Directions: |
Directions:In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being active.
On day 5, combine all ingredients listed for the bread into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
While dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the refrigerator and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup flour and ½ cup water, mix, and place it back into the refrigerator. Leave it out overnight to get to room temperature before preparing the dough.
Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle with flour and let it rise 12 hours.
Place risen dough onto a floured board and knead for a few minutes. Place into a floured bowl, sprinkle with flour and let it rise for another 4 hours.
Preheat oven to 480º. Flip the dough onto a parchment paper and transfer the dough and paper into a large cast-iron dutch oven. Score the top of the bread. Place the lid on top and bake for 30 minutes. Take the lid off and bake for another 15 minutes or until the crust is golden brown. Transfer to a cooling rack and let rest for 1 hour. Knock the bottom of the bread to listen for a hollow knock. |
This recipe for Homemade Sourdough Bread is from