Son-In Law Bread

My daughter only cooks food that contains sugar or chocolate, so it’s up to my son-in-law to be the creative one. While, like all of us, they are in quarantine with the grandsons, my SIL decided he would venture into the sourdough bread challenge. He has documented every step and I thought it would be helpful to others to overcome their sourdough stress response by following his detailed images.

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Making liquid starter and feeding for 3 days

Starter used to make levain

Mixing flour, salt, levain and water

Bread mixture after several folds

First shaping of dough

Placing in benneton to put in the fridge for cold retardation. This is where the flavor really develops.

Next morning, ready to slash and bake

Single cut before putting into the 500 degree oven

Using a baking stone without a cloche. This makes more of a storebought crust.

Nice rise

Ready to remove. My grandson called it a peanut loaf.





The final result of his first try. A natural…but you can do it too!