Easy Sourdough Bread Recipe
This recipe has been adapted from the original one my great grandmother made in Mendocino with her starter from San Francisco in 1877. It's a great one for first time sourdough breadmakers. I strongly recommend you purchase a scale that measures in ounces and grams as it prevents errors in hydration, which can result in a dry dough. 1. PREPARE YOUR STARTER IN THE MORNING Take 25 gr UNFED starter, 50 gr bread flour and 50 gr water. Mix and leave to rise during the day. 2. MAKE THE DOUGH IN THE EVENING 1. Put 50 gr starter and 350 gr water in a large bowl 2. Mix until starter is dissolved 3. Add 380 gr bread flour, 95 gr whole wheat flour and 11 gr sea salt 4. Mix with your fingers into a shaggy dough. Clean down the sides with your dough scraper. Cover and leave until morning. 5. The dough should be doubled in size and jiggles when you wiggle the bowl (not you but go ahead…give us a wiggle). 3. SHAPE THE DOUGH IN THE MORNING 1. Pour the dough onto a lightly floured table being careful not to deflate the dough. Let it pour out slowly from the bowl onto the table. 2. Use your dough scraper and push it under the front of the dough. Lift it up and fold over the dough. Think envelope fold here. 3. Repeat from the top, from the left and from the right, creating tension on the dough that is facing the table (not you). 4. Flip it over and now start spinning it into a round shape. You might need a little more flour on the table to help you do this. Let it rest 15 min. It should hold the round shape. Flip it upside down into a lightly oiled bowl and cover, then place in the fridge. 4. BAKE THE DOUGH 1. Preheat your oven with a covered metallic roaster inside to 500 F. Let it heat for one hour. 2. Take the dough from the fridge, slowly turn it out onto a sheet of parchment paper large enough to fit inside the roaster, and sprinkle rice flour or bran over the top. Slash down the center with a serrated knife and immediately place the bread and parchment in the roaster and cover. Bake for 20 minutes with the lid on, remove the lid and lower the temp to 450 and bake for 10-15 min more. Cool completely on a rack before slicing. 3. Admire your first sourdough loaf. Now that wasn’t painful was it? Post your first loaf here so we can all ohhhhh and aaahhhh at your handiwork.Easy Sourdough Bread
Ingredients
Instructions
