Basic Rustic Sourdough Bread
CONGRATULATIONS! Your starter is bubbling, you have stirred, dumped and added for seven days now is the time to make your first rustic sourdough loaf.
There are two ways to make your loaf, mixing and kneading with your hands for several minutes or like me, I use my stand mixer with the dough attachment. I can NOT stand the dough getting all stuck to my hands.
I sometimes add a little extra yeast as well if my starter hasn’t been fed in a few days and needs a little help rising.
Get that scale back out. I try to weigh my ingredients but I have used measuring cups as well.
This should take about 3-3 1/2 hours for the whole process (mixing, rising, baking) so give yourself enough time
What you will need:
I like a cast iron dutch oven with a lid or a baking sheet
Digital scale, measuring cups and spoons, thermometer, mixing bowl,
Stand mixer, or wooden spoon/ bakers dough whisk,/ dough scraper, large mixing bowl, tea towel lame or very sharp knife.
Lightly greased bowl for rising.
Parchment paper, spray bottle filled with lukewarm water and a flat floured surface.
Ingredients
227g or 1 c fed/ripe sourdough starter
340g or 1 1/2 c lukewarm water at least ~100 degrees
1-2 tsp active yeast (only if your starter hasn’t been fed)
2 tsp salt
600g or 5 c unbleached all purpose flour ( I have used all purpose bread flour, whole wheat and rye)
*This recipe made a 6” round loaf and 2 6” loaves* (see photo above)
How To
Preheat your oven to 425 degrees
Weigh your flour; or use a measuring cup sweeping off excess. Add all the other ingredients to your mixing bowl. Mix with your wooden spoon or baker whisk and knead by hand. Or add all ingredients to your stand mixer with the dough attachment.
Knead or mix until it forms a smooth ball. Place in greased bowl and cover with your tea towel. I like to put mine in the microwave, my oven set on bread proofing or even on the dryer while clothes are drying. Basically a warm draft free area.
Once doubled in size ~90 minutes, place dough on your floured flat surface and use your dough scraper and divide in half and then one half divide in half again. Let is rest for 15 minutes. ( if you are making just loaves, divide in half and roll out each piece to 10”-11” long)
Roll the one half to form a ball, seam side down place on piece of lightly greased parchment that is big enough to fit and over lap your dutch oven. The two other pieces roll until they are about 5-6’ long, place on lightly greased parchment, cover the doughs and let them rise again covered for 1 hour or until puffy.
While dough is rising place your dutch oven into your preheated 425 oven.
I like to spray the loaves with H2O and dust with a little flour. Then with your sharp knife or your lame, make deep slashes in your loaves diagonally. If you like you can make a design on your round loaf, I’m not there yet, but YouTube it. LOL
Cook your loaves 25-30 minutes or until they are browned nicely. Remove and let cool on a cooling rack for a few minutes before slicing and serving
If you are cooking in your dutch oven, gently pull it out of the oven, remove lid and place your round loaf, parchment paper and all in the dutch oven. Cook for 25-30 minutes. Then remove lid and cook again for another 5-10 depending on how brown you would like it. Take it out of the oven, remove from you dutch oven and cool on cooling rack before slicing.
I love my dutch ovens, I would encourage you all to take the plunge and get one for yourself. I don’t just use them just for bread, everything from soups to sauces to roasting chickens and pot roasts to lending a hand for canning. You name it I have used this pot for.
Let me know how you did send me comments by clicking my “Guest Book “ tab. I would love to hear from you.
Remember we share the good, bad and ugly at Imperfect Balance by Jenn and I am no expert just sharing a few things we have learned on this next journey, Life after the military at The Roost.
Happy Cooking~
Jenn
