Country Sourdough Bread

It all starts with time and patience…

I have made this recipe again and again. This was one of my very first bread recipe I kept perfecting.

This recipe is a 80 percent hydration.

A two day process. Oh its worth it!

LEVAEN:

1 tb. Mature Starter

80 grams bread flour

80 grams room temp filtered water (79 - 82 degrees)

You can either make the Leaven the night before/ 3-4 hours before making the dough

DOUGH:

620 grams room temp filtered water (79 - 82 degrees) #1

200 grams whole wheat flour (einkorn/spelt/rye) are great wheat flours

500 grams bread flour

30 grams water #2

17 grams Sea Salt

METHOD:

First thing check to see if your Leaven is ready by doing a float test.

Once the Leaven floats your good to go. Also you will see active bubbles and the Leaven will double in size. (those are all healthy signs of a good Leaven!)

Combine water #1, 160 grams of Leaven, flours, malt powder and begin to mix until no lumps. (your option to either to mix this by hand or use a kitchen aid. I prefer to mix by hand.)

Autolyse for 30-45 min. ( Autolyse is another term for rest.)

Add water #2 and sea salt. Mix until all is incorporated about 3-5 min. (don’t feel overwhelmed if it feels like a hot mess, trust it takes time and patience...)

Autolyse for 30 min.

Turn 1

(Pick any place from the bowl, mark it. That will be your meeting spot/marker. So to turn the dough wet your hand with water, it will help prevent the dough from sticking to your fingers. You are going to pull/ stretch towards the center of the dough and repeat the same process till you reach your marker.)

The whole process of turning the dough is to develop gluten. To strengthen the dough and develop a beautiful crumb!

After each turn place a kitchen towel over the bowl.

Autolyse 30 min

Turn 2

Autolyse 30 min

Turn 3

The dough should look billowy/ bounce back. The gluten strength of the dough will be more cohesive and elastic.

Portion - divide the dough by two and pre shape.

Bench rest for 10 mins.

Shape in to proofing baskets.

Rest at room temp for 10-15 min. Before retarding overnight in the fridge.

See what I mean about time and patience….all that work and to wait for the following day feels like forever! It will be so worth waking up to fresh baked bread in the morning.

Pre heat oven at 500 F, including your dutch oven.

Score your dough.

20 mins with lid.

465 F 15- 20 min no lid.

Internal temp should read 200 F and have a beautiful golden brown color.

Cool down before slicing

Enjoy:)