7. Delicious, Easy, Sourdough Bread
Tools:
Large mixing bowl
Kitchen scale
Wooden spoon
Sharp knife or razor
Cooling rack
Parchment paper
Dutch oven
Recipe: (From King Arthur Flour [https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe])
227 g fed starter
397 g lukewarm/room temp water
600 g flour
18 g salt
1. Feed 100g of starter with 100 g of water and 100 g of flour and let it get bubbly and double in size at room temperature. This takes 5-10 hours depending on room temp and how long it's been since you've fed your starter.
2. Combine starter, water, flour, and salt to form a dough. It will be fairly sticky.
3. Cover the bowl with plastic wrap or a silicone cover, or a damp kitchen towel, and let sit one hour.
4. After 1 hour, pull up one side of the dough to stretch it and fold it over itself. Turn the bowl to do this several times. Then let rest another hour.
5. Stretch and fold, then rest another hour and stretch and fold again (Do several stretch and folds a total of three times).
6. Cover the bowl with plastic wrap or a silicone cover and let it rest in the fridge overnight and up to two days.
When you're ready to bake:
1. Turn the dough out onto a lightly floured surface and let rest for 15 minutes.
2. Shape the dough into a ball, place parchment paper in the bottom of your dutch oven (alternatively, use oil and corn meal. I always use parchment paper).
3. Let rest 2 1/2 to 3 hours to come to room temperature.
4. Check the dough at about 2 1/2 hours by pressing your thumb into it. If it bounces back, give it more time. If it stays indented, preheat your oven to 500 F.
5. The recipe says to preheat your oven for an hour, but I don't want to use that much fuel/electricity, so I stop at 30 minutes.
6. Sprinkle some flour on top of your dough, score it with a sharp knife (I use an Xacto knife) or a razor blade.
7. Cover and put it in the oven. Immediately turn the oven down to 450 F.
8. Bake for 45 minutes covered, then take the cover off and bake 15 minutes more (at 450 F the whole time)
9. When the bread is done, turn off the oven and cool the loaf on a cooling rack for at least an hour.
10. Bread slices best when it is fully cooled. It usually takes more than an hour. It kinda tastes best when it's a little warm, though. Have fun.
Enjoy! Let us know if you have questions: otherfoodadvice@gmail.com
We love this: https://youtu.be/J1DAmmROUX8?si=T7G543vPGZ5EliSU [https://youtu.be/J1DAmmROUX8?si=T7G543vPGZ5EliSU] (Bread song by Anya Nami)
