Turkuaz Kitchen Sourdough Bread

Turkuaz Kitchen Sourdough Bread is made with an active sourdough starter, all-purpose flour, water, and salt. This traditional sourdough bread recipe creates a hearty loaf that takes about 14-16 hours to prepare and can serve up to 6-8 people.

Turkuaz Kitchen Sourdough Bread Ingredients

• 1 cup (140 grams) active sourdough starter (levain)
• 4 cups (500 grams) all-purpose flour
• 1 1/2 cups (340 ml) water
• 2 teaspoons (10 grams) salt

How To Make Turkuaz Kitchen Sourdough Bread

1. Dissolve Salt: In a small sauce bowl, combine 2 teaspoons (10 ml) of water and salt, stirring until the salt dissolves. Set aside.
2. Mix Starter and Water: In a large bowl, whisk together the sourdough starter and remaining water until fully incorporated.
3. Knead Dough: Add the flour and knead for 5-7 minutes until the dough is smooth.
4. Initial Rest: Cover the bowl with a kitchen towel or plastic wrap and let it rest at room temperature for 1 hour.
5. Incorporate Salt: After 1 hour, pour the dissolved salt over the dough and fold until incorporated. Cover the bowl again and let it rest for an additional 40 minutes. Repeat this process of folding and resting three more times.
6. Shape Dough: Transfer the dough onto a lightly floured work surface. Fold the right and left sides of the dough towards the center, slightly stretching the dough. Roll the dough towards yourself, almost into a cylinder shape. Finally, shape the dough into a circle by gently turning it with light touches.
7. Proofing: Lightly flour a proofing basket and transfer the dough into the basket, seam side up. Cover the dough and refrigerate overnight for 12-14 hours.
8. Preheat Oven: Preheat the oven to 450°F with a Dutch oven inside.
9. Score Bread: Using a sharp razor, score the surface of the bread.
10. Bake Bread: Remove the Dutch oven from the oven and carefully transfer the bread into the preheated Dutch oven. Cover with a lid and bake for 20-22 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown.
11. Cool and Slice: Allow the bread to cool before slicing.

Recipe Tips

• Use an Active Starter: Make sure your sourdough starter is bubbly and active before using it. This ensures proper fermentation and rise.
• Accurate Measurements: Weigh your ingredients, especially flour and water, to maintain the right dough consistency.
• Proper Folding: Be gentle and thorough during the folding process. This helps develop gluten, giving the bread structure.
• Cold Proofing: Don’t skip the overnight refrigeration. It slows fermentation and enhances flavor.
• Scoring Technique: Use a very sharp razor to score the bread. This allows the dough to expand properly while baking.

What To Eat With Sourdough Bread

Sourdough Bread pairs well with butter, jam, cheese, or soup. It can also be served alongside salads, stews, roasted vegetables, or cold cuts for a delicious meal.

How To Store Sourdough Bread

• Refrigerate: Wrap the bread in a kitchen towel or keep it in a bread bag and store it at room temperature for up to 3 days.
• Freeze: Wrap the bread tightly in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw at room temperature before reheating.

How To Reheat Leftovers

• In The Oven: Preheat the oven to 350°F, wrap the bread in foil, and heat for 10-15 minutes.
• In The Air Fryer: Preheat the air fryer to 300°F, wrap the bread in foil, and heat for 5-10 minutes until warm.
• On The Stove: Warm slices on a stovetop griddle for a few minutes until warm.

Sourdough Bread Nutrition Facts

• Calories: 90 kcal
• Carbohydrates: 18 grams
• Protein: 3 grams
• Fat: 0.5 gram
• Fiber: 1 gram
• Sugar: 0.5 gram
• Sodium: 190 mg

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Brioche Burger Buns
• Turkuaz Kitchen Focaccia Recipe
• Turkuaz Kitchen Star Bread
• Turkuaz Kitchen Acuka Bread