Sourdough Bread

If you’ve always wanted to try making your own sourdough bread-what are you waiting for?!

This was my very first attempt, and I would say it was a success!

SOURDOUGH RECIPE {for one loaf}

INGREDIENTS:

100g of Active Starter /350-375g of water /10-12g of fine Salt 500g of bread or unbleached all purpose flour

INSTRUCTIONS:

TOOLS

•Dutch Oven •Kitchen Scale

•Parchment paper •Plastic wrap/bag •Sharp knife/Lame

•Large Bowl•Banneton Basket

•Optional: Dutch Wisk and Bench Scraper

1. Combine Active Starter and water and salt in a large bowl. Mix until mostly combined. Add the flour.

2. Continue to combine w hands or Dutch whisk until it starts make a dough. Don't over mix. Dough will look shaggy.

3. Cover bowl with plastic wrap/bag and set aside for its first rest.

4. Start stretch and fold (S&F) process: 30min rest, S&F, 30min rest, S&F, 45min rest, S&F, 45min rest S&F. Replacing the plastic during each rest.

5. Leave to almost double in size (2-4hrs)

6. Turn over the bowl and let the dough fall out on to a lightly floured surface.

7. Stretch out the dough into a rectangle, (if doing a fold in, add now), tri-fold the dough in both directions.

8. Push and pull the dough in a candy cane fashion until there's good tention on the top to create a ball

9. Let rest on the counter for 10-20 minutes.

10.Flip the dough over and repeat steps 7 & 8, it will not stretch out at much and will remember its shape.

11.Flip the dough into a lightly floured Banneton basket. If desired, use a bench scraper to help.

12.Cover in plastic and put in fridge for 2-24hrs until you're ready to bake

BAKING:

1. Place Dutch oven and lid in the cold oven. And preheat to 475°

2. Once the oven has been at temperature 20-30 minutes, take loaf out of the fridge, dust flour on the top of the dough, and flip over onto parchment paper.

3. Using a sharp knife or lame, do the decorative cuts followed by a long deep cut.

4. Using the parchment paper to pick it up, place the dough in the Dutch oven and return the lid. Turn temperature down to 450° and bake for 30mins,

5. Remove the lid and bake for an additional 20-30 minutes or until desired color.

6. Remove from oven and place on a cooling rack to allow to cool for minimum 2 hours before enjoying.

TIPS

*After mixing the dough, do slap and folds on the counter for about 5 minutes.

*Try adding more steam in the oven by adding ice to the dutch oven or a cookie sheet of ice in the bottom of the oven.

*Mix it up! Sourdough isn't exactly the same for everyone or each kitchen.

Feel free to experiment with times, temperatures and measurements.

#sourdough #easysourdough #bread #homemadebread #homemaker