Try me-Sourdough
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I love good bread. Crusty baguettes, chewy bagels, crunchy English muffins with lots of nooks and crannies for butter to melt into. On the flip side, I can be particular, not just any old bread will do. If I am going to indulge, I want it to be worth it. My go-to for a long time was the Tuscan Pane bread from Trader Joe’s, but during the Pandemic I saw my friend John Thawley had started making his own sourdough, and I wanted in. I mean, seriously, I needed something to keep me occupied during that time. So he shipped me both wet and dried starter and my journey had begun. I actually named my starter Thawley in his honor. It’s been almost 5 years and I’m proud to say that although I have tried to kill it numerous times, it keeps coming back to life with a little love and attention.
I’ve made more than a few loaves that could be used as weapons, but then I make one that comes out light, full of beautiful pockets of air, and a lovely tan crust that makes a girl proud. It’s so satisfying. I keep it pretty traditional most of the time, but I have added rosemary and pepper pretty regularly, and I did cheddar and jalapeno once or twice. It’s so delicious and so easy, I will be hard pressed to buy a loaf of bread from the store ever again. You just never know what is in it. So many preservatives and chemicals that are really unnecessary.
I’ve dried and shared starter with numerous people in my life, so if you’d like some leave a comment below. And if you’re ready to make your own loaf, here is the recipe I use.
Tools:
-Mixer *
Ingredients:
-510 grams Organic Bread Flour (I use King Arthur*)
-314 grams lukewarm water
-12 grams salt (I use Diamond Crystal*)
-160 grams sourdough starter that has been fed and is thick and bubbly
Variations:
-4 grams fresh ground pepper
-6 grams fresh chopped rosemary
Measure all of the ingredients into the bowl of a Kitchen aid mixer. Let it mix on medium until a ball is formed. Pull it out of the mixer and knead on the counter until you feel the dough start to push back on your hands. Oil a bowl, and settle the dough ball in, cover with a clean dish cloth. Let rise for 4-5 hours. Pull the dough out and knead again until it is smooth and you have knocked the air out. Shape it into a round ball and pop it into a proofing basket. If you don’t have a proofing basket you can use a bowl but instead of oil the second round of proofing, flour the bowl so the loaf won’t stick. Let rise again for 4-5 hours at room temperature. Note: rise times will depend on temperature and humidity. I have put it in the fridge overnight to slow the rise, and when it’s warm in the house, it will rise faster. Once your loaf has doubled in size, it’s time to cook.
Preheat the over to 425º (I have an oven thermometer for accuracy) Place the Dutch oven in during the pre-heat for a little extra rise. Once the oven is ready, place parchment paper in and put your dough in, make a slash in the loaf with a sharp knife, and bake. I bake it covered for 30 minutes, then remove the top and bake for another 10-15 minutes to get a nice tan, crusty bread. Ideally, you would let the loaf cook completely as the inside is still cooking once it is removed from the oven. But who can resist the smell of warm baked sourdough? Not usually Scott and I, so we cut a piece off and slather it with our Amish butter. While precision is important in baking, perfection is not, at least not in this house.
