Spanish Sourdough Bread

Spanish sourdough bread, or pan de masa madre, is a type of bread that incorporates the traditional sourdough fermentation process, but often with a Spanish twist. The base of it is very similar to standard sourdough bread, but you may find it infused with flavors or textures inspired by Spanish ingredients or regional techniques.

Here’s a basic recipe for making a Spanish-style sourdough bread:

Ingredients:

• 500g bread flour (you can mix white and whole wheat flour for a more rustic texture)

• 100g active sourdough starter (100% hydration)

• 350g water (room temperature)

• 10g salt

• 15g olive oil (for that Spanish flavor)

• Optional: A small amount of Spanish white wine or sherry to add a slight depth of flavor (1-2 tbsp)

• Optional: A few teaspoons of whole wheat flour or rye flour for additional flavor complexity

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine the bread flour, olive oil, and salt.

   • Add the sourdough starter to the bowl and pour in the water. If you are using wine or sherry, add that as well.

   • Mix everything together until a dough forms. It should be slightly sticky but manageable.

2. Autolyse and Knead:

   • Let the dough rest for about 30 minutes to an hour (autolyse), allowing the flour to absorb the water.

   • After the rest, knead the dough by hand or using a stand mixer for about 10 minutes. The dough should be smooth and elastic.

3. Bulk Fermentation:

   • Place the dough into a clean bowl and cover it with a damp cloth or plastic wrap.

   • Let the dough rise at room temperature for about 4-6 hours, depending on the temperature of your environment. You should perform a few “stretch and folds” during the first 2 hours to help strengthen the dough.

4. Shape the Dough:

   • Once the dough has risen and doubled in size, gently turn it out onto a floured surface.

   • Shape the dough into a round or oval loaf (boule or batard). If you’re feeling adventurous, you can also make a baguette-style loaf.

5. Final Proofing:

   • Place the shaped dough into a proofing basket or bowl lined with a floured towel. Cover and let it rise for 2-3 hours at room temperature, or you can proof it in the fridge overnight for a slower fermentation.

6. Preheat the Oven:

   • Preheat your oven to 475°F (245°C) with a Dutch oven or a baking stone inside for a better crust.

   • If you’re using a Dutch oven, it should be preheated as well. This will help create steam, which gives sourdough its characteristic chewy texture and crispy crust.

7. Baking:

   • Once your dough has finished proofing, carefully place it into the preheated Dutch oven or onto the baking stone. You can score the top of the dough with a razor or sharp knife to help it expand properly during baking.

   • Cover the Dutch oven with its lid, or if you’re using a stone, steam the oven by adding a tray of hot water.

   • Bake the bread for 25 minutes with the lid on (or covered with a bowl if you’re using a stone), then remove the lid and bake for another 20-25 minutes, until golden brown and hollow when tapped on the bottom.

8. Cool and Enjoy:

   • Let the bread cool completely on a wire rack before slicing into it. This will help the texture set and enhance the flavor.

Variations:

• You can add olives or rosemary to the dough to give it a Mediterranean Spanish feel.

• For a rustic touch, sprinkle some cornmeal on the bottom of the loaf before baking.

This bread should have a crisp, golden crust with a chewy, airy interior that has a subtle tangy flavor from the sourdough culture. If you try adding in Spanish ingredients like olives or rosemary, it will elevate the rustic, Mediterranean vibe.

Do you like sourdough, or are you exploring Spanish breads specifically?