Mom's Rustic Sourdough Bread
Servings: 16 Slices
Calories: 134kcal
Make the most delicious crusty sourdough bread!
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Equipment
- oven
- dutch oven 8 quart
- wooden cutting board
- large mixing bowl with lid
- spatula
- small kitchen towel
Ingredients
Sourdough Bread
- 1/2 c sourdough starter
- 1 1/2 c warm water
- 4 c organic unbleached 1:1 flour
- 1 1/2 tsp Himalayan sea salt
Dusting
- 1/2 c organic unbleached 1:1 flour
Instructions
- Begin with a sourdough starter. Be sure not to feed it the day you are wanting to bake with it. This is important because the starter helps proof (rise) the dough.
MIX
- Add the ingredients to the large mixing bowl in the order listed. Be sure the temperature of the water is not too hot and not too cold. Aim for around 90°F .
- Use a whisk, and mix the dry ingredients well as you are incorporating it into the wet.
- Punch the dough in the bowl and keep stretching and folding the dough underneath itself to form a ball. Use a little water on your hands to assist with keeping the dough pliable, add flour as needed if it is too sticky.
PROOF
- Lift the ball out of the bowl and sprinkle a little flour evenly on the bottom of the mixing bowl.
- Place the ball of dough in the middle of the large mixing bowl and cover it with a lid (or plastic wrap, sealing around the edges). Cover the bowl with a kitchen towel and put in a warm place to allow the dough to rise for 12 to 15 hours. An unused toaster oven works great for this.
BAKE
- Your dough should have about doubled in size.
- Preheat oven to 425° F.
- When the oven is preheated, put your Dutch oven in and heat it for 30 minutes.
- When the Dutch oven is almost heated, put a little flour on a spatula and sprinkle some around the dough to separate it from the sides of the bowl. Be mindful as to not to push the air out of the dough.
- BE CAREFUL, Using hot pads or gloves, remove the Dutch oven and place it on the stove.
- Using hot pads or gloves, remove the lid and set it aside.
- Place your dough ball carefully into the center of the Dutch oven. DO NOT bump the sides as it is very hot.
- Using hot pads or gloves, replace the lid and put the Dutch oven back into the oven.
- Bake at 425° F for 30 minutes.
- Using hot pads or gloves, Remove the lid and turn the oven down to 375°, bake for 20 minutes. Check after 10 minutes to make sure that the bread doesn't get too dark.
- Using hot pads or gloves, Remove the Dutch oven from the oven.
- Using hot pads or gloves, remove the lid. Carefully remove the loaf and place it onto a wooden cutting board, allowing to cool for 30 minutes.
- Slice and enjoy!
Nutrition
Serving: 1slice | Calories: 134kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 159mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 0.3mg
