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perfecting homemade sourdough bread

Homemade Tangy Sourdough Bread

Perfect the art of making homemade sourdough with this tried and true recipe
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Prep Time: 15 minutes
Cook Time: 45 minutes
3 rises- 1 for 2hrs; the 2nd for 1 hr.; the 3rd for 1 hr.: 5 hours
Total Time: 2 days
Course: Side Dish
Cuisine: European
Keyword: bread, sourdough
Servings: 12 servings
Calories: 120kcal
Author: Rebecca Phillips
Cost: $3

Equipment

Ingredients

Starter or Sour

  • 1 cup all-purpose flour
  • 1 cup water warmed to room temperature

Sourdough Bread

  • 2 1/2 cups all-purpose flour
  • 1 cup stone ground whole wheat flour
  • 1 1/2 cup water warmed to room temperature
  • 1 1/2 tsp kosher salt

Instructions

To make the simple starter

  • Mix the flour and water until smooth and thick. Let sit at room temperature for 3 hours until bubbly and the smell is sour. Cover with a cloth with a lid or plastic wrap and place in the fridge.
    Feed once a week. Discard or give away one-half cup of the sour. Add one hald cup of all-purpose flour and 1/4 cup of all purpose flour. Stir and set aside in a warm place for 3 hours. Place in the fridge until you use it or feed it. Remember to feed it once a week. Repeat .....

To make the sourdough bread

  • Mix the water, starter and flour in a large, rounded glass bowl or mixing bowl. Stir with a Swedish dough hook, a large fork or rubber spatula. The dough should look shaggy, like an English Sheep Dogs hair. Let sit covered for 1 hour.
  • After one hour of resting time, stir with the Danish dough hook or mix with a mixer for 8 minutes, fold under to make a smooth ball.
    Let rise again a second time for 1 hour. Then perform stretch and folds with one hand while the other hand holds the bowl. Use one hand to gently pick up one side of the dough and pull it up about six inches. The dough should be stretchy but not watery and mushy. Rotate the bowl and stretch the dough again. Rotate again and stretch and fold the dough, Let rise again for 30 minutes. Gently punch down and repeat.
    Let rise again for 30 minutes. Gently punch down and repeat.
    Let rise again for 30 minutes. Gently punch down and now perform what we call "Coil Folds". This is simply using both hands to gently scoop up the middle of the dough about six inches, wiggle it, then let it gently drop back into the bowl. Rotate the bowl and do this three times.
    Let rise again for 30 minutes. Gently punch down and now perform more "Coil Folds".
    Let it rest for 30 minutes. Shape into a round ball by gently pulling corners of the dough over the four times in difference directions. Then use a scoop method by cupping your hands and pulling the dough towards you to form a tight ball. The dough should have a few air bubbles to show you have properly activated the gluten and it is ready to rest. Let rise on the counter in the same glass bowl covered with a wet cloth or plastic shower cap for six hours.
  • After the last long rest, preheat the oven to 550 degrees. Place the dough and Batard into the freezer for 30 minutes while your oven preheats. Add your Dutch oven with the lid to the oven and preheat it too.
    After preheating the oven, remove your dough from the freezer and remove the Dutch oven from your oven. Please be careful as the dutch oven is extremely hot. Gently turn the breadbasket/loaf (Batard) over onto parchment paper. Take your razor blade and make a very shallow "hashtag" across the top of the loaf. Go fast and swift but with little pressure. Put the loaf into the hot Dutch oven and put the lid back on the pot and transfer it back to the oven. REDUCE YOUR OVEN TO 500 DEGREES!
  • After 25 minutes, remove the lid on the Dutch oven, REDUCE THE OVEN TO 450 DEGREES, and return to the oven and bake for 10 minutes. AFTER 10 MINUTES, USE A GOOD THERMOMETER TO CHECK TO SEE WHAT THE INTERNAL TEMPERATURE IS. It should not get over two hundred degrees.
  • Once your loaf reaches 195 degrees, remove the loaf from the oven and place it on a wire cooling rack. Listen to it crackle.
  • Cool completely before slicing. Enjoy. TIP: Cut the loaf in half and then cut serving pieces one half inch wide. Butter or enjoy alone. Store in a cloth bag for up to one week. TIP: YOU CAN MIST YOUR BREAD AFTER A FEW DAYS TO ADD BACK MOISTURE AND PUT IT IN THE OVEN ON 350 DEGREES FOR 10 MINUTES. Viola! Your loaf is like "fresh baked" again!

Video

Notes

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Nutrition

Calories: 120kcal