Basic sourdough bread
Mix the starter with the water, add the flour and salt, and mix with the paddle mixer of a KitchenAid. Place the dough in a covered bowl and let it rise for 24 hours, minimum at 70F - 75F.
Preheat a Dutch oven in the oven for half an hour at 450F.
Meanwhile, dump out your dough onto a floured surface, pat into a square, fold in the corners "envelope" style, and place the doughball in a parchment paper-lined bowl about the size you want your final loaf. Cover. It will rise approximately 1/2, so take that into consideration when you cover it. The folds will become your "slashes" so there's no need to take a knife or a razor to it.
When the oven is ready, open the door, remove the Dutch oven cover, place the loaf inside WITH the parchment paper, replace the cover, and bake for 30-35 minutes. At the end of that time, remove the lid and bake for an additional 15 minutes. At the end of the 15 minutes, turn off the oven, crack the oven door, and let the loaf cool inside the open oven for the best crust.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 160 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 61.1mg | 2 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 32.1g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database 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: 160
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