A sourdough bread perfect for beginners. This delicious recipe has a soft chewy crumb and crusty exterior. All you need is a few ingredients, some time, and patience.
INGREDIENTS
– 3 1/2 Cups Flour
– 1/2 Cup Bubbly Starter
– 1 1/3 Cup Warm Water
– 2 Teaspoon Salt
DIRECTIONS
– Feed your sourdough starter 4-12 hrs before starting recipe, make sure it is active and bubbly.
– Combine ingredients with a wooden spoon or your hands in a large mixing bowl.
– Cover with plastic wrap or a lid and allow to rest for 30 mins for the water to hydrate the flour.
– Stretch and fold every 30 mins for 3 stretch and folds.
– Cover with a lid, damp towel, or plastic wrap. Let the dough ferment in a warm place until it has doubled in size. This could be anywhere from 6-12 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc. Be careful not to let it over ferment.
– Place the dough on a clean surface that has been lightly dusted with flour. Then shape and fold into a ball by gently spinning it toward you.
– Transfer to a floured banneton or bowl with a floured tea towel.
– Cover with plastic or place in a plastic bag and tie the ends. Let the dough rest for 12-15 hours in the refrigerator. You can also let the bread rise at room temperature for 3-4 hours.
– Preheat a dutch oven to 500 degrees for 1 hour.
– Remove dough from the fridge right before baking. Place dough on a piece of parchment paper. Dust with flour, if desired, and score.
– Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers. Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.
– Remove the lid with oven mitts, turn the oven temperature down to 475, and bake an additional 15-25 minutes or until golden brown.
You can see a details version of the recipe here: https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/#wprm-recipe-container-40698.
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