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Richard Bertinet Sourdough Bread Recipe

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Description

Richard Bertinet is a renowned baker and author of several bread-making books. His sourdough bread recipe is a classic that produces a tangy and crusty loaf with a soft and chewy crumb. The recipe requires patience, attention to detail, and a few simple ingredients.

Prep Time

The prep time for this recipe is approximately 12-24 hours, depending on the temperature and humidity in your kitchen.

Cook Time

The cook time for this recipe is approximately 45-50 minutes.

Ingredients

  • 500g strong white bread flour
  • 10g sea salt
  • 350g water
  • 150g sourdough starter

Equipment

  • Mixing bowl
  • Plastic scraper
  • Bench scraper
  • Proofing basket
  • Baking stone

Method

  1. In a mixing bowl, combine the flour and salt.
  2. Add the water and sourdough starter and mix until a shaggy dough forms.
  3. Cover the bowl with a damp towel and let it rest for 30 minutes.
  4. After 30 minutes, stretch and fold the dough using a plastic scraper.
  5. Repeat the stretching and folding every 30 minutes for the first 2 hours.
  6. Let the dough rest for another 2-3 hours, or until it has doubled in size.
  7. Shape the dough into a ball and place it in a proofing basket lined with a floured cloth.
  8. Cover the basket with a damp towel and let it rest in the refrigerator overnight.
  9. The next day, preheat your oven to 450°F and place the baking stone inside.
  10. Remove the proofing basket from the refrigerator and carefully invert the dough onto the baking stone.
  11. Bake the bread for 45-50 minutes, or until it is golden brown and crusty.
  12. Let the bread cool on a wire rack before slicing and serving.

Notes

It is important to maintain a consistent temperature and humidity throughout the fermentation process to achieve the best results. You can adjust the water temperature and fermentation time to suit your kitchen conditions.

Nutrition Info

This recipe makes one loaf of bread. Each serving contains approximately 120 calories, 1g fat, 23g carbohydrates, and 4g protein.

Recipes FAQ

What is a sourdough starter?

A sourdough starter is a mixture of flour and water that is fermented by wild yeasts and lactobacilli. It is used to leaven bread and other baked goods and gives them a distinctive tangy flavor.

How do I make a sourdough starter?

To make a sourdough starter, mix equal parts flour and water in a jar and let it sit at room temperature for several days, stirring occasionally. The mixture will begin to ferment and develop a sour aroma. Once the starter is active, you can use it to make bread.

Can I use whole wheat flour instead of bread flour?

Yes, you can use whole wheat flour or a combination of different flours in this recipe. Keep in mind that different flours will affect the texture and flavor of the bread.

Recipe Tips

  • Use a kitchen scale to measure your ingredients accurately.
  • Don't overmix the dough, as this can cause it to become tough and dense.
  • You can experiment with different shaping techniques and toppings to customize your bread.
  • Store leftover bread in an airtight container at room temperature for up to 3 days.

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