Sour Dough
This is far from an original recipe. That said, because there are so many versions of sour dough recipes and after about 9-10 loafs I have worked out what we like best, wanted to document it. 

If you adjust this for your own liking please read the millions of recipes out there. Generally, the higher the hydration level (water to flour ratio; remember that includes the moisture content of your starter) the more open the crumb texture, and the thinner and crisper the crust.
5 cups flour (I mix 50% whole wheat and 50% white)
2.5 cups of room temp water 
1 cup starter 
2.5 tsp salt

Roughly mix and let stand for 30 min. 

After 30 min kneed by hand or in a mixer with a dough attachment for about 5 min. 

Let stand for 3 hours covered in a warm place. 

Punch the dough down and kneed to form a boule. Place seam down in a parchment lined Dutch oven. 

Leave to rise again for 3 hours or overnight. 

With a very sharp knife, slice a design on top of the bread. Place in a cold oven covered with lid and set to 465F. Bake covered for 30-35 min. Uncover and bake for another 15-20 min at 420f. The duration of this last step is entirely up to you; how much crunch do you want in your crust?


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