Sourdough Bread

This recipe makes two loaves

Great

% Daily Values based on a 2,000 calorie diet

Step 1

On the first night, pull starter from the fridge and feed...usually a 1/3 cup of bread flour and a 1/3 cup of water. Leave on counter overnight.

Step 2

Whisk dry ingredients

Step 3

Add starter and water

Step 4

Need for 3-5 minutes

Step 5

Let rest for 5 minutes

Step 6

Knead again for 3-5 minutes. Use window pane test

Step 7

Place in bowl and prove for 3 hours at 78 degrees with water. Don't cover the bowl

Step 8

Turn out and split into two equal parts. Stretch and fold from the edges, eight times. Turn over and work into a circular ball. Cover both dough balls with flour and a towel. Let rest 20mins.

Step 9

Shape and tension edges to fit into bannetons. Turn over into bannetons and crimp bottoms shut as necessary.

Step 10

Place both bannetons on large closed bag and prove overnight for 16-20 hours

Step 11

Preheat oven to 465 with empty Dutch oven inside the oven and pull bannetons from fridge. Turn one out and score with lame. Use spatulas to lift bread into the Dutch oven. Cover and place on oven.

Step 12

Set timer for 25 minutes. Then pull lid and cook another 25 minutes.

Step 13

Replace second loaf in fridge

Step 14

Remove and place on cooling rack. Bread should "sing"

Step 15

Repeat for second loaf.