* Exported from MasterCook *
Bread, Basic Sourdough
Recipe By : Renée
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Amount Measure Ingredient -- Preparation Method
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3/4 cup sourdough starter -- unfed & room temp
1 1/4 cups lukewarm water -- more or less, depending on
your starter's hydration
3 cups all-purpose flour -- unbleached
1 tablespoon maple syrup -- or honey
1 1/2 teaspoons kosher salt
Super-basic. No bells, no whistles - just bread.
Prep: 12 hours
Cook: 30 minutes
Total: 12:30
In a stand-mixer, mix ingredients with bread hook until just
combined. Let rest for 10 to 20 minutes. While it is resting, lightly
coat a medium-sized bowl with olive oil. The bowl needs to be a big
enough to allow the dough to double in size.
Knead dough with bread hook 5 to 10 minutes.
Remove from mixer, shape into ball and put into the oiled bowl,
smooth-side down, and then flip it smooth-side up so that all sides
of the dough are covered with oil. Cover bowl with plastic wrap.
Let rise at least 6 hours (or until double in size) folding twice
during that time. (This long rise is what helps make it tolerable for
folks with gluten sensitivity.)
Form bread into a boule and place on a square of parchment paper.
With a wet serrated knife, cut a couple of slashes on the top. (So
far, I've always forgotten to do this and it wasn't the end of the
world.) Cover loosely with a damp towel and allow to rise for 1 1/2- 2 hours.
In the last 30 or 40 minutes of the last rise, move your oven rack to
the bottom third of oven. Put a cast iron Dutch oven with lid in the
cold oven and preheat to 450F for 30 minutes.
Remove the lid from the Dutch oven and put the boule in by picking up
the corners of the parchment and gently setting it in. Be very
careful - the Dutch oven and lid are very hot. (I burnt myself the first time!)
Put the lid on the Dutch oven and bake for 12 to 13 minutes. Uncover
and bake another 12 to 13 minutes.
Remove and place on a wire rack to cool for 30 minutes. DO NOT slice
the bread until it has set for 30 minutes - this is part of the
baking process. Really.
Recipe Notes: If you don't have a cast iron Dutch oven, you can use a
baking stone. If you use a baking stone, cover the boulé with a big
roast pan lid or something like that. The idea is to create some
steam for the first part of the baking process- this is what gives it
that awesome chewy crust.
S(Internet address):
https://thegoodheartedwoman.com/easy-sourdough-bread/
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 146 Calories; trace Fat (2.4%
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 237mg Sodium. Exchanges: 2 Grain(Starch); 0 Other
Carbohydrates.
NOTES : 2019 - 0428