Sourdough Bread
Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.
Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8
Sourdough Bread
Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.
Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8
Cooking Instructions
- 1
To check if starter is ready to be used, add a small piece of starter to a bowl of water. If it floats, the starter is active. This test is not always accurate.
- 2
Mix flours together with 375 ml of water, let rest 30 minutes - 2 hours for autolyse.
- 3
Add starter to dough and pinch into dough with hands.
- 4
Add 10g of salt and the remaining 25 ml of water, the dough should be a little easier to mix and very watery.
- 5
With force, slap dough onto un-floured surface and fold together 5 minutes until some strength develops and the dough can hold its form.
- 6
Lightly oil bowl or proofing box and add dough.
- 7
Proof dough in proofing oven set to 85 F or at room temperature.
- 8
With oiled hands, pick up dough at middle and fold onto itself, then rotate dough 90 degrees and fold again. Repeat every 30 minutes for 3-4 hours, total of 6-8 times.
- 9
Prepare a generously floured towel placed in shaping basket or bowl to hold the dough overnight.
- 10
Place dough on an un-floured surface and carefully form dough into a round shape. Lightly flour and let relax 10 minutes covered with a towel.
- 11
Rollover onto floured surface with un-floured bottom facing up, pull sides out and fold together like an envelope.
- 12
Stitch bottom together to hold and let rest seam-side down on counter to seal. Move into basket, seam-side up, and cover with flour, refrigerate overnight covered in towel.
- 13
Flour parchment paper, preheat dutch oven on middle rack of oven set to 500F.
- 14
Gently roll out dough onto parchment paper and score top of dough ball with a razor blade.
- 15
Transfer dough with parchment paper into hot Dutch oven. Bake for 15 minutes with the lid on and 30 minutes off, cook times vary.
- 16
Knock bottom of bread to hear hollow sound if bread is fully cooked.
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