
4. **Bulk Fermentation:**
– Cover the bowl with a kitchen towel and let the dough rest at room temperature for approximately 3-4 hours. During this time, perform a set of stretch-and-folds every 30 minutes for the first 2 hours.
5. **Pre-shape the Dough:**
– After the bulk fermentation, transfer the dough onto a clean work surface. To pre-shape, gently form the dough into a round shape by folding the edges towards the center, creating tension on the top.
6. **Final Shaping – Method 1:**
– For the first shaping method, gently flip the dough over so that the smooth side is facing down. Fold the top and bottom edges towards the center, then roll the dough into a tight log. Place the shaped dough into a floured banneton for the final rise.
7. **Final Shaping – Method 2:**
– In the second shaping method, flatten the dough slightly on a clean work surface. Fold the sides towards the center, then roll the dough into a log, sealing the seam on the bottom. Place the shaped dough into a floured bread tin for the final proof.
8. **Final Proofing:**
– Cover the dough with a kitchen towel or plastic wrap and allow it to rest at room temperature for 1-2 hours, or until slightly puffy and increased in size.
9. **Preheat the Oven:**
– About 30 minutes before baking, preheat your oven to 450°F (230°C) with a cast-iron Dutch oven or baking stone inside.
10. **Bake the Bread:**
– Once the dough is ready, carefully transfer it into the preheated Dutch oven or onto the baking stone. Score the top of the loaf with a sharp blade and cover with the lid. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20 minutes or until the bread is deep golden brown.
Enjoy the aroma of freshly baked sourdough bread filling your home, and revel in the satisfaction of creating your own beautiful loaves. Whether you opt for the traditional round shape or the rustic bread tin shape, this easy sourdough bread recipe is sure to become a staple in your baking repertoire. Don’t forget to watch the shaping video to guide you through the process visually. Happy baking!
