If I know I will be spending a day working from home, I always love to get a loaf of homemade sourdough bread started. Even though from beginning to end, the process takes about 24 hours, it is really only "labor intensive" for a total of 30 minutes. When I start the loaf, the first three hours require the dough to be kneaded or turned every 30 minutes for a few seconds. I kinda like the 30 minute interval breaks. They force me to put down my laptop, walk into the kitchen and do something with my hands. From this point on, it's really just a waiting game. Waiting for the bread to rise, proof and bake. The final product is so worth the wait! I have been thinking about hosting a sourdough and champagne class in San Diego. Shoot me an email if you're at all interested! SOURDOUGH BREAD
- 1 cup "fed" sourdough starter
- 1 1/2 cups purified water
- 2 teaspoons salt
- 8 oz King Arthur Unbleached All-Purpose
- Flour
- 12 oz King Arthur Bread Flour
INSTRUCTIONS
In a large glass bowl, combine all of the ingredients. With a Danish dough
whisk, combine until dough roughly comes together. Cover with plastic wrap
and allow the dough to sit in bowl, 30 minutes for autolyse. (Don’t forget to
feed starter: 1 cup all purpose flour & 3/4 cups purified water).
Dump dough into clean counter and knead for 30 seconds. Place back in
bowl, cover with plastic wrap and allow the dough to sit in bowl, 30 minutes.
Fold dough on itself 4 turns then place back in bowl, cover with plastic wrap
and allow the dough to sit in bowl, 30 minutes.
Repeat last step 3 more times every 30 minutes.
After last turn, (last turn will be 3 hours after you start making the bread)
cover and let rise until very puffy, about 3-4 hours.
Move to floured proofing bowl, cover, and let rest in refrigerator over night.
Next day: Place a Dutch oven or ceramic bread pot in bottom shelf in oven
and preheat the oven to 450°F.
Place bread in pot and bake the bread for 20 minutes with the lid on and an
additional 15 minutes with the lid off. Remove from the oven, and cool on a
rack. Watch How-To Video HERE
ITEMS NEEDED:
- Bread Cloche
- Digital Food Scale
- 2 Quart Glass Batter Bowl with Lid
- 9.5" Banneton Proofing Baskets
- 13.5" Danish Dough Whisk
