Recently, I have gotten into making Sourdough bread. I have posted my recipe below. I’m not pro! I probably don’t have the optimal crumb, air pockets, “ear” and what all, but the recipe is reliable and the bread is delicious.

If you need a starter and live nearby, text me. I will set out a jar on my front porch for you to pick up.

You’ll need a 5 or 6 quart covered Dutch Oven (although my daughter gets by with the smaller version), a Banneton Basket (available on-line) or substitute a greased and floured bowl. It might be a good idea to watch a few technique videos about stretching and folding if my description of the technique is not enough.

I make a few loaves of this bread every other week or so. I’ve started experimenting with additions. I’ve had success with Artichoke-Parmesan, Spinach-Feta, Jalapeño-Cheese and Cinnamon Raisin.

PLAN AHEAD! This recipe takes a minimum of 3 days to make. You need to feed the starter, make the dough, age the dough, bake the dough, and only then can you eat the bread!

SOURDOUGH BREAD

INGREDIENTS

• 150 grams starter (fed 8-18 hours previously)
• 235 grams water (I use slightly warm water)
• 420 grams bread flour (OR 60 grams whole wheat flour PLUS 300 grams bread flour)
• ¼ tsp diastatic malt powder (optional, helps with rising—available online)
• 11 grams salt (! Tablespoon)

SOURDOUGH STARTER NOTES:

1. Starter should be fresh, bubbling, and at room temperature.
2. Before using starter, measure out 50 grams into another glass jar, stir in 100 grams of water and 100 grams of flour until well combined. Cover loosely and set on counter. Use this mixture to make next loaf but be sure to retain another 50 grams for the following loaf. It’s a never-ending cycle.
3. NOTE: Starter should not sit out on counter more than 24 hours. Refrigerate until needed. Then feed. Leave on counter. Wait 8-18 hours. Make another loaf of bread, retaining and feeding another 50 grams of starter. Like I said, it’s a never-ending cycle.

STARTING THE DOUGH

1. In a medium mixing bowl combine room temperature, fed (8-18 hours previously), fresh, bubbling starter with the water and stir well.
2. In another bowl combine flour, malt powder and salt, stir to combine.
3. Add the dry ingredients to the wet ingredients.
4. Stir with fork, hand, wooden spoon or spatula to hydrate the flour. Don’t use an electric mixer or a dough hook. If your dough seems a bit dry, wet your hand with cold water and kneed in bowl until well combined.
5. Place dough onto a piece of baking parchment, flatten slightly, and dimple with fingers. Dust with more flour, if needed. Cover the dough with a bowl and let sit for approx. 45 minutes.
6. Remove bowl from the top of the dough. If dough is wet, sprinkle with more bread flour. If dough seems a bit dry, wet your hands for the next step. Grab two sides of dough and stretch, without tearing. Fold the dough back on top of itself. Turn dough 180º, stretch and fold these two ends. Cover dough ball with mixing bowl and let sit for 20 minutes. Do this two more times and let set 20 minutes between each stretch and fold. (NOTE: if you get distracted and forget a stretch-and-fold, don’t worry about it. The dough is forgiving. Even if it’s 50 or 60 minutes later, just proceed with the recipe)
7. After the fourth rest, shape the dough into a round, tuck in the bottom edges of the dough under itself until the top is smooth. Cover with the mixing bowl again and let rest 5 minutes.
8. Place dough ball into a flour-covered 8 or 9-inch banneton mold. Allow dough to rise until it has visibly expanded and usually to the top edge of the banneton.
9. Cover dough with plastic wrap in refrigerate for 12-36 hours to develop sourdough flavor (the longer in the refrigerator, the sourer the bread).

BAKING THE DOUGH

1. Remove dough from refrigerator an hour or so before baking.
2. Turn banneton mold upside down onto a piece of parchment paper. Wait for dough to flop out of the mold and onto the paper.
3. Preheat oven to 475°, with a 5- or 6-quart Dutch Oven IN the oven.
4. When dough is out of mold, slash top with a razor blade or lame.
5. When oven is hot and Dutch oven is hot, using the parchment paper, transfer the dough to the Dutch oven. Quickly replace the lid and put the Dutch oven with dough in hot oven.
6. Bake 18 minutes at 475° and then remove lid. Continue to bake bread for another 16 minutes. Internal temperature of bread should be 205-210° degrees.
7. Remove bread from Dutch oven and let cool to internal temperature of 90° degrees before cutting into it.

Thanks for stopping by my kitchen today. Have fun making, and eating, your own sourdough bread!