Few aromas in life match that of fresh bread cooking in the oven. And then to follow up, the crispness on the outside and tenderness on the inside of a loaf of freshly made sour dough bread is pure heaven.
Sour dough starter can be found from a friend or even the internet. At first glance, this recipe seems complicated, but once you’ve done it a couple of times – you’ll have it down, Sour dough bread is easily digestible, giving you a feeling of satisfaction but not stuffiness. With fresh butter – truly nothing is better!
Branch out, try it, and you will be hooked. It’s truly worth the organization of your time to make it work.
Sour Dough Loaf
- Large oven-proof pot with lid
- Kitchen scale
- Parchment paper
- Glass jar with lid
- 50 g (1/4) Cup active sour dough starter
- 350 g (1 1/3 C + 2 tbsp warm water
- 500 g (4 Cups + 2 tbsp) bread flour
- 9 g (1.5 tsp) fine sea salt
To Replenish Starter
- 60 g active sour dough starter
- 60 g water
- 60 g unbleached flour
- 1. 1. In the Middle of the day before wanting to bake bread: Take starter from the refrigerator. Using a scale with a jar set on top and set to “0”. Measure 60 g starter. Take scale to “0” again. Measure in 60 g water and stir. Take scale to “0” and add 60 g flour and stir. Loosely cover and set on counter until 6-10 PM. (I like to set under my under-counter light)
Make the Dough:
- 2. In the evening, set a 8 1/2” bowl on the scale and set to “0”. Add 50g starter. Set scale to “0”. Add 350 g warm water and mix together thoroughly. Set scale to “0”. Stir in 500 g bread flour and 9 g or 1 1/2 tsp salt. Finish mixing by hand to fully incorporate the flour.
- 3. Cover with a damp towel and let rest for 30 minutes.
- 4. Take this time to replenish your starter with fresh water and flour in a new jar. (I print the date on jar)
- 5. After dough has rested, work into a smooth ball . Grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the ball until it tightens - about 15 seconds.
- 6. Cover the bowl with a damp towel and let rise overnight (8-10 hours) at room temperature - approximately 70 degrees. The dough is ready when it has doubled in size.
- In the morning, move the dough to a lightly floured cutting board. (I also flour my hands) Repeat the pull and press function from the previous night. Flip the dough over and let it rest 5-10 minutes. Meanwhile line a bowl with a towel dusted with flour (or use a proofing bowl) and lift dough into it, seam side up.
- Cover the bowl and let it rest for 30 - 60 minutes. Preheat oven to 450 degrees. Cut a sheet of parchment paper to fit the size of you baking pot, leaving excess room around the sides.
- Place the parchment over the dough and invert the bowl to release. Sprinkle th dough with flour and gently rub the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with an “X”.
- Cover dough with lid and bake for 20 minutes. Remove the lid and bake an additional 30 minutes.Remove and let cool for 1 hour. Sourdough is best consumed on the same day it is baked. Store at room temperature in a plastic bag for one day.
- If we don’t consume in one day (which is hard), I slice and freeze. You can also make croutons and freeze.
- This may seem complicated at first glance, but once you’ve done it a couple of times, it makes sense.