Nonna Bella Artisan Sourdough Bread

Ingredients:

• Starter:

  • 100g active sourdough starter

• Dough:

  • 375g water (lukewarm)

  • 500g bread flour

  • 10g salt

Instructions:

1. Prepare the Leaven:

   • The night before you want to bake, combine 20g of active sourdough starter with 100g of water and 100g of flour. Mix well, cover, and leave at room temperature overnight. It should be bubbly and active by morning.

2. Mix the Dough:

   • In a large mixing bowl, add 375g of lukewarm water to 100g active sourdough starter and stir to dissolve. Add 500g of bread flour and mix until all of the flour is hydrated (dough is a bit "shaggy"). Let this mixture sit for about 30 minutes to an hour; this process is called autolyse, which helps gluten development.

3. Add Salt:

   • After the autolyse, add 10g of salt to the dough. Mix well by folding the dough over itself or using your hands to incorporate the salt thoroughly.  Use stretch and folds so you don't overwork the dough.

4. Bulk Fermentation:

   • Cover the bowl with a damp towel and let it sit at room temperature. During this period, perform a series of stretch and folds—gently lift and fold the dough over itself every 30 minutes for the first 2 hours. This helps strengthen the gluten and incorporate air into the dough.

5. Shape the Dough:

   • After about 4 to 6 hours of bulk fermentation, when the dough has visibly increased in volume and shows bubbles, turn it out onto a lightly floured surface. Shape the dough into a round or oval loaf by folding the edges toward the center and turning it seam-side down.

6. Final Proof:

   • Place the shaped dough into a well-floured proofing basket or a bowl lined with a floured towel. Cover it and let it proof for another 2 to 3 hours, or until the dough is puffy and, when poked, the indentation fills back slowly.

7. Preheat the Oven:

   • About 30 minutes before baking, place a Dutch oven or a heavy lidded pot in the oven and preheat it to 450°F (230°C).

8. Bake:

   • Carefully remove the hot Dutch oven from your oven. Gently dust the bottom of the Dutch oven with corn meal to prevent sticking.  Gently invert the dough into the pot, score the top with a sharp blade or a razor to allow it to expand during baking. Cover and bake for 20 minutes. Then uncover and bake for another 25 minutes until the bread is golden brown and sounds hollow when tapped.  Gently mist the dough or drop an ice cube into the Dutch oven to increase moisture.  

9. Cool:

   • Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing to allow the structure to set.

This recipe yields a crusty, airy loaf that's perfect with just about any meal, or simply enjoyed with a dab of butter. Happy baking! Share your journey with our Community Forum https://italiansourdough.com/pages/nonna-bella-community