Vermont sourdough bread
Description
The recipe won't take too much time. Vermont sourdough bread is bread that's worth putting in a little work. You won't find bread like this in an ordinary bakery. Of course, this isn't the only way to make it; I'm sharing my own recipe for this bread, adapted to my baking conditions. This recipe uses the Italian levain "Lievito madre." Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
It is best to prepare the starter the evening beforehand. To do this, have ready 70 ml of room‑temperature water, 10 grams of starter, and 70 grams of flour.
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Step 3
Pour water into a small container, add the starter and flour, and stir until smooth. Cover with plastic wrap and place in a warm spot to ferment for about 10–12 hours.
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Step 4
As a result of fermentation on the sponge, you should see signs of fermentation: bubbles.
- 5
Step 5
In a mixing bowl for kneading dough, put the sponge starter, add room-temperature water and flour. Mix and leave for 30 minutes.
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Step 6
After 30 minutes, add salt and knead the dough. Knead by hand for at least 10–13 minutes. Cover with plastic wrap and place in a warm spot to ferment for 3 hours.
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Step 7
Every hour, perform a stretch-and-fold using the “stretch and fold” method.
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Step 8
Twenty minutes after the last fold, turn the finished dough out onto a floured work surface. To check if it’s ready: if the dough doesn’t spring back when you press it with a finger, it’s ready to work with.
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Step 9
Roll the dough into a thin sheet, fold the edges toward the center, then roll into a spiral; roll lightly afterward to smooth the shape, pinch the seams closed.
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Step 10
Place the loaf in a banneton; if you do not have one, any container of suitable size will do—line it with a cloth well rubbed with flour. Lay the loaf seam side up and fold the edges of the cloth over it. Proof for 1 hour.
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Step 11
After an hour, transfer the bread to a baking tray and score it as you like. Put it in the oven at the maximum temperature, 250°C, for 10 minutes with steam. Then reduce the temperature to 180°C and bake for another 40 minutes.
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Step 12
Cool the finished bread on a rack until it reaches room temperature. After that it can be served at the table.
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Step 13
Vermont sourdough bread came out very tasty and fragrant, with a crisp crust. It works equally well on a weekday table or for a feast, and it stays fresh for a long time without going stale.