Extra-Tangy Sourdough Bread

Prep:15minCook:30min

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor.

Updated at: Thu, 17 Aug 2023 07:03:05 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

211

High

Nutrition per serving

Calories1441.5 kcal (72%)

Total Fat2 g (3%)

Carbs289 g (111%)

Sugars1.1 g (1%)

Protein53.6 g (107%)

Sodium2906.8 mg (145%)

Fiber25.8 g (92%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupsourdough starter

ripe, fed

340gwater

lukewarm

600gUnbleached All-Purpose Flour

divided

2 ½ teaspoonssalt

Instructions

Step 1

To make the dough: In a large bowl or the bowl of a stand mixer, stir together the starter, water, and 3 cups (360g) of the flour. Beat vigorously for 1 minute.

Step 2

Cover and let rest at room temperature for 4 hours. Refrigerate overnight, or for about 12 hours. The dough will have expanded in size and become more relaxed after its overnight rest.

Step 3

Add the remaining 2 cups (240g) flour and the salt. Stir to thoroughly combine, then knead (by hand, or with a stand mixer equipped with the dough hook) to form a smooth dough.

Step 4

Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on the vigor of your starter and the temperature of your kitchen, this may take up to 5 hours (or even longer). For best results, gently deflate the dough once an hour by turning it out onto a lightly floured or lightly greased work surface; stretching and folding the edges into the center; turning it over, then returning it to the bowl. Adding these folds will help strengthen the dough’s structure, and allow you to feel how it’s progressing over time.

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