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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 36 |
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My variation on Baking Bites' basic sourdough bread - my very first attempt at all-sourdough bread and I could not be happier! Crunchy, crackling crust, decent crumb and a glorious scent right out of the oven! It's a BIG loaf, so it will go a long way! Read more ! Not bad for flour, water and salt, eh? Ingredients:
1 cup fed sourdough starter |
1 1/2 cups warm water |
2 cups bread flour |
2 cups whole wheat flour |
1 - 2 cups all purpose flour, as needed |
1/2 tbsp salt |
Directions:
1. Combine starter, warm water and bread flour in a large bowl, let stand for 8-10 hours.
2. Stir in 1 cup of whole wheat flour, followed by the salt and remaining whole wheat flour (and the all-purpose if needed), until the dough starts to come away from the side of the bowl.
3. Turn out onto a floured surface and knead about 10 minutes.
4. Place the dough into a greased bowl, turning to coat.
5. Cover bowl and allow to rise until doubled, about 2-3 hours.
6. De-gas the dough gently and shape into a round.
7. Place dough smooth-side down into a banneton or floured tea-towel lined bowl.
8. Cover and let rise 1 1/2 hours.
9. Preheat oven to 425F.
10. Turn dough out of the banneton or bowl onto a greased baking sheet.
11. Slash dough 2-3 times, bake for 35-40 minutes, until loaf sounds hollow on the bottom when tapped.
12. Cool completely on a wire rack before slicing.
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