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Practice Reading: Re-order Paragraphs ID: #40346 Bread
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After mixing flour, water, and salt with the starter, the dough must be kneaded and then allowed to rest for its first fermentation, a process that typically takes about 5 hours.
The journey of making artisan sourdough bread begins with the preparation of a starter, a fermented mixture of flour and water that acts as a natural leavening agent.
Once the dough has sufficiently risen and developed its characteristic bubbles, it's shaped into loaves and left to proof until it doubles in size, setting the stage for the baking process.
Before baking, the dough undergoes a final proofing stage, which can last anywhere from 4 to 12 hours, depending on the desired sourness and ambient temperature.
This initial step is crucial because it creates the foundation for the bread's unique flavour and texture, which distinguishes artisan sourdough from other types of bread.

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