Directions: |
Directions:Wake up your starter that has been in fridge- Mix 1/2 c. flat starter, 1/2 heaping cup bread flour, 1/2 cup water-mix well, place in glass jar with lid, let set at least 10-12 hours until it is active and raises. Mark level with a rubber band on jar to see movement.
Now save some starter back and refrigerate it again. In a bowl mix all ingredients except salt. Stir with hands or a scraper until well incorporated. Cover bowl and let rest for 1 hour then sprinkle on salt and mix again folding in on itself with scraper or your hands. When blended cover and let rest 30 minutes. Now it is time to stretch and pull. Wet hands and take dough and lift and stretch and put it in the middle, 1/4 turn and repeat around. Lastly rewet hands lift dough ball and flip over. Cover and let rest 1 hour. Repeat this process 4 more times. Yes it takes all day- but worth it and doesn't take very long each time. Now bread is ready to shape. Turn dough out onto a lightly floured counter, using a scraper or hand pull forward and turn until ball is formed, place in a floured banneton proofing bowl or a small bowl of similar shape. Let rise until double or refrigerate and bake in the morning. Preheat oven to 450º and heat Dutch oven or pizza stone. When dough is doubled in size it is time to score it. Make a deep enough cut to let steam escape- about 1 inch. Bread will continue to rise for first 20 minutes of cooking. The steam helps it to rise. Flip dough into hot Dutch oven lined with parchment and cover with hot lid. You may want to spray your loaf with a bit of water and then Bake 20 minutes covered and another 20-30 minutes uncovered. Cool 1 hour before cutting. Makes two loaves. Makes wonderful toast! |
This recipe for AMBER'S KITCHEN SOURDOUGH BREAD is from