Sourdough Bread is one if the oldest bread there is, made out of sourdough starter-which I have the recipe in my blog with no discard.
This bread is a slow process bread, so be ready to have a window of two days to make this bread. But other than that it's easy and it doesn't require lots of kneading. Enjoy!!!
Ingredients:
- 120 grams of active sourdough starter
- 310 grams of lukewarm water
- 500 grams of AP flour
- 16 grams of salt
Instructions:
-In a bowl, add the sourdough starter and the water. Mix it well before adding in the flour.
-Cover the dough with a wet towel for an hour.
-After the hour is over, stretch and fold every 15 minutes.
-Repeat the process for 5 to 6 times.
-Transfer the dough to a clean bowl to rest for 6-12 hours.
-Once done resting, place and flour your dough on your counter to start shaping.
-Place a cotton cloth over your bowl and place your dough on the cloth up-side down.
-Put the bowl in the fridge for 12-36 hours to slow the rise.
-Heat your oven and pot- cast iron would be a great choice.
-Bake your dough in the pot with the lid on for 20 minutes at 260 C.
-Remove the lid for the next 20 minutes and reduce the temperature to 230 C.
-Wait for the bread to cool down completely.
-Serve and Bon Appetit!!
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