The World of Types of Bread: From Traditional to Artisan

The Netherlands has a rich tradition when it comes to bread. From classic white loaves to more adventurous sourdough creations, bread plays a central role in Dutch cuisine. In this blog, we dive into the different types of bread that our country has to offer, and I'll provide you with a detailed step-by-step guide to baking your own sourdough bread.

An Overview of Bread Types

Bread comes in many shapes and sizes, and we can roughly categorize them into a few types:

1. White Bread: Made from flour, which is a finely ground part of the grain.
2. Brown or Grey Bread: A combination of flour and whole wheat flour, giving it a slightly darker color and fuller flavor.
3. Whole Wheat Bread: Made entirely from whole wheat flour, in which the whole grain is processed, making it richer in fiber and nutrients.
4. Multigrain Bread: Made from a variety of grains such as wheat, rye, and corn. This bread may be made with flour or whole wheat flour and often contains seeds and grains for added flavor and texture.

In addition, there are countless variations such as spelt bread, organic bread, and sourdough bread. Each type has its own charm and application, and with so much choice, there’s always something that fits your taste.

The Rise of Sourdough Bread

In recent years, sourdough bread has gained a lot of popularity. This bread, with its characteristic mildly sour taste and firm crust, is considered an artisanal product that requires attention and time. What makes sourdough bread truly special is that it doesn’t contain commercial yeast. Instead, it is made with a sourdough starter, a natural fermentation process in which wild yeasts and lactic acid bacteria help the bread rise.

Step by Step: Baking Your Own Sourdough Bread

Baking sourdough bread is an adventure that takes time and patience, but the reward is a delicious, artisanal bread that you can proudly place on your table. Here’s how to do it:

What is a Sourdough Starter?

Before you can start baking, you need a sourdough starter. This is a mixture of flour and water that undergoes natural fermentation to become an active yeast culture. Creating this starter takes time—about seven days—and requires daily care.

Ingredients:

• 50 grams of rye flour (or another flour of your choice)
• 50 grams of water at room temperature

Equipment:

• Kitchen scale
• Glass jars with a lid
• Plastic or wooden spatula

Day 1: Mix 50 grams of flour with 50 grams of water in a glass jar. Stir well until you have a homogeneous mixture. Loosely cover the jar with a lid or cloth and place it in a warm spot in the house, like above the radiator or on the countertop.

Day 2-7: Feed your starter daily by discarding 50 grams of the mixture and adding 50 grams of flour and 50 grams of water. Stir well and place the jar back in the same warm spot. After a few days, you will notice that the starter begins to bubble and increase in volume. This is a sign that the yeasts and bacteria are becoming active.

Is your starter ready? Your starter is ready when it doubles in volume within 8 hours after feeding and has a pleasant, mildly sour smell. You can test this by placing a bit of starter in a glass of water—if it floats, it’s ready for use!

The Sourdough Bread Recipe

Now that you have an active sourdough starter, you can begin making your sourdough bread. Below is the recipe for a classic sourdough loaf.

Ingredients:

• 500 grams of flour or whole wheat flour
• 300 grams of water
• 100 grams of active sourdough starter
• 10 grams of salt

Equipment:

• Kitchen scale
• Kneading machine or large bowl and spatula
• Proofing basket or bowl with cloth
• Baking sheet or baking stone

Step 1: Prepare the Dough Mix the flour, water, and sourdough starter in a large bowl. Knead the mixture by hand or in a kneading machine until you have a smooth dough. Add the salt and knead again thoroughly. The dough should be elastic and slightly sticky.

Step 2: First Proofing Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let the dough rise at room temperature for 3 to 4 hours. The dough will increase in volume during this time.

Step 3: Shaping and Second Proofing Place the dough on a lightly floured work surface and shape it into a ball or oval, depending on the desired shape. Place the dough in a proofing basket or a bowl lined with a cloth and dusted with flour. Let it rise again for 2 to 3 hours.

Step 4: Baking Preheat your oven to 230°C (450°F) and place a baking sheet or baking stone in the oven to heat up. Score the top of the dough with a sharp knife to allow for expansion during baking. Bake the bread for 20 minutes at 230°C, then reduce the temperature to 200°C and bake for another 20-25 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 5: Cooling Let the bread cool completely on a rack before slicing. The bread will continue to harden while cooling, resulting in the crispy crust that makes sourdough so beloved.

Tips and Tricks for Perfect Sourdough Bread

• Patience is key: Sourdough takes time. Don’t rush the process; the flavors develop best during a long proofing time.
• Use a thermometer: The ideal temperature for sourdough dough proofing is between 21 and 25°C (69-77°F). A cold environment can slow the process, while very warm conditions can speed it up.
• Work clean: Hygiene is important when working with sourdough. Always use clean jars and spatulas to prevent unwanted bacteria from interfering with the fermentation process.

Baking sourdough bread is an artisanal process that requires time, attention, and love for the craft. But the satisfaction of pulling your perfectly baked bread from the oven is unmatched. With a little patience and the right technique, you can make your own sourdough bread that not only tastes delicious but is also a proud product of your own hands.

What are you waiting for? Grab your flour, water, and glass jars, and begin this culinary adventure. You’ll be amazed at the taste and texture of homemade sourdough bread. Happy baking!