Sourdough Bread

About a week ago, my sister gave me a batch of sourdough starter she got at a breadmaking class, and I got thrown into the weird and wonderful world of naturally leavened bread. It was both a terrifying and delicious undertaking, but I realized just how seriously people took their starters, even going so far as to name the little beasts (and, in one horrifying instance as in the case of the restaurant my sister worked at, bestowing the titles Kanye and Taylor to their batches). In many ways, they are like pets, requiring regular feeding and watering, but they are relatively easy to maintain. A feeding every day at room temperature, or once every week in the fridge. The best part is, they make amazing bread. The one I got from my sister is approximately 6 years old, and I designated March 2nd (the day I got them) as their new birthdays.

My first loaf came out a bit dense–but no less delicious, since many recipes are only approximations depending on how much starter you put in, and what the consistency of it is. Personally, some of the materials they use, like a proofing basket, was ultimately unnecessary for me, as was letting it sit overnight in the fridge. There are some complex recipes out there, but I always prefer ease of making something when it comes to deciding if I will continue doing it and my subsequent ones, which you see here, came out great–with a complex and acidic flavor native to sourdough.

I found that a higher water to dough ratio made sure they would proof better and have a softer more springy end result. As long as the dough is still workable (with a generous dusting of flour to prevent it from sticking), a little softer is totally fine. I also don’t have a dutch oven but I improvised and used a nabe pot (Asian Clay Pot) usually used for stews.

Ingredients:

• 1 cup bread flour, and more for dusting
• 1 cup water, and more to spritz
• 4 tablespoons sourdough starter
• 1 teaspoon non-iodized salt

1. Combine flour, water, starter, and salt together in a bowl and cover to proof in a relatively warm place for 3 – 4 hours. I found that it’s okay to still have some lumps in it as the water will eventually get to it and the gluten formation will still occur–it will also be kneaded out in the second proof.
2. Remove and knead in a generously dusted area for about 2 – 5 minutes, just working it into a round shape. Place in a floured (a light dusting is fine) dutch oven or nabe pot, smooth side up, tucking the folds under, make an x shaped cut across the top (or whatever shape you prefer) and allow to proof for another hour.
3. Preheat oven to 350 degrees Fahrenheit, spritz the top with water and bake, covered, for 25 minutes. Remove cover and bake for another 25-35 minutes until top is golden. Remove pot from the oven, cool for a few minutes, and carefully remove the bread. Serve warm with some butter or olive oil herb dip!