![]() Wait until it’s had a solid four weeks of consistent feedings (and doubles in size) before having a go at this sourdough boule. This simply means, don’t try and bake this loaf of bread with your brand new starter. It’s important to start this recipe with an active (and established) sourdough starter. But this recipe is slightly sour with the perfect counterbalance of sweet and yeasty flavors. There are a few tricks I’ll share for getting more or less tang to your bread, depending on your preference. This artisan sourdough boule is the perfect balance between a subtle and pronounced sour “tang”. The steam will escape and you’ll be left with a gummy, deflated loaf. As hard as it may be, it’s NEVER recommended to slice into a hot loaf of sourdough bread. If proper crumb is achieved, this is a bakers dream come true when they first slice into their cooled loaf of bread. As the carbon dioxide tries to escape from the dough, the gluten (which has been properly activated during the autolyse and by stretching and folding) expands and captures this gas, causing wonderful holes (aka crumb). This incredible texture and flavor are all thanks to the bacteria (or lactobacilli and acetobacillus) which grow alongside the wild yeast in the sourdough culture. As the dough ferments, these bacteria pre-digest the flour and ferment the sugars in the dough, creating natural carbon dioxide. Yes, wild yeast takes much longer to cause your bread (or baked good) to rise, but because of this long, slow rise, or fermentation period, you’ll be rewarded with bread that’s soft, chewy with a complex, tangy flavor. This means those with sensitivities to commercial, store-bought yeast, oftentimes can tolerate wild yeast with no problems. Unlike commercial yeast, which has been engineered to only contain the strains of yeast that grow the fastest, sourdough is a combination of bacteria and yeast that naturally occur in the environment. Sourdough bread is a completely different animal than bread that starts with commercial yeast. If you’re a lover of all things sourdough, then hop on over and check out our eBook Everyday Sourdough: Easy Recipes for the Everyday Baker. And I have zero guilt about getting others hooked! In fact, I want so many of you to be addicted to baking with sourdough that I wrote an eBook full of sourdough recipes! ![]() If you’ve dabbled in sourdough at all, you know the addiction is real. This artisan loaf is the kind of bread you’d get at a nice restaurant, served piping hot, brought out in a towel wrapped basket… just waiting to be slathered with butter! (But hey, the other recipe does get the job done with a whole heck-of-a-lot less time!) This artisan loaf will blow our sandwich bread out of the water any day of the week! There’s just no comparison to this artisan loaf of crusty, chewy, tangy goodness. I always used to balk about how much time others spent making artisan loaves of bread when our sandwich bread was basically the exact same thing, just way easier! (As in mix, dump, let rise and bake!) We typically just stick to our Quick-and-Easy Sourdough Sandwich Bread Recipe. I actually had to eat crow the first time I tried this recipe. But out of every sourdough recipe I’ve ever made, this may just be my favorite. I’ve been making sourdough bread for nearly five years (and subsequently sourdough EVERYTHING else).
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