How to Make Authentic Italian Sourdough Bread

Making authentic Italian sourdough bread is a rewarding and enjoyable experience that yields a delightful loaf with a rich flavor and delightful texture. The process may seem daunting at first, but with a little patience and practice, anyone can master this art. Follow these detailed steps to create your own Italian sourdough bread from scratch.

Gather Your Ingredients

To make authentic Italian sourdough bread, you will need the following ingredients:

• 500g of high-quality bread flour
• 350ml of water (room temperature)
• 100g of active sourdough starter
• 10g of sea salt

Create the Dough

1. In a large mixing bowl, combine the bread flour and water. Mix until there are no dry bits of flour left. Cover the bowl with a damp cloth and let it rest for about 30 minutes. This process is called autolyse and helps to develop the dough's gluten.

2. After the autolyse, add your active sourdough starter and sea salt to the mixture. Incorporate these ingredients by pinching and folding the dough until well combined.

Bulk Fermentation

3. Once your dough is fully mixed, cover the bowl with a cloth or plastic wrap and let it rise at room temperature for approximately 4 to 6 hours. During this time, perform stretch and fold techniques every 30 minutes for the first 2 hours. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over the rest of the dough. Turn the bowl and repeat this process around four times.

Pre-shaping the Loaf

4. After the bulk fermentation is complete, gently remove the dough from the bowl onto a lightly floured surface. Pre-shape the dough into a round by folding the edges into the center and gently shaping it into a ball.

5. Let the pre-shaped dough rest for about 20 to 30 minutes, covering it with a damp cloth to prevent drying.

Final Shaping

6. For final shaping, turn the dough seam-side down and shape it according to your preference—round or oblong. Use your hands to create surface tension by pulling the dough towards you while shaping.

7. Place the shaped dough in a proofing basket (banneton) dusted with flour to help keep its shape.

Final Proof

8. Cover the basket with a cloth and let it proof for an additional 2 to 4 hours at room temperature or overnight in the refrigerator for a more complex flavor.

Baking the Bread

9. Preheat your oven to 230°C (450°F) about 30 minutes before you plan to bake. Place a Dutch oven or baking stone inside to heat up as well.

10. Once preheated, carefully transfer your dough onto a piece of parchment paper. Score the top with a sharp blade to create steam vents.

11. Use the parchment paper to lift the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 20 minutes until the crust is deep golden brown.

Cooling and Enjoying Your Bread

12. Once baked, remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This will help set the crumb structure and enhance the flavor.

Congratulations on your homemade authentic Italian sourdough bread! Enjoy it fresh with olive oil, cheese, or your favorite spreads. With practice, you'll perfect your technique and create loaves that rival those from Italian bakeries!