You need your own starter for this recipe. I made my own from organic raisens that I allowed to set and get all funky and gross, cut the little bit of mold away and strained the water off to make my first starter. It took months of refreshing and keeping before it make a decent batch of bread. You can order one or get a proven one from a friend. I like this technique and it creates a beautiful loaf every time.
1- In a stand mixer combine flour, malted barley (if you have it), starter, butter and 3/4 cup of water. Knead with the hook on low for 3-4 minutes. Add a small amount of water and knead an additional minute if too dry (the dough should form a ball in the mixer. The secret to good sourdough is to get the water and flour ratio right. It shouldn't be too doughy but hold a semi-firm ball when it is correct).
2- Allow the dough to rest for 5 minutes (this allows the flour to absorb the water). Add salt and knead for an additional 2 minutes.
3- Place the dough in a large oiled bowl, cover with plastic wrap and place a dark towel over it. Let it rise until 2-3 times (up to about 12 hours)
4- Take the dough out of the bowl and turn in on a floured surface. Knuckle out any large bubbles (this should take about 2 minutes), flip and repeat, knead it back into a small round circle and place it back in the oiled bowl for a second rise (2-4 hours).
5- Put back on a floured surface, punch out and from dough into a ball. Sprinkle cornmeal on a baking dish to cook and allow it to rise one last time (2-4 hours). Use a very sharp oiled knife to place cuts on top of dough./
6- Cook at 425 F (use convection setting if you have it) for 30 minutes (if you are using a clay sourdough oven you may need to increase the time by 10 minutes, bread should begin to brown) Also, you don't have to let the oven preheat before placing bread.
7- Reduce heat to 375 F (remove clay bread lid at this time) and bake for 5-10 minutes more.
8- Allow the bread to rest for 30 minutes before cutting and serving
When you bake the bread, if you want a crispy crust you can mist the bread with water if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (363g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 66 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 46.8mg||14 %|
|Sodium 8653.5mg||298 %|
|Potassium 689.7mg||18 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.9g|
|Protein 14.3g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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