Sourdough Bread

Makes 1 loaf

Recipe courtesy of Jordan Raabe

I was lucky enough to get my starter from a co-worker, Jordan. This is her recipe. Though a baker for more years than I can count I was intimidated to get on the sourdough bandwagon. So many steps and so many stories about people killing their starter. Well, with Jordan's encouragement I gave it a whirl. I had one failed loaf (my second loaf was doughy in the center) but since then they have all been a success. And, I find the whole process soothing. I hope you give it a try.* Enjoy.

Ingredients

(to feed your starter)

20 grams of hungry starter

50-70 grams organic flour (I use Kirklands all-purpose and Jordan uses King Arthur organic bread flour)

10 grams rye flour (Amazon)

70-90 grams slightly warm, filtered water

Weigh out and feed your starter the day before you plan to make your dough. I use a canning jar to make, store and keep my starter. I make my starter in the morning and let it rise up and get bubbly all day. Once it is all bubbly and risen up in the jar, I cover it and put in the fridge until I am ready to bake - usually the next day, but it can be in the fridge for several days. You can also prepare your starter in the evening and leave it covered with a paper towel on your counter overnight.

Bread

120 grams starter

350 grams of room temperature filtered water

515 grams flour (all-purpose or bread flour)

12 grams of salt

Directions

Using your scale mix warm water and starter (be sure and zero out your scale after each addition)

Add in flour and salt. Mix with dough whisk until combined. I finish combining the dough by hand and then transfer to a clean, lightly greased bowl). Cover the dough with a towel (I use a cheap shower cap - a tip from Jordan). Let it sit for 30 minutes.

Stretch and fold every 30 minutes up to for times (I recommend 3-4).

Let finish rising, covered, on the counter for six hours from the time your first mixed your dough.

Shape on the counter into a boule and let "bench rest" for 10 minutes.

Shape again and set smooth side down into banneton basket. Cover again with shower cap and put in fridge for two hours or overnight for a cold fermentation. I have done this both ways and prefer the overnight ferment.

Preheat oven to 450° letting your Dutch oven preheat in the oven - I preheat for about 40-60 minutes to get the Dutch oven super-hot before adding the bread. Turn your dough out onto parchment paper or a Silpat loaf pad (I put my Silpat pad over the banneton basket and turn it upside down and let the dough plop out). Score your loaf to help it rise and place inside your Dutch oven. Bake for 22-25 minutes with lid on then reduce oven temperature to 425° and bake with lid off for 18-22 minutes. Jordan does 35 minutes at 450° and 25 minutes at 425° - but I found my oven was too hot so I adjusted my times.

Cool on a wire rack before slicing.

*If you don't know someone who can give you some starter there are tons of videos online to get you started. Also, if you are unsure of any of these steps, again, so many videos on the whole process online.