The Sourdough Bread of Demeter

Updated at: Thu, 17 Aug 2023 04:41:35 GMT

Step 1

This will need to be made roughly a week prior.

Step 2

Day 1: In a glass container mix together 1/2 cup of water with 3/4 cup of flour.

Step 3

Cover loosely with lid and let sit at room temperature or if cold inside place jn a turned off oven with the light on, for 24 hours.

Step 4

Day 2: mix in 1/2 cup of flour and 1/4 cup of water

Step 5

Cover and let sit for another 24 hours

Step 6

Day 3: Feed your starter by discarding half of the mixture and adding another 1/2 cup flour and 1/4 cup of water

Step 7

Continue to feed your starter daily until it bubbles and doubles shortly after feeding that is when it can be used. But from there as long as you don't use all your starter you can continue feeding it daily infinitely.

Step 8

Day 1 (night): Soak all grains and seeds in 3/4 cup of water at room temperature overnight

Step 9

Day 2 (evening): mix together 1/4 Cup of sourdough starter with 1 1/3 Cups of warm water and 2 1/2 tablespoon of honey or maple syrup

Step 10

Either in a stand mixer with dough hook or by hand add flour and salt and mix/knead until a sticky dough forms(3 to 4 minutes)

Step 11

Cover and let rest for 30 minutes

Step 12

Knead in soaked grain seed mixture

Step 13

Let rest for 30 minutes

Step 14

Fold 1

Step 15

Rest 30 minutes

Step 16

Fold 2

Step 17

Rest 30 minutes

Step 18

Fold 3

Step 19

Rest overnight (8-10 hours)

Step 20

Day 3 (morning): gently plop dough onto a heavily flour surface.

Step 21

With wet fingers fold once then gently flip over using bench scraper

Step 22

Rest for 10 minutes

Step 23

Line bowl with well floured towel

Step 24

Make dough taut with floured hands

Step 25

Dust with flour

Step 26

In one motion scoop up and flip dough into lined bowl

Step 27

Dust bottom with flour

Step 28

Rest for 30-45 minutes

Step 29

Preheat oven 500°F

Step 30

Middle rack for baking with sheet pan on the rack below

Step 31

Size parchment paper to Dutch oven

Step 32

Use parchment paper to gently transfer dough from bowl to Dutch oven

Step 33

Score

Step 34

Place lid on dutch oven

Step 35

Reduce temperature to 450°f

Step 36

Bake for 20 minutes with lid

Step 37

Bake 30-35 minutes without lid

Step 38

Let cool and enjoy

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