Directions:
- Mix the starter with 2 cups of flour and l c water in a large non metal mixing bowl. This is the working culture. Proof for 12 hours at room temp (68-72 degrees).
- Add 2 cups of the flour and 1 cup water. Mix and knead until smooth. Proof 8 hours at room temperature. After proofing, this is the fully active culture.
- Punch down. Dissolve the salt in the remaining 2 cups water and stir into the dough. Reserve 1 cup of the flour for flouring the board.
- Mix the remaining flour into the dough 1 cup at a time. I use a heavy duty mixer for this, but it can be done nicely by hand.
- Knead until a smooth satiny dough develops, (5-10 min).
- Form 2 loaves and proof them until they've doubled in size.
- Bake in a preheated oven at 350°F for 40-45 minutes. Remove from the pans and cool on wire racks. I line my pan with parchment paper which gives a nice crusty finish to the loaves bottom and sides.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4013.52 Kcal (16804 kJ) | ||
| Calories from fat | 1121.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 124.61g | 192% | |
|---|---|---|---|
| Sodium | 16855.79mg | 702% | |
| Potassium | 1275.13mg | 27% | |
| Total Carbs | 640.4g | 213% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 67.83g | 271% | |
| Protein | 85.18g | 170% | |
| Iron | 41mg | 228% | |
| Calcium | 1838mg | 184% | |
| Amount Per 100 g | |||
| Calories | 297.46 Kcal (1245 kJ) | ||
| Calories from fat | 83.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 192% | |
|---|---|---|---|
| Sodium | 1249.26mg | 702% | |
| Potassium | 94.51mg | 27% | |
| Total Carbs | 47.46g | 213% | |
| Sugars | 0.18g | 9% | |
| Dietary Fiber | 5.03g | 271% | |
| Protein | 6.31g | 170% | |
| Iron | 3mg | 228% | |
| Calcium | 136.2mg | 184% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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