How to Make Chia Sourdough Bread – beginner freindly
Did you ever want to make your own sourdough bread?
Look no further! You’ve come to the right place. I created this recipe using all-purpose flour, making it accessible and easy to try for beginners. But what’s the difference between all-purpose flour and bread flour? The main difference lies in the protein content. All-purpose flour typically has about 10% protein, while bread flour ranges from 11% to 14%, depending on the brand. This higher protein content in bread flour helps with stronger gluten development, giving sourdough bread its chewy texture and better rise.
Sourdough bread baking might sound a bit daunting, but my recipe simplifies the process. It doesn’t require levain , autolyse, or even a lot of kneading! If you don’t have a sourdough starter, don’t worry—I’ve got you covered. You’ll find an easy-to-follow recipe for making your own starter right here. If you live in Australia, I’d be happy to share my dried sourdough starter with you—just message me if you’re interested.
Let’s dive into the world of sourdough and create something truly special together!”
Beginner’s Sourdough Bread
Ingredients
- 350 grams all purpose flour
- 240 grams water
- 6 grams salt
- 40 grams active sourdough starter
- 15 grams chia seeds
- 25 grams hot water
Instructions
- Prepare Chia Seeds – In a small bowl, soak chia seeds in 25g of hot water. Stir and let them absorb the water for about 10-15 minutes until they form a gel-like consistency.
- In a large bowl, mix 350g of all-purpose flour, 240g water, and 40g of active sourdough starter.
- Add the soaked chia seeds and salt then, mix until just combined.
- Cover and let it rest for 30 minutes.
- Perform 4 sets of stretch and folds every 30 minutes to build strength.
- Cover the bowl and let the dough ferment at room temperature (21-24°C) for 4-6 hours
- Shape the dough into a ball, and place it in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8-12 hours) for a cold proof.
- Preheat oven to 250°C with a Dutch oven inside.
- Place the dough onto parchment paper, score the top, and bake covered for 25 minutes.
- Remove the lid and bake for another 15 minutes or until golden brown.
- Let the bread cool completely before slicing.
Notes
- Sourdough bread needs to cool completely before slicing—yes, I know it’s tempting to cut into it right away, but patience is key to achieving the perfect texture and flavor!
- Allowing the dough to proof in the fridge further enhances the bread’s flavor, giving it that deep, tangy sourdough profile.
- If your dough doesn’t rise as expected, don’t worry—you can transform it into a delicious pizza base and try again next time!