Sourdough Bread Recipe
You’ve probably already seen, I am on a sourdough bread kick. My friends Michelle and Nicole have made me loaves before and I unashamedly finished the loaf within a day. It was SO YUMMY, and a comforting & thoughtful gift to receive!
I asked them to teach me. And I have made about 20 loaves since HAHA!
I by no means have perfected it, I actually haven’t even learned how to start my own sourdough starter… Michelle graciously gifted me some starter and I know how to keep it going! So I’ll teach ya what I know, and good luck on the starter! (Or go hunt down Michelle for some… but I’ll post the recipe in here for that too!)
(adapted from Andrew Janjigians Recipe in Cook’s Illustrated)
5-6qt Dutch Oven with Lid ( I have this one)
Bread Proofing Basket (like this)
Wheat Montana Premium Flour (You can get at Walmart)
Pam Spray (or other Vegetable Spray of Choice)
Dough Whisk (like this one)
4 1/2 Cups (24 3/4 oz) Whole Wheat Flour
5 Cups (25 oz) Wheat Montana Premium Flour
Food Scale (like this one)
Room Temp Water
MAKING THE STARTER:
Combine Whole Wheat Flour and All Purpose Flour in a large container. Using a wooden spoon, mix 1 cup (5 oz) flour mixture and 2/3 cup (5 1/3 oz) room temp water in bowl til no dry flour remains (reserve remaining flour mixture). Cover with plastic wrap and let sit at room temp until bubbly and fragrant, 48-72 hours.
FEED STARTER: measure out 1/4 Cup ( 2 oz) starter and transfer to clean bowl or jar; discard remaining starter. Stir 1/2 cup (2 1/2 oz) flour mixture and 1/4 cup (2 oz) room temp water into starter until no dry flour remains. Cover with plastic wrap and let sit at room temp for 24 hours.
Repeat Step 2 every 24 hours until starter is pleasantly aromatic and doubles in size 8-12 hours after being fed, 10-14 days. At this point, starter is mature and ready to be baked with, or it can be moved to storage. (If baking, use starter once it has doubled in size during 8-12 hour window. Use starter within 1 hour after it starts to deflate once reaching its peak.)
TO GAIN ADDITIONAL STARTER
Mix 4 oz of mature sourdough starter with 4 oz of room temp water with a dough whisk til smooth and foamy.
Add 5 oz of flour and stir in until no dry flour remains.
Cover with towel or plastic wrap for 5 hours and then cover with lid and move to fridge.
Starter is ready to use the following day, you can repeat process if you need additional starter.
MAKING THE DOUGH
1/3 Cup (3 oz) of Mature Sourdough Starter
1 1/2 Cups (12 2/3 oz) of Room Temp Water
3 2/3 Cups (18 1/3 oz) Wheat Montana Premium Flour
1 3/4 Teaspoon Salt
1/3 Cup or 3 oz of mature sourdough starter in a bowl.
Add 1 1/2 Cups of water or 12 2/3 oz to the starter in the bowl.
Whisk with dough whisk until smooth and foamy.
In a separate bowl add 3 2/3 Cups or 18 1/3 oz of flour to bowl.
Add 1 3/4 teaspoon of salt to flour and mix.
Add salt/flour mixture to foamy starter and water. Mix with dough whisk until no dry flour remains.
Cover with plastic wrap and let sit at room temp for 12-18 hours.
PROOFING & BAKING
After dough has sat for 12-18 hours, scoop out dough carefully onto a floured surface ( I use whole wheat flour on the surface for texture).
Fold the edges in and place in a floured bread proofing basket and cover, leave at room temperature for 3 hours.
When dough has risen for 2.5 hours, preheat your oven to 400 degrees with your dutch oven inside for a 1/2 hour (place on the middle rack of oven)
When the dough has risen for 3 hours, lay out two sheets (stacked) of parchment paper and spray with vegetable oil. Flip your bread basket onto the paper.
Cut your desired cut into the loaf, not going all the way to the edges (or else the loaf tends to be thinner) I typically do a simple cross cut, around 1/2 inch deep.
Remove hot dutch oven from oven and place the parchment paper with dough inside. Cover with hot lid and place in oven for 30 minutes.
Remove dutch oven after 30 minutes, remove lid and replace back in oven. I typically cook for an additional 5-10 minutes or until bread reaches 210 degrees to give a slightly brown finish on top.
Remove from hot dutch oven and let cool before slicing.
It takes a little experimenting. I at first was cooking at 425 but that was too hot for my oven and the bottom of my bread was crispy. I lowered it to 400, and added a 2nd layer of parchment paper and added a cookie sheet on the lower rack of my oven to disperse the heat and that seemed to do the trick. Have fun and experiment to see what works! (the taste testing is the best part!)
These make great gifts in cute bread bags or wrapped in parchment paper with twine. Takes a lot of waiting time, but the reward is great! Comment below if you have any great bread recipes or tips!