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Description
This recipe goes great with Red Lentil Soup or Vegan Lentil Bolognese with Mushrooms, Sweet Peas, and Carrots. Add in a small bowl of olive oil and some herbs for dipping the bread into and you have a small slice of heaven.
The way I approach this recipe, and all sourdough bread recipes, is on a three day time horizon. Where on day one I’m feeding the starter and weighing with a bakers scale and storing dry ingredients in a 1 quart container.
When I make the dough on day two, I use a 6 quart container in this set. This is a no knead recipe so in place I perform stretch and folds to work the dough. By the middle of day two I’m shaping the dough and then putting it in a sourdough basket to rise in the fridge overnight.
And on the final and third day, I score the bread with a bread lame or sharp knife, and bake in a Dutch oven for 45 minutes at 450ºF. The first 22 minutes the lid is on and the remainder the lid is off.
For the Sourdough Starter I assume that you have some for this recipe. In the future I’ll add a tutorial or recipe on how to achieve one from scratch. An easier approach may be to call a local bakery and ask if they have any sourdough starter for sale. Once you have a starter it is easy to feed it once a week, changing the jar during that process, and keeping some in the back of the fridge to use for the next weekend.
My process usually spans Thursday to Saturday morning. But your process may be a different set of days and times. It takes some experimenting to see what works and what doesn’t. As you would imagine there isn’t a one size fits all approach. Although the time span I use is over the course of three days, I probably only spend 30-45 minutes of that time interacting with the dough.
Ingredients
100 g leaven aka sourdough starter
400 g water
400 g bread flour
100 g whole wheat
9 g salt
Directions
- Day one – feed 70 g of starter discard with 70 g ( 1/4 cup) of water and 70 g ( 1/2 cup ) of bread flour later in the day ( around 4-5 p.m. ). Stir to combine. Cover the lid loosely of the mason jar, or bowl, with a dish towel and let the starter rise overnight.
- Day one – Using a baking scale weight the dry ingredients and store in a container or bowl.
- Day two – add water and active bubbly starter to a bowl or big container ( I use the 6 quart container in this set ). Then add the dry ingredients and mix until incorporated. But don’t stress too much if it feels very wet. Next allow the dough to rest for 30 minutes.
- Day two – Stretch and fold the dough, turn the bowl/container 90º and repeat three more times to complete a full circle. Then cover the bowl or container and allow the dough to rest for 20 – 30 minutes. Repeat this process three more times.
- Day two – allow the dough to bulk rise for between 4 – 6 hours.
- Day two – On a lightly floured surface, shape the dough by folding it over itself until all four sides have been pulled over and then flip that side to the bottom. Using a pastry scraper work the dough in small circles to make the dough tighter. Allow the dough to bench rest for 5 minutes.
- Day two – Add flour to a towel lined bowl or sourdough basket with or without a liner ( I use a basket with a floured liner ). Perform the final shape with the pastry scraper and then flip the dough into the floured proofing basket so that the side that was the bottom of the dough is now facing up in the basket. Cover with a towel. From here you can allow the dough to rise for a few hours and bake the same day, or what I do is put the basket in the fridge and allow the dough to rise over night.
- Day three – if you allowed the dough to rise over night heat the oven to 450ºF with your Dutch oven inside. When the oven is up to temperature line a plate with parchment paper. Flip the plate and parchment paper upside down so that it is lying on top of the basket. Then carefully flip everything over in unison and remove the basket.
- Day three – Score the dough with a bread lame. Carefully pull the Dutch oven out of the oven and remove the lid. Using the parchment paper for support, pick up the loaf and drop it in the Dutch oven slowly. Put the lid back on and put the Dutch oven in the oven.
- Day three – Bake for 22 minutes. After the time elapses remove the lid from the Dutch oven and bake for another 23 minutes. Remove the Dutch oven and then remove the loaf using a wooden spatula or metal serving spoon and let rest on a wire rack. Let the loaf cool completely before cutting into.