SOURDOUGH LOAF

my tried and TRUE SOURDOUGH RECIPE.

skill level: ADVANCED | quantity: 1 lOAF


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LISTS

GROCERY LIST:

  • 100 grams | Sourdough Starter

  • 520 grams | Bread Flour

  • 1-2 tablespoons | Rice Flour

  • 2 teaspoons | Kosher Salt

KITCHENWARE:

  • Dutch Oven or Bread Pot

  • Bread Proofing Basket

  • Medium Mixing Bowl & Large Glass Mixing Bowl

  • Measuring Spoons & Cups, Whisk & Wooden Spoon


prep

Helpful tips!

  • Baking bread is not easy but it takes practice and is extremely rewarding and such a fun skill to learn.

  • I like to start this process late at night around 9 or 10PM so that I can finish the folds in the morning and bake in the afternoon.

  • You can add a variety of herbs and seasonings such as thyme, rosemary, red pepper flakes or even crushed garlic!


BAKE

BREAD DOUGH:

  • 100 grams | Sourdough Starter

  • 360 grams | Filtered Water (room temperature)

  • 520 grams | Bread Flour

  • 2 teaspoons | Kosher Salt

  • 1 cup | Filtered Water (room temperature)

TOPPING:

  • 1-2 tablespoons | Rice Flour

  1. Whisk together sourdough starter with 360 grams of room temperature, filtered water in a medium bowl and set aside.

  2. Whisk together bread flour and salt in a large glass bowl. Pour sourdough, water mixture into flour mixture and mix together with a wooden spoon. Dough will be very shaggy and sticky, but mix until all flour is combined. Cover bowl with a towel, lid or plastic wrap and let rest for 20 minutes.

  3. After 20 minutes, dip hand in filtered water and begin folding dough from the outside in to the center on top of itself rotating the bowl and continuing to fold for 30 seconds. Cover bowl and let rest for 15 minutes. Repeat this process 2 more times making sure to let rest for 15 minutes in between. After the final folding, cover bowl and let rest overnight at room temperature for 8-12 hours.

  4. After overnight rest, gather the dough, proofing basket, parchment paper, more filtered water and rice flour. Set the parchment paper inside the proofing basket and set the basket directly next to the bowl with dough.

  5. Wet both hands and pull dough from the sides of the bowl. Lift dough from the middle straight up in the air, about 1 foot and let dough hang down on either side and fold onto itself. Wait 30 seconds, rotate bowl 45° and repeat the process. Wait 30 seconds, rotate bowl 45° and repeat the process but on this 3rd and final lift, lift up and let it fold onto itself inside the parchment lined proofing basket. Dust with rice flour and put in the fridge, uncovered for 3-5 hours to firm up.

  6. About 1 hour before ready to bake, preheat over to 500° F and place rack in the center of the oven. Place Dutch oven or bread pot in the oven to heat for 1 full hour.

  7. Once heated, carefully remove Dutch oven or bread pot from oven and remove lid. Remove firmed up bread dough from oven and score desired pattern. Lift dough out of proofing basket using parchment paper and place in hot Dutch oven or bread pot, cover with lid and bake for 27 minutes. After 27 minutes, reduce temperature to 450° F, remove lid and continue baking for another 10-13 minutes until there is a nice golden crust and the internal temperature is about 208° F.

  8. Remove from oven, carefully lift bread out of Dutch oven or bread pot using the parchment paper and place on a wire rack. Let cool at least 1-2 hours before cutting.

  9. Store leftovers in plastic wrap or airtight container at room temperature.


Credits: AN ALTERED VERSION OF FEAsTING AT HOME’S no-KNEAD SOURDOUGH BREAD

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