Now that you your starter is active…. let’s make some bread!
Once again this recipe is from The Clever Carrot with a link to her book and website below.
Happy bread making!
Sourdough Bread Recipe
Ingredients
- 50g of starter
- 350g of warm water
- 500g flour
- 10g salt
Instructions
- Place a bowl on your digital kitchen scale and tare it to 0. Then add 50g of starter to the bowl
- Add the water, flour and salt by measurement above. The scale makes this more accurate than measuring it out.
- Mix all of the ingredients together in the bowl and let it rest for 30 min.
- Bulk Rise: After the 30 min rest, form the dough into a ball and then let it rise overnight for 10-12 hrs (around 68F)
- Second Rise: Remove the dough onto a floured surface. To shape the dough into a round, starting at the top, gently fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle.Then flip over onto parchment paper ad place in an open dutch oven. Cover and let rise for another 30-60 min before baking.
- Score the top of the dough after the second rise. This will allow the steam to escape and the dough to expand during baking. Preheat the oven to 450F
- Baking: Reduce the oven heat to 425F. Place lid on the dutch oven and place the dutch oven on the middle rack. Cook for 20 min at 425F. Then remove the cover and bake for another 30-35 min until golden brown
- Let cool for 1 hours before cutting/serving
Notes:
Things you will need:
Dutch oven
Digital kitchen scale
Parchment paper
Make sure to feed your starter after you make your bread
It is best on the day it is baked but once completely cooled it can be stored at room temperature in a beeswax bread wrap or bread bag for 1-2 days
Here are few items we found useful. The cookbook is from The Clever Carrot. Great recipes for baking sourdough bread. I use the beeswax wrap for every loaf I make. Keeps it fresh and is reusable so environmentally friendly over using single use plastic. The cotton bags are great to store the bread in prior to cutting as it will keep the crust crispy.
One last tip: make sure you cover your dough while rising. You can use a towel but make sure to flour it so it doesn’t stick as it rises. We live in a dry climate so I actually use a plastic shower cap over the top of the bowl to hold in the moisture!
