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Artisan Sourdough Bread Recipe

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This recipe for Artisan Sourdough Bread is from Nonna's Made from Scratch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Note: This recipe makes 4 loaves, adjust recipe for less loaves.


5 Cups Sourdough Starter
3 ¼ Cups Pure water (not chlorinated)
3 ¼ Cups Organic Rye Flour
4 ¾ Cups Organic Spelt or Kamut Flour
1 ½ Tbsp mineral Salt
Coconut oil cooking spray
Directions:
Directions:
Mix all ingredients (will be smooth and thick like oatmeal or porridge, not dry like a bread dough you can knead)

Lightly coat 4 bread pans

Divide dough mixture into the 4 pans and put in a place they will not be disturbed for at least 7 hours, preferably 12 hours so the bread can ferment and rise.

Preheat oven to 400 degrees and place a pan of water of the bottom shelf. Put the loaves in the oven on the middle rack, and bake for 10 minutes, then turn down the temperature to 350 degrees and bake another 1 hour 50 minutes.

Remove loaves from oven and place a clean dish towel that has been moistened with water over the top of the loaves still in the pan for about 20 minutes or so. Remove towel.

Bread will not be ready to cut for a good half day, it is still firming up inside. The peak of ease for slicing will be a day or two but you can start slicing after several hours.
Number Of Servings:
Number Of Servings:
4 Loaves
Personal Notes:
Personal Notes:
Feeding your starter: Feed 1 cup of rye flour and 1 cup of water daily.

 

 

 

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