Sourdough Bread

Freshly baked sourdough bread

This has been something we’ve talked about trying for a while. But life gets in the way and making bread (generally) seems like it would be a lot of work. But combine stay-at-home orders, a shortage of bread in the grocery store and plenty of time on our hands, and we finally gave Sourdough Bread a whirl. First try, and it was delicious. We’ll make some adjustments each time we do it, but wanted to share our version 1 recipe so you, too, can make bread at home!

Our recipe is a spin on the No-Knead Sourdough Bread recipe shared by King Arthur Flour.

Sourdough Starter

You’ll need a sourdough starter to do this recipe. You have a couple different options to get that– and we did so in quick fashion by asking on our neighborhood social media pages if anyone had some to share. All you need is a tablespoon or so to start your own– and as long as you agree to the care and feeding of the starter, it can last forever. Truly– some people have generations-old sourdough starters in their families. Ours is not that old, but a few tablespoons left in a ziplock baggie on our neighbor’s porch (and picked up using proper social distancing procedures) has created about 2 cups of starter that we are feeding every few days. It lives in a jar in the fridge, but sits on the counter for a few hours after we feed it. You can learn more about sourdough starters by reading here on Serious Eats. You can also make your own sourdough starter, which takes a bit more time, but directions can be found here.

Sourdough bread requires no yeast– the starter is your rising agent, and imparts the notable tangy taste that makes sourdough so good. The older your starter, the tangier your bread will be. This recipe takes about 18 hours start-to-finish, with only about 30 minutes total of hands-on work. As with most things we cook, this bread was baked in our Traeger Grill in a Lodge Cast Iron dutch oven. The same procedure can be done in your home’s oven, for the same yummy result.

This recipe makes one small sourdough boule (about the size of a cantaloupe). It can easily be doubled to make a bigger loaf. We started with this smaller batch, since we expect to keep making and refining our recipe. Follow along, and enjoy!

About the ingredients

  • 1/2 cup sourdough starter
  • 7/8 cup lukewarm water
  • 2 1/2 cups unbleached white flour
  • 1/2 tablespoon salt

Tools you’ll need

  • Stand mixer
  • Large plastic lidded container ( like a big tupperware)
  • Cast iron dutch oven with lid
  • 12″ square of parchment paper
  • A clean razor blade or very sharp knife
  • A grill or oven heated to 400*

Directions

In the bowl of a stand mixer, combine sourdough starter, water, flour and salt. Beat with a dough hook at medium speed for 3 minutes until a rough, shaggy ball is formed. Pull dough off hook and place in the plastic container.

Cover and leave on counter for one hour. After an hour has passed, pull and fold over dough and cover again. Repeat this two times (over 2 hours). After folding over the second time, put container in the fridge or in a cold garage and leave to sit overnight or at least 8 hours.

Bread dough resting

After 8+ hours of resting, bring container back to room temperature and allow the dough to rise and rest for another 3 hours at room temperature.

Start grill or oven to 400* and place lidded dutch oven in grill to preheat as well. Allow to preheat for at least 45 minutes– the pan should be screaming hot.

After oven and pan have been preheating for 30 minutes, prepare dough for baking. Remove from plastic container and dust liberally with additional flour. Gently knead/form int a ball and place on the center of parchment square.

Using razor blade, cut several deep cuts into surface of dough, in whatever pattern/design you would like. The cuts in the dough help with steam release but also provides a nice look at the end.

Carefully remove lid from preheated dutch oven and drop dough (on parchment) into the center of the pot. Replace lid and put back in oven/grill for 45 minutes.

After 45 minutes, remove lid and allow to cook for 15 more minutes, until browned.

Allow to cool slightly before slicing, and be sure to enjoy a warm slice with softened butter!

Sourdough bread dough ready to bake

Sourdough Boule

A rustic round loaf of homemade sourdough bread
Prep Time 5 mins
Cook Time 1 hr
Rising/Resting time 15 hrs
Total Time 16 hrs 5 mins
Course Side Dish

Equipment

  • stand mixer
  • large plastic lidded container (like a big tupperware or Cambro)
  • cast iron dutch oven with a lid
  • 12″ square of parchment paper
  • a clean razor blade or very sharp knife
  • a grill or oven preheated to 400°

Ingredients
  

  • ½ cup sourdough starter see information above
  • 7/8 cup lukewarm water
  • 2 ½ cups unbleached white flour
  • ½ tbsp good-quality salt

Instructions
 

  • In the bowl of a stand mixer, combine sourdough starter, water, flour and salt. Beat with a dough hook at medium speed for 3 minutes until a rough, shaggy ball is formed. Pull dough off hook and place in the plastic container.
  • Cover and leave on counter for one hour. After an hour has passed, pull and fold over dough and cover again. Repeat this two times (over 2 hours). After folding over the second time, put container in the fridge or in a cold garage and leave to sit overnight or at least 8 hours.
  • After 8+ hours of resting, bring container back to room temperature and allow the dough to rise and rest for another 3 hours at room temperature.
  • Start grill or oven to 400° and place lidded dutch oven in grill to preheat as well. Allow to preheat for at least 45 minutes– the pan should be screaming hot.
  • After oven and pan have been preheating for 30 minutes, prepare dough for baking. Remove from plastic container and dust liberally with additional flour. Gently knead/form into a ball and place on the center of parchment square.
  • Using razor blade, cut several deep cuts into surface of dough, in whatever pattern/design you would like. The cuts in the dough help with steam release but also provides a nice look at the end.
  • Carefully remove lid from preheated dutch oven and drop dough (on parchment) into the center of the pot. Replace lid and put back in oven/grill for 45 minutes.
  • After 45 minutes, remove lid and allow to cook for 15 more minutes, until browned.
  • Allow to cool slightly before slicing, and be sure to enjoy a warm slice with softened butter!
Keyword baking, bread, sourdough

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: