Ingredients: |
Ingredients: King Arthur Regular Flour
King Arthur Whole Wheat Flour
Kosher Salt
Filtered or distilled water
You will need a scale, a proofing basket, a linen cloth, and a sharp knife or razor, plus a large preferably ceramic bowl.
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Directions: |
Directions:In a large ceramic bowl, mix 320 gm plain flour, 80 gm whole wheat flour and 312 gm water together with your fingers, until totally mixed. Cover with a towel or cloth, and let rest for 10 minutes. Add 100 gm starter and mix this in with your hands, by pulling the dough up and over the starter until thoroughly integrated. Cover with a towel and let rest for 15 minutes. Add in 10 gm kosher salt and poke this into the dough with your fingers. Pull and stretch the dough, up and over, until it's in a ball. Cover and let rest for 30 minutes. Repeat this process twice more. After the third 30 minute period, pull and stretch the dough and lightly dust with flour. Pull into a tight ball and cover this with the ceramic bowl for at least an hour. After this, wrap the dough ball into a linen cloth or towel and place in the proofing basket, wrap this in a plastic bag and put in the fridge overnight.
When ready to bake, preheat the oven to 500º, with the covered cast iron pan in the oven as well. Make sure you cut a curved "ear" into the bread dough, a curved incision along one side. Carefully put the dough onto some parchment paper and place in the pan, then cover with the lid and bake for 20 minutes. Remove the lid, reduce the heat to 450º, and bake another 10 minutes or until the bread is browned. Remove from oven and pan and allow to cool for 2 hours on a cutting board. |
Personal
Notes: |
Personal
Notes: You will need to source starter. Mine came from Linda Powell. There are videos and Instagram tutorials if you want to vary or fine tune this method. Amazon has lots of kits available that include the tools you will need, and Linda and I both use a Lodge round Cast Iron dutch oven to bake the bread. The starter needs to be housed in a ceramic container with a lid, not hermetically sealed, and should be fed each day as follows: Toss out about 3/4 of the starter mixture, then feed with 100 gm of the plain flour and 100 gm of water. Mix in together and reseal the container. If you do not plan to use the mix, it can be stored in the fridge for up to a week.
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This recipe for Sourdough Bread the Linda Powell Way is from