Why You’ll Love This Nancy Silverman’s Rustic Sourdough Bread Recipe
If you’re looking for a bread recipe that combines simplicity with incredible flavor, you’ll love Nancy Silverman’s Rustic Sourdough Bread.
This recipe captures that perfect balance of crusty exterior and soft, airy interior. What truly excites me is how the sourdough starter brings a depth of flavor that’s hard to resist.
Plus, the process feels like a delightful journey, allowing me to engage with my ingredients. I appreciate that it doesn’t require any fancy equipment, just a little time and patience.
You’ll find the aroma wafting through your home irresistible—it’s pure comfort and warmth in every loaf.
Ingredients of Nancy Silverman’s Rustic Sourdough Bread
When it comes to baking, the ingredients are what bring your creation to life. In Nancy Silverman’s Rustic Sourdough Bread, each component plays a crucial role, from the sourdough starter that adds that tangy flavor to the yeast that helps it rise.
It’s truly a beautiful blend of elements that come together to create something wonderful. So, let’s break down exactly what you’ll need to whip up this delicious loaf that’ll have your kitchen smelling heavenly.
Ingredients:
- 2 2/3 cups lukewarm water (70°F)
- 2 cups sourdough starter (plus an additional 2 tablespoons)
- 1 1/2 teaspoons yeast
- 7 2/3 cups bread flour (bleached white)
- 1 tablespoon sea salt (or 1 teaspoon kosher salt and 1/2 teaspoon table salt)
- 3 tablespoons cold milk
- 3 tablespoons extra virgin olive oil
- Semolina flour (for dusting)
Now, let’s chat about those ingredients. First off, the sourdough starter is your best friend here. If you don’t have one, it’s worth the time to cultivate it.
It’s like a magic potion that not only adds flavor but also a lovely texture. And don’t skimp on the bread flour. It’s essential for that chewy, crusty exterior we all crave.
As for the salt, it’s not just for flavor; it strengthens the dough. And let’s not forget about the semolina flour; it adds a nice touch to prevent sticking and gives a little extra character to your bread.
How to Make Nancy Silverman’s Rustic Sourdough Bread
Making Nancy Silverman’s Rustic Sourdough Bread is quite the adventure, and you’ll be surprised at how simple it really is. So, let’s dive right in. First off, grab your mixing bowl and add 2 2/3 cups of lukewarm water (ideally at 70°F), along with 2 cups of your trusty sourdough starter and 1 1/2 teaspoons of yeast.
Now, throw in 7 2/3 cups of bread flour. Don’t worry if it looks like a hot mess at this point; just use a rubber spatula or a wooden spoon to mix everything until it’s moistened. Imagine your dough is a teenager—give it a moment to rest for 20 minutes after mixing. This is like letting it catch its breath before the real workout begins.
After the dough has had its little break, it’s time to kick things up a notch. Add 1 tablespoon of sea salt (or your preferred combination of kosher and table salt) and mix on medium speed for about 2 minutes. This salt is essential—it’s not just for flavor, it helps strengthen the dough.
Next, in a separate bowl, combine 3 tablespoons of cold milk and 3 tablespoons of extra virgin olive oil with the remaining 1/3 cup of water. Gradually add this liquid mixture to your dough while mixing on low speed. Be gentle here, like introducing a kitten to a dog. You don’t want to splash flour everywhere.
Once everything is incorporated, crank up the speed to high and mix for another 4 minutes.
Now, let’s get to the fun part—fermentation! Cover your bowl with plastic wrap and let the dough sit at room temperature for 2 to 2 1/2 hours. Picture it rising like a loaf of dreams.
Once it’s doubled in size, flour your work surface and plop that dough out. Give it a gentle stretch into a rough oval shape and let it rest again for 20 minutes. It’s like a nap for your dough, and trust me, it will thank you later.
Then, cut it into two equal pieces and shape them into oblong forms, dimpling the tops with your fingers (think of it as giving your dough a little massage). After a final proofing session of 2 hours, you’re ready to bake.
Just remember to spritz your oven with water before loading the dough in; a little steam helps achieve that crispy crust we all love. In about half an hour, you’ll have beautiful, golden loaves of rustic sourdough that will make your kitchen feel like a bakery. Enjoy the aroma—it’s worth every bit of effort.
Nancy Silverman’s Rustic Sourdough Bread Substitutions & Variations
Sometimes, you might want to switch things up with Nancy Silverman’s Rustic Sourdough Bread to suit your taste or dietary preferences.
For a whole grain twist, try substituting half the bread flour with whole wheat flour. If you’re looking for a gluten-free option, use a gluten-free flour blend, but add more water to maintain moisture.
Want a hint of sweetness? Incorporate honey or maple syrup in place of some of the milk. You can also experiment with herbs, cheeses, or nuts for added flavor.
Each variation brings a unique character to this already delightful bread! Enjoy exploring!
Additional Tips & Notes
While baking Nancy Silverman’s Rustic Sourdough Bread, I’ve found a few tips that can make the process smoother and the results even better.
First, always use a kitchen scale for accurate measurements; it really makes a difference.
Also, let your sourdough starter sit at room temperature for a few hours before using it—it’ll be more active.
When shaping the dough, don’t rush; take your time for better structure.
Finally, spritzing the oven with water creates that perfect crust, so don’t skip it!
Trust me, these small tweaks can elevate your baking game greatly. Enjoy the process!