Kat's Sourdough Bread Recipe
- 500 g Marias River Farms’ white whole wheat flour
- 375 g water @ room temperature
- 100 g active, bubbly sourdough starter
- 10 g honey
- 10 g salt
Yields: 1 Loaf
In a bowl combine the flour, water, starter, and honey, mixing until no dry flour is left. Cover, let rest for 30 minutes. Sprinkle salt over the dough, incorporate by pinching/folding the dough. Cover and allow to rest for 30 minutes.
Perform 3 sets of stretch-and-folds: with wet hand, grab one side of the dough, stretch it, and fold it over. Rotate the bowl, repeat 4 times. Give 30 minutes between each set, covering the bowl in between.
Let dough rise undisturbed for 4 – 6 hours at room temperature – at least 72F. Dough should be domed, somewhat jiggly, and be airy – a few bubbles in the top should be visible.
Shape dough into a tight circle and place seam side up in a banneton or towel-lined bowl. Cover and refrigerate for 8 – 16 hours
Preheat oven to 475F, placing Dutch oven inside to preheat as well. Place dough on a piece of parchment paper, slide into Dutch oven and score the top in the shape of a cross saying “God bless the bread.”
Bake covered for 15 – 20 minutes. Lower oven temperature to 450F, remove lid from Dutch oven, and bake for another 15 – 20 minutes.
Lift out of Dutch oven with the parchment paper sticking up and place on a wire rack immediately. Allow it to cool for at least 2 hours before slicing. For a softer crust, brush with melted butter and cover with a towel for a few minutes as soon as bread comes out of the oven.
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“Health of the soul in holiness of justice, is better than all gold and silver: and a sound body, than immense revenues.” – Ecclesiasticus 30:15
