Sharmini’s Sourdough Bread

Submitted by: SHARMINI ROGERS

Their Food Story:

I have been trying to bake bread for many years but have not been successful making bread with dry yeast.  When my daughter visited us in Columbia, she brought some sourdough starter and taught me how to make sourdough bread.  I tried making it several times with her guidance and it turned out well.  After she left, I tried it for myself and was very pleased with the bread I baked.  I hope you all enjoy making it.

Sharmini Rogers’ Sourdough Bread

Ingredients:

• You must have a sourdough starter to begin.  You can order 1 oz. Classic Fresh Sourdough starter from King Arthur Flour Company or perhaps a friend keeps starter on hand.  King Arthur also has a sourdough crock for storing starter in your refrigerator.  Check out their bread baking supplies at shop.kingarthurbaking.com

  *Starter Feed (Day 1)

  50 grams/1 ¾ ounces starter

  100 grams/3 ½ ounces water

  100 grams/3 ½ ounces bread flour

  Discard remaining starter, and leave starter in the fridge

  Starter Feed (Day 2)

  50 grams/1 ¾ ounces starter

  100 grams/3 ½ ounces water

  100 grams/3 ½ ounces bread flour

  Feed starter before bed and leave it out all night, discard remaining starter

  Bread – 1 Loaf (Day 3)

  100 grams leaven (proper name for the starter that you fed)

  350 grams/12 ounces warm water

              Mix thoroughly to combine

  400 grams/14 ounces bread flour + 100 grams/3 ½ ounces whole wheat flour (or use 500 grams/1 pound 2 ounces bread flour)

              Mix until “shaggy” and let sit for 20 minutes

  10 grams/1/4 ounce salt

  25 grams/1 ounce water

1.     Add and mix to incorporate (Add any additional add ins at this point as well)

2.     Transfer dough into a clean bowl and cover with a kitchen towel.

3.     Fold dough over itself 4 times every ½ hour for 2 hours, and then on the hour for 2 additional hours

4.     Shape dough and place in a proofing basket**, rest for 1 hour

5.     Cover dough with plastic wrap and proof in the fridge overnight

Instructions:

Baking Directions 

Heat oven with a cast iron pan and lid in a 500°F oven.

Place bread in the cast iron pan, score the top with a blade and spray lightly with water.

Reduce oven temperature to 425°F and bake bread covered for 25 minutes.

Remove lid and bake for an additional 25 minutes.

Cool bread on a cooling rack and until completely cool before slicing.

Baker’s Tips

1.     *To maintain the starter, it needs to be fed at least once a week and be kept in the fridge. See “Starter Feed” directions above.

2.     ** A round woven basket is used to provide shape to the bread and remove moisture from the crust.  It can be lined or left bare, lining the basket gives a smoother crust.  You can also use a kitchen towel in a bowl twice the size of the loaf that has been heavily floured.

3.     I use a weighing scale for my measurements.

4.     Check out sourdough bread supplies and weighing scales available from King Arthur Flour Company at shop.kingarthurbaking.com.

5.     Premium Round Banneton Bread Proofing Basket – Professional Bread Proofing Basket for Baking Beautiful Round Bread, Dough Scraper, Linen Liner Cloth, Home Bakers, Home and Professional (9-inch) https://www.amazon.com/dp/B07QD2MBHX/ref=cm_sw_r_em_api_i_j6QoFb3X2JTNF