My Sourdough recipe

I’m so excited to share my sourdough recipe today, Moriah and I each make a loaf every week! Sourdough is extremely customizable, so we highly recommend adding herbs, cheese, dried fruit, cocoa powder, etc.

I remember my first days of breads class at culinary school, I was so lost! The only bread I had ever made was amish friendship bread when I was 11. Even though I did not enjoy bread making in school, since graduating I have developed a love for sourdough, I feel so accomplished making my own bread!

The first thing you’ll need to do is feed your starter about 4 hours before you plan to mix your dough, I feed mine 100g flour and 80g warm water, once your starter is bubbly and almost doubled, you can begin mixing!

• 225 g warm water
• 112 g starter
• 19 g olive oil
• 375 g bread flour
• 10 g kosher salt

• Pour your water into a large bowl and add starter, mix with a fork until combined. add oil and stir, then add flour and salt. stir until well combined. the dough will be slightly shaggy, cover with a towel for 1 hour.
• After 1 hour, remove the dough from the bowl and further combine, place back inside bowl and complete 2 folds. cover for another hour.
• I like to do a series of 2-4 folds, 1 per hour. Once your folds are completed, let your dough sit for 1 more hour.
• Remove your from the bowl onto a lightly oiled surface, from here I gently pat the dough down, and pull the edges to the center, then flip the dough over onto the smooth side and applying pressure I pull the dough towards me, rotating as needed to round out the dough.

• Place your dough into a proofing basket (coated with flour) or a round bowl lined with a kitchen towel WELL coated with flour. cover with a towel, and let sit out until proofed, at least 4 hours depending on your climate.
• You’ll know its fully proofed when you poke the dough and it rises up halfway.
• Invert the dough onto parchment paper, score with a lame or sharp paring knife, and place into dutch oven with lid.
• Preheat your oven to 450 degrees Fahrenheit, once you place your bread inside decrease the temperature to 400. Bake with the lid for 20 minutes, remove the lid and bake for an additional 40 minutes. the internal temperature should be at least 200 degrees.
• I should note you should never cut hot bread, it will ruin the texture! Once your bread is room temperature, Enjoy!
• This recipe yields about 8-10 slices of bread.