Directions: |
Directions:In the morning, early:
Measure out 1 cup flour, 1 cup starter, and 1 cup water. Stir up ( it should look about like thick pancake batter). Put it on the counter and let it about double in volume. It takes 2-4 hours (sometimes longer). When you can drop a spoonful in a glass of water and it floats, its ready.
Note: this is the amount I use, since I always make 2 loaves of bread. Use ½ cup of each if you are baking just one loaf.
For the leftover starter:
Measure out 1 cup starter, 1 cup water, and 1 cup flour. Stir up and put in the fridge. Feed it once a week or so. Just measure out a 1:1:1 ratio of water, starter and flour, and put it back in the fridge. Throw out the extra starter that you don’t use, or you could end up with a bunch of starter.
When your starter is bubbly:
Mix the 500 grams flour, 9 grams salt, 150 grams starter and 285 grams (may need to add a bit more) water together. Use your hands to get it into a rough mass. Let sit 30 minutes.
After 30 minutes, pull the edges of the dough towards the center, for about a minute. It should form a nice round loaf. Put it in a bowl that is large enough for the loaf to about double. Cover with oiled saran. Leave out on the counter for 8 hours.
After 8 hours:
Put the dough in the fridge until the next morning.
In the morning, put the dutch oven in the oven at 475 degrees.
Get the dough out of the fridge. Gently ease the dough onto a floured surface. Gently pull the sides into the middle (try not to deflate too many of the bubbles) and put the dough seam side up into a bowl) that has been lightly oiled, or a proofing basket that has been lightly floured. Cover with oiled saran. Let it sit for 30 minutes. Turn loaf onto a square of parchment paper, pulling in edges to keep it round (ish). Use a serrated knife to score the loaf. I make one slash down the middle.
Pull the dutch oven out, don’t burn yourself! Lower oven to 425 (I use 450 degrees convection). Pick up the loaf by the edges of the paper and set in dutch oven. Put on the lid and put in oven for 20 minutes. Remove lid and bake another 20 minutes. Remove loaf carefully, set on a wire rack to cool completely before slicing ( a few hours).
For Rosemary Bread- add 3 tablespoons of fresh, chopped rosemary to the flour and mix in, then add other ingredients
So! I have started doing it this way:
Feed the started in the evening the day before you are going to use it.
The day you are going to use it- In the evening, mix the dough (flour, water, starter), let rest, form, cover. and let sit on the counter for 8-10 hours. Sometimes, if I start it too early, I get out of bed and stick it in the fridge until I bake it.
Measure out remaining starter (1:1:1), discard any leftover and put back in fridge.
I bake my bread really early in the morning, like 6:00. |
This recipe for Pam's Overnight Sourdough Bread is from