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        <h1>The Definitive Guide to Baking Perfect Sourdough Bread</h1>
        <p>Your journey to artisanal sourdough starts here.</p>
    </header>

    <article>
        <p>Sourdough bread, with its tangy flavor and chewy texture, has captured the hearts of bakers and bread lovers worldwide. This guide will provide you with a <span class="highlight">comprehensive understanding of sourdough baking</span>, from nurturing your starter to achieving a beautifully risen loaf with a crispy crust. Let's embark on this delicious journey together!</p>

        <img src="sourdough-bread.jpg" alt="A perfectly baked sourdough loaf with a golden-brown crust.">

        <h2>Understanding Sourdough: More Than Just Bread</h2>
        <p>Sourdough is unique because it relies on a <span class="highlight">wild yeast starter</span> instead of commercial yeast. This starter, a living culture of yeast and bacteria, is what gives sourdough its characteristic flavor and texture. It's a symbiotic relationship that has been used for centuries to leaven bread.</p>

        <h2>Creating and Maintaining Your Sourdough Starter</h2>
        <p>Your sourdough journey begins with the starter. Here's how to create one from scratch:</p>

        <h3>1. Ingredients for the Starter:</h3>
          <ul>
            <li><b>Unbleached all-purpose flour or bread flour</b></li>
            <li><b>Water</b> (preferably non-chlorinated)</li>
          </ul>

        <h3>2. Step-by-Step Guide to Starter Creation</h3>
        <ol>
            <li><b>Day 1:</b> Mix 50g of flour and 50g of water in a clean jar. Cover loosely and let it sit at room temperature (around 70-75°F or 21-24°C).</li>
            <li><b>Day 2:</b> You might see some bubbles. Whether you do or not, discard about half of the mixture and add another 50g of flour and 50g of water. Mix well.</li>
            <li><b>Days 3-7 (and beyond):</b> Repeat the process of discarding and feeding twice a day. The starter should become increasingly bubbly and double in size within a few hours after feeding.</li>
        </ol>

        <p class="tip"><b>Tip:</b> If your starter isn't showing signs of activity after a few days, don't worry! It can take up to two weeks or longer, depending on your environment. Consistency is key.</p>

        <h3>3. Maintaining Your Starter</h3>
          <p>Once your starter is active, you can transition to a once-a-day feeding or store it in the refrigerator for less frequent use. For refrigerated storage, feed it once a week. Always feed your starter a few hours before you plan to bake with it to make sure it is bubbly.</p>

        <h2>Sourdough Bread Recipe: A Step-by-Step Guide</h2>

        <h3>1. Ingredients for the Dough</h3>
          <table>
            <thead>
              <tr>
                <th>Ingredient</th>
                <th>Quantity</th>
              </tr>
            </thead>
            <tbody>
              <tr>
                <td>Active Sourdough Starter (Levain)</td>
                <td>100g</td>
              </tr>
              <tr>
                <td>Water</td>
                <td>350g (lukewarm)</td>
              </tr>
              <tr>
                <td>Bread Flour</td>
                <td>500g</td>
              </tr>
              <tr>
                <td>Salt</td>
                <td>10g</td>
              </tr>
            </tbody>
          </table>

        <h3>2. Baking Process</h3>

        <ol>
            <li><b>Autolyse (30-60 minutes):</b> Mix the flour and water (reserving 50g of water) in a large bowl until just combined. Cover and let it rest. This allows the flour to fully hydrate, making the dough easier to work with and improving the final texture.</li>
            <li><b>Mixing (10-15 minutes):</b> Add the levain and salt to the autolysed dough, along with the rest of the water. Mix thoroughly until the dough comes together.</li>
            <li><b>Bulk Fermentation (3-5 hours):</b> This is where the magic happens. The yeast in the starter will ferment the dough, creating flavor and structure. Perform 3-4 sets of <span class="highlight">stretch and folds</span> during the first 2 hours, spaced 30 minutes apart. Then let it rest undisturbed until it has increased in volume by about 50-75%.</li>
            <li><b>Shaping (15-20 minutes):</b> Gently turn the dough out onto a lightly floured surface. Shape it into a round (boule) or an oval (batard).</li>
            <li><b>Cold Proof (12-24 hours):</b> Place the shaped dough in a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover and refrigerate. This slow, cold fermentation develops flavor and makes the dough easier to score.</li>
            <li><b>Baking (45-50 minutes):</b> Preheat your oven to 500°F (260°C) with a Dutch oven inside. Carefully remove the hot Dutch oven, place the dough inside, and score the top with a sharp knife or lame. Cover and bake for 20 minutes. Then, remove the lid, reduce the temperature to 450°F (232°C), and bake for another 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).</li>
            <li><b>Cooling (at least 2 hours):</b> Let the bread cool completely on a wire rack before slicing and enjoying. This allows the crumb to set properly.</li>
        </ol>

        <h2>Troubleshooting Common Sourdough Issues</h2>

        <ul>
            <li><b>Dense Crumb:</b> This could be due to an under-active starter, under-proofing, or not enough gluten development.</li>
            <li><b>Flat Loaf:</b> Over-proofing, a weak starter, or improper shaping could be the culprits.</li>
            <li><b>Pale Crust:</b> Make sure your oven is hot enough and you're using steam during the initial baking phase.</li>
        </ul>

        <h2>Advanced Sourdough Techniques</h2>
        <p>Once you've mastered the basics, you can explore advanced techniques like:</p>
        <ul>
          <li><b>Adding Inclusions:</b> Incorporate ingredients like nuts, seeds, dried fruits, or cheese during the shaping process.</li>
          <li><b>Different Flours:</b> Experiment with whole wheat, rye, or spelt flours to create unique flavors and textures.</li>
          <li><b>Longer Fermentation:</b> Try extending the bulk fermentation or cold proof for even more complex flavors.</li>
        </ul>

        <h2>Conclusion</h2>
        <p>Baking sourdough bread is a rewarding experience that connects you to a rich baking tradition. With patience, practice, and this comprehensive guide, you'll be well on your way to creating <span class="highlight">perfect sourdough loaves</span> that will impress your family and friends. Enjoy the process, embrace the imperfections, and savor the delicious results of your labor. Happy baking!</p>
        <blockquote>"Sourdough baking is more than just a recipe; it's a journey of discovery, a dance between baker and nature." - Unknown</blockquote>
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