Everything I looked up online to make sour dough bread involved multiple steps and lots of babysitting for the rise....
I've been making sourdough for a few months now and have simplified the recipe as much as I can....
Here is my "Simplified" recipe:
250g hot tap water
150g bubbly starter
25g olive oil
500g AP flour (or 400g AP and 100g rye)
10g salt (not iodized)
I mix in order in my kitchen aide mixer (dough hook) and put in a proofing bin. (just a plastic bin from the dollar store) and set on the counter overnight (approx. 12 hours)
Shape into rounds in the morning and proof again for 1 hour covered with a kitchen towel.
Score the top.
Put in a hot oven (450) then immediately lower the heat to 400
cook 20 mintues, rotate, another 15mintues
cool completely before cutting into
This will make 2 -15oz (approx.) loaves
Instead of a dutch oven, I use the small aluminum straight sided to go containers from the Chinese food and a pan of water in the bottom of my oven.
I often double this recipe with great success.
SourDough Bread
- SarniaTricia
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