Sourdough Bread

I have always loved baking, but during the pandemic I found myself wanting to bake more consistently. I love to bake sweets but didn't want to be the only one devouring an entire cake constantly so I started making more breads that were actually something we all ate as a family.

I have found that sourdough is not the easiest bread but once you get the hang of it, it feels like second nature. With that said even my "bad" sourdough loaves still tasted great, they just didn't look as pretty as I had imagined.

It took me to a few months to perfect (to my sub par standards) a recipe that worked for me and it is something that I love to share with anyone who will listen!

To start remember that you will need a sourdough starter. This basically means you will need a homemade yeast concoction of flour and water to help your bread rise. If your friend has one that can give you, that it is easiest way but if not their are great videos that can easily teach you how to start and maintain your starter. (I am working on finding the best way to explain since I do not remember exactly all of the steps I used to start mine).

As a person that hates scrolling to find a recipe I will do my best to not make the intros super long. So here she is in all her glory!

Sourdough Bread:

Ingredients:

4 cups flour

2 teaspoons salt

1 ¼ cups water

1 cup active sourdough starter (stirred)

Directions:

1. Combine all ingredients into a bowl and knead for 20 minutes by hand or 10 minutes in a stand mixer with dough hook. Knead until dough is stretchy and no longer sticks to your hands.

2. Place your kneaded dough in a WELL floured bowl, sprinkle top with flour and cover with a towel

3. Let rise for 12 hours

4. Once dough is risen place on a floured surface and knead for a few minutes.

5. Place dough in a proofing basket or floured medium bowl. (I like to flour a tea towel and place it in a bowl to help prevent the dough from sticking)

6. Let dough rise for another 4 hours

7. Preheat your over to 450F

8. Flip the dough onto parchment paper and transfer both the parchment paper and dough into a large dutch oven.

9. Score the top of the bread

10. Place Lid on Top and Bake for 40 mins

11. Remove lid and continue to bake for another 15 minutes until golden brown

12. Transfer onto a cooling rack and let it rest for an hour. (when you knock the bottom of the bread you should hear a hollow sound)

I love to eat it for breakfast, toasted with some butter and a sprinkle of salt!