Farmgirl Sourdough Bread – Perfectly Rustic & Delicious

There’s something truly magical about the process of baking Farmgirl Sourdough Bread. The rustic charm of sourdough, its tangy flavor, and irresistible aroma evoke memories of simpler times. For me, it all began in my grandmother’s cozy kitchen, watching her skillfully transform water, flour, and starter into loaves of golden perfection. The anticipation of slicing into a freshly baked loaf, with its crackling crust and soft interior, left an indelible mark on my culinary journey.

At GrandMmaDelights, I’ve embraced these timeless techniques to help you discover the joy of creating Farmgirl Sourdough Bread right in your own kitchen. The process is a beautiful blend of tradition and patience. With just a handful of ingredients—400 grams of unbleached bread flour, 115 grams of active sourdough starter, 280 grams of lukewarm water, and 8 grams of sea salt—you can craft something extraordinary.

Each step of making Farmgirl Sourdough Bread is an opportunity to connect with the art of baking. Whether it’s refreshing the starter, kneading the dough, or watching it rise, every moment is infused with anticipation and joy. Through this recipe, I hope to guide you in creating not just bread, but a delightful experience that can be shared with loved ones.

So, let’s dive into the delightful world of Farmgirl Sourdough Bread, where simple ingredients and time-honored techniques come together to create something truly special. Join me on this flavorful journey, and let’s explore the steps to mastering this homemade delight.

Farmgirl Sourdough Bread

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• Author: Emma
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Discover the art of making Farmgirl Sourdough Bread at home with our easy-to-follow recipe. Learn essential tips for perfect crust and flavor. Bake like a pro today!

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Ingredients

Scale 1x2x3x

• 400 grams unbleached bread flour (mix of unbleached bread flour, all-purpose and whole red wheat flour)
• 115 grams active sourdough starter
• 280 grams lukewarm water
• 8 grams sea salt

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Instructions

1. The evening before, refresh the starter and place it in a warm spot (around 78-80°F) to allow it to grow. It will form bubbles and double in volume. Once it reaches its peak or almost there, place it in the refrigerator overnight.
2. On the day of preparation, remove the mature starter from the fridge and let it reach room temperature.
3. In a spacious bowl or plastic container, combine the flour with the water. Use a dough whisk to blend as much as possible. If necessary, employ your hands to fully mix the ingredients due to the low moisture content.
4. Stir until the flour is fully mixed in. The dough will appear dry and rough. Cover it and let it sit in a warm environment (78-80°F) for at least 1 hour, up to 3 hours.
5. Layer the mature starter on the dough. Sprinkle salt over it. Use damp fingers to knead the starter and salt into the dough until well combined. Cover it with a moist cloth or plastic wrap and let it rest for an hour.
6. Execute a series of stretch and folds. With slightly wet hands, grasp the dough, gently stretch it upwards, and fold it back over past the center. Turn the bowl slightly and repeat around the dough about six times until it begins to take form.
7. Perform four sets of stretch and folds at intervals of 30 minutes to enhance gluten strength.
8. If the dough is not taking shape, employ coil folds. Lift the dough from both sides, allowing it to fold under itself. Rotate the bowl and repeat. Rest the dough for 30 minutes between each coil fold.
9. Allow the dough to rise and increase in size. At the end of bulk fermentation, it should have expanded by 40-70% with some bubbles visible. The edges should have a slight dome. This process may take 3-7 hours, depending on the temperature of your environment.
10. To help the dough rise, use the oven with the proof bread setting or the light on. Monitor the temperature using a digital thermometer with a probe.
11. When the dough is bubbly and has risen 40-70%, perform a pre-shape by turning the dough onto a lightly floured surface. It will be very sticky, which is desirable.
12. Form the dough into round shapes. Push it away with your left hand, rotate slightly, and bring it back using a bench scraper, tucking the bottom under to create tension.
13. Allow the dough to rest for 20 minutes without covering.
14. Shape the dough into rounds. Flip over, stretch into a rectangle on a slightly floured surface, being cautious not to over-flour. Avoid adding flour on top.
15. Fold the end toward you, then each side corner towards the center, pressing them together. Repeat along the length of the dough, similar to braiding, pressing down each time.
16. From the top, roll and tuck the dough into itself until fully shaped. Tuck the ends using your fingers or a bench scraper.
17. Place in rice-floured bannetons, cover with a plastic bag or inexpensive plastic shower caps to prevent drying during the cold proof.
18. I recommend using a 7 to 8-inch banneton for this recipe.
19. Refrigerate the bannetons of dough overnight, or up to 36 hours.
20. Preheat the oven with the Dutch oven inside for 1 hour at 550°F.
21. Remove the plastic cover from the dough, and either discard or thoroughly dry it for reuse.
22. Dust the dough lightly with flour and cornmeal, place parchment paper over it, secure with your hand, and flip to release from the basket onto a surface.
23. Brush off any hardened rice flour.
24. Score the dough immediately before baking while still cold. Use a bread lame at a 45-degree angle for a deep cut (make this cut last).
25. Use parchment paper to carefully place the dough into the preheated Dutch oven.
26. Bake at 550°F with the lid on for 20 minutes. Remove the lid and continue baking uncovered at 450°F for 15 minutes. Place a pan under the Dutch oven to prevent the bottom from burning. Look for a golden color and an internal temperature of 200-205°F.
27. Gently take the bread out of the pot and let it cool for at least 1-2 hours before slicing.

Notes

• Ensure the sourdough starter is lively and bubbly for optimal rise and flavornUse your hands if necessary to fully combine flour and water for proper hydrationnUse damp fingers to mix in salt and starter evenly and prevent sticking

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Asian

Nutrition

• Calories: 250
• Fat: 12g
• Protein: 8g

Keywords: sourdough bread recipe, active sourdough starter, low hydration dough, stretch and fold technique, dutch oven baking, bread scoring tips

Farmgirl Sourdough Bread: Getting Started

Fundamentals

The foundation of Farmgirl Sourdough Bread lies in understanding its core ingredients and preparation methods. The unbleached bread flour provides structure, while the sourdough starter introduces natural leavening and a distinct tangy flavor. Combining these with water and sea salt creates a dough that is rich in texture and taste. The art of sourdough relies heavily on the fermentation process, which allows the dough to develop its unique characteristics over time.

Preparation/setup

Begin the night before by refreshing your sourdough starter. Place it in a warm spot, ideally between 78-80°F, to encourage activity. Once it bubbles and doubles in size, refrigerate it overnight. The next day, let the mature starter reach room temperature before mixing it with the flour and water. Employ a dough whisk or your hands to combine the ingredients into a rough, dry dough. Allow it to rest in a warm environment for up to three hours to facilitate autolyse, a crucial step in developing gluten.

Mastering the Craft of Farmgirl Sourdough Bread

Technique

Layer the mature starter on the dough, sprinkle with sea salt, and use damp fingers to incorporate them thoroughly. After resting for an hour, begin the stretch and fold technique. This involves gently stretching the dough upwards and folding it back over itself, repeating around the bowl. Perform this action four times at 30-minute intervals to build gluten strength. If the dough isn’t forming as expected, coil folds can be utilized to encourage shape.

Tips/tricks

Patience and consistency are key when working with sourdough. Keep the dough in a warm setting to facilitate proper fermentation. Monitor the rise carefully; you’re aiming for a 40-70% increase in size. If you’re facing challenges, consider using the oven’s proofing setting to maintain a stable environment. For those interested in exploring other bread varieties, check out our Crispy Stovetop Skillet Bread and Dollywood Cinnamon Bread.

Perfecting Your Farmgirl Sourdough Bread

Perfecting results

The bulk fermentation phase is crucial for developing flavor and texture. As the dough rises, it should display some bubbles and a slight dome at the edges, indicating readiness. When pre-shaping the dough, handle it with care on a lightly floured surface to avoid deflating it. Utilize a bench scraper to form round shapes, creating tension by tucking the bottom under.

Troubleshooting/variations

If your dough is excessively sticky, resist the urge to over-flour. Instead, focus on technique adjustments like increasing the stretch and fold sessions. For those interested in exploring a different kind of bread, consider our Garlic Parmesan Sheet Pan Breadsticks or Flourless Oat Chia Bread as delightful alternatives.

Serving and Storing Farmgirl Sourdough Bread

Serving/presentation

Once your Farmgirl Sourdough Bread is baked to a golden hue, let it cool for at least 1-2 hours before slicing. This resting period allows the interior to set, ensuring each slice is soft and flavorful. Serve it as a centerpiece at gatherings, paired with your favorite spreads or as an accompaniment to hearty soups and stews.

Pairings/storage

For storage, wrap the bread in a clean kitchen towel or place it in a bread box to maintain freshness. Avoid refrigeration as it can dry out the bread. Instead, if you need to store it longer, consider freezing slices for quick and easy access. Pair your sourdough creation with a delightful Pineapple Quick Bread for a sweet contrast.

Conclusion

Crafting Farmgirl Sourdough Bread is a rewarding venture that blends tradition with artisanal techniques. By understanding the fundamentals and mastering key techniques like stretch and fold, you can create a delightful homemade bread that is perfect for any occasion. The journey from simple ingredients to a beautifully baked loaf is filled with anticipation and satisfaction.

Whether you’re a seasoned baker or a curious novice, the process of making sourdough opens up a world of flavors and textures. Its rustic charm and wholesome taste make it a staple in any kitchen. Embrace this culinary journey and let the magic of sourdough transform your cooking experience.

FAQs – Farmgirl Sourdough Bread