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Sourdough Bread

  • Difficulty Moderate
  • Time NA
SOURDOUGH BREAD // A COOK NAMED MATT

Ingredients:

Starter Ingredients
Option 1: Poolish (easier) 

  • 250g water
  • 250g all-purpose flour

Option 2: Whole Wheat Starter

  • 200g all-purpose flour
  • 75g whole wheat flour
  • 250g water
  • 1g yeast

Instructions:

  1. Mix all ingredients together.
  2. Put mixed starter ingredients into a jar or container that can be sealed 
  3. Leave jar out at room temperature, covered with cheesecloth or breathable fabric for 14 hours.
  4. After 24 hours, discard 50% of the mix. Then add in equal amounts, measured in weight, of flour and water.
  5. Watch your starter till you see it begin to bubble. That means it’s alive!
  6. Store your starter in the fridge and feed it daily by adding equal amounts of flour and water.

Now let’s make the bread.

Ingredients:

DRY:

  • 450g all-purpose flour
  • 100g whole wheat Flour
  • 2g yeast
  • 15g salt

WET:

  • 380g 60°F water
  • 150g starter 

Instructions:

  1. Mix dry and wet ingredients separately with a wooden spoon.
  2. Grab a spatula and fold dough until incorporated and sticky.
  3. Transfer the dough to a clean bowl and cover with a towel at room temp for 40 minutes.
  4. Stretch dough into an 18”x10” rectangle on a dusted surface and fold in thirds horizontally, then lengthwise.
  5. Form dough into a ball and put back in a clean bowl, seam side down. Cover with a towel for 40 minutes.
  6. Repeat stretching dough and folding. Then let the dough rest for an additional 40 minutes. Do this step twice, letting dough rest for a total of 1 hour 20 minutes.
  7. Stretch and fold dough one final time then cup hands and roll dough ball towards your chest to tighten the dough.
  8. In a bowl lined with a kitchen towel, dust dough with dusting mix and place seam side up. 
  9. Refrigerate for at least 14 hours.
  10. Remove dough from the fridge and bring to room temperature. 
  11. Preheat over to 500°F.
  12. Flour a paddle or board with a dusting mix and slowly drop dough into cast iron Dutch oven.
  13. Put the lid on cast iron and pop it in the oven.
  14. Drop heat of the oven to 450°F and bake for 30 minutes.
  15. Remove the lid from cast iron after 30 minutes, bake bread for an additional 20 minutes until a deep dark color has formed on top.
  16. Pull from oven and let cool on a rack.

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