Classic Sourdough Bread

2 1/8 cups Water
1 TBSP Salt
5/8 cup Wild Yeast starter (5oz line in a liquid measure cup)
5-6 cups Bread Flour
1 cup + 1 TBSP Whole Wheat Flour

Pour water salt and starter in a bowl and mix together. Add 3 cups bread flour and 1 cup + 1 Tbl whole wheat flour and mix to incorporate. As needed, add more bread flour up to 6 cups total.

Knead on a floured surface for 5 minutes until the dough is springy and tight. Let the dough “rest” for 5 minutes and knead another 5 minutes.
Once the dough is kneaded, divide it into two pieces and lightly round them. Cover the dough and let it rest for 30 minutes.

Once the dough has rested, form it into round loafs. Flour the loaves, put them on a baking sheet and cover them. Allow to rise until at least doubled in size.
Preheat your oven to 375F

Put the loaves in the oven. After about 15 minutes, rotate the bread so it bakes evenly. Bake another 15 minutes, check to see if the bread is done. You can tap the bottom of the loaf to hear a hollow sound, or use an instant-read thermometer to check that the bread is above 190F.

Makes 2 loaves

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