One year ago this month, I embarked upon a journey into the wonderful world of Sourdough. It was almost as if I had a vision that in a few months, the whole world would be making homemade bread while in the 2020 quarantine. There have been many versions of this recipe – at one point, I simply gave up and tossed my starter in the refrigerator for three months.
But alas – I never gave up on creating the kind of Sourdough that I would buy in a Deli.
This is it...
R E C I P E
Gather Your Tools:
- You must have an established Sourdough Starter for this recipe. If you would like to learn how to create one, visit my Instagram Account and watch my Starter Highlight.
- A medium Bowl
- A Dutch Oven or a Pot with lid
- Flour (can be any type – I used All Purpose Flour)
- Pink Himalayan Sea Salt
- Filtered Water
- Parchment Paper (not required)
- Sharp Knife
- Cornmeal (not required)
- Wooden Spoon
- Proofing Basket (if you have one)
1/2 cup of Active Sourdough Starter
2 cups Flour
1 1/4 cup Lukewarm Water
3 cups Flour
1 1/2 teaspoons of Fine Sea Salt
Do this in the evening so that it has a chance to rise for about 12 hours
In a bowl, mix starter & water together
Work in flour & salt with a fork
Cover with a towel for 30 minutes
Carefully fold into a ball
Cover with a damp cloth & allow to rise overnight in a warm spot
After about 12 hours, pull out dough and reshape it into a ball, being very careful not to deflate the sourdough bubbles
Place on a lightly floured flat surface and allow to set up for 15 minutes
Reshape once again & flour it so that it will not stick
If you have a proofing basket, place seam side up, or simply place in a bowl & cover again for 2-3 hours (you want it to double in size, so keep an eye on it)
Preheat your oven to 450 degrees with Dutch Oven inside to get it nice and hot
If you have Cornmeal, place some in the bottom of your Dutch Oven to keep it from burning
Carefully remove your dough & plop into cookware. If you have it, you can use a square of Parchment Paper
With a sharp knife, slice a few slits into the top (get fancy if you can – a pretty leaf or design can look very festive)
Bake for 20 minutes with the lid on
Remove lid and continue baking for an additional 30 minutes
Check for consistency – you can continue baking until desired color
Your bread should come out with a golden, cracked top and a thick crust
If you bake this bread from scratch, let me know how it turned out! Enjoy!!
For more recipes and Homesteading Tips, head on over to our Instagram Page where we share our New Farm adventures in the Stories and Highlights.
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