Sourdough Starter and Bread
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Sourdough Starter and Bread
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Sourdough Bread is one of the most flavorful, good-for-you loaves of bread out there. Easier than you think with a taste and texture that is absolutely heavenly!
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Ingredients
- 1/3 cup Sourdough starter (90 grams)
- 1 ½ cups water (346 grams)
- 2 teaspoons salt
- 3 ½ cups bread flour (520 grams)
Instructions
- Mix the starter and water together in a large bowl with a fork. Add the flour and salt and continue to mix until it comes together. You may need to use your hands to help it form a shaggy dough. Cover with a wet cloth and set aside for 30 minutes.
- After 30 minutes of resting, stretch one side of the dough up and fold over the top. Give the bowl a quarter turn and stretch and pull that side of the dough up, folding over the top. Turn the bowl a quarter turn again and repeat. Repeat once more until four stretches and pulls have been made. Repeat this process 3-4 times with 15-30 minutes before each time.
- Cover the bowl with a towel and let it rise on the countertop for 7-10 hours, or in the fridge for 24 hours for slower fermentation. If your kitchen tends to be warmer it may be ready in less than 7 hours and if your kitchen is cooler it may take longer than 10. It should have risen about 50%.
- Turn the dough out onto a lightly floured surface and very gently form it into a round. Stretch the top side up and fold into the center. Rotate the dough and repeat until all the sides have been folded to the center. You may use a bench scraper or your hands to push and pull the dough along the counter to create tension, but only just enough to form a nice round shape.
- Place parchment in a bowl and dust lightly with flour. Place your dough ball on the parchment and cover. Place in the fridge to rest for an hour. Meanwhile, preheat the oven to 500° with the dutch oven in the oven to preheat as well. Allow the dutch oven to heat for a full 50-60 minutes while the dough rests.
- Use a sharp knife or a razor blade, score the top of the dough at a 35-40-degree angle cutting in about ½ inch deep. Very carefully use the parchment as a sling to transfer the dough to the preheated dutch oven. Reduce the oven to 450° and place the lid on the dutch oven. Bake for 20 minutes. When 20 minutes is up, remove the lid from the dutch oven and bake for another 20-25 minutes, until the crust has turned a deep golden-brown color and the internal temp reads 205°-210°.
- Cool on a cooling rack for at least 1 hour before slicing in order to avoid the bread turning gummy.
Notes
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Nutrition Information
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Calories
138kcal
(7%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
390mg
(16%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 390mg | 16% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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